How long can I store my ham?
Unless otherwise specified, refrigerate ham in its original packaging for up to 7 days. Leftover cooked ham should be refrigerated within 2 hours of cooking and kept refrigerated for up to 4 days.
How do I prepare a “pre-cooked” ham?
When heating precooked hams, you should add a liquid to the baking dish to guarantee a moist end result. Bake ham at 325° for 12 to 15 minutes per pound. Using a glaze will provide additional flavor.
What’s the difference between “bone-in” and “boneless” hams?
Bone-in hams contain the butt-end and the lower portion of the leg, and are cured, smoked and typically sold in smaller portions. Some boneless hams contain the whole muscle, and others are formed from fresh boneless ham meat that is reformed into a characteristic ham shape. Boneless hams are easier to carve, while bone-in hams tend to be more flavorful and are harder to cut.
Can I freeze my ham? If so, how long?
For the best quality, avoid freezing leftover ham as it will change the flavor and texture. If freezing is necessary, wrap ham in a moisture-proof cover and freeze for up to 2 months.
How much ham should I plan for per person?
Plan for 1/4- to 1/2-pound per serving for a boneless ham and 1/2- to 3/4-pound per serving for a bone-in ham.
What can I do with the leftover ham bone?
Don’t toss the leftover ham bone. You can freeze the bone and use it later to flavor a lentil stew, split pea or white bean soup, or braised collard greens.
About halfway through baking, remove ham from oven. With sharp knife, lightly score outside of ham, making parallel 1/2-inch-deep incisions in crosshatch pattern. Brush with glaze and return ham to oven. Brush with additional glaze every 15 minutes.
In small saucepan, heat 1 jar (8 ounces) hot pepper jelly, 1 cup peach preserves, 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup packed light brown sugar and 2 tablespoons finely chopped fresh sage leaves to simmering over medium heat, stirring occasionally. Remove saucepan from heat.
Spiced Orange Glaze
In small saucepan, heat 1 jar (12 ounces) sweet orange marmalade, 1/2 cup fresh orange juice, 2 tablespoons each balsamic vinegar, Dijon mustard and orange zest, 1 tablespoon each pumpkin pie spice and whole grain mustard and 1 teaspoon dry mustard to simmering over medium heat; simmer 2 minutes, stirring occasionally. Add 1/2 cup packed light brown sugar and simmer 2 minutes longer, stirring occasionally. Remove saucepan from heat.