Some hams are also smoked after the curing process, lending them a smokier flavor that gives the sensation of having been cooked over fire. Combine your ham with cranberries, pistachios and warm Christmas flavours like nutmeg, mace and sage. Bypass the pre-boiling stage and use an all-in-one slow cooking method. Who would turn their nose up at a traditional plate of gammon and mash? With each of these cuts, cook until the meat has reached 145 degrees and let rest for a minimum of 3 minutes before slicing and serving. A half, bone-in cut should be cooked 35-40 minutes per pound. This sensational chunky pie utilises festive leftovers in fine fashion. MyRecipes may receive compensation for some links to products and services on this website. Depending on the cut, type, and weight of ham you purchase, the cooking times of these varieties can vary significantly. To get a really rich flavour, retain any cooking liquor from homemade ham and use it as a stock. Follow these simple guidelines for timing, and you’ll achieve a perfectly cooked ham every time. By Natalie Hardwick – Editor,, Magazine subscription – save 44% and get a cookbook of your choice, We explain the difference between gammon and ham, how to prepare and cook them, plus share serving suggestions. It’s ideal for the post-Christmas period when everyone’s a little gravied-out, and makes a great simple supper all year round. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. To help keep your ham moist and juicy, place the ham cut-side down in a baking pan and tent it with foil. The set yellow top layer is a traditional preserving seal for meat and fish. Natalie Hardwick – Editor, Once glazed and studded in decorative cloves you have a real feast on your hands. The salty ham is paired perfectly with sweet apple and a punchy celeriac mash. Soaking the gammon in water to remove saltiness is generally a thing of the past but check with your butcher or look at pack instructions to be sure. We’ve picked our favourite ways to serve ham, but first chef Caroline Hire explains a few things: “Both gammon and ham are cuts from the hind legs of a pig. Whisks at the ready. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. The secret to this picture-perfect ham is slow-roasting it in a foil parcel in a spiced apple juice bath. To some, snaffling a cold cut of ham from the fridge is one of the high points of the festive season – even a simply boiled joint is majestic in its hefty pink stature. In general, ham is available in three categories: fresh or smoked, pre-cooked or cured, and cured-and-smoked. Preheat oven to 325º. Dry-cured ham will most often be labeled as prosciutto at grocery stores and markets. When it comes to hams that have been partially or fully cooked and packaged before purchase—such as vacuum packaged whole hams, sliced lunch meat, or canned ham—the the USDA says that these are fine to eat as-is, unheated, with no risk to your safety. Gammon is sold raw and ham is sold ready-to-eat,” says Caroline. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Share your recipe with us below…, Subscription offer: save 44% and receive a brand-new cookbook. Ham Cook Time Calculator. Add the ham and cook for another 10 minutes. With each of these cuts, cook until the meat has reached 145 degrees and let rest for a minimum of 3 minutes before slicing and serving. A gammon isn’t just for Christmas, either – it’s good investment all year round, from picnic season, to birthday parties and New Year’s Eve. This calculator tells you how much time is needed to properly cook a ham. Select the type of ham, the cut from the drop down menu, enter its weight in pounds, and click calculate. Try one of our other Christmas ham recipes and find out what to do with your leftovers. And the best bit is that it just keeps on giving – even a small ham joint will keep a household in sandwiches for up to five days. Once you’ve boiled the joint in its soda bath, drain and transfer into a roasting tin and glaze with a maple mustard mix. Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you may wish eg cinnamon, bay, peppercorns, coriander seeds and onion. Baking ham doesn't have to be scary. Gammon is sold raw and ham is sold ready-to-eat,” says Caroline. Boil for half the calculated cooking time, periodically skimming and discarding any white froth that comes to the surface. For a half bone-in smoked ham, cook 22-25 minutes per pound. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Place ham on a roasting rack set in a roasting pan and diagonally score. Here's everything you need to know when it comes to ham's cooking time. Pea and ham is one of the greatest soup combinations. Give your omelette the soufflé effect to add a touch of refinement to a brunch table. For fresh, unsmoked ham, a bone-in whole leg should be cooked for 22-26 minutes per pound. A 10-14 pound boneless ham … The whole thing is finished off with a maple glaze, whole baked apples and golden (yes, golden) star anise. It requires homemade hot water crust pastry, so it’s one for a long kitchen session. Spiced Christmas gammon with membrillo glaze. However, with so many varieties and preparations of ham, it can be hard to know how long to properly cook or reheat each. While many store-bought hams will have the weight listed on the package, when buying from a butcher ask for the exact weight of your ham if it’s not already labeled. “Gammon has been cured in the same way as bacon whereas ham … “Gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. This tropical-tinged gammon recipe uses treacle, pineapple juice and allspice, slowly cooked in the oven for four hours until butter soft. On the other hand, cured ham—which can been cured either with a dry rub that draws the moisture out of the meat, or by the injection of a curing solution that includes salt, sugar, and other preservatives and flavor enhancers—is ready to eat as-is and requires no cooking or reheating. To get started on your ham cooking journey, start with a simple and satisfying recipe like this classic Baked Ham, or a flavorful Mango Chutney Glazed Ham, and then be sure to get creative with your leftovers. Fresh ham cooking times vary greatly depending on the size. Credit: Cut Weight/lbs Minutes/lb Minimum Internal Temperature & Rest Time; SMOKED HAM, cook-before-eating: Whole, bone in: 10 to 14: 18 to 20: 145° and allow to rest for at least 3 minutes Although ham is a super simple, nostalgic, and satisfying protein to prepare for your friends and family, if you’ve never bought or cooked your own ham, it can be an intimidating feat. To start, weigh your meat to calculate cooking times. “Both gammon and ham are cuts from the hind legs of a pig. this link is to an external site that may or may not meet accessibility guidelines. Smoked ham, cook before eating. Sticky maple-glazed ham with baked apple sauce. Once you’ve cooked your gammon, it is then called ham.”, “To make your Christmas ‘ham’ you’ll need to buy a gammon – choose, smoked or unsmoked, on or off the bone according to your recipe and preference.”. When it comes to half or whole country hams, these should be soaked for 4-12 hours and boiled for 20-25 minutes per pound before draining, glazing, and browning at 400 degrees for 15 minutes. Place the ham steak back into the pan and reduce the heat to medium-low. Glaze it and watch the masses flock…. This one is perfect for when you have a chunk of ham left over. is part of the Allrecipes Food Group. Drain, reserving the stock if you like, leave to cool a little. The steamy environment allows the flavours to mingle in a dreamy milieu. Are you partial to a homemade ham? © Copyright 2020 Meredith Corporation. For a half bone-in smoked ham, cook 22-25 minutes per pound. For a boneless shoulder or butt, cook 30-40 minutes per pound. Broiling allows the ham to brown on the outside, for maximum flavor, and because steaks are typically about ½-inch thick, this method will also cook the meat through.