All About Ham

Selecting
 Bone-in whole ham is the cured and smoked whole leg of pork. This ham contains the whole muscle and may be cut
and sold as smaller shank or butt portions. The rind may be partially or completely removed. Some of these hams are
labeled fully cooked and are ready-to-serve, but can also be heated and glazed. Others are labeled uncooked or
partially cooked and must be cooked before eating.
 Boneless hams such as Old Fashioned, Black Forest, Honey and Toupie Style are processed ham products. Some
varieties contain the whole muscle but have the bone removed. Others are formed from fresh boneless ham meat
which is pressed into netting, casing or moulds to give the characteristic ham shape. The flavour and quality of hams
vary from brand to brand. Boneless hams are usually ready to serve and easy to carve.
 Picnic shoulder is the lower part of the shoulder which is cured, smoked and sold bone-in or boneless. It generally has
a greater percentage of fat. It must be cooked before eating.
 Cottage roll is the butt end of the shoulder which is boned, cured and often smoked. It is an economical cut and is fully
cooked.
 When purchasing a ham, make sure there is a good proportion of lean meat to fat. The outer fat covering should be
firm and white.
 Bone-in hams provide 2 - 3 servings per pound (500 g).
 Boneless hams provide 3 - 4 servings per pound (500 g).

Storing
Unless otherwise specified by a best-before date, refrigerate ham in its original wrapping for up to 7 days. If vacuum
packaged, check package for best-before date. Leftover cooked ham should be refrigerated within 2 hours of cooking.
Keep refrigerated for up to 4 days. For best quality, do not freeze ham either before or after cooking as freezing
temperatures result in changes in flavour and texture. If necessary to freeze ham, wrap ham in moisture-proof wrapping
and store in freezer for 1 – 2 months. Thaw in refrigerator before using. Plan to use thawed ham in cooked dishes such as
casseroles and soups. Do not refreeze.

Cooking
Follow recipe directions along with any specific package directions for baking a ham or use the following general method. If
desired, remove rind from ham prior to cooking. Without cutting into the meat, score fat in a criss-cross fashion to make
diamonds. Place ham, fat side up, in a shallow roasting pan. Insert a meat thermometer into centre of thickest part of ham
without touching bone. Do not add water or cover ham.
 For hams labeled fully cooked and ready to serve, bake, uncovered, at 325ºF (160ºC) for 12 - 15 minutes per
pound (500 g) or until a meat thermometer registers 140ºF (60ºC).
 For hams labeled uncooked or partially cooked, bake, uncovered, at 325ºF (160ºC) for 20 minutes per pound
(500 g) or until a meat thermometer registers 160ºF (71ºC).
 If you are not sure if the ham you have purchased is fully cooked, cook until a meat thermometer registers 160ºF
(71 ºC).
If ham is to be glazed, apply glaze during last 30 minutes of cooking. Transfer ham to a warm platter and cover with foil. Let
stand for 10 - 15 minutes before carving.

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Glazing a Ham
Approximately 30 minutes before end of cooking time, remove pan from oven. Remove drippings from pan. Brush some of
prepared glaze over ham. Continue cooking for 30 minutes, brushing frequently with remaining glaze. If glaze is not
caramelizing, increase temperature to 375F (190C). Transfer ham to a warm platter and cover with foil. Let stand for 10 -
15 minutes before carving.

For a quick ham glaze, baste with any one of the following:
• tart applesauce seasoned with cinnamon and brown sugar
• maple syrup, melted crabapple jelly or carbonated lemon-lime beverage
• a combination of 1 cup (250 mL) packed brown sugar, 1 tsp (5 mL) dry mustard and 3 tbsp (40 mL) vinegar
• a combination of 1/2 cup (125 mL) marmalade or apricot jam, 1/2 tsp (2 mL) dry mustard, 1/4 tsp (1 mL) ginger and
1 tbsp (15 mL) water

CARVING A HAM

Diagram Courtesy Alberta Pork

BAKED HAM WITH A GINGERSNAP CRUST

7 1/2 lb (3.5 kg) ready-to-serve (fully cooked) 1/8 tsp (0.5 mL) ground cloves
bone-in ham 1/8 tsp (0.5 mL) nutmeg
2 tbsp (25 mL) sieved apricot jam 1/2 cup (125 mL) gingersnap crumbs
2 tbsp (25 mL) Dijon mustard 1/2 cup (125 mL) packed golden brown sugar

Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make diamonds. Place
ham on a rack in a roasting pan. Bake, uncovered, at 325ºF (160ºC) for 1 1/2 hours. Remove pan from oven. Increase
temperature to 375ºF (190ºC). Let ham cool for 15 minutes. Meanwhile, combine jam, mustard, cloves and nutmeg.
Spread jam mixture evenly over ham. Combine gingersnap crumbs and brown sugar. Gently press gingersnap crumb
mixture onto ham. Continue baking for 45 minutes or until a meat thermometer registers 140ºF (60ºC). Let stand for 15
minutes before carving. Serves 8 - 10.

CRANBERRY GLAZED HAM

7 1/2 lb (3.5 kg) smoked pork picnic shoulder 1 bay leaf

1 small onion, cut into chunks 1/2 cup (125 mL) whole berry cranberry sauce
1 medium carrot, peeled and cut into chunks 2 tbsp (25 mL) Dijon mustard
6 whole cloves 2 tbsp (25 mL) packed brown sugar
2 whole allspice 1/2 tsp (2 mL) ground allspice
1 tsp (5 mL) black peppercorns 1/4 tsp (1 mL) ground coriander, optional

Place ham in a large stockpot. Cover ham with cold water. Cover and refrigerate for 8 hours or overnight. Drain; cover
with fresh cold water. Add onion, carrot, cloves, allspice, peppercorns and bay leaf to stockpot. Bring to a boil; reduce
heat, cover and simmer for 1 1/2 hours. Remove ham from cooking liquid and place on a cutting board. Discard cooking
liquid. Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make diamonds.
Place ham in a roasting pan. Combine remaining ingredients (cranberry sauce through coriander) and spread evenly over
ham. Bake at 425F (220C) for 30 - 35 minutes or until a meat thermometer registers 160ºF (71ºC). Let stand for 15
minutes before carving. Serves 8 - 10.

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 MAPLE GLAZED HAM

7 1/2 lb (3.5 kg) smoked pork picnic shoulder 2 tbsp (25 mL) maple-flavoured pancake syrup
1/4 cup (50 mL) maple-flavoured pancake syrup 1 tsp (5 mL) dry mustard
1 cup (250 mL) packed dark brown sugar 1/4 tsp (1 mL) ground cloves
1/4 cup (50 mL) apple juice 2 cups (500 mL) raisins

Place ham in a large stockpot. Cover ham with cold water. Cover and refrigerate for 8 hours or overnight. Drain; add 6
cups (1.5 L) fresh cold water and 1/4 cup (50 mL) syrup. Bring to a boil; reduce heat, cover and simmer for
1 1/2 - 2 hours. Remove ham from cooking liquid and place on a cutting board. Reserve 1 cup (250 mL) cooking liquid and
discard remainder. Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make
diamonds. Place ham in a roasting pan. Stir together next 5 ingredients (brown sugar through cloves) and spoon over
ham. Add raisins and reserved cooking liquid to roasting pan. Bake at 350F (180C) for
40 - 45 minutes, basting occasionally, until ham is glazed and pan sauce is bubbling and a meat thermometer registers
160ºF (71ºC). Let ham stand for 15 minutes before carving. Serve with pan sauce. Serves 8 - 10.

HORSERADISH AND MARMALADE GLAZED HAM

7 1/2 lb (3.5 kg) ready-to-serve (fully cooked) 1/2 cup (125 mL) orange marmalade
bone-in ham 2 tbsp (25 mL) cream-style horseradish
24 whole cloves 2 tbsp (25 mL) packed golden brown sugar
2 cups (500 mL) water 1/8 tsp (0.5 mL) dry mustard

Leaving a thin layer of fat, trim rind and excess fat from ham. Score fat in a criss-cross fashion to make diamonds. Press
one clove into centre of each diamond. Place ham on a rack in a roasting pan. Pour water into roasting pan. Bake at 325°F
(160°C) for 1 1/2 hours. Meanwhile, combine marmalade, horseradish, brown sugar and dry mustard. Remove pan from
oven. Increase temperature to 350°F (180°C). Brush marmalade mixture over ham. Continue baking for 30 minutes or
until a meat thermometer registers 140ºF (60ºC). Let stand for 15 minutes before carving. Serves 8 - 10.

HERBED SPIRAL HAM WITH PORT GRAVY

A spiral-cut ham has been sliced on the bone in a spiral fashion, making carving easy and elegant.
The slices remain in place during cooking but release neatly and easily for serving.

9 lb (4.0 kg) ready-to-serve (fully cooked) 1 tsp (5 mL) freshly ground pepper
spiral-cut ham 1/2 cup (125 mL) ruby port
2 tbsp (25 mL) chopped fresh rosemary 1 1/2 cups (375 mL) canned chicken broth
2 tbsp (25 mL) olive oil 1/4 tsp (1 mL) salt
2 tsp (10 mL) grated lemon peel 1/4 tsp (1 mL) freshly ground pepper
4 cloves garlic, finely chopped 4 tsp (20 mL) cornstarch
1 tsp (5 mL) dry mustard 1/2 cup (125 mL) cold water

Place ham, flat side down, on a rack in a large roasting pan. Combine rosemary, oil, lemon peel, garlic, dry mustard and 1
tsp (5 mL) pepper. Pat rosemary mixture onto sides of ham. Loosely tent ham with foil. Bake at 325ºF (160ºC) for 2 1/2 -
3 hours or until a meat thermometer registers 140ºF (60ºC). Do not overcook. Transfer ham to a platter and cover with
foil. Let stand for 15 minutes before carving. Meanwhile, to prepare port gravy, skim fat from drippings in pan. Set pan
over low heat. Add port, broth, salt and 1/4 tsp (1 mL) pepper to drippings. Bring to a boil over medium heat, scraping to
loosen browned bits. Boil, stirring frequently, for 3 - 4 minutes. Whisk together cornstarch and cold water until blended.
Whisk into port mixture along with any accumulated juices from ham. Bring to a boil, whisking frequently. Reduce heat
and simmer, whisking constantly, until thickened, about 1 - 2 minutes. Carve ham and serve with port gravy. Serves 10 -
12.

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 HERBED SPLIT PEA SOUP

2 cups (500 mL) split peas, rinsed and drained 2 cloves garlic, chopped
8 cups (2 L) chicken stock or water 1/2 tsp (2 mL) rosemary, crumbled
1 meaty ham bone 1/2 tsp (2 mL) each salt and freshly ground pepper
1 medium onion, chopped 1/4 tsp (1 mL) each savory and thyme, crumbled
2 cups (500 mL) diced potatoes 1/8 tsp (0.5 mL) cayenne pepper
1 cup (250 mL) chopped carrots 1 bay leaf

Combine all ingredients in a Dutch oven and bring to a boil; skim off foam. Reduce heat and simmer, covered, for
1 1/2 hours, stirring occasionally. Remove bay leaf and ham bone. Remove meat from bone and chop; set aside. Puree
soup in batches in a blender. Return soup to Dutch oven and stir in ham. Heat to serving temperature. May be frozen for
up to 1 month. Serves 6.
Cook’s Note: This soup is even better made a day ahead so the flavours can mellow overnight in the refrigerator.

OVERNIGHT BREAKFAST LASAGNA

3 cups (750 mL) diced cooked ham 1 jar (435 mL) Alfredo pasta sauce
3 cups (750 mL) shredded cheddar cheese 1 cup (250 mL) water
3/4 cup (175 mL) chopped drained canned 9 oven-ready lasagna noodles
roasted red peppers 1/2 cup (125 mL) soft fresh bread crumbs
1/2 cup (125 mL) thinly sliced green onions 2 tbsp (25 mL) freshly grated Parmesan cheese
8 hard-cooked eggs, peeled and chopped 2 tbsp (25 mL) butter, melted

Combine ham, cheddar cheese, roasted peppers, green onions and eggs. Combine Alfredo sauce and water. Place
3 noodles in bottom of a greased 9x13 inch (23x33 cm) baking dish. Layer one-third each of ham mixture and Alfredo
sauce mixture over noodles. Repeat layering twice using remaining noodles, ham mixture and Alfredo sauce mixture.
Cover with foil and refrigerate overnight. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, covered, at
350ºF (180ºC) for 35 minutes. Meanwhile, toss bread crumbs and Parmesan cheese with melted butter. Remove baking
dish from oven. Uncover and sprinkle with bread crumb mixture. Continue baking, uncovered, for 30 minutes or until
noodles are tender and lasagna is bubbly and heated through. Let stand for 10 minutes before serving.
Serves 8.
Cook’s Note: Oven-ready lasagna noodles are sometimes referred to as no-boil or instant lasagna noodles. They do not
need to be cooked prior to assembling the lasagna.

CAJUN HAM HASH

3 tbsp (40 mL) oil 3 cups (750 mL) frozen hash brown
2 cups (500 mL) diced cooked ham potatoes, thawed
1 1/2 cups (375 mL) sliced green onions 3/4 tsp (3 mL) Cajun seasoning
1 cup (250 mL) diced red bell pepper 1/2 tsp (2 mL) thyme, crumbled

Heat oil in a large nonstick frypan over medium heat. Add ham, onions and red pepper; saute for 5 minutes. Stir in hash
browns, cajun seasoning and thyme. Cook until hash browns are heated through and slightly crisp, about
5 - 7 minutes. Serves 4.

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