Purchasing quality baked ham from a local delicatessen, butcher, or shop is a great way to add a very versatile cut of meat to your kitchen. This ham is pre-cooked, which means it is ready to eat right from the packet. Hams are available smoked, lightly smoked, However, hams come in many different styles and options. Knowing how to cook, slice, and store ham is the best way to enjoy this traditional Irish meat and to ensure you get the most out of your ham.
Bone-In or Boneless
Baked hams can be bone-in or boneless. Bone-in hams require more attention to detail during the slicing process, and boneless hams are a great choice if carving meat is not your specialty. However, even if you are new to carving, videos online make the process easy and explain how to remove the bone and create uniform slices.
Bone-in hams are often considered the most flavourful and the best option if you plan on heating the ham before serving. The bone helps to retain moisture and keep the meat tender and juicy.
Heating
There is no need to cook baked ham, so heating is perhaps the better term. Remove all wrapping and place the ham in a shallow roasting pan. Preheat the oven to 180°C. Cover the ham loosely with foil and place in the oven. Follow the instructions for heating time, which is usually calculated by weight. Do not cook at a higher temperature or for longer than recommended to prevent drying the meat.
Remove the ham from the oven and let stand for about fifteen minutes before carving.
Baked ham should be refrigerated for safety, removing all packaging and covering loosely with a tea cloth, cling film, or foil. Change the plate and cover daily to reduce moisture buildup. You can also slice and freeze ham, taking it out and lowing it to defrost in the fridge when needed.
