Classic Baked Ham

 

I was going through the blog the other day and realized that I had never shared my method with you for cooking a Classic Baked Ham.  For shame on me!  I have shared how to cook Gammon of course, but that is what they use in the U.K. but here in North America there is no gammon, just ham and so I thought with Easter being just in a little over a week I would share with you how to cook a Classic Baked Ham.

Ham was what we always had for Easter dinner when I was growing up.  Mom always used to favor a smoked picnic ham, bone in.  She loved to make a big batch of homemade pea soup afterwards.  We also enjoyed the pea soup. It was a real favorite. She made the old-fashioned Quebec style pea soup, using the whole yellow peas. 

 

The side dishes for our ham were always very simple. Mashed potatoes, carrots, maybe peas.  My father always liked mustard with his or we would have mustard pickle. Mom never glazed it. She simply heated the ham through.

Myself, I like a bit of sweet with my ham and so I always like to add a glaze of some sort. Some people like their hams studded with cloves. We do not.  A nice pineapple sauce goes very well with the finished ham.  There is a really delicious looking one here which uses canned pineapple crush.

In any case, here today is my way to make a classic baked ham, cross-hatched, sweetly glazed and perfectly cooked without being dried out.  Because it is cooked at a lower temperature the ham cooks slowly and thoroughly.  The temperature is increased briefly for glazing. If you follow my instructions your glaze should not burn, but if you think it looks like it might you can always tent it lightly with some foil before that happens.

 

WHAT YOU NEED TO MAKE A CLASSIC BAKED HAM

A ham of course and just a few other ingredients.

• 1 (5-pound/2 1/4 KG) smoked or cured, bone-in ham
• 1/2 cup (100g) soft light or dark brown sugar, packed
• 1/4 cup (63g) Dijon mustard
• 2 TBS maple syrup

You can use either light or dark brown sugar. Bear in mind that dark brown sugar will have a stronger molasses flavor.

Dijon mustard is not neon yellow and gives a much nicer color to the glaze. It is not quite as sharp with vinegar flavor as traditional yellow mustard and is better suited for this purpose.

Do not be tempted to use pancake syrup. Real maple syrup is the only way to go. If you cannot get maple syrup you can also use orange marmalade or even peach jam, bearing in mind that they may burn quicker than maple syrup would.

 

ALL ABOUT HAM

Most hams in this country are sold already cooked and cured. Uncooked ham is known as a green ham and requires cooking before eating. Fresh (green) ham is usually slow roasted like any other cut of meat until the right interior temperature is achieved. Then it can be glazed if desired. YOU DO NOT want to eat this kind of ham without cooking it first. It is simply not safe to do so.

Cooked and cured hams, which is normally what we find in the shops these days, usually only require heating through if you are serving them as a roast, although they are also perfectly safe to eat cold and unheated.

A spiral ham may carve easier than a whole ham, but in all truth it is much easier to dry out a spiral ham. I really prefer to cook my hams whole and cut/carve them myself.

Leftover cooked ham should be refrigerated within 2 hours of cooking it.  Properly wrapped it will keep in the refrigerator for up to 4 days.

For best quality do not freeze ham either before or after cooking. The texture is just not the same and it is not enjoyable sliced after freezing although it is still good for use in casseroles and the like.

 

HOW TO COOK A CLASSIC BAKED HAM

This really is very simple.  There is nothing complicated about this. If you follow the instructions completely you will be rewarded with a delicious Ham at the end.

Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.

Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.

 

Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.

Roast for one and a half hours.

While it is roasting whisk together all of the ingredients for the glaze.

Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.

 

Brush the ham all over with the glaze. Return to the oven. (Make sure you get some of that delicious glaze down into the cuts and crevices.)

Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.

Cut the ham into slices using a sharp knife, AGAINST the grain. The pan juices are delicious spooned over top of the sliced ham.

 

I was really pleased with how this baked ham came out. It was deliciously tender and juicy.  Not dried out in the least. The glaze did not burn and the juices in the bottom the pan are lovely spooned over the ham when you serve it.  Because most of the fat has been trimmed off, the juices are not greasy or fat laden either!

I served it simply with some mashed potatoes, carrots, corn and diced beetroot.  This made for a delicious meal!

 

Here are a few tasty suggestions for delicious side dishes that you might enjoy with your baked ham!

 

SIMPLE DOUBLE SCALLOPED POTATOES - This version of scalloped potatoes uses two kinds of potatoes, sweet and white potatoes. There is also no requirement to make a sauce. Simple, simple, simple with just cream, the potatoes, some seasoning and some cheese.  Delicious!

HONEY DILL GLAZED TURNIPS AND CARROTS - Lightly glazed with some butter and honey, then flavoured with dill . . .  these arrive at the table glistening like jewels.

CHEESY GARLIC GREEN BEANS -Roasted Green Beans are a delicious holiday side dish, roasted in olive oil, garlic and parmesan, then baked with cheese until melted and bubbling! 

THE BEST LION HOUSE ROLLS (small batch) -These are undoubtedly the lightest, fluffiest, tastiest rolls you could ever want to eat. Very easy to make as well. If you are looking for a great holiday roll, look no further! This recipe makes an even dozen rolls.

Yield: 10 servings

Author: Marie Rayner

Classic Baked Ham

Prep time: 15 MinCook time: 2 H & 15 MTotal time: 2 H & 30 M

This classic recipe results in a juicy and tender ham each and every time. Nicely glazed, crosshatched and perfect for any holiday or celebratory meal

Ingredients

• 1 (5-pound/2 1/4 KG) smoked or cured, bone-in ham
• 1/2 cup (100g) soft light or dark brown sugar, packed
• 1/4 cup (63g) Dijon mustard
• 2 TBS maple syrup

Instructions

1. Preheat the oven to 300*F/150*C/gas mark 3. Have a roaster ready that is large enough to hold the ham with plenty of room for air to circulate around the ham.
2. Remove your ham from its packaging. Trim off any tough outer skin and trim back any excess fat, disposing of it.
3. Score the ham all over in crosshatch cuts, 1-inch apart and 1/2 inch deep. Moving first in one direction and then in the other so you have diamond shaped cuts in the surface of the ham. Place into the roasting tin.
4. Roast for one and a half hours.
5. While it is roasting whisk together all of the ingredients for the glaze.
6. Take the ham out of the oven at the end of 1 1/2 hours. Increase the oven temperature to 375*F/190*C/ gas mark 5.
7. Brush the ham all over with the glaze. Return to the oven.
8. Roast for a further 40 to 45 minutes, brushing with the glaze every 15 minutes. When it is done its internal temperature will measure 165*F/74*C. Remove from the oven and let stand for 20 minutes before serving.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.