Baking Ham?

Question

Hello All, I was wondering if anyone could give me specific directions on how to bake a ham and perheps make the glaze from scratch. I have never baked one before so I am totally lost. Please help. Also, the ham is about 7.10 pds. Thank you

Answer 1

Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes.
INGREDIENTS:
1/3 cup light brown sugar, packed
1/2 cup honey
1/3 cup dry red wine
1/2 cup pineapple juice
1 medium clove garlic, finely minced
1 fully cooked ham, about 6 pounds
PREPARATION:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator.
Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.
Serves 8 to 10.

Here is another recipe:

How to Prepare and Bake a Ham


Raw pork must be stored in the refrigerator at 40°F or lower and used within three to five days of the "sell by" date on the package or it should be frozen.

Ham can be cooked without thawing first. You will need to increase the cooking time when starting with frozen meat. Larger cuts, such as roasts, will require up to 1 ½ times the cooking time of an unfrozen cut.

Thawing

Two methods that can be used to safely thaw pork are the refrigerator method and the cold water method. Never thaw pork on the kitchen counter. The outside of the meat will reach a temperature above 40°F while the inside is still frozen. The area that reaches a temperature above 40°F would be susceptible to bacterial growth. Use one of the thawing methods described below.

Refrigerator Method

Thawing pork in the refrigerator is the slowest but safest method and will result in the least amount of moisture loss in comparison to the other methods. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the meat thaws. Leave the meat wrapped and placed on a platter or a tray to catch the drippings as it thaws or unwrap and loosely cover with plastic or foil.

Approximate Refrigerator Thawing Time

Small Ham 4 to 5 hours per pound
Large Roast 5 to 7 hours per pound

After thawing in the refrigerator the pork can be refrigerated safely for 3 to 5 days. If you decide not to cook the meat within this time, the meat can be refrozen. Remember however, that each time the meat is frozen it loses some of its flavor quality. Do not refreeze meat that has been thawed using the cold water or microwave methods.

Cold Water Method

Thawing pork in cold water is a faster method than thawing in the refrigerator and it is safe as long as the proper precautions are taken. Fill the sink with enough cold tap water to cover the cut of meat, place the pork in a leak proof bag and put it into the cold water. Be sure that the meat is sealed tightly so that it is not exposed to the water. Meat exposed to the water will result in flavor and color loss, and will have a greater chance of bacterial growth. The water must be replaced with fresh cold water every 30 minutes. Do not use warm or hot water because it will encourage the growth of bacteria.

Approximate Cold Water Thawing Time

Small Ham 2 to 3 hours
Large Roast 30 minutes per pound

Do not use the sink for other purposes during the thawing period and be sure the water does not splash onto other preparation surfaces or food. Once the meat is thawed, remove it from the sink and sanitize all utensils and surfaces affected during the thawing period. The pork should be cooked immediately after thawing and should not be stored for any period of time. Do not refreeze the meat that has been thawed using this method, unless it has been cooked first.

For more information on ham preparation, see the Ham Preparation Guide.


Baking

To make clean up easier, line your roasting pan with aluminum foil.
Do not add water to the roaster.
To avoid drying out ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.
For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meat.
After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.
Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done.
Check for Doneness

Using a thermometer is the most accurate method for testing doneness. A regular meat thermometer is inserted before placing the meat in the oven or other heat sources and it remains there throughout the cooking time. An instant read thermometer is used to check for the proper temperature once the meat has been cooked. The meat is removed from the heat source and the instant read thermometer is inserted into the thickest part of the meat to provide a temperature reading in approximately 15 seconds. When either type of thermometer is inserted into the meat, it must not be touching a bone or it will result in an inaccurate reading.

Remove the ham when it has reached a temperature that is 5 to 10 degrees lower than the recommended temperature for doneness (refer to chart below). During the 10 to 15 minute resting period, the ham will continue cooking and will reach the proper temperature. Following this method will ensure that the meat will not be overcooked.



Internal Temperatures for Proper Doneness

Fresh Hams
160° - 170°F
Whole Leg or Half Leg 160° - 170°F
Smoked Whole or Half Ham 160°F
Smoked and Fully Cooked Ham 130° - 140°F

Jazz it up

If you purchase a ham that has not been pre-glazed, jazz it up! Create a ham glaze to enhance the flavor.

Mix equal amounts (approx. ¼ cup, depending on size of ham) of powdered mustard and brown sugar. Sprinkle mixture over ham surface for the final 30 minutes of cooking.
Mix equal amounts (approx. ¾ cup, depending on size of ham) orange juice, and pear juice. Baste ham twice within the first 15 minutes of baking.
Mix equal amounts (approx. ¾ cup, depending on size of ham) of brown sugar and honey. Brush sugar and honey mixture over ham during the last ½ hour of baking.
Mix 1 cup of raspberry preserve (or cherry, apricot, etc) with ½ cup of light corn syrup. Mix until well blended and brush on ham during the last 15 to 30 minutes of baking.

http://www.recipelink.com/qbham.html
http://allrecipes.com/Recipe/Baked-Ham-2/Detail.aspx
http://www.cooks.com/rec/search/0,1-0,honey_baked_ham,FF.html

i Hope this gives you a hand
InDiA

Answer 2

I just baked a ham the other day. Instructions are usually under the label. The general cooking should be about 18-20 minutes per pound at 350.
When I bake a ham I use about 1 c orange juice mixed with about the same of brown sugar pour over the ham before baking, and baste throughout baking time. The OJ Helps to keep the ham tender. My ham was 7 pounds and took about1 hour 45minutes plus a 15 minute sitting time. I would reccomend a meat thermometer to be sure.

Answer 3

Here's our favorite, it's from southernrecipes.com

INGREDIENTS:
1 fully cooked ham, about 3 to 4 pounds
1 cup beer
.
Beer Glaze
.
1 cup brown sugar
1 tablespoon flour
1 teaspoon dry mustard
2 tablespoons red wine vinegar
beer to make a smooth paste
PREPARATION:
Place ham in uncovered roasting pan. Pour 1 cup of beer over the ham; bake at 350° for 1 hour; baste with drippings every 15 minutes. Meanwhile, combine ingredients for beer glaze. Remove ham from oven and score fat diagonally in a criss-cross fashion. Stud with whole cloves and spread with beer glaze. Roast for 30 to 45 minutes longer, or until well glazed and cooked through. The internal temperature of a fully cooked ham should be 135°.

Answer 4

I am assuming that your ham is fully cooked.
Here is a yummy baked ham recipe. I hope this helps.
Glazed Baked Ham
Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator. Scroll down to see more baked ham recipes.
INGREDIENTS:
1/3 cup light brown sugar, packed
1/2 cup honey
1/3 cup dry red wine
1/2 cup pineapple juice
1 medium clove garlic, finely minced
1 fully cooked ham, about 6 pounds
PREPARATION:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator. Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.

Here is a nice simple one.
Baked Ham
INGREDIENTS
1 (12 pound) bone-in ham, rump portion
1/2 cup whole cloves
1 cup packed brown sugar
4 cups water, or as needed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

Here is one more... I really hope your ham turns out perfectly.
Baked Ham With Bourbon-Brown Sugar Glaze
Ingredients
8-1/2 pound fully cooked, bone-in, shank-portion smoked ham
About 40 whole cloves
1 cup firmly packed light brown sugar
1/4 cup bourbon or beef stock
1-1/2 teaspoons freshly ground black pepper
Makes 16 servings
Preparation time: 20 minutes
Baking time: 2 hours, 30 minutes to 3 hours
Standing time: 15 minutes

Step 1:
Preheat oven to 325°F. Remove skin, if any, from ham, and trim fat. Score remaining fat and stud with cloves (see "How to Score and Decorate Your Ham").

Step 2:
Place ham, cut-side-down, on a rack in a shallow roasting pan, lined with several layers of aluminum foil. Insert a meat thermometer in center of ham, making sure it does not touch bone (or test later with an instant-read thermometer).

Step 3:
Bake ham, uncovered, until thermometer registers 130°F to 135°F, about 2 hours. Meanwhile, combine sugar, bourbon or stock, and pepper in a small bowl.

Step 4:
Remove ham from oven and brush one-third of the sugar mixture over the ham. Increase oven temperature to 375°F and return ham to oven. Every 10 minutes, apply one-third of the glaze, until all glaze has been used. If ham browns too fast, tent lightly with foil.

Step 5:
Ham is done when the internal temperature reaches 140°F. Let stand at least 15 minutes before carving.

Answer 5

check out kraftfood.com it will show you step by step on how to prepare the ham good luck!

Answer 6

need some more info - is it pre-cooked? Is it spiral cut? Water added? list the details from the label and I'll repost

Answer 7

it's good