What cut makes that famous holiday ham? It’s a mix of the cut (from the hind leg) and the curing. When a ham is preserved through salt-forward curing, you can expect it to be moist, tender and flavorful. It also brings out the ham’s sweet, salty and sometimes smoky-tasting notes. Given the size, it’s ideal for a crowd and is delicious warm or at room temperature. Plus, most hams are pre-cooked and pre-sliced, which all hosts can celebrate.
We’ll tell you everything you need to know about ham, from how to choose one to how to bake or broil it, so that your party has a tasty centerpiece. We’ll also talk about how to make a glaze for ham and show you how to cut it up. We have information on how to reheat your ham (without drying it out) if you have any leftovers. So lets get to it!.
Cooking a delicious ham is a time-honored tradition for many holidays and special gatherings. But an age-old question arises – should you cook the ham fat side up or fat side down? Which method results in the most tender, flavorful meat? Let’s settle this debate once and for all.
Why Fat Side Up Is Superior
Cooking the ham fat side up with the layer of fat on top, is the preferred technique. Here’s why it produces superior results
-
The rendering fat bastes the meat. As the fat melts, it slowly drips through the ham, keeping it incredibly moist and juicy.
-
Flavor gets locked in. The melting fat permeates the meat with rich, hearty ham flavor.
-
You get a crispy crust. The hot air in the oven crisps up the exposed fat cap, giving you tasty browned bits.
-
It cooks faster. The insulating fat helps the ham cook quicker and more evenly throughout.
-
It self-bastes. You don’t need to manually baste the ham, the fat does this automatically.
What If You Cook Fat Side Down?
While it’s possible to cook the ham fat side down, it’s not advisable for the best results. Here’s what happens:
-
The meat dries out. Gravity pulls the melting fat away from the meat instead of basting it.
-
The fat doesn’t crisp. The lovely crackling crust you get on top can’t form.
-
Flavor is weaker. The fat can’t penetrate and marbleize the meat as effectively.
-
It cooks unevenly. The exposed meat side cooks faster while the insulated bottom stays cooler.
-
You need to baste. Without self-basting, you’ll have to manually brush on glazes and pan drippings.
Should You Remove Ham Fat Before Cooking?
Trimming off all visible fat before cooking is not recommended. Remember, that fat helps baste, lend flavor, and crisp up beautifully. However, you can trim large chunks of excess fat if desired.
You can also score the fat cap before roasting the ham to help the melting fat permeate the meat. Just take a sharp knife and make light crisscross cuts in the fat layer.
What About Cooking Time and Temp for Ham?
Cooking a bone-in ham at 325°F for 15-20 minutes per pound is typical. Use a meat thermometer to judge doneness, not time. For fully cooked hams, heat to 140°F. Fresh hams should reach at least 160°F.
Let the ham rest for 15 minutes before slicing to allow juices to redistribute. Otherwise they’ll spill out onto your cutting board!
Can You Achieve a Crispy Crust Fat Side Up?
Absolutely! The exposed fat cap browns beautifully when cooked fat side up. For even crispier results, try one of these tricks:
-
Coat the fat with brown sugar, honey, or maple syrup to caramelize it.
-
Rub the fat cap with a dusting of baking powder before cooking for extra crispiness.
-
Add some cuts or slashes in the fat to help more of it render and crisp.
-
Broil for the last 3-5 minutes to set the crust. Watch closely to avoid burning.
Special Prep Before Cooking Ham
Before popping your ham in the oven, consider:
-
Letting the ham sit at room temperature for 1-2 hours to cook more evenly.
-
Applying a dry rub, glaze, or mustard coating to add flavor.
-
Adding a cup of water or apple juice to the pan to keep the meat moist.
-
Placing the ham on a rack inside a roasting pan for air circulation.
-
Tenting loosely with foil at the start to avoid burning, then removing it later to crisp the crust.
Can You Cook Ham Without the Fat?
You can roast a ham with all fat removed, but it will likely be quite dry and need to be basted frequently. For best moistness and flavor, leave some fat on if possible. Or use methods like brining or injecting to help a very lean ham stay juicy.
How to Tell When Ham is Fully Cooked
Use an instant-read thermometer to test ham doneness. Insert into the thickest part, avoiding bone. For fully cooked hams, the internal temperature should reach 140°F. Fresh hams should hit 160°F minimum.
If thermometer is not available, peek to see if the fat has rendered out. The meat may start to pull back from the ends of any bones. And juices should run clear when pierced.
Can You Cook Ham in a Slow Cooker?
A boneless ham cooks beautifully in a slow cooker or Instant Pot. Cook on low for 7-8 hours. Add some broth or apple juice to help keep it moist.
For hams with the bone in, check that your slow cooker is large enough to fit it comfortably. You may need to cut the ham in half.
Storing Leftover Ham
Leftover ham stays fresh in the fridge for 3-5 days. Keep slices and pieces wrapped tightly or in sealed containers.
For longer freezing, slice ham first then wrap in plastic wrap and foil. It will last 2-3 months in the freezer.
So in conclusion, to get the most flavorful, moist and delicious ham, cook it fat side up! This classic method allows the natural basting and optimal crust formation. Now go enjoy a perfect holiday ham cooked the right way.
What’s with the Hatching?
The classic holiday ham has a diamond pattern etched into its surface. Why do people do this? Good question! This way of scoring the ham’s skin keeps the glaze on it and makes the ham taste better. It’s quite easy to do and makes for a stunning presentation. See how it’s done in the recipe below.
Boneless versus Bone-In Ham
A boneless ham is easier to carve, but a boned-in ham tastes better and has more juice. If you buy bone-in ham, you can use the bone to make delicious soups, collard greens, and other foods. What ever you pick, you won’t go wrong because we’re here to show you how to make the perfect ham.
Should You Be Cooking Your Pork Butt Fat Side UP Or DOWN? | HowToBBQRight Podcast Clips
FAQ
Which side of the ham goes down when baking?
Do you put ham face down to cook?
Which way to put ham in pan?
Do I put water in the pan when cooking ham?
Should Ham be cooked with the fat side up?
To ensure a tender and delicious ham, it is recommended to cook it with the fat side up. The fat layer acts as a natural basting agent, keeping the meat moist and flavorful throughout the cooking process.
Do you cook a Ham with the face down?
No, you do not cook a Ham with the face down. Contrary to popular belief, cooking a ham with the face down helps to retain its juices and flavors. The fat layer on top of the ham melts downward, basting the meat as it cooks, resulting in a more tender and succulent end result.
How do you cook a Ham side down?
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. Add 1/4 inch of water to the bottom of the roasting pan. What side of ham goes down? Quarter and half hams should be cooked flat/face-side down. Whole hams should be cooked fat-side up.
Should you trim a Ham before cooking?
Trimming the Ham Leaving the fat and rind on during the cooking time will provide for a more moist ham and the rind and fat will be easier to trim than if trimmed before cooking. Why do you cook a ham cut side down?