Time Table for Baking Ham and Glazes

Looking for a ham recipe to put this information into practice? Consider the one I suggested to go along with James Still’s one-man play about James Beard, “I Love to Eat” (after following the link, scroll to the bottom of the page).

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Time Table for Baking Ham

A five to seven pound ham will serve 8 to 10 people with some left overs.

Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb reaches the thickest part of the meat in the center. Be sure the thermometer does not rest on fat or on bone. Don’t cover or add water. Roast at 325 until thermometer registers 160F for a cook-before-eating ham or 130 F for a fully-cooked ham. Like any other meat, ham will become firmer and easier to cut if allowed to “rest” about 15 minutes before dinner.

Cook Before Eating Hams — Bone-in

Weight Approx. time Internal Temperature
6 to 8 lbs. 3 1/4 hours 160 F.
10 to 12 lbs. 3 1/2 to 4 hours 160 F.
12 to 15 lbs. 4 to 4 1/2 hours 160 F.
18 to 22 lbs. 4 to 4 1/2 hours 160 F.

Fully Cooked Ham — Bone-In

Weight Approx. time Internal Temperature
6 to 8 lbs. 2 1/4 hours 130 F.
10 to 12 lbs. 2 1/2 to 3 hours 130 F.
15 to 18 lbs. 3 1/2 to 4 hours 130 F.

Apply glazes the last 30 minutes or so of baking as they may get too crispy or even burn if heated too long. This also applies to fresh fruit toppings.

Fruit and Nut Topping

Mix well 1/2 cup peach preserves, 1/2 cup pineapple preserves, and 1/2 tsp. coriander. Add 1/3 cup slivered almonds and 1/3 cup coconut. About 45 minutes before end of roasting time, spoon half of the mixture over the ham, return to oven for 25 minutes. then spoon on the rest and bake 20 minutes longer.

Try this glaze: Mix 1/4 cup apricot or peach preserves with 1/4 cup pineapple preserves, 1/2 tsp. prepared horseradish mustard and 1 tsp. vinegar. Mix well and spread on ham.

Another easy glaze: Take a can of whole cranberry sauce, soften over hot water. Add 1/4 cup brown sugar, 2 Tbsp. orange or lemon juice and a pinch of cinnamon. Mix well and spread on ham during the last 30 minutes of baking.

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