Ham for the holidays. For many of us traditions at Christmas mean we will be feasting on Roast Turkey, but there are many family's that forgo the traditional turkey and have a Roast Prime Rib or Glazed Ham.
I have already shared how to cook the Perfect Prime Rib here. And I have cooked many a turkey on here, this Herb Roasted Turkey Breast being my favorite.
I have never really talked about how to perfectly roast a ham on here however, so I thought that this year I would do just that. Voila! Here is my tutorial on how to cook a ham. If you follow my hints and tips, there is no reason why you shouldn't have the most delectable holiday ham ever!
Ham is a real favorite with many people, from family holiday celebrations to already sliced ham used for simple sandwiches. But just what is a ham? And how do you cook it?
Ham, also known as fresh ham or gammon, is the hind leg of the hog. It can be roasted, bone in or out, like almost any other cut of meat. Most of what we classify as a ham in North America is pre-cured and smoked.
Occasionally (very rarely) you will run across a fresh ham (uncured.) A fresh ham can be cooked (usually slow roasted) just like any other cut of meat. The kind of ham I am going to be talking about today is the cured ham, which is the ham most of us will be dealing with this holiday season.
A cured ham is the ideal piece of meat to serve a crowd and is delicious served both warm and at room temperature, making it perfect for a buffet table!
WHAT YOU NEED TO ROAST A HAM
You will need the ham or course, and the size needed will vary according to the number of people you are serving, but you will also need some equipment.
A roasting tin - a 9 by 13 is probably ideal for most hams. You want the pan to be large enough to hold the ham with some available space around the ham, and also with a depth of at least 3 to 4 inches, so that there is room to hold any cooking juices without splash over.
This is not the time to use a baking sheet, although you certainly can if that is all that you have. Just be prepared for a bit of a mess to clean up afterwards.
You can also use a casserole dish which is large enough around the outside and deep enough to hold the ham comfortably.
A good meat thermometer - a good ovenproof or instant-read thermometer will help ensure your ham is heated thoroughly. Most hams do come precooked. You are aiming for an internal temperature of 140*F/63.78*C when reheating precooked ham. Without a meat thermometer it will be hard to tell if your ham has reached that temperature.
If your ham was not precooked, it’s even more important to have a thermometer, because it will help you determine doneness (145*F/60*C). Since temperature is the most foolproof way to cook meat to perfection, I highly recommend investing in a thermometer.
You can purchase these in most online and local kitchen shops, as well as on Amazon. I have one that you insert right into the meat and it stays there during the whole cooking process.
HOW TO CHOOSE THE RIGHT HAM FOR YOU
Boneless vs. bone-in - One of the benefits of choosing a boneless ham over a bone-in ham is the ease with which you can carve it. One of the benefits of choosing a bone-in ham is that you have that lovely bone which with to make a nice soup or stock with afterwards.
All the hams of my childhood were followed with a nice pot of my mother's homemade pea soup that she used the ham bone to make!
With a bone-in ham you will need roughly 3/4 pound/340g per person. With a boneless ham you will need 1/2 pound/225g per person.
One of the main benefits of having a bone in ham, aside from the stock you can make, is that the meat, generally speaking, has much more flavor and is juicier.
HOW TO COOK A HAM
Most hams will come with the rind removed, but a goodly layer of fat around the ham. Some will still have the rind attached. The minutes suggested per weight of meat will vary according to the size, shape, fat covering and initial temperature of your ham. These timings are meant to be used with a rindless, fat covered ham. The fat can be removed and scored (see below) when you go to glaze the ham.
12 to 15 pounds - 16 to 17 minutes per pound (3 1/2 hours)
10 to 12 pounds - 18 minutes per pound (3 1/4 hours)
Under 10 pounds - 20 minutes per pound (3 hours)
Half hams - 22 minutes per pound (2 1/2 hours)
1 pound = 453.6 grams or 16 ounces
Place the ham, fat side up on a rack in an open pan in an oven which has been preheated to 325*F/165*C/ gas mark 3. Keep the oven temperature at this level. Do not add water. Do not cover. Do not baste.
TO FINISH BAKED HAM
All you have to do to finish baked ham is about 45 minutes before the bake time is up, remove the ham from the oven. If you have left the rind on, remove it all now, leaving a thin surface of fat over the top. Score the fat with the tip of a sharp knife, cutting it into squares or diamonds. Stud each square with a whole clove.
To glaze, spread the surface with a paste made from 1 cup (200g) soft light brown sugar. 1 tsp dry mustard powder and 2 to 3 tsp of vinegar, honey or syrup. Return to the oven and baste occasionally with fruit juice, cider or the juice of pickled peaches.
There is an article here that gives 10 super easy ideas for glazing your ham, other than the one I have shared above. There is everything from a Blueberry Chipotle to a Peach Jalapeno glaze.
Once you have baked your ham, let it rest for 10 to 15 minutes before carving into slices to serve.
One thing which really goes well with a Baked Ham at the holidays is Potatoes Dauphinoise. This dish sounds much fancier and elegant than it is. Its merely a fancy type of Scalloped Potatoes, but a whole lot easier to put together.
The most labour intensive part of making these is the peeling and cutting of the potatoes. If you have a mandolin or vegetables slicer this gets a whole lot easier!
Pork, Sage & Onion Stuffing
Ingredients
- 1/2 a largish stale Ciabatta roll (70g) (The roll was 6 inches square in size)
- 2 fat banger sausages, skinned (about 1/3 pound/about 115g)
- 1/2 cooking onion, peeled and minced
- 1 TBS dried sage leaves
- salt and black pepper to taste
Instructions
- Make your bread into coarse crumbs. Place into a bowl along with the onion and sage and some seasoning. Mix together well and add about 2 TBS of hot water.
- Add the sausage meat and mix well together with your hands. The mixture should hold together well. If you find it is crumbly or falling apart, you can add a tiny bit more water or an egg yolk.
- Shape into balls using wet hands.
Pigs in Blankets
Ingredients
- 6 chipolata sausages (in North American use breakfast sausage links)
- 3 slices of streaky smoked bacon, cut in half crosswise
Instructions
- Once you have cut your bacon in half crosswise, stretch each piece a bit and wrap one piece around each sausage link. Place onto the plate/oven tray seam side down.
- Place the turkey and prepped potatoes onto a foil lined baking tray. Put the turkey in about 1 1/2 hour prior to you wanting to serve the meal along with the parboiled potatoes for roasting, at 375*F/190*C/ gas mark 5.
- While they are cooking make your sausage stuffing and pigs in blankets. Prep any other vegetables needed.
- Remove the turkey about 45 minutes to one hour later. The exact time will depend on the size of your piece of meat. Remove it, tent and set aside to keep warm.
- Turn over your potatoes. Place the stuffing balls, pigs in blankets and prepped parsnips/carrots and swede the baking tray. Increase the oven temperature to 400*F/200*C/gas mark 6. Return the baking tray to the oven and cook for a further 30 to 35 minutes until everything is cooked through, golden brown and the vegetables are just beginning to caramelize.
- While the stuffing, etc. is cooking make your gravy and then steam your brussels sprouts at the last minute.
- Carve the turkey and serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Its that time of year again. In the United States it is Thanksgiving week and in the UK and Canada, people are starting to think about planning their Holiday meals.
I am lucky in that I have family very close by and we share a bubble, so for the time being I have people to share my celebratory meals with.
I am ever away though that not everyone is that blessed and so I have put together a plan, including recipes, for a tiny Thanksgiving/Christmas Dinner, sized perfectly for just two people. You will have ample to eat on the day and enough for some tasty leftovers the day after.
It will also work for one person on their own.
The perfect turkey to cook for just one or two people is a boneless Turkey Breast Roast. They average in size with most being about 2 1/2 pounds in weight.
This allows for plenty of meat for the actual day of your meal, and then leftovers for sandwiches and such the day after. It may not be as pretty as a full sized turkey, but I can promise you that it tastes just as good.
You begin by making a delicious spice rub . . . seasoned salt, sweet paprika, onion and garlic powders, sage, parsley, marjoram and thyme, along with some coarse black pepper.
I mix this with a bit of olive oil and then rub it all over the meat.
I remove the foil after that time and roast it until the juices run clear.
Mine took an additional half hour the other day, but if you have a roast of this size it should not take any longer than that.
It has a beautiful texture and is absolutely filled with flavor.
There is no waste whatsoever and you have a nice piece of meat that is ready to be served with your favorite vegetables on the day and then in sandwiches/casseroles/salads for a day or so after. It's win/win/win!
Oven Roasted Boneless Turkey Breast
Ingredients
- one two to 3 pound boneless turkey breast
- 2 TBS olive oil
- 1 tsp seasoned salt
- 1 tsp sweet paprika
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp dried parsley flakes
- 1/2 tsp dried marjoram
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp coarse black pepper
Instructions
- Preheat the oven to 180*C350*F/ gas mark 4. Have ready a baking dish with sides large enough to hold your piece of meat.
- Mix together the olive oil and all of the seasonings. Rub this mixture all over your turkey breast and place into the baking dish, bottom side down. Cover tightly with foil.
- Roast for 90 minutes, covered. Uncover and and roast until the meat juices run clear. My turkey breast was about 2 1/2 pounds in weight and it took 2 hours in total time.
- Let stand for 10 minutes before carving. Serve hot with your favorite vegetables and gravy.
Notes:
Wrap and chill any leftovers to use sliced in sandwiches or in casseroles.
Perfect Creamy Mashed Potatoes
Ingredients
- 3/4 pound (340g)
- 1/4 tsp salt
- 2 TBS heavy cream
- 1 TBS butter
- 1 TBS milk (or as needed)
- salt and black pepper
Instructions
- Peel the potatoes, rinse and cut into large chunks. Place into a saucepan and cover with lightly salted cold water. Bring to the boil over high heat.
- Reduce to a quick simmer and cook, covered, for 15 to 20 minutes, until fork tender.
- Warm the cream and butter together in the microwave while the potatoes are cooking, just until the butter melts.
- When the potatoes are done, drain them really well and then return to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out really well. Pour the cream and butter over the potatoes.
- Using a potato masher, mash the potatoes, adding only as much milk as needed to give you the proper consistency. You want light and fluffy. Do not over-mash or you risk them having a glue-like texture. Season to taste with salt and black pepper.
- Serve hot.
Simple Gravy
Ingredients
- 2 1/4 cups (540ml) of warm pan juices or stock (you can use beef, chicken or a combination of both) (If using pan juices top up with warm stock to make the required amount.)
- 4 TBS unsalted butter
- 4 TBS all purpose plain flour
- 1/4 tsp each onion and garlic powders (not salt)
- freshly ground black pepper
- fine sea salt (as needed)
Instructions
- Melt the butter in a saucepan over medium heat. (If you have fat drippings from the meat you can use them, either chicken or beef.) Add the flour along with the onion and garlic powders. Whisk well together to make a roux. Cook, whisking continuously, for about 2 minutes to cook out any flour taste.
- Slowly whisk in half of the stock, whisking constantly. Once that has amalgamated (It will be thick already) whisk in the remainder of the stock.
- Cook, stirring, for about 3 to 4 minutes over medium heat, until the mixture bubbles and thickens. Simmer for a few minutes. Taste and adjust seasoning as required with pepper and salt. (Depending on your stock you may not need any salt.)
- Pour into a gravy boat and serve hot! Store any leftovers in a covered container in the refrigerator.
Green Bean & Almond Casserole For Two
Ingredients
- 1 whole clove
- 1 small bay leaf
- 1/2 small onion, peeled
- 1 cup (240ml) whole milk
- 1 additional small onion, peeled and chopped
- 1 stalks celery, trimmed and chopped
- 1 1/2 TBS of butter
- 1 TBS plain flour
- generous 1/4 cup (75ml) half and half or single cream
- 1/2 tsp dried dill weed
- salt and pepper to taste
- 1 tin (400g/ 14 oz) cut green beans, drained well
- 1/4 cup (30g) dried bread crumbs
- 1/2 cup (85g) flaked almonds
- 2 TBS butter, melted
Instructions
- First make the sauce. Stud the bay leaf to the onion with the clove, pressing the clove through the bay leaf and into the onion.
- Place into a saucepan along with the milk and the half and half. Warm the milk mixture slowly to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out.
- Melt the butter for the sauce in a saucepan. Add the chopped onions and celery and cook, stirring frequently over
- medium heat until softened. Whisk in the flour and cook over low heat for several minutes.
- Whisk in the strained milk mixture a little at a time, until the mixture forms a smooth sauce. Allow to cook, over low
- heat for 15 to 20 minutes. At the end of that time it should be lovely and thick.
- Season to taste with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 inches square).
- Drain your green beans very well. Fold into the sauce to combine well. Pour this mixture into the prepared baking dish, spreading out in an even layer.
- Mix together the bread crumbs, almonds and melted butter. Sprinkle over top of the green beans.
- Bake in the preheated oven for 35 to 40 minutes, until heated through and golden brown. Serve hot.
Notes:
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
Mary Berry's Sage & Onion Stuffing
Ingredients
- 1/2 pound (225g) onions, peeled and chopped
- 2/3 cups (150ml) water
- 1/4 cup (60g) butter melted (plus more to butter the baking dish)
- 1/2 TBS chopped fresh sage leaves
- 1/4 pound/4 slices (115g) fresh soft white bread crumbs
- salt and black pepper to taste
- butter to dot over the top of the dish
Instructions
- Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
- Return the onions to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
- Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
- Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
- Uncover and bake for a further 5 - 10 minutes to crisp up the top if desired.
Mashed Sweet Potatoes
Ingredients
- 1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/4 inch thick
- 2 TBS unsalted butter, cut into 2 pieces
- 2 TBS heavy cream
- 1 tsp sugar
- salt and white pepper to taste
- a pinch of nutmeg
Instructions
- Combine the potatoes, butter, 1 TBS of the cream, sugar and a pinch each of salt and pepper in a medium saucepan.
- Cover tightly and cook over low heat until the potatoes are fall-apart tender. This will take 40 to 50 minutes. (Check periodically to give them a stir and make sure they aren't catching on the bottom.)
- Once they are tender, add the remaining cream and mash with a potato masher until only a few small lumps remain. Season to taste with salt, white pepper and a few gratings of nutmeg.
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