Delicious Bone-In Ham Recipes: The Ultimate Guide

Let's talk about ham, and not just any ham. We're diving into the world of bone-in ham, the kind that makes your mouth water just thinking about it, with its rich, savory aroma and melt-in-your-mouth texture.

I've been a bit of a ham aficionado for as long as I can remember. My Nan used to make the most incredible glazed ham for Christmas, and the smell of it baking in the oven was enough to get my stomach rumbling. It's a taste and a feeling I've been chasing ever since, experimenting with different cooking methods, glazes, and pairings.

This guide is your one-stop shop for all things bone-in ham. We'll cover everything from selecting the perfect ham to cooking it to absolute perfection, and explore mouthwatering recipes that will make you want to lick the plate clean. So grab a cuppa, get comfy, and let's dive into the world of delicious bone-in ham!

(Part 1) Selecting the Perfect Ham

Choosing the right ham is like choosing the right ingredient for a masterpiece. A good ham is the foundation for an incredible dish, so let's make sure we get it right.

choosing the right cut

There are two main types of bone-in ham:

spiral-sliced ham: These hams are already sliced in a spiral pattern, making them a breeze to carve. They're often pre-cooked, requiring only reheating.

whole ham: Whole hams aren't sliced, giving you more control over the carving process. They typically come raw and need a longer cooking time.

For this guide, we'll focus on whole hams. They might take a bit longer to cook, but the flavor is absolutely worth the wait. Plus, there's a certain satisfaction in carving a whole ham!

Choosing the Right Size

The size of the ham you choose will depend on how many hungry mouths you need to feed. You'll find hams ranging from 5 to 15 pounds.

Small Gathering (4-6 people): A 5-7 pound ham will be perfect for a cozy get-together.

Larger Crowd (8-10 people): An 8-10 pound ham should be enough to satisfy everyone's cravings.

Feeding a Horde (12+ people): For a big bash, consider a 12-15 pound ham, ensuring there's plenty for everyone to enjoy.

Choosing the Right Type

Each type of ham offers a distinct flavor profile:

city ham: These hams are dry-cured and smoked, resulting in a rich, salty, and smoky flavor. They're often considered the best type for flavor depth.

country ham: Country hams are also dry-cured but not smoked, giving them a more intense, salty, and slightly sweet flavor.

cooked ham: Cooked hams are already cooked and ready to eat. They can be reheated in the oven or on the stovetop.

For this guide, we'll focus on raw hams, either city or country, because they allow for the most flavor development during the cooking process.

Choosing the Right Quality

When choosing your ham, be sure to check for signs of freshness.

Firm Texture: The ham should be firm to the touch, indicating it's well-preserved.

Slightly Pink Color: A slightly pink color is a good sign of freshness. Avoid hams that look discolored.

Pleasant Aroma: The ham should have a pleasant aroma, not a strong or unpleasant odor.

(Part 2) Preparing the Ham

Now that you've chosen the perfect ham, it's time to get it ready for cooking. Don't worry, it's a fairly simple process.

Soaking the Ham

If you're using a city or country ham, soaking is essential before cooking. This helps rehydrate the ham and reduce its saltiness.

1. Find a Large Container: Choose a large pot or basin that can comfortably hold the ham.

2. Fill with Cold Water: Fill the container with cold water, ensuring the ham is completely submerged.

3. Add Vinegar: Add a few tablespoons of vinegar to the water. This helps further reduce the saltiness.

4. Soak for 12-24 Hours: Soak the ham for 12-24 hours, changing the water every 6-8 hours to maintain freshness.

Trimming the Ham

After soaking, you'll need to trim off any excess fat or skin. This helps prevent the ham from becoming greasy during cooking.

1. Use a Sharp Knife: A sharp knife is your best tool for trimming the ham.

2. Remove Excess Fat and Skin: Carefully trim off any excess fat and skin, leaving a thin layer of fat on the ham. This layer helps retain moisture during cooking.

3. Consider Glazing: If you're planning on glazing the ham, leave a thin layer of fat on the top and sides to help the glaze adhere and caramelize.

(Part 3) Cooking the Ham

The exciting part is here! Now it's time to cook your ham to perfection. There are a couple of different methods you can use:

Oven-Baking the Ham

This is the most common and reliable method for cooking bone-in ham. It's simple, foolproof, and delivers a beautifully cooked ham every time.

1. Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).

2. Prepare the Ham: Place the ham in a roasting pan and add about 1 cup of water to the bottom of the pan. This helps keep the ham moist.

3. Cover with Foil: Cover the ham tightly with aluminum foil to prevent it from drying out.

4. Bake for 15-20 Minutes per Pound: Bake the ham for 15-20 minutes per pound.

5. Glaze and Finish: Once the ham is cooked, remove the foil and baste it with your favorite glaze. Continue baking for another 30 minutes, or until the glaze is golden brown and caramelized.

Smoking the Ham

For an authentic flavor experience, smoking your ham is the way to go. It takes a bit longer, but the flavor is absolutely incredible.

1. Prepare the Smoker: Prepare your smoker according to the manufacturer's instructions.

2. Smoke at Low Temperature: Place the ham in the smoker and cook at 225 degrees Fahrenheit (110 degrees Celsius) for 10-12 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

3. Add Wood Chips for Flavor: You can add wood chips to the smoker for extra flavor. Applewood, hickory, and pecan are popular choices.

Important Notes

Use a meat thermometer: Always use a meat thermometer to check the internal temperature of the ham. The ham is considered safe to eat when it reaches 145 degrees Fahrenheit (63 degrees Celsius).

Rest the Ham Before Carving: Let the ham rest for at least 15 minutes before carving. This allows the juices to redistribute, making it easier to carve and ensuring a juicier ham.

(Part 4) Glazing the Ham

Glazing the ham adds not only flavor but also a beautiful visual appeal. Here are a few of my favorite glaze recipes to get you started:

honey mustard glaze

Ingredients:

1/2 cup honey

1/4 cup Dijon mustard

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

Instructions:

1. In a small saucepan, whisk together all the ingredients.

2. Bring to a simmer over medium heat, stirring constantly until the glaze thickens slightly.

3. Brush the glaze over the ham during the last 30 minutes of cooking.

Maple Bourbon Glaze

Ingredients:

1/2 cup maple syrup

1/4 cup bourbon

2 tablespoons brown sugar

1 teaspoon ground ginger

Instructions:

1. In a small saucepan, whisk together all the ingredients.

2. Bring to a simmer over medium heat, stirring constantly until the glaze thickens slightly.

3. Brush the glaze over the ham during the last 30 minutes of cooking.

Brown Sugar and pineapple glaze

Ingredients:

1/2 cup brown sugar

1/4 cup pineapple juice

2 tablespoons soy sauce

1 teaspoon ground ginger

Instructions:

1. In a small saucepan, whisk together all the ingredients.

2. Bring to a simmer over medium heat, stirring constantly until the glaze thickens slightly.

3. Brush the glaze over the ham during the last 30 minutes of cooking.

(Part 5) Serving the Ham

The moment we've all been waiting for - serving the ham! Here are some tips and ideas for serving your delicious ham:

Carving the Ham

Use a sharp carving knife to carve the ham into thin slices.

Spiral-Sliced Ham: Simply follow the spiral pattern to carve the ham.

Whole Ham: Start by carving around the bone and then cut across the grain to create even slices.

Serving the Ham

Serve the ham hot, warm, or cold. It's delicious on its own, but you can also pair it with:

side dishes: Roasted potatoes, sweet potato casserole, green bean casserole, mac and cheese, cornbread, mashed potatoes, and coleslaw are all classic pairings for ham.

Relishes: Mustard, pickles, chutneys, and jams add a nice contrast to the ham's sweetness and saltiness.

Drinks: Beer, wine, or cocktails are all great options for accompanying ham.

(Part 6) Storing Leftovers

Got leftovers? Don't worry, you'll have plenty of delicious ham to enjoy for days to come.

Refrigerating Leftovers: To store leftovers, refrigerate the ham in an airtight container for up to 4 days.

Freezing Leftovers: You can also freeze leftovers for up to 2 months. To freeze, wrap the ham tightly in plastic wrap and then aluminum foil.

Reheating Leftovers: To reheat ham, you can use the oven, microwave, or stovetop.

(Part 7) Delicious Ham Recipes

Now, for the real star of the show - some delicious ham recipes to inspire your culinary creativity:

Honey-Glazed Ham with Roasted Vegetables

This classic recipe is a crowd-pleaser. It's easy to make, and the flavor is simply divine.

Ingredients:

10-12 pound bone-in ham

Honey Mustard Glaze:

1/2 cup honey

1/4 cup Dijon mustard

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

Roasted Vegetables:

1 pound potatoes, peeled and diced

1 pound carrots, peeled and chopped

1 pound Brussels sprouts, trimmed and halved

Instructions:

1. Preheat Oven: Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).

2. Prepare the Glaze: In a small saucepan, whisk together the honey, mustard, brown sugar, and apple cider vinegar. Bring to a simmer over medium heat, stirring constantly until the glaze thickens slightly.

3. Prepare the Ham and Vegetables: Place the ham in a roasting pan and add about 1 cup of water to the bottom of the pan. Toss the potatoes, carrots, and Brussels sprouts with olive oil, salt, and pepper.

4. Bake the Ham: Cover the ham tightly with aluminum foil and bake for 15-20 minutes per pound.

5. Roast the Vegetables: Spread the vegetables around the ham in the roasting pan.

6. Glaze and Finish: Once the ham is cooked, remove the foil and baste it with the glaze. Continue baking for another 30 minutes, or until the glaze is golden brown and caramelized.

7. Rest and Serve: Let the ham rest for 15 minutes before carving and serving with the roasted vegetables.

smoked ham with Pineapple Salsa

This recipe elevates the classic ham and pineapple pairing with a touch of smoky flavor. The sweet and tangy salsa is a perfect complement to the smoky ham.

Ingredients:

10-12 pound bone-in ham

Pineapple Salsa:

1 pineapple, diced

1/2 red onion, diced

1/2 cup chopped cilantro

1/4 cup lime juice

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

1. Prepare the Smoker: Prepare your smoker according to the manufacturer's instructions.

2. Smoke the Ham: Place the ham in the smoker and cook at 225 degrees Fahrenheit (110 degrees Celsius) for 10-12 hours, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

3. Make the Salsa: While the ham is smoking, combine the pineapple, red onion, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Mix well and set aside.

4. Rest and Serve: Once the ham is cooked, remove it from the smoker and let it rest for 15 minutes before carving. Serve the ham with the pineapple salsa on top.

Ham and bean soup

This hearty soup is perfect for a cold winter day. It's packed with protein and vegetables, and it's incredibly easy to make.

Ingredients:

1 pound ham bone

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 (15-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

8 cups chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

1. Combine Ingredients: In a large pot or dutch oven, combine the ham bone, onion, carrots, celery, tomatoes, kidney beans, pinto beans, chicken broth, salt, and pepper.

2. Simmer: Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the vegetables are tender.

3. Remove the Bone: Remove the ham bone and discard.

4. Thicken the Soup: Using a potato masher or an immersion blender, lightly mash some of the beans to thicken the soup.

5. Serve Hot: Serve the soup hot with crusty bread.

(Part 8) FAQs

Q1: How long can I keep a ham in the fridge?

A1: An unopened ham can be stored in the refrigerator for up to 7 days. Once opened, a cooked ham can last for 3-4 days in the fridge, while a raw ham should be used within 1-2 days.

Q2: What's the best way to reheat a ham?

A2: The best way to reheat ham is in the oven at 325°F (160°C) until it reaches an internal temperature of 140°F (60°C). You can also reheat it in the microwave or on the stovetop. Just be careful not to overcook it, as this can dry it out.

Q3: Can I freeze leftover ham?

A3: Yes, you can freeze leftover ham for up to 2 months. To freeze it, wrap it tightly in plastic wrap and then in aluminum foil. When you're ready to use it, thaw the ham in the refrigerator overnight.

Q4: What should I serve with ham?

A4: Ham pairs well with a variety of side dishes, such as roasted vegetables, sweet potato casserole, green bean casserole, mac and cheese, cornbread, mashed potatoes, and coleslaw. You can also serve it with relishes like mustard, pickles, chutneys, and jams.

Q5: What kind of ham is best for a holiday meal?

A5: For a holiday meal, a spiral-sliced ham is a great choice because it's already cooked and easy to carve, allowing you to focus on enjoying the festivities. However, if you're looking for a more traditional flavor, a bone-in ham is the way to go.

(Part 9) Conclusion

There you have it – your comprehensive guide to all things bone-in ham! Whether you're a seasoned ham enthusiast or just starting out, I hope you've gained valuable insights and inspiration.

Remember, cooking a ham doesn't have to be complicated. With a little planning and a dash of creativity, you can create a delicious and memorable meal that everyone will love. So go forth, grab a ham, and let your culinary imagination run wild!