What To Know
- Cured in a brine solution, resulting in a juicier and milder flavor.
- As a general rule, allow around 1 pound of ham per person for a bone-in joint and 3/4 pound per person for a boneless joint.
- Place the ham on a roasting rack in a large roasting pan.
A succulent, perfectly roasted ham is the centerpiece of countless festive gatherings and family feasts. With its savory aroma and tender, juicy meat, a well-chosen ham joint can elevate any occasion. But not all hams are created equal. To ensure you serve the most exquisite ham, it’s crucial to select the best joint for roasting. This comprehensive guide will provide you with expert insights and practical tips to help you make an informed decision.
Types of Ham Joints
Fresh Ham Joint
Fresh ham joints are unprocessed and have not been cured or smoked. They offer a mild, slightly sweet flavor and a tender texture. However, they require more preparation time as they need to be brined or cured before roasting.
Cured Ham Joint
Cured ham joints have been preserved using salt and other ingredients. They have a more intense flavor and a firm texture. Cured hams come in various types, including:
- Dry-Cured Ham: Cured with salt and spices, then air-dried for several weeks or months.
- Wet-Cured Ham: Cured in a brine solution, resulting in a juicier and milder flavor.
Smoked Ham Joint
Smoked ham joints are cured and then smoked over wood chips or sawdust. This imparts a distinctive smoky flavor and aroma. Smoked hams are typically sold fully cooked and ready to eat.
Choosing the Best Joint
Size and Weight
The size and weight of the ham joint should be appropriate for the number of guests you plan to serve. As a general rule, allow around 1 pound of ham per person for a bone-in joint and 3/4 pound per person for a boneless joint.
Bone-In vs. Boneless
Bone-in ham joints have more flavor and moisture than boneless joints. However, they also require more carving skill and produce less meat per pound. Boneless ham joints are easier to carve and yield more meat, but they may be slightly drier.
Fresh vs. Cured vs. Smoked
The type of ham joint you choose depends on your personal preferences and the desired flavor profile. Fresh ham joints require more preparation but offer a milder flavor. Cured ham joints have a more intense flavor and can be roasted directly from the package. Smoked ham joints have a distinctive smoky flavor and aroma.
Quality Indicators
Look for hams that are well-marbled with fat. This ensures a tender and juicy roast. Avoid hams with a lot of surface bruising or discoloration. The ham should also have a clean, fresh smell.
Roasting the Perfect Ham Joint
Preparation
- Remove the ham from the refrigerator 1-2 hours before roasting to bring it to room temperature.
- Score the fat cap in a diamond pattern to allow the fat to render during roasting.
- Brush the ham with your desired glaze or marinade.
Roasting
- Preheat the oven to 325°F (163°C).
- Place the ham on a roasting rack in a large roasting pan.
- Roast the ham for the recommended time per pound, basting occasionally with the pan juices.
- Use a meat thermometer to check the internal temperature. The ham is done when it reaches an internal temperature of 145°F (63°C).
Resting
- Once the ham is cooked, let it rest for 30-60 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Glazes and Marinades
Honey Mustard Glaze
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Orange and Herb Marinade
- 1 cup orange juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh rosemary
- 1/4 cup olive oil
- 2 cloves garlic, minced
Brown Sugar and Spice Glaze
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Carving the Ham
Tools You’ll Need
- Sharp carving knife
- Fork
- Electric carving knife (optional)
Steps
- Place the ham on a cutting board.
- Use a sharp carving knife to remove the skin and fat cap.
- Slice the ham thinly, parallel to the bone.
- Use a fork to hold the ham steady while slicing.
Frequently Asked Questions
What is the best way to store a ham joint?
Uncooked ham joints should be stored in the refrigerator for up to 5 days. Cooked ham joints can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Can I use a frozen ham joint for roasting?
Yes, you can roast a frozen ham joint. However, it will require a longer roasting time. Allow an additional 1-2 hours per pound for a frozen ham.
How do I reheat a cooked ham joint?
To reheat a cooked ham joint, wrap it in foil and place it in a preheated oven at 325°F (163°C). Heat until the internal temperature reaches 140°F (60°C).
