+
Home Cooking

Fresh Ham

rudeboy | Nov 24, 200412:45 AM     8

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?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

8 Alternative Uses for Your Neglected Loaf Pan
Guides

8 Alternative Uses for Your Neglected Loaf Pan

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

How to Line Every Pan with Parchment Paper
CHOW Tip

How to Line Every Pan with Parchment Paper

by Jen Wheeler | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

7 of the Best Ways to Store Your Pots and Pans
Shop

7 of the Best Ways to Store Your Pots and Pans

by Brittany Loggins | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

For Copper Pans, Polish or Patina?
How To

For Copper Pans, Polish or Patina?

by Sarah Perry and Jen Wheeler | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.