Cooking a Bone-In Ham

17 years ago

I bought an 8 lb bone-in ham. It's cut in half...not whole.

I couldn't resist it, and I love the flavour of ham with bone in. But I'm not sure how to cook it!!

Do I cook it long and slow, several hours?

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Comments (16)

nan_nc
17 years ago
350 degrees for twenty minutes per pound. After the first hour, start brushing with glaze (if you want to) and it will be just fine. There are a lot of recipes online if you want to look, but they may just make you more confused.
glenda_al
17 years ago
Generally there is a cooking time label on the wrapper.
Follow it, should work.

Don't forget to save the drippings to make awesome gravy!
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susan_on
17 years ago
If you use a meat thermometer, make sure the probe doesn't touch the bone.
Jasdip
Original Author
17 years ago
Hi guys,
Funnily enough, the cooking instructions on the bag just mention stove-top and barbecue. Not a thing about roasting.

I did check online before asking you, and some say to boil it to get rid the brine. (it's in a vac sealed bag with a bit of brine in it).
What are your thoughts on that?

Online recipes are confusing.....so many variations. TMI sometimes.
glenda_al
17 years ago
So yours is totally uncooked, like a Virginia Ham?
glenda_al
17 years ago
Meant a cured ham, like Virginia Ham?

Type in google on How to cooke a Virginia Ham. It will tell you exactly! Lots of links!
monica_pa Grieves
17 years ago
If there's some water n it...it's not a smoked Virginia ham, it's a "baked ham".

It's been smoked and water added...no need to soak it, in fact, do NOT soak it.

Take out of the wrapper. Score the top of the ham and put in some whole cloves or sprinkle some ground cloves on it.

Put in the oven for about 15 minutes per lb.

After it's been in the oven for about 1/2 hour, pour a can of Ginger ale soda over it....makes a great gravy.
glenda_al
17 years ago
So what kind of ham does it say on the package? That would be helpful!
Jasdip
Original Author
17 years ago
Hi guys,
Was away all day, so just getting to my KT fix now.
It says it's a Cook's Old-Fashioned Ham.
Smoked, skinless ham.
Cook and serve.
glenda_al
17 years ago
I found their site and here's what it said
Cooking Ham
Preheat oven to 325Â°F. Remove all packaging materials and place ham on its side into baking dish or roasting pan. Cover tightly with lid or foil and cook for approximately 25 minutes per pound until product center reaches 160Â°F.

Click on link below to take you there and then click on at the top to take you to Cooks Kitchen

Glazing Ham
If you intend to glaze your ham, remove ham from the oven 1/2 hour before end of cooking time. Prepare your favorite ham glaze and apply evenly over the surface of the warm ham. Cook glazed ham uncovered for 25 to 30 minutes.

Here is a link that might be useful: cooks ham
Jasdip
Original Author
17 years ago
Thanks Glenda!!
I'm so looking forward to ham and scalloped potatoes.
DH is picturing some alongside french toast.

You've all been a huge help
glenda_al
17 years ago
Hope you will make red-eye gravy with it!
Jasdip
Original Author
17 years ago
I'm going to have so much leftovers, and a bone.

Be prepared, by next question is how to make soup!
cynic
17 years ago
If it's the "Cook's" brand that we get around here, I've never been impressed with them but they ARE cheap. They're 99Â¢/# again and I thought about one but it's too much for one person, even with two critters and I have bad memories of the last ones. Hope your experience is better.

FWIW, on the big hams, I used to slice off 3-4 thick ham steaks and then have a small ham to cook. Then I could freeze and make a ham steak every now and then for my ham fix. Good way to deal with the volume. Ham is something that I can get tired of easily so it worked well.
cream_please
17 years ago
Low and slow is always the best.
The instructions for "25 minutes per pound", etc., don't take into account the amount of time needed for the oven to warm and for the ham itself to warm up to the cooking temp.
Put it in a deep pan. Cover with foil. Bake at 325 for at least two hours. Glaze with a mixture of brown sugar, mustard and ketchup. (Or glaze of your choice.) Uncover and bake for 35 minutes to intensify the flavor of the baste/glaze. Save the pan juices and bone for all kinds of things: soup, stock, gelatin.

Cream
Jasdip
Original Author
17 years ago
My ham was excellent. Sorry about your experience with Cook's ham Cynic. Ours was great flavour and tender as anything. I bought it on sale for 99 cents/lb as well.

The puppy was so big, I gave a hunk to my next door neighbour. She was thrilled. We'll have some leftovers, and fried with french toast. then I'll put some in the freezer for jambalaya, quiche, westerns, etc. DH doesn't like eggs so the quiche and westerns are for me.

I'm searching for slow-cooker soup recipes now...