Unlocking the Secrets to Perfectly Cooked Cumberland Gap Semi-Boneless Ham

For generations Cumberland Gap has been crafting exceptionally tasty semi-boneless hams using time-honored techniques. Made from premium Smithfield pork that’s naturally hardwood smoked, their hams deliver incredible old-fashioned flavor and juicy tenderness in every bite.

But to get the absolute most out of your Cumberland Gap ham proper cooking is key. Follow this comprehensive guide and you’ll turn out a holiday showstopper packed with smoky richness and mouthwatering moisture.

Select the Ideal Cumberland Gap Ham Size

Cumberland Gap offers a range of ham sizes from petite 3 lb hams for smaller groups up to hearty 12 lb hams feeding crowds. For 8-15 guests, go for a 8-10 lb semi-boneless ham.

Prep Your Ham for Maximum Flavor

Before cooking, remove the ham from packaging and discard plastic wrap. Score the ham by making 1/4 inch deep cuts in a diamond pattern. This helps the glaze permeate deeply.

Oven Roasting Lets Natural Goodness Shine

The classic way to cook ham is in the oven. Place ham in a foil-lined pan and lightly cover with more foil Bake at 325°F, allowing 15 minutes per pound, until 140°F internal temperature

Glazing Adds a Sweet Touch

Whisk up a glaze while the ham bakes. Brown sugar, honey, cloves and mustard are foolproof flavorings. Brush on glaze during last 30 minutes to caramelize.

Allow Ham to Rest for Ultimate Juiciness

Never slice ham straight from the oven or juices will flood out. Allow to rest 15-20 minutes so moisture redistributes for sublime tenderness.

My Simple Step-by-Step Method

Follow my guidance for easy Cumberland Gap ham success:

Choose a 8-10 lb semi-boneless ham for 8-15 people.
Prep ham by scoring fat and poking holes for glaze.
Bake covered at 325°F, allowing 15 minutes per pound.
Make glaze with brown sugar, honey, cloves, mustard.
Apply glaze last 30 minutes to caramelize exterior.
Always let ham rest 15-20 minutes before slicing.
Carve thin slices across the grain for tender texture.

Handy Tips for Cumberland Gap Ham Greatness

Select hams with plump shape and fresh, hardy aroma.
Scoring fat helps glaze seep in deeply.
Lower oven temp prevents dried out exterior.
Homemade glaze beats plain every time.
Extended resting locks in moisture.
Cutting against grain prevents chewy slices.
Garnish with pineapple rings or maraschino cherries.

Creative Glazes to Take Your Ham Up a Notch

While basic brown sugar and honey glazes are perfect, get creative with these tasty combos:

Orange marmalade, maple syrup, ginger and nutmeg
Cherry preserves, mustard, thyme and black pepper
Pineapple juice, rum, cloves and Dijon mustard
Peach jam, bourbon, garlic and rosemary
Guava jelly, lime zest, cumin and chipotle pepper

Frequently Asked Questions

How long does semi-boneless ham take to cook? Bake at 325°F for 15 minutes per pound until 140°F.

Should I tent ham with foil while it rests? Yes, tenting retains moisture and heat effectively.

What temperature should cooked ham register? Cook until 140°F internally then always rest before slicing.

Can I prepare ham fully ahead? Yes, cool completely after baking, refrigerate, then reheat thoroughly.

How long does cooked ham last refrigerated? Store leftovers up to 5 days tightly wrapped. Freeze for longer storage.

Achieving Cumberland Gap Ham Greatness

how to cook a cumberland gap semi boneless ham

Find out how to cook a semi-boneless ham with this amazing holiday recipe.

Make the holiday feel extra-special by adding a big dose of “WOW!” to your holiday ham this year. Our Brown Sugar-Glazed Ham has a caramelized crispy glaze that goes perfectly with the saltiness of the ham. This easy semi-boneless ham recipe is gourmet-store, fancy-schmancy without the costly price tag!.

1 (5- to 6-pound) fully-cooked semi-boneless ham
1/2 cup light brown sugar
1/3 cup honey
2 tablespoons butter
1 teaspoon cornstarch
1/4 teaspoon ground cloves

Preheat oven to 325 degrees F. Line a large roasting pan with aluminum foil. Cut a crisscross pattern in the top of the ham with a sharp knife. Place ham in pan.
Mix the rest of the ingredients in a small saucepan over low heat. Cook for 3 to 5 minutes, or until the cheese melts and the mixture is smooth. Brush 1/3 of glaze over ham.
Bake for 1 1/2 hours, or until a meat thermometer stuck in the ham’s thickest part reads 140 degrees. Baste ham with remaining glaze every 30 minutes during cooking.
Take the ham out of the oven and let it rest for 15 minutes before cutting it. Serve warm or cold.