Thawing ham in the fridge takes about 4 to 6 hours per 1 pound (0. 45 kg). [2] X Research source If the ham is larger than 10 to 11 pounds (4. 5 to 5. 0 kg), it could take up to 7 hours per 1 pound (0. 45 kg) for it to thaw. Allow 2-3 days to thaw a ham of 10 pounds (4. 5 kg) in the refrigerator. After your ham has thawed in the fridge, it can remain refrigerated for 3-5 days before you cook it. You can also freeze it again if you don’t cook it in that time frame.
Allow about 30 minutes per 1 pound (0. 45 kg) of ham to thaw. [4] X Research source Make sure the water is cold, not warm or hot. If the water isn’t cold, the outside of the ham could reach temperatures of 40 °F (4 °C) before the inside of the ham is thawed. Temperatures this high can cause bacterial growth and food poisoning. Cook the ham immediately after you’ve thawed it in cold water. It cannot be frozen again with this method.
This method is not ideal for larger pieces of meat. The meat will cook unevenly as the outside begins cooking before the inside is thawed. Some parts may become dry and overcooked. [5] X Research source Avoid thawing meat over 2 pounds (0. 91 kg) in the microwave. [6] X Research source After thawing in the microwave, ham should be cooked immediately. Do not refreeze it.
A pre-cooked ham of any cut can be eaten cold. However, it will probably taste better if you reheat it. [9] X Research source
Lining the bottom of the roaster with foil makes it easier to clean after. [10] X Research source
For the liquid, you can use water, fruit juice, cider, wine, or even cola. [12] X Research source Don’t be afraid to experiment. Make sure that the foil covering the ham is tightly sealed to lock the moisture in.
Cook a thawed, whole ham for about 18-20 minutes per 1 pound (0. 45 kg). Cook a thawed, half ham for about 22-25 minutes per 1 pound (0. 45 kg). [14] X Research source Remember that it takes approximately 50% longer to cook a frozen ham than a thawed one.
There are many different delicious glaze recipes you can try. The basic components usually include a spicy ingredient, often mustard, with something sweet, like brown sugar, honey, marmalade, juice, sherry, or maple syrup. You can also add other spices and flavors, like cloves, garlic, or ginger. Aim for a thick glaze with the texture of paste so it doesn’t just slide off the ham. Adding a dry ingredient like flour or mustard powder helps thicken the glaze. [16] X Research source
Removing the ham before it’s fully heated prevents the meat from overcooking. Before you serve it, double check with a meat thermometer that the internal temperature of your ham is at least 145 °F (63 °C) after the resting period.
Make sure your piece of meat fits in your pressure cooker. Don’t try cooking meat that’s too thick in the pressure cooker. You’ll have to leave it in so long that the outside will be totally overcooked while the inside is barely cooked at all. [19] X Research source
Try a mixture of maple syrup, brown sugar, and crushed fruit or fruit juice, like pineapple.
Remember that it takes longer to cook frozen meat than thawed meat. These instructions are based on cooking a small frozen ham. Your recipe might assume the ham is thawed, though, so adjust the recipe’s time accordingly. Cook frozen meat for about 50% longer than thawed meat.
You can also thicken sauce with a slurry of butter and flour instead of cornstarch. Melt 1 tablespoon (15 mL) of butter on a plate in the microwave. Whisk it with about 1. 5 tablespoons (22 mL) of flour. Add this to the liquid and stir.
Always check the internal temperature of your ham with a meat thermometer before eating it. The temperature should be 145 °F (63 °C).
