Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations. One of the main differences in preparing cooked and uncooked hams is the internal temperature that the hams must reach. Uncooked hams must be cooked until they reach an internal temperature of 72°C. Fully cooked hams should be heated to an internal temperature of 60°C. There are various methods that can be used to produce a juicy and flavourful ham. Some methods work better than others on different types of hams. Each method has many different techniques that may be used and this may be determined by the recipe used or by personal preferences of the person doing the cooking.
ROASTING/ BAKING
Roasting, a dry heat cooking method, is a popular choice for large tender cuts of meat. It is basically the same method of cooking as baking and is often used when cooking hams. The skin is removed from the ham and a layer of fat is generally left behind to add flavour and keep the meat moist while it cooks. The ham should be allowed to stand at room temperature for 2 hours before cooking. There are several methods of roasting or baking that can be used to cook a ham. The methods will also vary according to whether the ham is cooked or uncooked, and according to the type of ham being cooked. Some recipes may also call for basting the meat throughout the cooking time, but basting with the ham's own juices will make it saltier.
The length of time a ham will have to cook depends on the size of the ham and whether it is a fully cooked, partially cooked, or uncooked ham and whether it is bone-in or bone-less. The best way to determine if the meat has cooked long enough is to check for doneness. It is important not to overcook the ham so as to maintain its juiciness. If it is not a fully cooked ham, it also needs to be cooked to proper doneness to make it safe to eat.
ROASTING/ BAKING TIPS:
To add extra flavour, apply a glaze to the ham towards the last 30 minutes of the cooking time.
Roasting at a lower oven temperature (NEVER roast meat below 94°C) will result in meat that is more flavourful and moist. It will take longer but the result is worth the wait.
Do not use sharp utensils that may pierce the ham when trying to turn it because valuable juices may escape. Use other utensils, such as wooden spoons and spatulas when handling the ham.
If cooking more than one ham, make sure that there is uniform space around them so that they cook evenly. The hams should not be touching and there should be enough room all around to allow air and heat to circulate.
