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How to Prepare Your Ham

You've got an Easter Ham now its time to prepare it! Here's our warming suggestions for having the tastiest ham possible:

Thaw in your refrigerator until completely thawed. Allow 4 to 5 hours of thawing time for each pound of ham. (If your ham is larger than 10-11 pounds, it may take up to 7 hours per pound to thaw). A 10-pound ham will take 2-3 days in the refrigerator. If the ham is in the refrigerator an extra day or two thawed before warming, it will be fine.

Remember it is precooked so you are thawing and then warming.  To warm, you can place it in a low oven, on the grill or in the roaster.  We recommend warming at 190 to 200 degrees.  About fifteen to twenty minutes a pound.  Your goal is an internal temperature of 145 degrees.  (Due to all ovens warming differently, if you find your ham is not warming fast enough you may turn the temperature up to 250 degrees.  We recommend putting your ham in a pan with some liquid in the bottom and cover tightly with a lid or foil.  

Fun ham variations:  You can start your ham glaze by melting 1/2 cup of butter with 1 cup brown sugar, then add any of the following flavorings. Simmer the glaze for 5-7 minutes or until thickened, then pour over the ham. (If you desire, you may poke holes in the ham before you pour/baste the glaze over the ham.)

  • Orange: Add 1/2 cup freshly squeezed orange juice, the zest of one orange, 1/2 teaspoon of ground cinnamon and a pinch of ground cloves.
  • Pineapple: Add 1/2 cup pineapple juice, 1/4 teaspoon ground cinnamon and a pinch of ground cloves. You can also add 1/2 cup drained crushed pineapple for added texture.
  • Mustard: Use 2 tablespoons of Dijon or grainy mustard and 1/2 teaspoon garlic powder.
  • Apple: Stir in 1/2 cup apple cider, 1/2 teaspoon ground cinnamon, a pinch of ground cloves and a pinch of ground nutmeg.
We recommend through your warming time that you re-baste your ham with your glaze.  Once your ham is warmed it is best to let it rest at least five minutes before slicing and serving.

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