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.
Things You'll Need
- Pot with lid
- 2 tbsp. oil
- Meat thermometer
- Glaze (optional)
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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.