How do I bake ham in the oven?

How do I bake ham in the oven?

Beginners Guide to Baking a Ham

Let me kick things off with my story about ham. Years ago around this same time, a foggy day in Portland, I was face-to-face with a raw ham handed to me by a dear friend. There I was, with no idea how to cook that monstrously big piece of meat or how to impress my friend with my culinary skills. My salvation would come through the door walking on four legs, a dog named "Biscuit", and a little trial and error. But no worries, my friend, today, we'll be doing this in a more sophisticated and less spontaneous manner. Without further ado, I'll walk you through my wisdom-filled ham-baking experience.

Let's Unwrap the Ham

The first step to baking a ham is a humdrum but crucial one: unwrapping the ham. When it comes to handling raw meat, cleanliness is of the essence. So, make sure your hands, your knife, and your cutting board are all spotlessly clean. Be gentle while unwrapping, to prevent any unwanted tear or loss of juices. You'd be surprised at how vital this small piece of advice is. It's kind of like when buying a new gadget: how disappointed you'd be if you broke it while unwrapping it before you even get a chance to use it!

Score the Ham

Scoring the ham is the next stage in our ham-baking saga. This mysterious method consists of making shallow cuts on the surface of the ham in a diamond pattern. The purpose? To allow the flavors to seep deep into the ham, fulfilling its tasty destiny. If you're a budding Picasso, you could use this as your canvas and create a masterpiece, but remember, the cuts need to be shallow. We're not producing meat art for an auction.

Choosing the Right Glaze

Choosing a glaze is the delicate art of flavoring; a harmonious blend of your creativity and your taste buds. Think about it as painting. The glaze is your colorful palette, and the ham is your blank canvas. From sweet honey to tangy mustard, fruity pineapple to spicy bourbon, the world of glazed hams is your oyster, and picking the right glaze can tremendously elevate your ham’s flavor profile.

Glaze and Bake Time

Now that you've chosen your glaze let's put it to use. Applying the glaze to your scored ham will be an experience quite akin to applying a face mask. You need to slather the ham in the glaze, then pop it in the oven. The heat of the oven will do an incredible job of helping the flavors dance around, infusing the ham with an aromatic experience that's just delectable!

Patience is a Virtue

Estimating the right baking time can be somewhat a fiddly process. Generally, hams need 20 minutes per pound to be baked thoroughly. Key reminder here: patience is a virtue. Let me assure you, the result will be worth the wait. The long baking period allows all the flavors to mingle and really get to know each other, kind of like how you get the best gossip at a slow-cooked dinner party.

Cut for the Win

Carving ham can sometimes feel like an advanced surgical procedure, but fear not, it won’t require medical school! The trick is slicing against the grain, allowing the succulent juices to come gushing out and making each slice tender and flavorful. Just make sure to wait a bit before carving to let the meat rest and handle it safely!

The Final Feast

With your beautifully baked and sliced ham now ready, it's time to dig in. Set it at the center of your table, ideally paired with some delicious sides. Believe me, the expression on your loved ones' faces as they take the first bite will be precious. The satisfaction of this moment would hold a special place in your heart, similar to the one in which my dog and I shared my first baked ham.

So, darling friends, that is how we bake a ham in the oven. If I can do it, so can you! Initiate your culinary journey with this recipe and leave no stone unturned on this flavorful adventure. Enjoy your ham-baking escapade!