How to Cook Fresh Ham (2024)

FAQs

How long do you cook a raw ham for? ›

The ham cooking instructions below cover all bases, but generally, a half ham will cook in 1½–2¼ hours, while a whole ham could need anywhere from 2½–4½ hours. Allow around 20 minutes per pound for an uncooked half ham; and 18–20 minutes per pound for an uncooked full ham.

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. You can also buy fresh ham, and it would have to be cooked prior to eating.

Uncured ham, also labeled as "fresh ham" is the same cut as cured ham.

Here's the basic method: Preheat the oven to 325 degrees Fahrenheit. Set your prepared ham on a rack inside a shallow, heavy roasting pan. Cook the ham for about 20 minutes per pound, give or take a few minutes per pound.

Cured ham is processed ham that is preserved through wet or dry curing, which may include smoking and the addition of sugar, salt, and other flavors. This process results in a pink or deep rose color. In contrast, uncured ham is an unpreserved leg of pork, though it still undergoes a type of curing process.

Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) 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.

Despite the term "uncured," this type of ham usually undergoes a cooking process during its preparation, such as smoking or baking, before it reaches the market. This means that the ham is safe for consumption, although it may require additional heating to achieve the desired tenderness and taste.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

What Is the Difference Between a Ham and a Picnic Ham? Place it comes from: Ham is the entire back leg of a hog. Picnic ham is the front leg and shoulder of a hog. Fattiness: Ham is leaner than picnic ham, and therefore needs to be cooked lower and slower.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

How to tell if ham is cooked or uncooked? ›

Some are sold partially cooked or raw. It is important to check the product label to identify how the ham was processed. Partially cooked or raw hams will generally say “cook thoroughly” on the package in addition to displaying cooking directions and a safe handling instructions label.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.

Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham.

If you want to check that the ham is cooked through then either use an instant read thermometer or meat thermometer - it should read 71c/160F when inserted into the centre of the ham.

Though the actual temperature may range, a fresh ham is generally smoked low and slow, generally from 225°F to 325°F, in order to keep that big hunk of meat tender. Its internal temperature needs to reach at least 145°F, and that can take from 5 to 10 hours depending on the size of the ham and the cooking temperature.