How much time per pound to BRAISE a boneless, fully-cooked ham?

Question

I used to have a chart, but it seems to have vanished...The ham in question is almost exactly 2 1/2 pounds. How much time will it need, covered, at a gentle simmer? Thanks.

Thanks guys, but I know I don't "need " to braise it. I've done it many times before and I now do it by preference, because I think it removes the waxy texture of many fully-cooked hams and leaves it succulent, not tough or dry. I do appreciate the feedback anyway, but isn't anybody else an old hand at braising?

Answer 1

Its more an issue of heating through thoroughly. Most cooked hams only require a heat through. General rule of thumb is 20 minutes per pound for raw meat from point of boiling. What I prefer to do is place the ham in your pan, cover with water, then remove the ham (this gives you the right depth of water). Just before boiling point, switch to simmer and GENTLY put your ham in, cover with a lid and leave for 20 min per pound.

Answer 2

I'm not thinking that you want to braise a fully cooked ham as much as you want to heat it. Consider 20 minutes per pound. Add a glaze if you want, if there isn't one already on there. Braising or boiling will only leach the moisture from the meat and make it tough.

Answer 3

The ham is already fully cooked, why do you want to cook it again? Braising would make it tough. If it was raw and fresh, even then I wouldnt braise it. I would slow roast in the oven. All that is needed is to heat up. Cover it, and place it in the oven for about 30 mins at 350F

Answer 4

I don't think you have to braise it, I used to just put it in the oven with a tent on it for about 2 hrs@ 300, I never have braised a ham

Answer 5

No, do no longer positioned it in a bag. Preheat the oven to 350°F. If the ham is categorised 'completely cooked' (does not require heating), warmth for 8 to ten minutes in line with pound, or to an inner temperature of one hundred forty°F. fat area up. shrink the fat first, in diamond shapes, then upload brown sugar which has been blended with sufficient water to make it stick to the ham.