Smoked Paprika And Maple Glazed Ham Recipe | Waitrose & Partners (2024)

FAQs

Should you soak a smoked ham before cooking? ›

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.

Once you've chosen your glaze, place the ham, cut-side-down, in a heavy-duty aluminum foil-lined jelly-roll pan. Let it stand at room temperature for 30 minutes. Brush 1/2 cup of the glaze over the ham with a heatproof spatula or pastry brush.

My recommendation based on what I did recently: smoke at 250 until the ham is at 135. At that point glaze the ham and either crank up the smoker to 300 or 350 or finish in the oven until the ham is at 140.

Bake and Baste Ham

Place your ham in a roasting pan, flat cut side down. Bake in the oven 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times during the cooking time with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste.

Baste with broth or stock: One way to add moisture to a dried out ham is to baste it with a flavorful liquid such as broth or stock. Use a brush or spoon to apply the liquid over the ham periodically during cooking, or place the ham in a roasting pan with a layer of broth or stock at the bottom of the pan.

A little sweetness balances the smoky savoriness of ham. But think beyond gloppy, sugary-sweet glazes and get a little more adventurous. Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here).

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

How do you use the glaze packet that comes with the ham? ›

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.

Country Hams should be soaked 12-24 hours. Soak a Genuine Smithfield Ham for 24-36 hours.