Holiday Ham Cooking Tips
The holidays are here, so it’s time to ham it up! Turkey is tasty and all, but there’s nothing quite like a juicy slice of ham with your holiday meal. But, preparing a delicious ham for guests is a lot of pressure. So, before you start cooking, check out these tips and our favorite recipes:
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Purchase a whole, bone-in city ham with no added water or juices. Starting out with a cured city ham, rather than a country ham, will simplify the cooking process. A whole, bone-in ham will also be more flavorful.
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Score the skin of the ham. Use a sharp knife to score the skin into a crosshatch pattern. This not only makes the ham a little prettier, but it will also help your glaze permeate the skin later in the baking process.
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Place the ham in a baking pan and tent it with foil (or use an oven bag). This will keep your ham moist and juicy as it bakes.
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Bake it low and slow for ultimate juiciness. Baking the ham at the recommended temperatures below will prevent it from drying out.
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Add flavor with a glaze. A baked ham is tasty on its own, but baking it with a glaze infuses it with even #mooreflavor. Using a pastry brush, baste the ham with the glaze every 15-30 minutes.
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Check the temperature of the ham. The ham is ready when it has reached an internal temperature of about 120°F to 140°F.
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Remove from the oven, slice, and serve. Once the ham is cooked and glazed, remove it from the oven. Cut the slices away from the bone, serve and enjoy!
Ingredients: 
¼ cup Moore's Original Marinade
2 lbs. fully cooked ham
1 cup crushed pineapple with juice
¼ cup brown sugar
1 tsp ginger chopped
½ tsp garlic powder
½ tsp coriander
Instructions:
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Mix all ingredients except ham.
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Place ham and mixture in cooking bag.
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Marinade for at least 30 minutes in the refrigerator.
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Place ham in roasting or baking dish, reserving ½ of the marinade.
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Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.
Ingredients:
½ cup Moore's Original Marinade
2 tbsp. prepared mustard
2 cups peach or pineapple preserves
1 tsp ground ginger
5-7 lbs. smoked fully cooked ham half, skin sliced
Instructions:
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Combine preserves, Moore's Marinade, ginger and mustard.
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Score fat from ham in a diamond design and stud with cloves.
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Roast, uncovered, at 325° for 18 to 24 minutes per pound or until meat thermometer registers 140° (1½ to 2 hours).
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Baste every 15 to 20 minutes with half of sauce mixture.
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Heat remaining sauce and serve with ham.