But not just any ham, this is a delicious holiday ham worthy of any Martha Stewart want to be's table. yet it is also just about the easiest of any spectacular Holiday Main Course. Roast and forget, add a glaze for the last few minutes of cooking and you get the Oohs and Aahs from your
Almost all hams come pre-cooked these days. Many even come pre-smoked, adding an extra layer of deliciousness before you even unwrap the ham. All you are really doing is warming the meat. No need to worry about poisoning the entire family with under cooked poultry.
You only have one worry. And that is to NOT overcook the ham. Once the temperature inside the ham reaches 140 degrees, any additional heating will only dry the ham out, Sweet moist and tender is the goal... Internal temperature inside the ham of 140 degrees is the goal!
The glaze will make your ham glow! a Beautiful color, a delicious coating that will add just a tiny bit of carmelization (the crispy parts) to the texture! It is very easy to make and again... Thrilled guests!
There are lots of ways to measure internal temperature for meat. Go ahead and pop for a thermometer. You will be amazed how often you use one once you pick one up. That beautiful medium rare look for steaks. Best way to insure that is with a remote probe. More to point, best way to get a sweet juicy beautiful ham... Use that probe!
Here's a pretty good one to get you started... It is wireless so you can watch the parades, and is relatively inexpensive. As I am writing this, has 100% positive rating and Amazon ships free orders over $25...
Proper temperature of your hamis the single most important aspect to cooking a turkey. Far more important than organic or free range or any of the expensive key words. Buy a remote probe, not an expensive ham... More bang for your bucks.
Keep scrolling down, easy to follow recipe to follow.
The Basics - Easy DIY
- 1 Ham (precooked)
- FOR THE GLAZE
1 Cup Cherry Preserves
- 2 TBS Red Wine Vinegar
- 1/4 Cup Brown Sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 Cup dried Bing Cherries
- Buy an 8-10 pound Ham (no bigger). Note: Double check the label, most hams are sold pre-cooked
- "Score the Ham" Meaning take a sharp knife, cut diagonal into the ham about 1/2 inch deep. Turn ham and repeat, making diamond pattern. Do your best to cut equal size cuts apart.
- Position a rack in the lower third of the oven and heat the oven to 350°F.
- Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack.
- Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat registers 130°F, 2 to 2-1/2 hours.
- While the ham is cooking, make the glaze...
In a small sauce pan, combine all of the "for the Glaze" ingredients. Heat over medium low heat stirring to combine. Continue to cook, stirring every few minutes to a low simmer.
- Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
- Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.
- Serve Warm and ENJOY,
NOTE: Be humble and gracious but do bask in the glow of your doubting family members!
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