How To Cook Ham On The Stovetop: A Guide to Tender, Juicy Perfection
Cooking ham on the stovetop is a surprisingly simple and effective method for achieving a moist and flavorful result. It involves gently simmering the ham in liquid, allowing it to retain its natural juices and develop a deliciously tender texture, making it ideal for smaller portions or when oven space is limited.
Why Cook Ham on the Stovetop? Exploring the Benefits
While baking is the traditional method for cooking a large ham, the stovetop offers several distinct advantages, especially for smaller cuts or when convenience is paramount.
- Moisture Retention: Slow simmering in liquid helps to prevent the ham from drying out, a common issue with oven baking.
- Speed and Efficiency: Stovetop cooking can be significantly faster than oven roasting, especially for smaller ham portions.
- Space Saving: Ideal for kitchens with limited oven space or when the oven is occupied with other dishes.
- Flavor Infusion: The simmering liquid can be customized with various herbs, spices, and sweeteners, infusing the ham with unique flavors.
Selecting the Right Ham for Stovetop Cooking
Not all hams are created equal. Choosing the right type is crucial for a successful stovetop cooking experience.
- Fully Cooked Ham: Opt for a fully cooked ham, as it only needs to be reheated to a safe internal temperature. This eliminates the guesswork involved with cooking raw ham.
- Ham Size: Consider the size of your pot. A smaller ham, like a half ham or a ham steak, will be easier to manage and ensure even cooking.
- Type of Ham: Smoked ham, city ham, or country ham can all be cooked on the stovetop, but the cooking time and flavor will vary. City ham is the most common and readily available.
- Bone-In vs. Boneless: Both bone-in and boneless hams can be cooked on the stovetop. Bone-in hams tend to be more flavorful, but boneless hams are easier to slice.
The Stovetop Ham Cooking Process: A Step-by-Step Guide
Follow these steps to achieve stovetop ham perfection:
- Prepare the Ham: Rinse the ham under cold water and pat it dry with paper towels. Trim off any excess fat, leaving a thin layer for flavor.
- Choose the Right Pot: Select a large, heavy-bottomed pot that can comfortably accommodate the ham and enough liquid to cover at least half of it.
- Add the Liquid: Place the ham in the pot and add your chosen liquid. Options include:
- Water
- Broth (chicken, vegetable, or ham)
- Apple juice or cider
- Pineapple juice
- Ginger ale or cola
- A combination of these!
- Add Flavor Enhancers (Optional): Enhance the flavor by adding herbs, spices, or sweeteners to the liquid:
- Bay leaves
- Whole cloves
- Cinnamon sticks
- Brown sugar
- Maple syrup
- Honey
- Onions and garlic
- Simmer the Ham: Bring the liquid to a simmer over medium heat. Reduce the heat to low, cover the pot, and let the ham simmer gently.
- Monitor Temperature: Use a meat thermometer to monitor the internal temperature of the ham. The ham is ready when it reaches an internal temperature of 130-140°F (54-60°C).
- Rest the Ham: Once cooked, remove the ham from the pot and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Cooking Time Guidelines: Estimating the Simmering Duration
The cooking time will vary depending on the size and type of ham. As a general guideline, aim for approximately 20-30 minutes per pound for a fully cooked ham.
| Ham Size (Pounds) | Estimated Cooking Time (Minutes) |
|---|---|
| 2-3 | 40-90 |
| 4-5 | 80-150 |
| 6-8 | 120-240 |
- Always use a meat thermometer to ensure the ham reaches the proper internal temperature.
Common Mistakes to Avoid: Ensuring Stovetop Ham Success
- Overcooking: Overcooking can result in a dry and tough ham. Regularly check the internal temperature to prevent this.
- Insufficient Liquid: Ensure that the ham is partially submerged in liquid throughout the cooking process. Add more liquid if necessary.
- Boiling Instead of Simmering: Boiling can toughen the ham. Maintain a gentle simmer to preserve moisture and tenderness.
- Ignoring the Internal Temperature: Relying solely on cooking time can lead to inaccurate results. A meat thermometer is essential for ensuring proper cooking.
Slicing and Serving: Completing the Ham Experience
- Slicing: Slice the ham against the grain for maximum tenderness.
- Glazing (Optional): After simmering, you can glaze the ham by brushing it with a glaze (e.g., honey-mustard, brown sugar-vinegar) and baking it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the glaze is bubbly and caramelized.
- Serving Suggestions: Serve the sliced ham with your favorite sides, such as mashed potatoes, green beans, scalloped potatoes, or a fruit salad.
Frequently Asked Questions (FAQs)
Can I use a spiral-cut ham on the stovetop?
Yes, you can, but extra care is needed to prevent it from drying out. Make sure the liquid level is sufficient and monitor the internal temperature closely. Consider wrapping the ham in aluminum foil during the last half of cooking to retain moisture.
What if my ham is too large to fit in my pot?
If your ham is too large, you can cut it into smaller pieces or use a larger stockpot or Dutch oven. Alternatively, consider using the oven for a larger ham.
Can I use leftover ham bones for stock?
Absolutely! Ham bones are excellent for making a flavorful stock. Simply simmer the bone in water with vegetables and herbs for several hours.
How do I prevent my ham from being too salty?
Some hams can be quite salty. To reduce the saltiness, you can soak the ham in cold water for a few hours before cooking. You can also use a low-sodium broth or add a touch of acidity, like vinegar or lemon juice, to the cooking liquid.
What’s the best temperature to cook ham to?
Fully cooked hams only need to be reheated to an internal temperature of 130-140°F (54-60°C). Overcooking will dry it out.
Can I use this method for smaller ham steaks?
Yes, absolutely! Reduce the cooking time accordingly. Ham steaks may only need 10-15 minutes per side, depending on thickness.
Can I freeze leftover cooked ham?
Yes, cooked ham freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight freezer bag. Use it within 2-3 months for best quality.
What are some good glaze options for ham?
Popular glaze options include:
- Honey-mustard glaze: A classic combination of honey, Dijon mustard, and brown sugar.
- Brown sugar-vinegar glaze: A tangy-sweet glaze made with brown sugar, vinegar, and spices.
- Maple-bourbon glaze: A sophisticated glaze with maple syrup, bourbon, and a touch of spice.
How do I know when my ham is done cooking?
The most accurate way is to use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. The ham is done when it reaches an internal temperature of 130-140°F (54-60°C).
What’s the best way to reheat leftover ham?
You can reheat leftover ham on the stovetop, in the oven, or in the microwave. Reheating in a covered dish with a little liquid helps prevent it from drying out.
Is it safe to cook ham that has been previously frozen?
Yes, it is safe to cook ham that has been previously frozen. Make sure the ham is completely thawed before cooking.
Can I use a slow cooker instead of the stovetop?
Yes, you can also cook ham in a slow cooker. The process is similar: place the ham in the slow cooker with liquid and flavorings, and cook on low for several hours until heated through. Remember to check the internal temperature with a meat thermometer.