Should i cook my ham on a rack

Remove all packaging materials and place ham in a shallow roasting pan. Whole hams should be cooked fat-side up. Cover pan tightly with aluminum foil. After trimming the skin and some of the fat, place the ham on a rack in a shallow baking pan with fat side up. Half hams should be placed with cut side down. Cover either the ham itself or the pan with foil. Set the oven to degrees and bake the ham, basting every minutes. Uncover the ham when you baste it, but then cover it back up when you put it back in the oven.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at F for minutes per pound, until a meat thermometer registers F. Some canned hams are formed from pieces of ham held together with a gelatin.

Boneless hams are simple to slice. Spiral-cut: Fully cooked bone-in or boneless ham presliced for easier serving. These often come with a glaze packet. Water or brine added: Fully cooked ham injected with brine or water. The label on the ham will say if the ham has water or brine added. Dry-cured: Surface of the ham is salted, and the ham is stored to let the salt penetrate, usually for four to six months.

Wet-cured: Wet-cured hams are immersed or injected with a brine containing water, salt, sugar, spices, and curing agents like sodium nitrite, sodium nitrate, and potassium chloride. Natural-uncured: Hams with this label are usually preserved using celery powder, which is organically rich in nitrates, then smoked.

Labels that include "ham with natural juices" don't have much added water and could take up to 60 minutes longer to bake. Ham steak: A slice from the center of a bone-in ham. This cut is ideal for when you want a smaller portion of ham and for cutting up and using in recipes. Fresh ham: Unprocessed, uncooked ham.

Most hams go through a curing process and are then called cured ham. Country ham: Uncooked but cured, dried, and smoked, or unsmoked ham, such as the famous Smithfield ham from Virginia. When purchasing a cooked, cured ham, choose one that is firm and plump with rosy-pink meat. For a boneless ham, plan on four to five servings per pound. Unless the label says otherwise, assume your ham needs to be refrigerated.

A boneless, uncanned ham can be refrigerated for up to one week; shank and rump portions can be refrigerated for up to 2 weeks. Tip: You may want to purchase extra ham so you will have leftovers for sandwiches, egg dishes, soups, salads, and casseroles.

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More.

Credit: Blaine Moats. Credit: Jason Donnelly. Ham Steaks with Fresh Peach Chutney on wood board. Credit: Peter Krumhardt. Stuffed Spiral Ham serving platter oranges. Credit: Jacob Fox. Comments 2 Add Comment. View Comments. November 26, Remove ham from oven.

Remove foil and turn ham on its side. Please use utensils to turn ham. Place refrigerated glaze packet under warm tap water 1 minute or until glaze is softened. Cut off corner of packet and apply glaze evenly over ham surface. Allow to sit 5 to 10 minutes while glaze melts into ham.

If desired, glazed ham may be heated.