Its name tells you that a semi-boneless ham has some bones in it and some bones taken out.
An expert in pork anatomy and lead chef at the Institute of Culinary Education, Shawn Matijevich, says that a fully boned-in ham won’t give you a good yield unless you are a butcher or know a lot about pork anatomy.
It’s possible to get a bone-in ham, but if you choose a semi-boneless ham, the hip and shank bones will be taken out. The leg bone will still be there, though. “The leg bone keeps the ham juicier and is easier to carve, too. “.
Nearly all semi-boneless hams will be precooked when you buy them. Based on the USDA, that means you can enjoy it cold as long as it’s vacuum-packed and made in a federally inspected plant.
That being said, there is a way to bake a fully cooked semi-boneless ham that will make it juicy and tasty for dinner. It won’t take long, and you’ll have ham left over for days that you can use in other recipes.
Make sure to read the packaging label to ensure that your ham is fully-cooked before planning your meal.
The USDA says that to reheat a fully cooked ham, it needs to be cooked until it reaches 140 degrees Fahrenheit inside. Use a meat thermometer to check.
Ham that hasn’t been cooked must reach 160 F on the inside before it’s safe to eat.
Cooking a semi boneless ham may seem intimidating but it’s actually quite simple with some basic tips. A semi boneless ham has the main leg bone left in but the smaller hip and shank bones removed, making it easier to carve while keeping it flavorful and moist. With a few easy steps, you’ll have a delicious and juicy baked ham ready for your next holiday meal or Sunday dinner.
Choosing the Right Ham
When selecting a semi boneless ham, opt for one that is “fully cooked” or “ready to eat” on the label This indicates it has already been cured and smoked, meaning you just need to gently reheat it An uncooked ham requires bringing it fully up to temperature for food safety.
For best flavor, look for quality designations like “natural” or “premium” on the label. Top brands like Smithfield, Hormel, and Honeybaked are reliable choices. Aim for around 1/2 pound of ham per person, adjusting up or down for big eaters or those who want leftovers.
Prepare the Ham
Take the ham out of the refrigerator about an hour before cooking so it can come closer to room temperature. This helps it cook more evenly.
Place the ham fat-side up in a roasting pan with a rack inside. The rack elevates the ham to prevent boiling in the juices. Add 1/2 inch of liquid like water, juice, ginger ale or another soda to the bottom of the pan. The liquid steams the ham, keeping it moist.
Next, lightly score the ham by making shallow diagonal cuts in a diamond pattern on the fat. This helps the fat render and the glaze absorb better.
Bake Covered at Low Heat
Preheat your oven to 325°F. Place the ham in the oven, then loosely tent foil over the top, sealing the edges to trap steam. The low temperature and steam bath start gently heating the ham, warming it through without drying it out.
Cook for roughly 10-15 minutes per pound, so a 5 lb ham bakes for 50-75 minutes. Convection ovens cook faster, so start checking earlier. Use an instant read thermometer to check for 140°F, the safe temperature for cooked ham.
Uncover and Glaze
Once the ham reaches temperature, remove the foil and turn the oven up to 425°F for the last 20-30 minutes of baking. The higher heat helps develop a nice caramelized exterior.
Make a simple glaze by simmering 1 cup brown sugar, 1/4 cup honey, 1/4 cup orange juice and 2 teaspoons mustard. Every 10 minutes, brush the ham with the glaze until it’s tacky and lacquered. This adds tons of flavor and visual appeal!
Let It Rest
When the ham reaches 140°F, remove it from the oven. Lightly tent with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute evenly for moist, tender slices.
Transfer the ham to a cutting board and slice across the grain in thin rounds. Be sure to catch any glaze drippings to serve alongside the ham.
Serving Suggestions
A baked semi boneless ham makes a gorgeous centerpiece for holidays and special meals. Offer a few condiments like mustard, mayo and chutney for spreading on slices.
Here are some tasty ways to serve your ham:
- In sandwiches with cheese, lettuce and tomato
- Diced in salads, eggs or pasta
- On pizza, quiche or baked potatoes
- In omelets, frittatas or scrambled eggs
- On a charcuterie board with cheese, fruits and nuts
Storage Tips
Leftover ham stays fresh for 4-5 days refrigerated and 2-3 months frozen. Store slices in an airtight container to prevent drying out. Add a piece of bread to absorb excess moisture.
Ham also freezes beautifully. Cut into portions, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before using.
Slice and dice ham for easy additions to recipes like soups, casseroles and grain bowls. The smoky, salty flavor pairs well in so many dishes!
Common Questions
Here are some frequently asked questions about cooking semi boneless ham:
How long does it take to bake a 5 pound semi boneless ham?
Allow 10-15 minutes per pound at 325°F. So a 5 pound ham bakes for 50-75 minutes covered in foil.
Should you bake ham fat side up or down?
Always bake bone-in and semi boneless hams fat side up. This allows the fat to baste the meat, keeping it tender and juicy.
What temperature do you bake ham at?
Bake at 325°F covered in foil to gently reheat cooked ham without drying it out. Uncover and increase temperature to 425°F at the end to caramelize the outside.
What is the best way to reheat cooked ham?
The oven is the best way to reheat cooked ham evenly without over-drying. Other options include sautéing slices or adding to soups and casseroles.
Can you freeze cooked baked ham?
Yes, fully cooked ham freezes beautifully for 2-3 months. Allow to thaw overnight in the fridge before using.
What goes good with baked ham?
Baked ham pairs well with sweet fruit glazes, mustard, pineapple, scalloped potatoes, roasted veggies, biscuits, mac and cheese and more!
How do you know when a baked ham is done?
Use an instant read meat thermometer to check for 140°F for reheating fully cooked ham. 165°F is required for uncooked ham.
Final Tips for Baked Ham Success
Cooking the perfect semi boneless ham requires just a few simple techniques:
- Select a fully cooked, quality ham at around 1/2 pound per person
- Bake low and slow, covered in foil, with liquid added
- Uncover and glaze during last 30 minutes at higher heat
- Check temperature and let rest before serving
- Store leftovers properly for maximum freshness
With this easy method, you can serve an impressive baked ham with delicious flavor and texture. Perfect for holidays, special occasions or Sunday suppers! Let the delicious aroma fill your kitchen and enjoy carved ham on your table.
Remove Foil and Glaze Your Ham (Optional)
Remove the foil in the last hour of baking. Apply your glaze (if youre using one) every 15 minutes with a basting brush, Rose says.
When you baste the ham, don’t use the fat that collects at the bottom of the pan. It can make the ham too salty.
Preheat the Oven
Preheat the oven to 325 degrees Fahrenheit.