Whether the center piece of a holiday meal, or the key to a delicious sandwich; the appeal of ham is far reaching. The classic hams found at local grocery stores are produced from lean cuts of pork that have been either smoked, cured, dry salted or a combination of these methods. This Easter, make the perfect ham.
Tip: Preparing for a special occasion? Consider your portions, each pound (500 g) of boneless ham will serve 2 -3 people while each pound (500 g) of bone-in ham will serve 1 -2 people.
Fully-Cooked Smoked Hams Bone-In and Boneless
There are several different types of fully-cooked hams to choose from including: Bone-in or Boneless, Spiral-sliced, Dinner hams and Flavoured. Fully-cooked hams are best if heated through and served with a glaze.
Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).
Never baste ham with its drippings during cooking or it will be too salty. Instead, prepare a glaze and apply it during the final 30 minutes of cooking. Some Glazes include: Canadian Maple Glaze, Thyme and Honey, and many others.
Fresh (uncooked) ham or pork leg
If your ham is uncooked it needs to be cooked to an internal temperature of 160°F (71°C) just like a pork roast
For more information on how to cook the perfect ham visit: http://www.putporkonyourfork.com/all_about_pork/how_to/prepare_a_ham.html