Mmm…ham! I find a whole, bone-in glistening ham sitting on a platter gets guests rather excited about dinner.
Although cooking a whole ham is time consuming, it’s relatively easy. In fact, when I have a big group to feed, a ham is my ‘go to it’ choice since I know that it’s good served hot, room temperature or cold.
The trick to preparing a whole ham is to remove the skin. If you leave the skin on and try to glaze it, you’ll have nothing but an inedible shell around the meat. So, as shown in the picture above, slice down through the skin but not through the fat and then just peel the skin off like a banana peel and discard before scoring the fat. Bake the uncooked ham on a rack in a shallow pan at 325°F (160°C) for 22 minutes per pound (500 g) or until the internal temperature reaches 160°F (71°C).
I usually start glazing when the ham reaches about 120°F (60°C) so that the ham is well glazed but not scorched when it comes up to the proper internal temperature.
You can make a glaze out of all kinds of stuff you have in your pantry, but these three preparations are good basics to use for reference.
1. Maple-mustard: Stir 1/4 cup (50 mL) each Dijon Mustard and maple syrup together in a small bowl. Stir in a 1 tsp (5 mL) chopped fresh tarragon.
2. Orange-ginger: Heat 1/2 cup (125 mL) orange marmalade with 1 tbsp (15 mL) fresh ginger, stirring often until blended.
3. Curried Apple: Stir 1/2 cup (125 mL) apple jelly with 1 tsp (5 mL) curry paste. Heat in microwave just until melted.
So, have you taken up my challenge to support pig farmers this month? If not, plan a party and make a whole ham! Have you ever cooked a whole fresh ham? Or, do you prefer a cooked ham that is faster to prepare?
