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Fresh Ham

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Fresh Ham

rudeboy | Nov 24, 2004 12:45 AM

I got a fresh ham about an hour ago - kind of unplanned. I have many cookbooks, but I can't find much on preparing a whole fresh ham - I only have experience with "cured, cooked" hams, which is simply a reheating job. The only guidance that I've found is 30-35 minutes per pound. This is a 10 pound ham, so I need to cook it 5 hours at 325.

If I want to smoke it, I'll have to transfer my (brined) turkey to the oven Alternatively, I can cook the ham in the oven.

Regardless, I'm going to make a vermont maple glaze. My question: I have guidance that says to keep a fat layer around the ham (1/4 to 1/2 inch), but other guidance that says to make slivers "deep into the ham" and stuff with things (garlic, cloves, etc.).

I don't want to dry it out. How do I get flavor to the center of the ham w/o brining? Or should I brine it?

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