How to Cook a Delicious Ham Without an Oven

This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. For the first half of this recipe, moist heat is used to cook the meat. At the end, a blast of high heat is used to caramelize the top of the ham. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining!.

Last Christmas, I bought a half, bone-in ham from Dakin Farm. It was marked with lines and cloves, and I baked it for 10 minutes per pound at 325ºF as the recipe said to do. I turned up the heat and brushed it with a simple glaze made of brown sugar, maple syrup, and orange juice that had just been squeezed.

In my post Christmas after-action report, I wrote: “The ham was spectacular; the mustard sauce outrageously delicious.”

But I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?

So I emailed Dakin Farm: To Score or Not? A man named Eric replied, “My advice to everyone is to add a little water to the pan and cover it with foil.” This really helps in preventing the ham from being dry. ”.

He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. And added that glazing is nice for visual purposes.

This all made sense to me, and the next time around, I followed his advice. I roasted my 13-pound whole ham, which wasn’t scored or cloved, at 325ºF for 1 hour and 45 minutes in a pan with a little water and foil over it. In the last 30 minutes, I took off the foil, raised the temperature to 425oF, and glazed the ham twice, each time for 15 minutes.

The result? A beautifully burnished, glazed ham with super moist, tender meat. And no thanks to anything I did: the meat was super flavorful.

Cooking a holiday ham is a cherished tradition for many families. The smell of a maple-glazed ham in the oven is synonymous with celebrations like Christmas and Easter. However, what do you do if you don’t have an oven or yours stops working right before the big day? Don’t worry – you can still enjoy delicious ham without an oven! In this article, we’ll explore the various methods for oven-less ham cooking and provide tips to ensure your ham turns out moist and full of flavor.

Use a Grill or Smoker

One of the easiest oven alternatives is firing up your outdoor grill or smoker. The indirect heating allows the ham to cook low and slow, mimicking the even heat distribution of an oven.

To grill a fully-cooked bone-in ham:

Place ham directly on grill grates, fat side up. If using a charcoal grill, bank lit coals to one side. For a gas grill, only turn on one set of burners. This creates an indirect heating zone where the ham can cook without burning.
Tent ham loosely with heavy-duty aluminum foil. The foil helps regulate temperature and prevents the exterior from overcooking.
Cook over medium indirect heat for approximately 15-20 minutes per pound. A 8-10 pound ham may take 2.5-3.5 hours.
For added moisture and flavor fill a disposable foil pan with 1 inch of water or juice like apple cider. Place under the ham on the cooler side of the grill.
During the last 30 minutes of estimated cook time, remove foil tent and brush with your favorite glaze. This allows the ham to caramelize and brown slightly
Use an instant-read thermometer to check for doneness, aiming for an internal temperature around 140°F. Let rest at least 15 minutes before slicing.

If using an electric, charcoal or gas smoker the same principles apply. Place ham inside, but avoid direct contact with the heat or smoke source. Cook approximately 15-20 minutes per pound at 225-250°F glazing toward the end. The smoke will add extra flavor dimension!

Slow Cook the Ham

A slow cooker is another appliance that mimics the slow, even heat distribution of an oven. To cook a ham in a 6-quart slow cooker:

Place ham directly in the slow cooker insert. It may be necessary to cut in half crosswise first to fit.
Fill slow cooker with 2 inches of liquid like water, juice or ginger ale. This keeps the ham moist during cooking.
Cover and cook on LOW heat for approximately 8-10 hours for a bone-in half ham. A whole ham may take 18-24 hours.
Thirty minutes before finishing, drain liquid and brush ham with your favorite glaze. Prop up lid slightly with a chopstick or spoon handle to allow glaze to caramelize.
Use a meat thermometer to check for doneness, shooting for 140°F before taking out to rest and slice.

Cooking times can vary greatly by ham size, so use a thermometer for accuracy. The benefit of slow cooking is you likely have time to start in the morning for a meal later that day.

Bake Low and Slow in a Roaster

Don’t have a slow cooker but do have a large roasting pan? You can mimic slow cooker results by baking the ham in the oven equivalent – your stovetop!

Place ham in roasting pan and add 1-2 inches of liquid like apple juice or ginger ale.
Cover pan tightly with heavy-duty foil.
Cook over lowest heat on your stove, adjusting burner slightly up or down to maintain a low simmer.
Plan on 8-12 hours for a bone-in half ham, less time for smaller hams. Check periodically and add more liquid if evaporating.
During last hour, remove foil, glaze ham and turn up heat slightly to caramelize glaze before taking out to rest and slice.

The steamy, covered environment allows the ham to cook gently for hours unattended – freeing up your oven for side dishes!

Deep Fry for Crispy Ham

Deep frying creates an ultra-crisp exterior while keeping the interior tender and juicy. It’s a quick cooking option for those pressed for time.

Cut fully cooked ham into 1-inch slices or chunks. Pat dry thoroughly with paper towels.
Heat 2-3 inches of oil to 350°F in a deep pot or electric deep fryer.
Working in batches, fry ham pieces for 2-4 minutes until sizzling and browned.
Drain on paper towel-lined plates. Sprinkle with salt or rub with browned sugar or bourbon for added flavor.

Take care not to overcrowd the pot – ham releases moisture so flooding it with too much ham at once will make the oil boil over. Frying in batches gives you time to prep the next round.

While deep frying does produce crispy results in minutes, keep in mind it can also make the ham salty. Adjust any seasonings or glazes accordingly.

Use a Roasting Bag in the Microwave

If you have access to a microwave, that can work in a pinch too. Microwaving meat often leads to uneven cooking, but using a special roasting bag helps combat that effect.

Place ham inside a microwave-safe roasting bag following package instructions. Add 1/4 cup liquid like ginger ale or juice.
Seal bag, leaving a small vent opening according to package directions. This allows steam to escape.
Microwave on medium-high power for approximately 8-12 minutes per pound. Rotate periodically for even cooking.
Once heated through, remove bag carefully, glaze ham and return to microwave unbagged for 2-3 minutes to set glaze.

Check for doneness using a meat thermometer before removing from microwave. Let rest at least 10 minutes before slicing into the steamed ham.

Turn to a Roaster Oven

A countertop roaster oven is essentially a small electric oven, ideal for ham cooking if your regular oven is out of commission.

Place ham directly in roaster oven pan. Depending on size, you may need to cut in half crosswise.
Pour 1 inch of water, juice or ginger ale in bottom of pan for moisture.
Cook according to appliance directions, generally 20-30 minutes per pound at 300°F for a fully cooked ham.
During last 20-30 minutes of roasting, remove foil, glaze and increase heat to brown.

Let rest before slicing and serving your roaster oven-cooked ham masterpiece!

Go Low and Slow in a Large Stockpot

Even just a large stockpot on your stovetop can get the oven-less job done. The key is cooking over gentle heat for an extended time.

Place ham in stockpot and add 1-2 inches of liquid like apple juice or ginger ale.
Bring to a simmer over medium heat on the stove. Then reduce heat as low as possible to maintain the slightest simmer.
Cover pot with lid slightly askew to allow steam to escape.
Cook approximately 8-10 hours for a 5lb bone-in half ham, adding more liquid as needed.
During last hour, remove lid, glaze and turn up heat slightly to caramelize.

While it requires babysitting more than a slow cooker or roaster, the results are delicious!

Get Creative with a Wok or Bamboo Steamer

If you have specialty cooking tools like a wok or bamboo steamer, those can also be rigged for ham cooking.

For a wok:

Place a steamer basket or rack inside wok. Add 1-2 inches of liquid like ginger ale below.
Set ham on steamer basket. Cover wok with lid or foil.
Steam over medium heat on stove for approximately 20 minutes per pound, until 140°F internal temperature.
During last 20-30 minutes, remove lid, glaze and increase heat slightly to caramelize glaze.

For a bamboo steamer:

Line steamer with banana leaves or parchment paper to prevent sticking.
Place ham inside, cover and place over gently simmering water in a wok or large pot.
Steam approximately 20-25 minutes per pound until ham is heated through and registers 140°F.
Remove bamboo steamer and brush with glaze during last 25-30 minutes, returning to steamer over higher heat.

The moist steam environment cooks the ham gradually without drying it out. A little glazing toward the end gives you those pretty, glistening results.

Improvise with Other heat Sources

If you’re in a real bind without traditional cooking appliances, it may require some creative improvising with other heat sources:

Place ham in a metal bucket or cooler. Fill with liquid like ginger ale or juice, 1-2 inches deep. Lower a hot brick, stone or other heat-holding object into the liquid bath using tongs. Cover and let sit for 8-12 hours, reheating bricks as needed. The residual warmth gently warms and cooks the ham.
Wrap ham in foil packets with liquid. Place near a heat source like a fire or fireplace for 6-8 hours, rotating periodically while retaining foil seal. The radiating ambient heat cooks the ham without exposing it directly to flames.
Use a coffee percolator or urn as a faux slow cooker. Place ham in water bath in percolator, heat to a low simmer and let perk on “warm” setting for extended hours until cooked through.

Get creative and think outside the oven when it comes to holiday ham! The methods above allow you to adapt to an oven-less situation yet still enjoy a centerpiece ham, even if it requires some added effort. Don’t let a lack of oven ruin your celebrations. With a little ingenuity, you can serve a memorable “baked” ham straight from the stovetop, grill or uncovered slow cooker – just pick the technique that best fits your cooking equipment and timeline. Gather friends and family, carve into the steaming ham, and you’ll quickly forget oven or not, you cooked up something special. Happy holidays from our kitchen to yours!

Frequency of Entities:
grill – 8
smoker – 1
slow cooker – 5
roaster – 3
deep fryer – 3
microwave – 5
roaster oven – 3
stockpot – 5
wok – 3
bamboo steamer – 3

how to cook a ham without an oven

Brown Sugar Ham Glaze Recipe

A ham glaze recipe should include something sweet — brown sugar, sugar, honey, maple syrup, etc. — which will promote good caramelization in the oven. If you want a beautifully browned ham, you don’t have to glaze it all the way through the cooking process. Just do it in the last 30 minutes, with the oven temperature raised to 425ºF.

To make this glaze, stir together:

1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice

Halve the recipe if you are making a half ham.

The Secret to Baking A Good Ham?

… lies in the ham. If you buy a good one, you’ll bake a good one. If you buy a bad one, you won’t. No glaze or scoring or cooking technique will save a bad ham. You’re not marinating or brining a ham (and how nice!) — you’re simply heating it through. And the glaze, while delicious, doesn’t penetrate beyond the outer layer.

As you can tell, I really like Dakin Farm (I have nothing to do with the company; I’m just a fan!) My Vermont aunt and uncle have always had some kind of Dakin Farm ham product when we visit, and it’s always delicious. I’ve purchased both their whole and half hams, and they never disappoint. A half ham will feed at least 12 people, making the cost per serving about $4. 66.

My mother’s advice regarding ham is to never buy a spiral or frozen ham. One year, I bought just that: a frozen, spiral ham (from a highly regarded source). It looked beautiful when it came out of the oven, and I thought, “Just this once, I’ll show her!” But it was dry and tasteless when it was done. Should have known.

Friends: If you have any ham-baking tips or sources for favorite hams, please share in the comments.

How to cook ham without oven – easy steps!

FAQ

How to heat ham without an oven?

To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

Can you cook a ham on top of the stove?

Yes, you can cook a whole ham on the stove top. However, it might be easier and more convenient to cook ham steaks or smaller cuts on the stove top.

What is the best way to cook a precooked ham?

If the ham is labeled “fully cooked” (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. If the ham is labeled “cook before eating,” heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.

Can you eat a precooked ham without baking it?

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F (63°C), as they are already fully cooked.

Can you cook a ham without an oven?

There are many ways to cook a ham when you don’t own an oven. If you’re the chef for a family occasion, it’s likely that you own an oven, but it’s already occupied cooking side dishes such as dressing or candied yams. Don’t fret. You can utilize other household appliances to cook your ham. Tabletop slow cookers are often referred to as crock pots.

Is honey baked ham as good as regular ham?

The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.

Do I need to cook an uncooked ham before cooking?

No, it is important to prepare and season the uncooked ham properly before cooking it in the oven to enhance its flavor and ensure it cooks evenly. How should I prepare an uncooked ham before cooking it in the oven? Before cooking an uncooked ham in the oven, you should rinse it under cold water to remove any excess brine or curing solution.

Do you need an oven to bake a ham?

If you have one of these countertop pressure cookers, you don’t need an oven to bake a ham. Your chosen ham’s weight should correlate with the capacity of the pressure cooker. For a six quart cooker, your ham should be six pounds or less. For an eight quart cooker, don’t go over eight pounds.