How to Roast Ham on a Stove Top

Written by amy l. gouger
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How to Roast Ham on a Stove Top
A meat thermometer helps you cook the ham to the desired doneness. (meat thermometer image by Kimberly Reinick from Fotolia.com)

Smoked, fresh,spiral, boneless, bone-in, or cured ... you can find ham in many forms in the grocery store. Each one, however, comes from the hind leg of a hog. Ham has a natural salty favour, but many hams are cured before entering grocery stores. No matter which type of ham you select, plan on 1/3 to ½ lb. per person for bone-in hams and ¼ to 0.151kg. per person for boneless hams. Most cooks roast ham in the oven, but you can roast ham on the hob with minimal difference in taste.

Skill level:
Easy

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Things you need

  • Pot with lid
  • 2 tbsp oil
  • Spices
  • Meat thermometer
  • Glaze (optional)

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Instructions

  1. 1

    Thaw the ham completely. Season the ham with pepper and spices such as basil, cloves, cinnamon, and nutmeg. Avoid salt as ham has an abundance of it naturally and as a byproduct of the curing process.

  2. 2

    Place a pot on the stove, add 2 tbsp of oil, and turn the burner to high. Add the ham to the pot. Brown the ham for two minutes on each side.

  3. 3

    Cover 1/2 to 3/4 with water, and place a lid on the pot. Bring the water to a boil and lower the heat to medium.

  4. 4

    Cook for 20 minutes per pound. Remove the lid and stick a meat thermometer 2 inches deep into the ham. The internal temperature should be 60 degrees C for medium-rare hams and 71.1 degrees C for well-done hams. Ham cooked prior to roasting on the hob needs to reach an internal temperature of 60 degrees C.

  5. 5

    Remove the ham from the pot and place on a cutting board. Let the ham stand for 15 to 20 minutes before slicing.

Tips and warnings

  • Apply a glaze -- honey, brown sugar, or fruit-flavoured -- about 30 minutes before the ham finishes cooking. Remove the ham from the pot to glaze.
  • Add root vegetables and potatoes to the pot to cook with the ham.
  • Soak a ham in water for 12 to 24 hours prior to cooking to reduce salt.

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