How Long to Cook a Bone-In Smoked Ham?

How Long to Cook a Bone-In Smoked Ham?

The general rule is to cook a bone-in smoked ham for 10-20 minutes per pound, aiming for an internal temperature of 140°F (60°C).** Fully cooked hams only need to be reheated, while partially cooked hams require more thorough cooking.

Understanding Smoked Ham

Smoked ham is a cured pork product that has been treated with smoke. This process not only imparts a distinctive flavor but also helps to preserve the meat. Hams are often sold either fully cooked or partially cooked (sometimes labeled “cook before eating”). Knowing the type of ham you have is crucial for determining the correct cooking time.

Benefits of Cooking Bone-In Smoked Ham

Choosing a bone-in ham over boneless offers several advantages:

  • Enhanced Flavor: The bone imparts a richer, more savory flavor to the meat as it cooks.
  • Moisture Retention: Bone-in hams tend to retain moisture better than boneless, resulting in a juicier final product.
  • Carving Ease: Many people find bone-in hams easier to carve, as the bone provides structure and guidance.
  • Bone Broth Potential: After enjoying the ham, the bone can be used to make flavorful and nutritious bone broth.

The Cooking Process: Step-by-Step

Reheating a fully cooked smoked ham, or cooking a partially cooked one, involves several steps to ensure a delicious and safely prepared meal.

  1. Preparation: Remove the ham from the refrigerator at least 30 minutes before cooking to allow it to come closer to room temperature. This promotes more even heating.
  2. Preheating the Oven: Preheat your oven to 325°F (160°C). This temperature is ideal for gently reheating the ham without drying it out.
  3. Preparation (Glaze Option): If using a glaze, prepare it while the oven is preheating. Common glazes include brown sugar, honey, maple syrup, or a combination of these.
  4. Wrapping (Optional): Wrapping the ham in foil can help retain moisture, especially during the initial stages of cooking.
  5. Cooking: Place the ham cut-side down in a roasting pan. Add about 1/2 inch of water to the bottom of the pan to help prevent drying.
  6. Monitoring Internal Temperature: Use a meat thermometer to monitor the internal temperature. Insert the thermometer into the thickest part of the ham, being careful not to touch the bone.
  7. Glazing (Optional): During the last 20-30 minutes of cooking, brush the glaze evenly over the ham. Return the ham to the oven, uncovered, to allow the glaze to caramelize.
  8. Resting: Once the ham reaches the desired internal temperature, remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Time Chart for Bone-In Smoked Ham

Type of HamOven Temperature (°F/°C)Time per Pound (Minutes)Target Internal Temperature (°F/°C)
Fully Cooked325/16010-15140/60
Partially Cooked325/16015-20145/63

Common Mistakes to Avoid

  • Overcooking: Overcooking ham leads to dryness. Always use a meat thermometer to ensure it reaches the correct internal temperature.
  • Not Allowing to Rest: Skipping the resting period results in the juices running out when you carve the ham, leading to a drier final product.
  • Using Too High of an Oven Temperature: High temperatures can cause the outside of the ham to dry out before the inside is properly heated.
  • Ignoring Ham Type: Not checking whether the ham is fully or partially cooked can result in undercooked or overcooked results.
  • Skipping the Water Bath: Not adding water to the roasting pan can lead to dryness. The water creates steam, which helps to keep the ham moist.

Frequently Asked Questions (FAQs)

What’s the difference between a fully cooked and partially cooked ham?

A fully cooked ham has already been cooked to a safe internal temperature during processing and only needs to be reheated. A partially cooked ham requires further cooking to reach a safe internal temperature of 145°F (63°C).

How do I know if my ham is fully cooked or partially cooked?

Check the packaging label. Fully cooked hams will typically be labeled as “ready-to-eat” or “fully cooked.” Partially cooked hams will be labeled as “cook before eating” or similar wording. When in doubt, assume it’s partially cooked.

Can I cook a smoked ham in a slow cooker?

Yes, you can cook a smoked ham in a slow cooker. Follow the same guidelines for internal temperature. Cooking in a slow cooker is a great option for keeping the ham moist and tender, but it may not achieve the same crispy exterior as oven roasting.

Should I score the ham before cooking?

Scoring the ham (making shallow cuts in a diamond pattern) can help the glaze penetrate the meat and create a more visually appealing presentation. However, it is not essential.

What kind of glaze is best for smoked ham?

There are many glaze options, from sweet to savory. Popular choices include brown sugar glazes, honey glazes, maple syrup glazes, mustard glazes, and fruit-based glazes (e.g., apricot or pineapple). Choose a glaze that complements the smoky flavor of the ham.

How long should I let the ham rest after cooking?

Allow the ham to rest for at least 10-15 minutes, or even longer, before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

What’s the best way to carve a bone-in ham?

Start by slicing around the bone to release the meat. Then, slice the ham parallel to the bone, removing large portions of meat. Finally, slice these portions into individual servings.

How long is cooked ham safe to eat?

Cooked ham is safe to eat for 3-4 days when stored properly in the refrigerator.

Can I freeze cooked ham?

Yes, cooked ham can be frozen for 1-2 months. Wrap it tightly in freezer wrap or place it in an airtight container to prevent freezer burn.

What’s the best way to reheat leftover ham?

Leftover ham can be reheated in the oven, microwave, or skillet. For oven reheating, wrap the ham in foil and bake at 325°F (160°C) until heated through.

Is it safe to cook a ham that is past its “sell by” date?

It depends. If the ham has been stored properly in the refrigerator and shows no signs of spoilage (such as off odor, slimy texture, or discoloration), it may still be safe to cook. However, it’s always best to err on the side of caution and discard ham that is significantly past its “sell by” date.

Why is my ham dry after cooking?

Dry ham is often caused by overcooking, using too high of an oven temperature, or not adding enough moisture to the cooking environment. Ensure you’re using a meat thermometer, cooking at 325°F (160°C), and adding water to the roasting pan.

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