Sometimes it’s best to get back to the basics.
I’ve tried many new recipes over recent years for baking ham. Years ago (many years ago, that is) it seemed I simply tossed the ham in the oven—and voila! A perfect ham. Done. Easy. But recently, I wanted something even better.
With a little age comes over-analysis of, well, most everything. Needless to say, my analysis created some paralysis in completing tasks—and the search for a better ham recipe ended in abrupt disappointment. So, back to the basics I went—and my most recent ham turned out beautifully, if I do say so myself.
Easy-peasy, here are simple directions to give YOU, too, the perfectly simple and delicious holiday ham:
1. If ham is frozen, thaw in the refrigerator 2-3 days.
2. Heat oven to 325 degrees F.
3. Remove all packaging materials (very important…ha!) and place ham, cut-side down on a rack in a shallow cookie sheet or roasting pan; cover loosely with aluminum foil.
4. Heat approximately 15-20 min. per pound until heated through.
5. Remove from oven and let stand, covered, for 10-15 minutes before serving.
Remove the ham from oven. Raise temperature to 400 degrees. Uncover ham, then brush or spoon your glaze over the ham. Return to oven, uncovered for about 10 minutes.
Carving + Keepin’ it Warm:
Remove ham from the oven about an hour before serving. Slice the ham, place on a heat-resistant serving dish, cover and return to the oven, set at 200 degrees to keep warm.
For carving, my best advice (unless you are already a pro at this job!) is to watch some YouTube demonstrations for visual help in carving your ham in the most efficient way. After a few attempts, you’ll be a pro—but regardless of your carving abilities, what matters most—the taste—will still be delicious.
Bon appétit and Happy Holidays from Mama Mary!