Corned hams are hams that have been salt cured over a period of days. Salt and other preservatives that give it color and flavor, such as sodium nitrate and sodium nitrite, are rubbed onto the surface and the ham is put under refrigeration. Every few days, the collected juices are poured off and more salt is added to the ham. At the end of the curing process, the salt is removed as much as possible and the ham is baked in the oven.
Things You'll Need
Large food-safe container
Roasting pan with lid and rack
Wash the corned ham under cold, running water to remove the surface salt from the curing. Be sure to rinse out all the crevices where salt might be lingering.
Immerse the ham in cold water in the food-safe container and refrigerate overnight.
Preheat oven to 325 degrees Fahrenheit when you are ready to cook the ham.
Drain the ham and place it on the rack in the roasting pan. Cook the ham covered at 325 degrees Fahrenheit at 20 minutes per pound of ham.
Test the ham for doneness by using the instant-read thermometer. Ham is safe to eat when the internal temperature reaches 160 degrees Fahrenheit.
Score your ham if you like and add cloves at regular intervals.
Baste the ham occasionally with pan juices or create your own. Typical bastes include a can of cola beverage or a mixture of pineapple juice and brown sugar.
Ham may not brown sufficiently outside by the time the ham is done. In the last half hour, turn up the heat to 375 degrees Fahrenheit to help the ham brown.
Cooking times are approximate since ovens and hams vary. Always judge whether a ham is done by taking its internal temperature.