Many hams available in grocery stores are precooked and often already sliced before they are packaged for sale. Once ham is brought home, it can be eaten cold or heated before serving. Cooking precooked ham a second time at home using an electric roasting pan provides an opportunity to add a flavourful crust. Add your personal touch to a store-bought ham by cooking it in an electric roasting pan with a blend of your favourite herbs and spices.
- Skill level:
- Moderately Easy
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Things you need
- Knife (optional)
- 1 cup dark brown sugar
- 2 tbsp dried herbs and spices (cinnamon, cloves, ginger, nutmeg)
- Internal probe thermometer
- 2 cups water or other liquid (cola, wine, pork stock)
- Cutting board
- Aluminium foil
Place the whole ham, fatty side up, into the electric roasting pan and attempt to cover it with the lid. If the ham is too big, shave some meat from the flat side of the ham with a sharp knife until the lid closes completely. Eat the sliced-off portion of ham on a sandwich or heat it separately in the oven or microwave.
Raw ham should not be cooked in electric roaster pans. The pans are not able to quickly move the uncooked pork out of the temperature danger zones that breed bacteria.
Pack the fatty outer surface of the ham with up to a 1/2-inch crust of a blend of dark brown sugar and dry herbs and spices. Use a combination of ground cinnamon, cloves, ginger or nutmeg with the brown sugar to make a tasty crust that complements the flavour of the ham.
Insert the probe thermometer as deep as possible toward the centre of the ham without touching bone to get an accurate temperature reading.
Pour the water or other liquid around the sides of the ham, and cover the pan with the lid.
Turn on the electric roasting pan. Set the heat to medium high, or around 163 degrees Celsius.
Cook the ham for at least 18 minutes per pound or until the internal temperature is above 60 degrees C.
Remove the lid and increase the temperature to high--about 204 degrees C--for an additional 10 minutes.
Remove the cooked ham to a large cutting board, cover it with a piece of aluminium foil and allow it to cool for at least one minute per pound before slicing and serving.
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