How Long to Cook a Superior Tavern Ham for Maximum Flavor

Learn how to cook a whole, boneless ham with the best glaze. It’s an easy option for entertaining because they come pre-cooked. All you do is add flavor.

It’s funny to me that ham can seem daunting to make since it almost always comes pre-cooked. It doesn’t matter if you cook a whole ham with the bones in it or a boneless ham like this recipe calls for. All you’re really doing is heating the ham through and adding flavor.

That’s why ham is so great for entertaining. The meat is already cooked, so you don’t have to worry about whether it’s too rare or too well done. All you have to do is add the finishing touches.

Tavern ham holds a special place in many families’ holiday traditions. This salt-cured hindquarter cut conjures up images of colonial America, when salty hams were served in bustling taverns. The key to savoring superior tavern ham is knowing exactly how long to roast it. Undercooking leaves the meat tough and overly salty. Overdoing it dries out the tender pork. Follow this handy guide to learn the ideal cooking times and temperatures for tavern ham perfection.

What Makes Tavern Ham Special?

Tavern ham refers to a specific type of cured and cut ham. It comes from the back leg of a pig – the largest single muscle. This makes it perfect for carving impressive roasts. Tavern hams are dry cured, which means they are rubbed with salt, then aged to concentrate the flavor. The salt also draws out moisture for a dense, firm texture.

Traditionally, tavern hams were sold cooked but unsmoked Today they may be lightly smoked or unsmoked. Fully cooked tavern ham just needs gentle reheating before serving The savory, old-fashioned flavor makes it a go-to choice for holidays and Sunday dinners. It’s less processed than deli ham but not as artisanal as Italian prosciutto.

Choosing a Superior Quality Tavern Ham

With so many options at the market, what should you look for in a great tavern ham?

Boneless – Boneless hams are much easier to carve and serve neatly. The meat also cooks evenly without bones.
Light smoke – A hint of wood smoke adds flavor complexity without overwhelming the pork.
Minimal glaze – Let the ham shine by adding your own glaze or seasoning.
Moist, pink meat – Look for hams with no dried out patches or gray areas.

I recommend selecting a boneless tavern ham between 6-8 pounds. This manageable size holds its shape well when roasted.

Calculating the Perfect Roasting Time

Cooking time varies based on the size and shape of your tavern ham. Here are general guidelines:

6-8 lb precooked tavern ham: Bake at 325°F for 10-15 minutes per lb until 130°F.
Bone-in hams take 15 additional minutes per pound.
Half hams cook 25% faster than whole.
Convection ovens reduce time by 25%.

Use an instant read thermometer to test for doneness. Let it rest 15 minutes so the temperature rises to 140°F.

Step-by-Step Roasting Directions

Follow these simple steps for roasting tavern ham with crispy glazed exterior and juicy meat:

Preheat oven to 325°F. This prevents drying out.
Prep ham by trimming skin or excess fat. Score fat cap diagonally.
Place ham fat side up in a roasting pan. Add ginger ale for fresh ham.
Roast until it reaches 130-140°F internally.
Mix orange marmalade, mustard, brown sugar, vinegar, and spices for glaze.
Brush glaze on during last 30 minutes, scraping fat from pan juices.
Let rest 10-15 minutes before slicing.

Tips for Best Results

Roast your tavern ham to perfection with these helpful tips:

Choose uniform hams for even cooking. Irregular shapes take longer.
Resist opening the oven, which drops temperature and slows roasting.
Add chicken broth if pan looks dry to prevent burning.
Glaze at 100°F for caramelized exterior.
Cut thin slices across the grain for tenderness.

Troubleshooting Ham Doneness

Having trouble getting your tavern ham just right? Here are some common issues and solutions:

Pink meat near bone means it needs more time. Bones conduct less heat.
Overcooked edges but raw center indicates an oven hot spot. Use lower temp.
Stringy, dry meat is a sign of overcooking. Stick to recommended times.
For salty fully cooked ham, soak in water before roasting.

Serving Your Superior Tavern Ham

A perfectly roasted tavern ham deserves to shine at your next special dinner. Here are some mouthwatering ideas:

Pair with scalloped potatoes, glazed carrots, and deviled eggs for a holiday feast.
Pile sliced ham on fluffy biscuits for the ultimate breakfast sandwich.
Dice it up in potato salad, mac and cheese, or ham hock soup.
Serve a platter with mustards, pickles, and artisan breads for a deli-style spread.

When you take the time to learn ideal roasting times, your tavern ham will become the star of any meal. My tips help eliminate the guesswork so you can relax and enjoy time with loved ones while your ham roasts to tender perfection.

how long to cook a superior tavern ham

Why Do You Want To Make Boneless Ham?

These hams don’t have bones, so they cook faster and are easier to cut because they’re smaller and there isn’t a bone to work around. Even though spiral-slicing bone-in hams can make things easier, you still have to deal with that pesky ham hock.

So, if this is your first time hosting a holiday meal or if you consider yourself a beginner cook, choose a ham without bones. It’s much less hassle with plenty of meat to go around.

So, What Is Boneless Ham?

Ham is pork that is cured or smoked from the leg of a pig. The big hams that you see with the bone in them are processed as they are. Boneless ham is typically pieces of the leg meat jelled together and wrapped in a casing. Kind of like a large, delicious piece of ham deli meat.

How to Cook a Small Fully Cooked Ham

FAQ

How do you cook superior tavern ham?

Cooking Instructions Serve cold or heat through in a preheated 325°F oven, 15-20 minutes per pound or until internal temperatures is 140°F.

How long to cook a 10 lb fully cooked ham?

Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.

How to heat up a tavern ham?

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Is Boar’s Head Tavern ham fully cooked?

Fully cooked. Similar to how it was crafted in taverns long ago, Boar’s Head tavern ham is naturally smoked for a rich, full flavor.