How to Cook Ham

Buying Ham
Hams can be boneless, for easy slicing, bone-in whole, ham steaks or as butts or shank halves. They are also available fully cooked, partially cooked, uncooked or boiled. When purchasing a fresh ham, look for a grayish-pink color. Hams that are pale, soft and watery are less desirable. (See KitchenDaily's full Ham Buying Guide.)

Storing
At home, place the ham in a refrigerator set to 32 degrees F. At this temperature, raw pork should be used within three to five days. Only country cured hams with labels reading, "Does not require refrigeration" can be safely stored without refrigeration. Whether bone-in or boneless, the ham must be tightly covered in moisture-proof packaging to prevent it from drying out. Freezing a ham will cause the meat to be less tender and juicy.

Preparing
The best way to thaw a frozen ham is in the refrigerator. It'll take four to six hours per pound until it is completely thawed. When the ham is ready, it can be seasoned with a dry rub (rubbed with spices and often called "country-style") or glazed. Once it's seasoned, it can be can baked, broiled, sautéed or grilled. Trimming the rind and fat off the ham can be done before or after it's been cooked. If it's left on the cooking process, it will keep the ham moist and be easier to trim off afterwards.

Cooking
To obtain an accurate temperate reading, place a meat thermometer in the thickest portion of the ham, away from the bone. A fresh, uncured ham should have an internal temperature of 170 degrees F. A cured, uncooked ham should reach 160 degrees F and a cured, fully cooked ham, 140 degrees F. For an accurate timetable for cooking your ham, consult the USDA's Web site.

Uncooked Ham
To bake an uncooked ham, remove any skin, trimming down to 1/4 inch of fat. Let the ham stand at room temperature for one and a half to two hours before cooking. Preheat oven to 325 degrees F. Place the ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until a thermometer registers 160 degrees F. Let the ham rest 15 to 20 minutes before carving.

Country Ham
Country ham is soaked in a salt water brine and smoked as a method of preservation. The brine leaves an extremely salty residue, so the day before serving, place the ham in a large pot, cover with cool water and let it stand for 24 hours. Change the water three to four times. This process will get ride of any excess salt crystals. The following day, scrub the ham well under running tepid water to remove any mold or pepper. Smoke or bake your ham as recommended.

Glazes
Glazing should take place the end of the cooking process. During the last 20 to 30 minutes of cooking time, apply and return the ham to the oven until the glaze starts to caramelize and turn a golden brown. Sweet or savory glazes can be made from a variety of ingredients such as brown sugar, honey, jam and fruit, mustard, cinnamon and ginger.

Glazed Ham Recipes to Try:
Honey-Glazed Ham Recipe
Maple-Glazed Ham Recipe
Cherry and Port Glazed Ham Recipe
Coffee-Glazed Ham Recipe


Rubs
To create your own rub, combine a mixture of herbs, spices and other dry ingredients. Alter the the flavor of the rub by adding heat, for instance with crushed red pepper, or by adding a Cajun spice blend. To ensure that the rub forms a crust, do not cover the ham while it's cooking.

Rub Recipes to Try:
All-Purpose Barbecue Rub Recipe
Rosemary and Garlic Rub Recipe
Smokin' Four-Chile Rub Recipe
Wet Mustard Rub with Bourbon Recipe