How to Cook a 12-Pound Cured Ham

star pooley Recipe

By star pooley starryrose

A cured ham is one that has been treated with salt, nitrates and nitrites, either by injection with the solution or by immersion into the solution, called a wet cure, or by rubbing dry ingredients on the exterior of the ham, known as a dry cure. A ham is preserved, flavored and tinted pink by curing. Cooking a 12-pound cured ham properly requires using a low temperature and roasting for the correct amount of time.


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Ingredients

12 lb
ham
whole cloves
meat thermometer
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Directions Step-By-Step

1
Remove ham from the refrigerator an hour or two before you plan to begin cooking it so that it will come to room temperature.
2
Preheat oven to 325 degrees F.
3
Score the ham skin and fat with a knife, creating a crisscross pattern of diamonds.
4
Stick a whole clove into each intersection of the scoring.
5
Put the ham into the baking pan and then put the pan in the oven.
6
Estimate the amount of time the ham will need to cook. A 12-pound ham will take about 18 to 20 minutes per pound to bake, or roughly three and one-half to four hours. At the lowest time estimate, begin checking the internal temperature. When it reaches 160 degrees F, the ham is done.
7
Tips & Warnings:

--Let the cooked ham rest for about 15 minutes before carving.

--If you wish to add a glaze, do so toward the end of baking. Try a brown sugar and powdered mustard coating, or melted preserves such as apricot or cherry.

--If you used whole cloves during baking, remove them when carving the ham.

--Use the leftover ham for sandwiches or casseroles, and cook the ham bone with beans for a hearty soup.

--If the ham does not reach the proper temperature, it may not be safe to eat. Be sure to cook your ham until it is thoroughly done.

--After handling the raw ham, wash your hands in warm, soapy water. Do not re-use the knife without washing.

About this Recipe

Course/Dish: Other Main Dishes