Should You Boil a Ham Before Baking? Pros and Cons of Boiling

Many recipes for baked ham call for boiling it first before glazing and oven roasting But is this initial boiling step necessary? What are the benefits of pre-boiling ham? Are there any downsides? Keep reading for a thorough look at the pros and cons of boiling ham prior to baking

What is Boiled Ham?

Boiled ham refers to cured, fully-cooked ham that is simmered in water prior to baking The ham is submerged in a large pot, covered with water, and gently boiled for 1-3 hours

This technique helps draw out excess salt from the curing process. It also re-hydrates and tenderizes the meat so it is ultra juicy and easier to slice and serve.

Why Do Recipes Boil Ham Before Baking?

Here are the main reasons boiled ham became a traditional preparation method:

Desalinization

The curing process uses salt to preserve ham. Boiling helps reduce the sodium content by drawing out some of the saltiness. This prevents ham from tasting overly salty.

Rehydration

Simmering re-hydrates dried out hams. The moisture is re-absorbed into the meat.

Tenderization

Heat and moisture work to soften and tenderize the ham as it simmers. This makes it much easier to carve thin slices.

Enhanced Flavor

As the ham boils, the natural juices, collagen, and marrow infuse into the cooking liquid. This ramps up the rich meaty flavors.

Easier Cooking

With ham already tenderized from boiling, the baking time is shortened for convenience.

What is the Downside of Boiling Ham?

While boiling ham before baking became traditional, some chefs argue it is unnecessary or even detrimental:

• Loss of flavor – The boiling process can dilute the signature smoked ham flavor.

• Messy process – Boiling requires extra pots and can be messy. The ham may fall apart.

• Time consuming – You have to monitor the pot for 1-3 hours before baking.

• Not as tender – The textures may become mushy from overcooking rather than stay tender.

• Dries out – Moisture is lost twice, first from boiling then baking.

Should You Skip the Boil and Only Bake the Ham?

Many cooks today opt to bake ham without boiling first. Here are some benefits of skipping the boil:

• Preserves smoky flavor – No boiling means all the natural ham essence stays intact.

• Shorter cook time – Baking alone is faster with less monitoring.

• Crispier exterior – The outside gets nicely caramelized under high oven heat.

• Tender interior – The meat stays deliciously moist when cooked low and slow.

• Simple process – Just throw in the oven; no messy boiling required.

Tips for Baking Ham Without Boiling

If you want to bake an un-boiled ham, follow these tips:

• Choose a cured, fully-cooked ham labeled “ready to eat” so no further cooking is needed.

• Use a meat thermometer and bake at 300-325°F until it reaches 140°F internally.

• Place it flat-side down in a roasting pan and tent loosely with foil to prevent drying.

• Baste periodically with pan drippings or broth to keep the ham moisturized.

• Glaze toward the end of baking time and broil briefly to caramelize.

• Let the baked ham rest at least 15 minutes before slicing for juicy results.

Should You Soak Ham Before Baking?

Rather than boiling, another option is to just soak the cured ham in water for a few hours before baking. The soaking will draw out some excess salt and rehydrate the ham.

To soak ham:

• Submerge in large container and cover with cool water.

• Refrigerate 4-12 hours. Change water halfway through.

• Drain, rinse, pat dry and proceed with baking.

Frequently Asked Questions

How long should you boil ham for?

Boil cured ham for approximately 1-3 hours, until fork tender. A whole 12-16 lb. ham needs longer boiling than a half 5-8 lb. ham.

Can you bake an unboiled ham?

Yes, it is absolutely possible to bake ham without pre-boiling. Often this leads to the best texture and flavor.

Why is boiled ham pink?

The pink color comes from the curing process, not boiling. Curing uses nitrites or nitrates that react with the meat pigment myoglobin to give ham its characteristic rosy hue.

Does boiling ham kill bacteria?

Cured ham is already fully cooked during processing. Boiling it does not make it safer, just more tender and less salty.

Is boiled ham safe to eat cold?

Yes, boiled then baked ham that is properly refrigerated can be safely eaten cold. Just note it was pre-cooked so no further heating is needed for safety.

The Takeaway

Pre-boiling ham before baking helps remove saltiness and tenderize the meat, but it can dilute flavor. For the best texture and taste, bake cured ham low and slow in the oven without boiling first. Soak the ham if needed to desalinate. Then glaze and roast until piping hot for a juicy, succulent holiday centerpiece.