Ham 101

Savory, budget-friendly, and always impressive on a buffet table, ham is perfect for the holidays and beyond. And best of all, it’s super simple to make.

It’s easy! Just follow these directions, opting for the ingredients indicated in our chart for each destination..

There are four types of ham, each available boneless or bone-in:

Dry-cured ham, also labeled “Old-Fashioned,” “Country-Style” or “Southern-Style,” is a Southern specialty. Because it is extremely salty, it’s best served in small, thin slices.

Ham with natural juices has a bit of water added during the curing process, making it velvety in texture. This ham is most often chosen to star in holiday meals.

Water-added ham is extra juicy, which makes it great for ham steaks. Leftovers are perfect for slicing or shaving into sandwiches.

Ham-and-water product, the least expensive option, contains the most water, which reduces its fat and protein content. It’s best for slicing and shaving.

Most hams are sold fully cooked. These hams may be served without heating, but if you want to serve it warm, simply heat to an internal temperature of 145°F.

For hams labeled “cook before eating,” plan on baking at 325°F to 350°F for 30 minutes per pound, or until it reaches an internal temperature of 145°F.

To make cleanup easier, line your roasting pan with aluminum foil.
Do not add water to the pan.
To keep ham moist, cook slowly at 325ºF, allowing 20 to 30 minutes per pound for uncooked meat. Follow package directions for precooked hams.
For a crisp exterior, preheat oven and roast in an uncovered pan.
Do not pierce ham with sharp tools when removing it from the roasting pan--piercing allows flavorful juices to escape. Use two large wooden spoons or metal spatulas instead.
After roasting, take ham out of oven and let stand 15 minutes before slicing. This not only preserves flavorful juices but makes the meat easier to carve.

STEP 3: Add all ingredients in Step 3 to the skillet. Increase heat to medium high and cook until liquids are reduced by half. Return reserved chicken breasts to skillet; cover and cook for 1 minute longer, or until an instant-read thermometer inserted into the centers of the breasts reads 165°F.

STEP 4: Transfer chicken breasts to serving plates; spoon pan sauce over. Garnish with Step 4 ingredient; serve immediately.

STEP 3: Add all ingredients in Step 3 to the skillet. Increase heat to medium high and cook until liquids are reduced by half. Return reserved chicken breasts to skillet; cover and cook for 1 minute longer, or until an instant-read thermometer inserted into the centers of the breasts reads 165°F.

STEP 4: Transfer chicken breasts to serving plates; spoon pan sauce over. Garnish with Step 4 ingredient; serve immediately.

STEP 3: Add all ingredients in Step 3 to the skillet. Increase heat to medium high and cook until liquids are reduced by half. Return reserved chicken breasts to skillet; cover and cook for 1 minute longer, or until an instant-read thermometer inserted into the centers of the breasts reads 165°F.

STEP 4: Transfer chicken breasts to serving plates; spoon pan sauce over. Garnish with Step 4 ingredient; serve immediately.

Lay ham on a cutting board facing toward you, steadying the ham one hand. Holding your knife parallel to the cutting board, place the blade just above the bone and begin cutting straight back.
Cut all the way back, then remove the top piece of ham in one large chunk.
Lay remaining ham flat-side-down on the cutting board, and hold it steady with one hand. With knife perpendicular to the board, cut down along one side of the bone to remove another large chunk of meat.
Cut down the other side of the bone to remove a third chunk of ham.
Tip the remaining ham on its side. Cut down along the bone to remove the final chunk.
Wrap and refrigerate the bone for soup making. Cut all ham chunks into serving slices.