Instant Pot Ham - The Recipe Critic (2024)

FAQs

How does Gordon Ramsay cook ham? ›

Method. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

The steamy environment inside your pressure cooker is PERFECT to heat a precooked ham so it's just the right temperature for serving! And it's always tender and juicy ham I'm proud to serve. I've never cooked it another way ever since!

Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here). You just want to make sure the internal temperature has reached 145 degrees.

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Because it's dense, ham requires long, slow cooking to become perfectly tender. It also must be protected from drying out during the cooking process. According to the USDA, a 3-ounce serving of cooked ham provides: 178 calories.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Arrange slices in a single layer on a greased baking pan. Add a couple of tablespoons of broth or water and cover with foil. Bake for about 10 minutes or until heated through, turning slices once.

Allow 20 minutes per pound when calculating how long to bake a fully cooked ham. For example, if the ham weighs 8 pounds, the cooking time would be 2 hour and 40 minutes. A fully cooked half ham will weigh approximately 3 to 4 pounds. Cooking time for a 3 pound ham would be 1 hour.

Maple syrup and bourbon combine for a sweet, crunchy, and sticky crust, ideal for delicious spiral-cut ham. Ginger and cinnamon perfectly season this glaze, covering the salty, juicy ham.

When should I glaze a precooked ham? ›

In this case, you'll want to preheat your oven to 325 or 350 degrees F, then follow the directions on the package for how long to heat the ham before serving. The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars.

Take ham slices (many hams are already spiral-sliced) and place them, overlapping, on a baking sheet. Cover with foil and place in a 325-degree oven. This way, the slices, according to Dearborn Brand Ham, will heat quickly and not dry out.

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer. Unpackaged, cooked ham is potentially contaminated with pathogens.

If reheating is desired, hams that were packaged in processing plants under USDA inspection must be heated to 140°F as measured with a food thermometer. Leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant, must be heated to 165°F.

Heating above 135 degrees will only detract from taste and tenderness. Re-cooking or prolonged heating will always make cooked meat tough and in the case of cured hams, the meat will be crumbly. The same is true for any fully cooked or cured meat such as wieners or sliced ham.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

In fact, most ham that is sold to consumers is already cured, smoked or baked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.

NOTE: Set oven temperature to 325°F. Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145°F, as measured with a food thermometer, before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.