How to Cook a Canned Ham: A Step-by-Step Guide for Delicious Results

Cooking a canned ham can be an easy and delicious way to prepare a holiday meal or feed a crowd. With a few simple steps, you can take a canned ham from just okay to extraordinary. In this article, we’ll walk through everything you need to know to cook a canned ham, from choosing the right ham to glazing and baking.

Choosing the Right Canned Ham

There are a few things to consider when selecting a canned ham to ensure you choose one that will cook up juicy and flavorful

• Size – Canned hams are sold in a range of sizes from 4 lbs up to 15 lbs or more Choose a size appropriate for the number of people you are serving. Allow about 1/3 to 1/2 lb per person

• Bone-in or Boneless – Bone-in hams have more flavor but take longer to cook. Boneless cook faster. Choose based on your timeline.

• Spiral Cut or Whole – Spiral cut hams make carving easier. Whole hams look prettier on the platter.

• Brand – Look for high-quality brands like HoneyBaked Ham or one of your local grocer’s premium house brands. Avoid generic or “value” brands.

Once you’ve selected the right ham, it’s time to get cooking!

Remove Exterior Packaging

Canned hams come wrapped in plastic and mesh netting. Carefully cut away this exterior wrapping, being careful not to slice the ham itself. You should see a clear layer of gelatinous goo on the ham itself. This helps keep it moist.

Remove Gelatin Layer

Most cooks recommend removing this clear gel layer before cooking as it can make the ham overly sticky. Use a knife to gently scrape it off until you see the actual meat underneath.

Read the Label

Pay attention to any cooking instructions and safe handling guidance on the ham’s label. Follow any guidelines for minimum safe cooking temperatures.

Place Ham Fat Side Up In Pan

Put the ham in a roasting pan or baking dish with the fat side facing up. The fattier upper layer helps keep the leaner meat below moist as it cooks.

Score the Fat

Use a sharp knife to lightly score the fat cap by making shallow diagonal cuts across it. This helps the glaze adhere and allows heat to better penetrate the fat layer.

Brush with Glaze

Choose a glaze like brown sugar, honey, fruit preserves, maple syrup, mustard, or your own blend. Brush generously over the scored ham. Glaze adds sweetness and seals in moisture.

Add Fruit or Vegetables

For extra flavor and visual appeal, decorative the ham by studding it with whole cloves, pineapple rings, cherry halves, or orange slices. They’ll caramelize as the ham bakes.

Cover Pan Edges with Foil

To prevent over-browning, tear off strips of aluminum foil and place them around the outer exposed edges of the pan. Leave the ham itself uncovered.

Bake Ham at 325°F

Cook the ham at a low 325°F to allow the interior time to come up to temperature without burning the outside. Cook 15-20 minutes per pound. A thermometer inserted in the thickest part should read 135-140°F.

Baste Frequently

Brush the ham with glaze every 20 minutes while it bakes. Basting keeps the exterior from drying out. For extra-moist ham, mix glaze with pineapple juice, apple cider, or broth.

Let Ham Rest Before Carving

Just like a turkey or roast, letting the ham rest for 15-20 minutes allows juices to redistribute evenly throughout the meat before slicing.

Carve and Serve

Use an electric knife or sharp, thin-bladed knife to slice the ham. Cut across the grain in thin slices. Spoon any glaze from the pan over the sliced ham on your serving platter.

With these simple steps, your canned ham can become the centerpiece of a fantastic meal. Experiment with different glaze flavors and garnishes to make this classic even more scrumptious. Enjoy!

Frequency of Entities:
canned ham: 21
ham: 18
glaze: 7
pineapple: 3
bake: 3
fat: 3
juice: 3
score: 2
carve: 2
brush: 2
foil: 2
glaze: 2
cloves: 1
cherry: 1
orange: 1
syrup: 1
mustard: 1
roast: 1
thermometer: 1
broth: 1
sliced: 1
garnish: 1
classic: 1