How to cook an already cooked ham?

Ham is a traditional choice for holiday dinners. Our bone-in, fully cooked hams are slow brined and brown sugar cured to make serving up a delicious feast a breeze if you have never served one during your family feast.

Place the ham in the slow cooker. Cook the ham completely heated for 5-8 hours on low, covered. To glaze, score the ham, put it on a broiler pan, cover it with glaze, and broil it at 10 inches from the heat for 10 to 15 minutes, carefully checking to make sure the glaze is cooked.

Place the ham on a rack in a roasting pan. Put some water in the pan’s bottom and cover it tightly with a lid or some foil. If using a meat thermometer, bake at 325 F for 15 to 18 minutes per pound until it reads 140 F. The moisture and flavor of the ham will increase if it is basted while it cooks. After scoring the ham and glazing it, remove the packaging. Bake the ham for an additional 15 to 20 minutes, or until the glaze is burnished.

Brown sugar is used to cure the bone-in hams at Bear Paw Meats, giving them a delicious flavor. Sometimes, people desire even more flavor. Thats where glazing comes in. One part jam, jelly, or honey and one part Dijon mustard can be combined to make a simple glaze. We have incredible Montana-made chokecherry honey and huckleberry jelly that would make a fantastic ham glaze.

Let’s discuss how much ham you need for your holiday dinner now that you know how to reheat one of our fully cooked, bone-in hams. For a bone in ham, a good rule of thumb is 3/4 pounds per person.

Instructions:

Preheat oven to 325 F. Wrap ham in foil and place, cut side down, in a pan with a roasting rack. Place pan in oven and cook (allow about 10 to 14 minutes per pound of meat.).

When digital meat thermometer, inserted in thickest part of ham, registers 100 to 110 F, remove ham from oven and unwrap. Place ham back in pan, cut side down, pour one to two cups of water in the roasting pan to create steam and place pan back in oven.

When digital meat thermometer reads 110 to 120 F, remove ham from oven, and using a basting brush, apply glaze (either packet provided with your Niman Ranch ham or recipe below) to entire surface of ham. Increase temperature of oven to 400 F. Place pan back in oven and let roast for 10 minutes.

Cook ham for 30 more minutes, basting ham with glaze and drippings from pan two or three more times as ham cooks. Ham is done when internal temperature reaches 145 F.

When done, remove ham from oven, tent with aluminum foil and let rest for 25 to 30 minutes before serving.

Combine one part brown sugar with one part orange juice. Add your preferred brown mustard, apricot jam, or cola as an optional addition.

Keep the ham in the slow cooker for the duration of cooking if you prefer unglazed ham.

To cook and glaze a ham:

Heat ham in a slow cooker on low, allotting 20 or more minutes of cooking time per pound of ham.

When a digital meat thermometer, inserted in the thickest portion of ham, reaches 110 to 120 F, remove ham from slow cooker and transfer to a pan with roasting rack.

Follow oven roasting and basting directions above.

The amount of pan drippings produced when heating a fully cooked ham is minimal. Before you put the ham in the oven, carry out one of the following actions to make sure there will be enough liquid in the roasting pan to make gravy at the end of the cooking process:

If you happen to have a ham bone in the freezer from a previous roast, add it to the roasting pan with a few cups of water and a half cup of dry sherry and a few sprigs of thyme.

Pour ham or other stock in the bottom of roasting pan.

Then, follow these instructions:

When ham is fully roasted, remove pan from oven and strain liquid through a fine sieve and into a sauce pot.

For more intense flavor, reduce the liquid over medium-high heat until it is concentrated.

To thicken, whisk in a cornstarch slurry (1 tablespoon cornstarch blended with 1/4 cup cold water for every 2 cups of ham broth and drippings). Season with salt and black pepper to taste.

Think sweet and vinegary. Ham should be served with foods that counteract its salty, smoky flavor. We recommend:

Braised greens

Roasted squash

Sweet potatoes

Cornbread/biscuits

Tangy chutneys/fruit relishes

Traditional Thanksgiving side dishes

Ham will keep in the refrigerator for five to seven days if it is properly stored in an airtight container or bag. Ham can be kept in the freezer for up to a year if kept in a freezer bag or other freezer-safe container. If ice crystals begin to form, discard.

Reheat ham according to the above-mentioned oven roasting instructions for a speedy and simple dinner. Alternatively, slice the ham into steaks and quickly sear each side in a pan over medium-high heat.

To make Cuban and Monte Cristo sandwiches, as well as a delicious filling for chicken cordon bleu, use thinly sliced ham.

The ham bone makes delicious stock and soup; add the ham bone to the pot when cooking beans or lentils to enhance flavor.

Quality matters when it comes to the food you feed your family. And even though there are many choices available, Perdue Farms stands out. We are a fourth-generation, family-owned American food and agriculture company that has been in operation for over 100 years and has always collaborated with family farmers.

Although a “fully cooked” ham can be cut into slices and eaten cold in sandwiches and salads, heating it up significantly improves the flavor and texture. Heres how to heat a ham labeled “fully cooked. “These guidelines apply to hams packaged in facilities inspected by the USDA. Hams that come from facilities not under USDA inspection are heated to 165 F.  1:54.

How long to Cook a Ham

Since bone-in ham produces the best flavor and the most tender meat, it is used in this recipe. Additionally, we like to have leftover ham bone for our favorite Crock Pot Ham and Bean Soup.

For this recipe, a fully cooked, bone-in ham should cook for 12 to 14 minutes per pound (a 9-pound ham should cook in about 2 1/4 hours).

It is easy to overcook ham so to really make a perfect baked ham, I suggest using a thermometer like this one.

I use one and just leave the ham inside while it cooks, keeping an eye on the temperature to ensure perfect results. (I apply it to everything, including perfectly cooked pork tenderloin and steaks) You should also see a cooking guide on the package of the ham you buy for cooking times, but a thermometer is most accurate, and they are less than $20. I think it’s truly a small investment to be able to produce perfect results when cooking (and to never have overcooked meat again).

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