ChefsLine’s Ham Collection

How to Bake a Fresh Ham

Last modified on 2007-11-20 12:56:37 GMT. 4 comments. Top.

Heat the oven to 350F.

If the fat layer is particularly thick you may wish to trim some off, but be sure to leave a generous layer of fat to keep the meat moist while cooking. Rub the ham with soy sauce, then season with pepper and a bit of salt.

Place the ham on a rack in a roasting pan, fat side up. Cook for about 22 to 26 minutes per pound for a 12 to 16 pound, bone-in ham or 30 - 35 minutes per pound for a 5 to 8 pound boneless ham. Cook to an internal temperature of 155 degrees.

To learn how to glaze our ham. listen to these directions presented by Chef Andrew Selz: http://www.chefsline.com/blog/podcasts/ham-glaze-101/.

~ Chef Kevin

Ham Injection Pineapple Marinade

Last modified on 2008-03-20 00:34:41 GMT. 0 comments. Top.

Earl from Joplin wants to inject his ham with a pineapple and brown sugar marinade and wrote us for a recipe. What follows is Chef John Allen’s creation and his recommendations on good techniques. Happy Cooking!

You probably have purchased a marinade injector already. For the rest of us, they are available on Amazon.com. They are priced between eight and forty dollars. There are various kinds - make sure you purchase one which can handle thick syrupy mixtures being pushed through it; also the longer the needle the better depending on your size of ham. The injectors come in plastic and stainless steal. If you plan to use it often, get the stainless steal injector. The plastic ones tend to break soon after use. You can use the injector with any meats pork, chicken, turkey, or beef.

Combine Pineapple Marinade ingredients into deep pot and heat bringing to a boil. Whisk occasionally until all ingredients have combined to make a nice smooth marinade. Let the marinade simmer for about twenty or thirty minutes to let the garlic flavors come out into the sauce. If you do not like garlic do not add to marinade. You can also add some fresh sage if you wish. Make sure you taste the marinade. If you want to add any spices at this time do so. Let marinade cool to room temperature. Remove garlic cloves and run the marinade through cheesecloth or a fine mesh strainer.

Do not buy a pre-cut ham.

First find a large bowl or cooking tray, which the ham will fit into. Then mix the dry rub ingredients together in the large bowl or cooking tray. Then place the ham in same bowl or tray and proceed to rub the dry rub completely all over the ham.

Fill the syringe with the marinade and inject up to 1 ounce of marinade at a time simulating a three-dimensional grid pattern inside the ham. Give one injection about every square inch. Do not inject air into ham or liquid marinade will squirt out. When injecting always point the needle down. If you insert the needle at an angle, the marinade will leak out.

When you are finished wrap the ham with a layer of plastic wrap and place in refrigerator for twenty-four hours. The marinade will distribute evenly as the ham stands in your refrigerator for a day before cooking.

The following day pre-heat your oven to 325 degrees.

Remove ham from plastic wrap. Score ham with 1/4 inch deep cuts crisscross around entire ham. Let the ham stand at room temperature for about twenty minutes as you prepare glaze.

In a saute pan combine glaze ingredients and heat until boiling. Reduce heat and simmer mixture until it’s reduced to a syrupy consistency. Taste and adjust according to your preference.

Place the ham on baking tray and bake for one to two hours depending on size of your ham. Visit our Holiday Cooking Guide for more information. During the last 1/4 of your baking time, brush the glaze over the ham and for every 15 minutes or so. If you wish, when the ham is close to 130 degrees internal temperature, you can turn the oven temperature up to 425 degrees to help brown and crisp the ham. But be careful though and watch the ham as to not let it burn. Your ham is ready to be removed from the oven when its internal temperature is 135 degrees for a fully cooked ham, or 155 for a partially/uncooked ham.

Let stand 20 minutes before serving. This ham should be delicious and juicy!

The Pineapple Injection Marinade
2 cups of water (you can substitute any amount of water with white wine, beer, rum, brandy, sprite, cola)
2 cups of Pineapple juice
1/4 cup of honey
1/2 cup of brown sugar
Four full garlic cloves
1 teaspoon of cayenne pepper
2 tablespoons of Worcestershire sauce

Dry Rub
2 tablespoons of Paprika
1/2 tablespoon Salt
4 tablespoons of brown sugar
1/2 teaspoon Cayenne pepper
1/2 teaspoons of ground cloves
1 tablespoons of black pepper

The Glaze
1/4 cup of brown sugar
2 cups of honey
1/2 cup of Irish Butter
2 cups of Pineapple juice
1/2 teaspoon of ground cloves
1/2 teaspoon of Cayenne pepper

~ Best of luck and do not hesitate to give us a call. And let us know here how you liked it! Chef John Allen

Cooking ham in electric roaster

Last modified on 2008-03-19 14:55:46 GMT. 2 comments. Top.

I want to cook a ham (half a ham)in my elec. roaster, but no instructions came with the roaster. How do I cook it?

Ten Pound Ham

Last modified on 2008-03-19 14:56:19 GMT. 1 comment. Top.

How many people will a 10 pound spiral ham serve?

Spiral Ham in a Crockpot

Last modified on 2007-09-16 22:17:18 GMT. 1 comment. Top.

Although your favorite Nascar driver’s grin on a crockpot is a great idea, a spiral ham inside of one is just… not. Gayle from Punta Gorda was looking for a spiral ham in a crockpot recipe. Listen now to Chef Sara explain the reasons why preparing a spiral ham in a crockpot is just not a good idea.

Please click here for our step-by-step guide to baking a great spiral ham.

Spiral Cut Ham in an Electric Roaster

Last modified on 2007-04-09 07:37:51 GMT. 0 comments. Top.

Spiral cut hams should be cooked at a lower temperature and generally for a shorter period of time than other, fully cooked hams. Because your ham is sliced, it’s easier for it to dry out - since your juices will flow out while cooking. So - a lower temperature can help - it’s just more gentle. Use a meat thermometer to test that it’s ready by inserting at an angle toward the end where the ham is “fattest.” When your ham is at 140 degrees internal temperature, it’s ready to sit out for around 10-20 minutes to rest. Unlike a solid fully cooked ham, your spiral cut ham’s internal temperature will not “carry over,” or increase as much while resting. The end goal is a ham that is 140 degrees or more. Bake your spiral cut ham at 275 degrees.

Assume that your ham will cook at the rate of 10-14 minutes per pound. So, for a 10 pound ham, test with a meat thermometer after 100 minutes, or 1 1/2 hours. If you are glazing your ham, brush the ham with the glaze after your ham has been baking for 3/4 or so of the time. The basic principal is that you want the glaze brushed on near the end of the baking process. For a 10 pound ham, let’s say you open up the roaster and test and see the internal temperature of your ham. If it’s reached 125-130 degrees, it’s time to glaze!

Glazing and the “other” oven: Now would be a great time to move your ham over to a conventional oven, if available. A conventional oven will give your ham a crispier finish and shiny glaze. If you’re doing this, place the ham in a roasting pan or jelly roll pan into a preheated oven set at 425 degrees. If your top is starting to brown too much, just go ahead and cover until the ham is ready.

The electric roaster……
If you have your manual for your particular oven, take a peak and see if it discusses cooking temperatures and cooking times. Some of these ovens are so efficient that temperatures and cook times are adjusted down 25%! Your meat thermometer and eyes will be the best barometer of how fast your ham is baking. It’s best to keep moisture in your oven while cooking. Place about 1/2 inch of water in the bottom of the pan.

Have a great time cooking! and thanks for visiting us at ChefsLine.

Slowcooker Baked Ham with Pineapple

Last modified on 2007-04-09 07:35:32 GMT. 0 comments. Top.

Kathy will be baking her ham in a crockpot this year and asks for some affirmation of her wonderful plans for a pineapple studded baked ham. Try scoring the top of the ham with a sharp knife in a diamond pattern, and attaching the pineapple rings with whole cloves, a traditional technique and always a hit.

Baking fully cooked, semi-boneless, (unsliced) 6.6 pound ham in the crockpot
Your semi-boneless ham will take about 7 1/2 hours of bake time and a total of 8 1/2 hours from crockpot to table. Unfortunately, this is difficult for us to gauge since crockpot temperatures vary so much. You’ll know it’s ready when the internal temperature reads 125-130 degrees when measured with a meat thermometer. Then, you have some options.

To achieve a very shiny, carmelized ham, transfer the ham onto a roasting pan, on a rack and finish baking in a preheated oven at 350 degrees for 30 minutes. Or, if you oven is not available, apply an additional glaze and turn your crockpot on high for the final 35-45 minutes to achieve a similar effect.

Crockpot Ham with Pineapple and a Mustard Glaze
1 cup of water and optional: sage or bay leaves
1 1/3 cup brown sugar
2 tsp dry mustard or 2 Tbsp of dijon mustard
2 Tbsp cider or white vinegar or lemon juice
2 Tbsp orange juice
2 Tbsp cornstarch
1 can pineapple rings
whole cloves
toothpicks

Score the top of the ham with a sharp knife in a diamond pattern. Attach the pineapple rings with whole cloves or place cloves in cente of diamond and attached pineapple rings with toothpicks (not too far in!). If your slow cooker has a roasting rack, use it. If not, line crock pot with aluminum foil. Place ham on rack. Combine brown sugar, mustard and lemon juice; spoon over ham. Cover and cook on high for 30 minutes. Turn slow cooker to low and bake for 6 1/2 more hours. Test with meat thermometer after 5 1/2 hours. Once ham reaches 125-130 degrees, remove.

Remove ham (use gloves or potholders) to a platter. Combine orange juice and cornstarch to form smooth paste. Taste your ham drippings - if very very salty, discard. If pan drippings taste delicious to you - pour into roasting pan (conventional oven) or keep in the crockpot. If using, stir orange mixture into drippings, stirring occasionally, for about 10 minutes or until sauce is thickened. Place ham onto roasting rack (or in crockpot or on roasting pan….) Spoon glaze over ham.

Place ham into preheated 350 degree oven. Or, turn crockpot onto high. Bake for an additional 35-45 minutes or until shiny and brown. Present and slice at table while studded (fun!) but be sure it rests for 15 minutes before slicing.

Consider making a batch of Dauphinoise Potatoes, Chipotle Mashed Potatoes, Butternut Squash Risotto.

And don’t forget dessert, perhaps Pear Walnut Cake With Broiled Maple Glaze or Dents de Loup (Wolf’s Teeth Cookies)

Happy Holidays! Have fun cooking!

~ Chef Adam

Hams are Salty….

Last modified on 2007-04-02 21:39:04 GMT. 1 comment. Top.

Nancy from Natick wants some tips for preparing a less salty ham. She asks if apple juice in the pan will work. The saltiness that we all experience with most hams is largely a by-product of the curing process and therefore, not much can be done to change it. That being said, it is possible to combat the saltiness by basting, cooking with, or serving a sweeter sauce. Often a brown sugar or maple glaze, or a sweet sauce is served with ham. As for the apple juice trick, while I can’t guarantee a perfect result, the sweetness of the juice once reduced (should resemble a cider syrup) should help to reduce that sometimes overpowering saltiness but the juice itself will probably have retained salt from the ham drippings - taste to be sure and do not use this juice to baste your ham. For the ultimate in control and a fun cooking experience, consider preparing a fresh ham or even smoking a fresh ham. If you need help, Chef Kevin or I have a lot of experience with these cuts. When shopping, avoid canned hams as these tend to have more sodium content and look at your labels. Also, stop by your grocer’s deli counter and taste some samples of ham. Not only will you get some inspiration for the flavors you like (for your glaze, etc.) but often their hams will be the same brand selection you’ll find for your use. ~ Chef Erika

Roast Large Hams on a Rack

Last modified on 2007-01-13 23:37:02 GMT. 0 comments. Top.

Frank in Elmsdale wants to know if a ham for roasting would be better placed on a rack or directly into the roaster pan.

Smaller hams, say 5 lbs or less, can be baked directly on the roaster pan, or in a casserole, but larger ones should be placed on a rack because otherwise the dry-cook method of roasting will essentially become a wet-cook method as the glazing liquid boils in the bottom of the pan.

Virginia Ham Preparation

Last modified on 2008-03-19 14:58:18 GMT. 0 comments. Top.

Listen now to Chef Cary’s instructions on preparing your ham. Cary has lived in Virginia for over twenty years and prepares these hams often for guests. He highly recommends Alton Brown’s Virginia Ham recipe for home use that uses Dr. Pepper. That recipe is found here and the highlights are using Dr. Pepper as the roasting liquid.

Cary recommends mustard butter as a great compliment to the ham and recommends serving the ham with sweet and starchy side dishes. I happened to stop by Chef Margaret’s recent Christmas Cooking class and came upon her Virginia ham which had been soaking for 3 days and was going to be served with a very simple raisin sauce. Fact is, soaking your ham will release a lot of the salt but perhaps never enough for your family’s taste so a great bet is to make a really fantastic ham, slice as thinly as possible, and serve with delicious side dishes. Be sure to use your ham hock for soup and don’t hesitate to contact us for ideas about great dishes to create (leftovers) with the ham.

You might also consider serving a sauce or chutney with you ham that is a bit sweet and tangy to balance the saltiness of the ham. Typical and delicious sauces included peach, pineapple, apple, apple cider, or bourbon and apricot. Lisa- please let us know if you would like to prepare homemade biscuits or serve your ham with a sauce. Just tell us what fruit you enoy and one of our chefs will prepare a recipe for you.

Mustard Butter
1 stick butter, softened
2 Tbsp parsley, chopped
1/2 shallot, chopped
4 Tbsp mustard, dijon is preferred
1/2 tsp salt
fresh pepper to taste

Blend all ingredients together, except for salt and pepper, by hand with a fork. Season to taste. You can form a nice log and chill. Or, place in a crock and store in refrigerator wrapped.

Storage and Leftovers

Leftover Ham

Last modified on 2006-12-30 19:43:25 GMT. 0 comments. Top.

Deirdre from Mill Valley wants to know if her ham is OK to eat as leftovers. Leftover ham can keep in a refrigerator for 3-4 days. Your refrigerator temperature should be 40 degrees or below. Reheat your ham leftovers at 325 degrees until the internal temperature (if a fully cooked fresh ham) reaches 165 degrees.

Food safety experts recommend not eating, or freezing your ham within 3-4 days as a rule of thumb. Before deciding on whether to keep or toss it, consider the following:

What kind of ham did you bake?
If it was a fully cooked whole ham, you have more time (Hormel sugests up to 7 days). If it was a fresh ham, you have less storage time (4 days). If was a “cook before eating” ham, then you have 5 days. Generally, Hormel and the USDA are very good sources of information on food safety as well as our chefs.

Regardless, proper storage of your ham is essential. Did you store your ham well?

Did you refrigerate your ham within 2 hours of preparing?
Was your ham very fresh when you purchased it?
Did you wrap your cooked ham tightly? Was it airtight?
Was your ham stored in the coldest (usually the lowest, back corner) of your refrigerator?

There are many factors to consider but the safest is always to toss meats if you are unsure.

Smoked Ham Storage

Last modified on 2007-06-22 23:21:43 GMT. 0 comments. Top.

Jo from Lafayette wants to know if her ham is OK to eat as leftovers. Leftover ham can keep in a refrigerator for 3-4 days. Your refrigerator temperature should be 40 degrees or below. Reheat your ham leftovers at 325 degrees until the internal temperature (if a fully cooked fresh ham incuding smoked) reaches 165 degrees. Have a great time creating new dishes!

You can also freeze within this time frame and it will keep for another 2 months.

Food safety experts recommend not eating, or freezing your ham within 3-4 days as a rule of thumb. Before deciding on whether to keep or toss it, consider the following:

Proper storage of your ham is essential. Did you store your ham well?

Did you refrigerate your ham within 2 hours of preparing?
Was your ham very fresh when you purchased it?
Did you wrap your cooked ham tightly? Was it airtight?
Was your ham stored in the coldest (usually the lowest, back corner) of your refrigerator?

There are many factors to consider but the safest is always to toss meats if you are unsure.

Leftover Ham

Last modified on 2006-12-30 19:43:25 GMT. 0 comments. Top.

Deirdre from Mill Valley wants to know if her ham is OK to eat as leftovers. Leftover ham can keep in a refrigerator for 3-4 days. Your refrigerator temperature should be 40 degrees or below. Reheat your ham leftovers at 325 degrees until the internal temperature (if a fully cooked fresh ham) reaches 165 degrees.

Food safety experts recommend not eating, or freezing your ham within 3-4 days as a rule of thumb. Before deciding on whether to keep or toss it, consider the following:

What kind of ham did you bake?
If it was a fully cooked whole ham, you have more time (Hormel sugests up to 7 days). If it was a fresh ham, you have less storage time (4 days). If was a “cook before eating” ham, then you have 5 days. Generally, Hormel and the USDA are very good sources of information on food safety as well as our chefs.

Regardless, proper storage of your ham is essential. Did you store your ham well?

Did you refrigerate your ham within 2 hours of preparing?
Was your ham very fresh when you purchased it?
Did you wrap your cooked ham tightly? Was it airtight?
Was your ham stored in the coldest (usually the lowest, back corner) of your refrigerator?

There are many factors to consider but the safest is always to toss meats if you are unsure.