Things You'll Need
Pot with lid
2 tbsp. oil
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 favor, 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 1/3 lb. per person for boneless hams. Most cooks roast ham in the oven, but you can roast ham on the stove top with minimal difference in taste.
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.
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.
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.
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 140 degrees F for medium-rare hams and 160 degrees F for well-done hams. Ham cooked prior to roasting on the stove top needs to reach an internal temperature of 140 degrees F.
Remove the ham from the pot and place on a cutting board. Let the ham stand for 15 to 20 minutes before slicing.
Apply a glaze -- honey, brown sugar, or fruit-flavored -- 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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