How to Cook a Perfect Sahlen’s Ham for Any Occasion

Cooking a delicious Sahlen’s ham is easier than you think! With just a few simple steps you can make this classic deli meat into a mouthwatering centerpiece for holidays parties, or even a weeknight dinner. In this comprehensive guide, we’ll share pro tips and tricks for choosing, preparing, and cooking a tender, juicy Sahlen’s ham.

Choosing the Right Sahlen’s Ham

Sahlen’s offers a wide variety of smoked and cured hams to suit any recipe Here are some of the most popular choices

• Dinner Ham – Sahlen’s signature ready-to-eat ham sold in a 7 lb size. It’s cured, smoked, and cooked so it’s ready to slice and serve. The classic choice for holidays and dinners.

• Butcher’s Choice Ham – Sold in 5 lb or 10 lb unsliced uncooked sizes. You’ll need to cook it before serving but it makes impressive large ham centerpieces.

• Boneless Ham – Fully cooked, sold boneless for easy slicing. Comes in 3 lb sizes, perfect for smaller families.

• Spiral Sliced Ham: This ham is fully cooked and comes in spiral-cut slices that make it easy to serve. Available in 7 lb to 10 lb sizes.

• Smoked Ham Steaks: One-pound ham steaks that are already cooked and ready to eat for quick weeknight meals. Just heat and serve.

For beginners, the pre-cooked Dinner Ham or Spiral Sliced Ham offer foolproof ease. For more experienced cooks, try the Butcher’s Choice bone-in ham and cook it yourself for maximum flavor.

Step 1: Remove Ham from Packaging

Once you’ve selected your Sahlen’s ham, it’s time to start prepping it for cooking. Carefully remove all packaging, leaving the ham wrapped in the inner plastic lining if it has one. Rinse the ham under cool water to remove any lingering debris or cure ingredients from the surface. Pat it dry thoroughly with paper towels.

If your ham came with a seasoning packet, set that aside for now. We’ll use that later to coat the ham before baking.

Step 2: Score the Fat Cap

Scoring the ham’s outer layer of fat helps the seasonings and glaze adhere better. It also allows the fat to render more evenly during cooking.

To score, use a sharp knife to make shallow X or diamond patterns across the fat cap. Space the cuts about 1 inch apart. Try not to cut all the way through the fat into the meat.

Step 3: Apply Seasonings or Glaze

Now it’s time to add flavor! Use one of these three simple methods:

• Seasoning Packet: If your Sahlen’s ham came with a seasoning packet, simply rub the mixture evenly all over the ham. The seasoning usually contains salt, sugar, and spices.

• Brown Sugar Glaze: Mix 1 cup brown sugar with 1/4 cup honey, 1/4 cup apple cider vinegar, and 2 teaspoons mustard. Heat the glaze over medium heat until blended and thickened slightly. Brush all over ham.

• Herb Crust: Combine 1/4 cup Dijon mustard with 1/4 cup each of chopped fresh rosemary and parsley. Spread evenly on the ham. For added crunch, press 1/2 cup panko breadcrumbs into the herb mixture.

Step 4: Prepare Ham for Cooking

There are a few techniques to ensure your ham cooks up moist and tender:

• For bone-in hams, wrap the exposed bone tip tightly in foil to prevent burning.

• Place ham fat side up on a foil-lined roasting pan. The fat will baste the meat as it renders.

• For added moisture and flavor, you can add cider, wine, broth or water to the bottom of the pan. Use 1 cup for a 7 lb ham.

• Insert a meat thermometer deep into the thickest part of the ham, avoiding the bone. This will allow you to monitor the internal temp.

Step 5: Cook the Ham

Cooking times will vary based on the size and type of your Sahlen’s ham. Here are general guidelines:

• Dinner hams – Heat oven to 325°F. Bake 20 minutes per pound until internal temperature reaches 140°F.

• Butcher’s Choice uncooked hams – Heat oven to 325°F. Bake 15 minutes per pound until internal temp reaches 160°F.

• Boneless hams – Heat oven to 325°F. Bake 12 minutes per pound until internal temp reaches 140°F.

• Ham steaks – Preheat skillet over medium heat. Pan fry 4 minutes per side.

Baste the ham with pan juices every 30 minutes while cooking. If the top browns too quickly, loosely tent foil over it.

Step 6: Make the Perfect Carving Slices

Allow the ham to rest for at least 15 minutes before slicing so the juices can redistribute. Use an electric knife or sharp, thin-bladed knife to cut thin, even slices across the grain of the meat. Cutting against the grain helps keep the ham tender.

Aim for slices between 1/8 to 1/4 inches thick. Cut only as much ham as you’ll serve right away and refrigerate the rest.

Step 7: Enjoy Your Delicious Sahlen’s Ham!

Now it’s time to dive into your perfect ham! Here are some of our favorite ways to serve it:

• On a charcuterie board with cheeses, fruits, nuts, and crackers
• In omelets, quiches, or stratas for a protein packed breakfast
• On sandwiches topped with cheese, mustard and pickles
• Diced in salads, pasta dishes, soups, or casseroles
• Wrapped around melon or pear slices for an elegant appetizer
• Baked into ham and cheese rolls or turnovers
• Glazed with maple syrup or honey and sprinkled with brown sugar

With its versatility, premium quality, and authentic smokehouse flavor, Sahlen’s ham is sure to be a hit at any meal or gathering. Now that you know how to cook it to juicy, tender perfection, you can enjoy this timeless classic any time. Dig into that delicious ham!

Frequently Asked Questions

How do you heat up a precooked ham without drying it out?

Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to 1⁄2 cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

How long to cook a 3 lb fully cooked ham per pound?

Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F. Remove from oven and let sit for 10 minutes before serving.

Should you bake a ham covered or uncovered?

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

More Delicious Sahlen’s Ham Recipes

Now that you know how to cook a perfect Sahlen’s ham, try out these tasty recipes that put this deli meat to delicious use:

Maple Brown Sugar Glazed Ham

• 1 (7 pound) fully-cooked Sahlen’s boneless ham
• 1 cup maple syrup
• 1/2 cup brown sugar
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cinnamon

1. Make the glaze: In a small saucepan, combine the maple syrup, brown sugar, mustard and cinnamon. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until thickened. Reserve 1/2 cup glaze to brush on ham.
2. Prepare and bake the ham according to steps 1-5 above.
3. Brush maple glaze all over baked ham. Broil for 2-3 minutes to caramelize. Slice and serve with extra glaze.

Ham and Cheese Sliders

• 1 pound thinly sliced Sahlen’s ham
• 1 cup shredded cheddar cheese
• 1/4 cup honey mustard
• 12 mini buns or rolls

1. Heat a skillet over medium heat. Add ham slices and cook 2-3 minutes per side until lightly crisped.
2. Top each bun with 1-2 slices ham, shredded cheese and mustard. Broil 2 minutes until cheese melts. Enjoy!

Ham and Potato Casserole

• 3 cups diced cooked Sahlen’s ham
• 3 pounds potatoes, cooked, cooled and diced
• 1 onion, diced
• 2 cups shredded cheddar cheese
• 2 cups milk
• 3 tablespoons butter, melte