Ham, a succulent and savory centerpiece, is often associated with holidays and special occasions. While baking is the most common method, many home cooks find themselves wondering, “Can I cook a ham on the stove?” The answer, surprisingly, is a resounding yes! Cooking ham on the stovetop is not only possible but can also be a convenient and efficient way to achieve a moist and flavorful result, especially when dealing with smaller hams or limited oven space.
Understanding Ham Types and Stovetop Suitability
Before diving into the cooking process, it’s crucial to understand the different types of ham available and how they respond to stovetop cooking. Not all hams are created equal, and some are better suited for this method than others.
Fully Cooked vs. Uncooked Ham
This is perhaps the most important distinction. Fully cooked hams have already been heated to a safe internal temperature and primarily require reheating. These are excellent candidates for stovetop cooking, as the goal is simply to warm them through and add flavor.
Uncooked hams, on the other hand, require thorough cooking to reach a safe internal temperature. While technically possible to cook an uncooked ham on the stovetop, it’s much more challenging and time-consuming to ensure even cooking and prevent dryness. Baking is generally the preferred method for uncooked hams.
Bone-In vs. Boneless Ham
Both bone-in and boneless hams can be cooked on the stovetop. Bone-in hams tend to be more flavorful and retain moisture better due to the bone acting as a conductor and preventing the meat from drying out. However, they can be more difficult to carve and require a larger pot.
Boneless hams are easier to carve and often more readily available in smaller sizes, making them ideal for stovetop cooking when space is a concern.
Spiral-Cut Ham Considerations
Spiral-cut hams are pre-sliced, which makes serving incredibly easy. However, this also means they are more prone to drying out, especially during longer cooking times. When cooking a spiral-cut ham on the stovetop, it’s essential to monitor the moisture levels closely and add liquid as needed. Using a flavorful braising liquid becomes even more crucial.
Essential Equipment and Ingredients for Stovetop Ham
To successfully cook a ham on the stove, you’ll need a few key pieces of equipment and, of course, the right ingredients.
The Right Pot: Size and Material
The most important piece of equipment is a pot large enough to accommodate the ham with enough room for liquid. A Dutch oven or a large, heavy-bottomed stockpot works best. The heavy bottom helps distribute heat evenly, preventing hot spots and ensuring the ham cooks uniformly. Ensure the pot has a tight-fitting lid to trap steam and moisture.
Other Essential Tools
- Meat Thermometer: Absolutely crucial for ensuring the ham reaches a safe internal temperature (140°F for fully cooked, 145°F for uncooked).
- Tongs or Large Spatula: For safely handling the ham.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Carving Knife: For slicing and serving the cooked ham.
Ingredients for Flavor and Moisture
Beyond the ham itself, the braising liquid is what will impart flavor and keep the ham moist during the cooking process. Here are some popular options:
- Broth: Chicken, vegetable, or ham broth all work well. Use low-sodium broth to control the saltiness.
- Fruit Juices: Apple juice, pineapple juice, or orange juice add sweetness and acidity.
- Wine: Dry white wine or apple cider vinegar contribute depth of flavor.
- Spices and Aromatics: Onions, garlic, cloves, bay leaves, peppercorns, and ginger can all be added to the braising liquid.
- Sweeteners: Brown sugar, honey, maple syrup, or molasses can be used to create a glaze.
- Mustard: Dijon or yellow mustard adds a tangy kick.
Step-by-Step Guide to Cooking Ham on the Stovetop
Now, let’s get to the heart of the matter: the actual cooking process. This step-by-step guide will walk you through each stage, from preparing the ham to serving it.
Preparation: Getting Ready to Cook
- Choose Your Ham: Select a fully cooked ham that fits comfortably in your pot. If using a bone-in ham, ensure it’s not too large.
- Rinse and Pat Dry: Rinse the ham under cold water and pat it dry with paper towels. This helps the surface brown more evenly.
- Score the Ham (Optional): If desired, score the ham in a diamond pattern with a sharp knife. This allows flavors to penetrate deeper and creates a more visually appealing presentation. Be careful not to cut too deeply, especially with spiral-cut hams.
- Prepare the Braising Liquid: Combine your chosen broth, juices, spices, and aromatics in a separate bowl. The amount of liquid will depend on the size of your ham and pot, but you’ll want enough to come about halfway up the sides of the ham.
- Prepare the Glaze (Optional): If you plan to glaze the ham, prepare the glaze ingredients in a separate bowl. Glazes are typically applied towards the end of the cooking process.
The Cooking Process: Simmering to Perfection
- Place the Ham in the Pot: Place the ham cut-side down (if it has a cut side) in the pot.
- Pour in the Braising Liquid: Pour the prepared braising liquid over the ham. Make sure the liquid reaches about halfway up the sides of the ham.
- Bring to a Simmer: Bring the liquid to a gentle simmer over medium heat.
- Cover and Cook: Once simmering, reduce the heat to low, cover the pot tightly, and cook according to the following guidelines:
| Ham Weight | Cooking Time (Approximate) |
|---|---|
| 2-3 pounds | 1-1.5 hours |
| 3-5 pounds | 1.5-2.5 hours |
| 5-7 pounds | 2.5-3.5 hours |
These are approximate cooking times and it’s crucial to monitor the internal temperature using a meat thermometer.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature of the ham periodically. Insert the thermometer into the thickest part of the ham, avoiding the bone. Fully cooked hams should reach an internal temperature of 140°F.
- Add Liquid if Necessary: If the liquid evaporates too quickly, add more broth or water to prevent the ham from drying out.
Glazing and Finishing Touches
- Apply the Glaze (Optional): In the last 30 minutes of cooking, remove the lid and brush the ham with your prepared glaze. Repeat this process every 10 minutes to build up a flavorful and glossy glaze.
- Final Temperature Check: Ensure the ham reaches the desired internal temperature (140°F for fully cooked).
- Rest the Ham: Once cooked, remove the ham from the pot and place it on a cutting board. Cover it loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Tips and Tricks for Stovetop Ham Success
To ensure your stovetop ham is a resounding success, consider these helpful tips and tricks:
- Don’t Overcook: Overcooking is the biggest enemy of ham. Use a meat thermometer and aim for the target temperature of 140°F (fully cooked).
- Basting is Key: Baste the ham with the braising liquid periodically to keep it moist and flavorful.
- Adjust Cooking Time: Cooking times are approximate and will vary depending on the size and shape of the ham, as well as the efficiency of your stovetop. Adjust the cooking time accordingly.
- Consider the Cut: Spiral-cut hams cook faster but are more prone to drying out. Adjust your cooking time and basting frequency accordingly.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot distributes heat evenly, preventing hot spots and ensuring uniform cooking.
- Low and Slow: Cook the ham over low heat to prevent it from drying out.
- Resting is Essential: Resting the ham after cooking allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Save the Braising Liquid: Don’t discard the braising liquid! It can be used as a base for soups, sauces, or gravies.
Troubleshooting Common Stovetop Ham Problems
Even with the best intentions, things can sometimes go wrong. Here’s how to troubleshoot some common stovetop ham problems:
- Ham is Too Dry: This is usually caused by overcooking. Next time, monitor the temperature more closely and reduce the cooking time. You can also try basting the ham more frequently or adding more liquid to the pot.
- Ham is Too Salty: This can be due to the ham itself or the braising liquid. Use low-sodium broth and avoid adding any extra salt to the braising liquid. You can also try soaking the ham in cold water for a few hours before cooking to remove some of the salt.
- Ham is Not Cooking Evenly: This can be caused by uneven heat distribution. Use a heavy-bottomed pot and make sure the pot is placed on a burner that is the correct size for the pot. You can also try rotating the ham occasionally during cooking.
- Glaze is Burning: This is usually caused by applying the glaze too early or cooking the ham at too high of a temperature. Apply the glaze only in the last 30 minutes of cooking and make sure the heat is low.
Serving Suggestions and Leftover Ideas
Once your stovetop ham is cooked to perfection, it’s time to serve and enjoy!
Serving Suggestions
- Classic Ham Dinner: Serve the ham with traditional sides like mashed potatoes, green beans, scalloped potatoes, and dinner rolls.
- Ham Sandwiches: Use leftover ham to make delicious sandwiches.
- Ham and Cheese Quiche: Add diced ham to a quiche for a savory and satisfying meal.
- Ham Fried Rice: Use leftover ham to make flavorful fried rice.
- Ham and Bean Soup: Add diced ham to a bean soup for a hearty and warming dish.
Leftover Ham Storage
Store leftover ham in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover ham for up to 2-3 months.
Cooking ham on the stovetop is a viable and often convenient alternative to baking. By understanding the different types of ham, using the right equipment and ingredients, and following these step-by-step instructions, you can achieve a moist, flavorful, and perfectly cooked ham every time. Happy cooking!
FAQ 1: Is it possible to cook a whole ham on the stovetop, or is it better suited for the oven?
It is indeed possible to cook a whole ham on the stovetop, especially if you have a large enough pot. However, it’s more practical for smaller ham portions or ham steaks. A whole ham can be quite bulky and require a very large pot to be fully submerged in liquid, which might not be available in most kitchens. Stovetop cooking is excellent for achieving a moist and flavorful ham as it simmers gently in liquid.
The oven is typically preferred for whole hams due to its even heat distribution and larger capacity. The oven allows for more uniform cooking throughout the ham, ensuring a tender and juicy result. Stovetop cooking might lead to uneven cooking if the heat isn’t properly regulated or the ham isn’t completely submerged, potentially resulting in some parts being overcooked while others are undercooked.
FAQ 2: What kind of pot do I need to cook a ham on the stove?
You need a pot that is large enough to comfortably hold the ham portion you plan to cook and have it mostly, if not entirely, submerged in liquid. The pot should be heavy-bottomed to ensure even heat distribution and prevent scorching. A Dutch oven is an excellent choice due to its thick walls and lid, which helps retain moisture and heat.
Consider the size of your ham and the capacity of your pots before starting. If you only have a small ham steak, a skillet or smaller saucepan will suffice. For larger ham portions, look for a stockpot or Dutch oven that is at least 6-8 quarts in size. Ensure the pot has a tight-fitting lid to prevent excessive evaporation of the cooking liquid.
FAQ 3: What type of liquid should I use to cook a ham on the stove?
The type of liquid you use to cook your ham on the stove greatly impacts the final flavor. Water is a basic option, but it doesn’t impart much flavor. Broth, such as chicken or vegetable, adds a savory note. For a sweeter flavor profile, consider using fruit juice like apple or pineapple.
Experimenting with different liquids can enhance the ham’s taste. Consider adding aromatic ingredients like onions, garlic, bay leaves, or peppercorns to the cooking liquid for added complexity. You can also use a combination of liquids, such as half broth and half fruit juice, to create a unique flavor that complements the ham’s natural saltiness.
FAQ 4: How long does it take to cook a ham on the stovetop?
The cooking time for ham on the stovetop depends on several factors, including the size and thickness of the ham, whether it’s pre-cooked or raw, and the simmering temperature. Generally, pre-cooked hams need only to be warmed through, while raw hams require longer cooking times to reach a safe internal temperature.
As a general guideline, pre-cooked ham steaks might take 15-20 minutes on the stovetop, while larger ham portions could take 30-60 minutes, or even longer. Use a meat thermometer to ensure the ham reaches a safe internal temperature. Pre-cooked hams should reach 140°F (60°C), while raw hams should reach 145°F (63°C). Adjust cooking time accordingly.
FAQ 5: How do I prevent the ham from drying out when cooking it on the stove?
Preventing dryness when cooking ham on the stove is crucial for a tender and juicy result. Ensure the ham is mostly submerged in the cooking liquid throughout the process. Use a pot with a tight-fitting lid to trap steam and keep the ham moist.
Regularly check the liquid level and add more if needed to maintain submersion. Simmer the ham gently over low to medium heat, avoiding high heat, which can cause the liquid to evaporate quickly and the ham to dry out. Basting the ham periodically with the cooking liquid can also help retain moisture.
FAQ 6: Can I add a glaze to the ham while cooking it on the stove?
Yes, you can add a glaze to the ham while cooking it on the stove, typically towards the end of the cooking process. After the ham is mostly heated through, you can remove the lid and apply your desired glaze. This allows the glaze to caramelize and adhere to the ham’s surface.
Baste the ham with the glaze every few minutes during the final stages of cooking. This creates a flavorful and visually appealing finish. Be careful not to burn the glaze by keeping the heat low and monitoring it closely. Popular glaze options include honey-mustard, brown sugar, and fruit-based glazes.
FAQ 7: What are some tips for ensuring even cooking when cooking ham on the stove?
Ensuring even cooking when cooking ham on the stove involves several key steps. Firstly, use a heavy-bottomed pot to distribute heat evenly across the bottom. Avoid using thin pots that can develop hot spots and lead to uneven cooking.
Turn the ham occasionally during the cooking process to ensure all sides are exposed to the heat. Monitor the liquid level and add more if necessary to maintain consistent submersion. If your ham piece is particularly thick, consider searing it on all sides before simmering to help seal in juices and promote even cooking. Using a meat thermometer is essential to check for doneness in the thickest part of the ham, ensuring it reaches the desired internal temperature.