Things You'll Need
Pot with lid
2 tbsp. oil
Spices
Meat thermometer
Glaze (optional)
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.
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Step 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.
Step 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.
Step 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.
Step 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 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.
Step 5
Remove the ham from the pot and place on a cutting board. Let the ham stand for 15 to 20 minutes before slicing.
Tip
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.