How To Roast A Pre-Cooked Easter Ham Without Drying It Out
NEWS
By MATTHEW LEE
Most pre-cooked hams sold today come sliced up with the inner meat exposed, making it very easy for your oven’s heat to dry up the interior of your ham when roasting it.
To keep your ham from becoming dry, chewy, and rubbery, begin by placing it on the roasting pan with its cut side facing down and then cover it with aluminum foil before roasting.
Finally, when you observe juices gathering at the bottom of the pan as your ham cooks, use a basting brush to collect them and apply them to the ham once or twice during cooking.
The first step keeps the cut side away from direct heat flow and ensures you expose as little of the ham’s interior to the heat as possible, partially preventing it from drying up.
Though you can’t prevent your ham’s juices from evaporating as it roasts, the second step helps to seal in as much moisture as possible, further aiding in preserving its juiciness.
The final step is equally crucial in keeping your ham from drying out completely. Brushing the juices onto the ham adds moisture back into it while enhancing its flavor.