Ham is a centre-of-the-plate favourite for Americans. As of 2007, per capita consumption of entrée ham was 5.62kg. per person, according to a report published by the National Pork Board. In the same year, bone-in ham roast represented nearly 70 per cent of the retail market, driven primarily by holiday sales. Ham roast is versatile and easy to prepare. Leftovers are often served chilled or at room temperature, but can just as easily be reheated and served hot. With a little care, a reheated ham roast can be served moist and tender.
- Skill level:
Things you need
- Shallow roasting pan
- Aluminium foil
- Meat thermometer
Preheat the oven to 163 degrees Celsius and place the oven rack in the middle position.
Line the bottom of the roasting pan with a single layer of aluminium foil and place the previously cooked ham roast in the pan. Insert a meat thermometer in the meaty portion of the roast, away from the bone.
Cover the ham roast with another layer of aluminium foil and place it in the oven. Dry heat is the ham's enemy. Covering the ham roast with foil traps moisture and gently bastes the meat.
Allow the ham roast to reheat to 71.1 degrees Celsius, remove it from the oven, and let it stand for five minutes. While at rest, the temperature of the meat will rise to 73.9 degrees Celsius.
Place the ham roast in a microwave-safe container and cover it with a vented lid or cling film. The cover should be snug enough to capture moisture and heat, yet loose enough to allow steam to escape.
Start the microwave and be sure the carousel is turning. If there isn't a carousel in the microwave, rotate the ham roast during the cooking cycle.
Insert a meat thermometer and check the temperature of the thickest part of the ham roast, away from the bone. Once it reaches an internal temperature of 71.1 degrees Celsius, remove it from the microwave and let it stand for two minutes.
Tips and warnings
- To microwave large ham roasts, put the power setting on 50 per cent so the heat penetrates more evenly and cooks the ham a little slower.
- Do not baste the ham roast with pan drippings directly from the ham. It will add an undesirable salty and briny taste to the ham. Instead, allow steam to moisten the meat.
- Select only microwave-safe containers to hold the ham roast in the microwave. Unsuitable plastic containers might melt. Thin or damaged glass containers that are not meant for the microwave oven might crack or shatter when heated.
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