How to Cook Ham on the Stove: A Simple & Flavorful Guide
Cooking ham on the stove is a fantastic way to quickly and efficiently heat a pre-cooked ham, resulting in a moist and flavorful dish perfect for a smaller gathering or a weeknight meal. It involves simmering the ham in liquid, allowing it to absorb moisture and enhance its taste, ensuring a delicious outcome.
Understanding Stovetop Ham Cooking
Stovetop cooking offers a convenient alternative to oven baking, particularly when you’re short on time or oven space. This method works best for hams that are already cooked (city hams) because the primary goal is to heat the ham thoroughly and infuse it with additional flavor. The stovetop method is also ideal for smaller ham portions, as it provides even heating without drying out the meat.
Benefits of Cooking Ham on the Stovetop
Choosing the stovetop method offers several advantages:
- Speed: Stovetop cooking significantly reduces cooking time compared to oven baking.
- Space Efficiency: Ideal for smaller kitchens or when the oven is occupied.
- Moisture Retention: Simmering in liquid helps keep the ham moist and tender.
- Flavor Infusion: The simmering liquid can be customized with various herbs, spices, and sauces to enhance the ham’s flavor profile.
- Easy Monitoring: It’s easier to monitor the internal temperature and adjust cooking time as needed.
The Stovetop Ham Cooking Process
Here’s a step-by-step guide to cooking ham perfectly on your stovetop:
- Choose Your Ham: Select a pre-cooked city ham (shank or butt portion) that fits comfortably in your pot.
- Prepare the Ham: If necessary, trim excess fat, leaving a thin layer for flavor. Consider scoring the ham in a diamond pattern to allow for better flavor absorption.
- Select a Pot: Choose a heavy-bottomed pot or Dutch oven large enough to hold the ham and enough liquid to cover it halfway.
- Create Your Simmering Liquid: A combination of water, broth, and a flavorful addition like apple cider, pineapple juice, or cola works well. Add aromatics like bay leaves, cloves, and peppercorns to enhance the flavor.
- Place Ham in Pot: Place the ham cut-side down in the pot.
- Add Simmering Liquid: Pour enough liquid into the pot to cover about halfway up the ham.
- Bring to a Simmer: Bring the liquid to a gentle simmer over medium heat.
- Cover and Simmer: Cover the pot and reduce the heat to low. Simmer for the appropriate time (see table below).
- Check Internal Temperature: Use a meat thermometer to check the internal temperature of the ham. It should reach 140°F (60°C).
- Optional Glaze: During the last 30 minutes of cooking, you can add a glaze. Baste the ham with the glaze every 10 minutes.
- Rest and Serve: Once cooked, remove the ham from the pot and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Simmering Time Guide
The cooking time depends on the size and type of ham. The table below provides a general guideline:
| Ham Weight | Simmering Time (Approximate) |
|---|---|
| 3-4 lbs | 1.5 – 2 hours |
| 5-7 lbs | 2.5 – 3.5 hours |
| 8-10 lbs | 4 – 5 hours |
Remember to always check the internal temperature for accuracy.
Tips for a Perfectly Cooked Ham
- Don’t Overcook: Overcooking will dry out the ham. Monitor the internal temperature carefully.
- Use a Meat Thermometer: This is the most accurate way to ensure the ham is heated through without being overcooked.
- Baste Frequently: If using a glaze, baste the ham every 10 minutes during the last 30 minutes of cooking to ensure it’s evenly coated.
- Rest the Ham: Letting the ham rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful final product.
Common Mistakes to Avoid
- Using the Wrong Type of Ham: Stovetop cooking is best suited for pre-cooked hams.
- Overcrowding the Pot: Ensure the pot is large enough to accommodate the ham and the liquid.
- Boiling Instead of Simmering: A gentle simmer is key to even heating and moisture retention.
- Not Monitoring the Temperature: Overcooking is a common mistake that can result in a dry ham. Use a meat thermometer to monitor the internal temperature.
- Skipping the Resting Period: Resting the ham allows the juices to redistribute, resulting in a more tender and flavorful final product. Don’t skip this step!
Frequently Asked Questions (FAQs)
Can I use a spiral-cut ham on the stovetop?
Yes, you can! However, spiral-cut hams tend to dry out more quickly, so be extra diligent about maintaining a low simmer and ensuring there’s sufficient liquid in the pot. Consider basting more frequently if you’re using a glaze.
What kind of liquid should I use for simmering the ham?
The simmering liquid is crucial for adding flavor. Water is acceptable, but broth (chicken or vegetable), apple cider, pineapple juice, or even cola can significantly enhance the ham’s taste. Experiment with different combinations to find your favorite.
How do I know when the ham is done?
The internal temperature is the key indicator. Use a meat thermometer to check the ham in the thickest part. The target temperature is 140°F (60°C).
Can I add vegetables to the pot while cooking the ham?
Absolutely! Adding vegetables like carrots, potatoes, and onions during the last hour of cooking can add flavor to the ham and create a complete meal.
What’s the best way to score the ham?
Scoring the ham in a diamond pattern is a popular choice. Use a sharp knife to make shallow cuts across the ham’s surface, creating a diamond pattern. This helps the glaze penetrate the ham more effectively.
What if I don’t have a lid for my pot?
If you don’t have a lid, you can use a sheet of aluminum foil to cover the pot. This will help to trap the steam and keep the ham moist.
How long can I store leftover ham?
Leftover ham can be stored in the refrigerator for 3-4 days. Make sure to wrap it tightly to prevent it from drying out.
Can I freeze cooked ham?
Yes, cooked ham freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for 1-2 months.
What’s a good glaze recipe for ham?
A simple glaze can be made with brown sugar, Dijon mustard, and honey. Mix equal parts of each ingredient and brush it over the ham during the last 30 minutes of cooking.
My ham is too big to fit in my pot. What should I do?
If your ham is too large, you can cut it in half or smaller pieces to fit. This will also reduce the cooking time.
Can I cook a bone-in ham on the stovetop?
Yes, you can cook a bone-in ham on the stovetop. However, it may require a longer cooking time to ensure the heat penetrates to the center of the ham. Monitor the internal temperature closely.
Why is my ham dry after cooking?
Dry ham is usually caused by overcooking. Make sure to use a meat thermometer to monitor the internal temperature and avoid cooking it past 140°F (60°C). Also, ensure there is enough liquid in the pot throughout the cooking process.