Cooking a ham on the stove might seem unconventional, especially when ovens are readily available. However, it’s a surprisingly effective method, especially for smaller hams, those without oven space, or when you want to keep the oven free for other dishes. This guide will walk you through every step, from choosing the right ham to perfecting the final glaze, ensuring a delicious and satisfying meal.
Choosing the Right Ham
The first step to a successful stovetop ham is selecting the right type and size. Understanding the different varieties will help you make an informed decision.
Types of Ham Available
There are several types of ham commonly available:
- City Ham: This is the most common type, fully cooked and often smoked. It’s readily available and requires only reheating. City hams are typically cured in a brine solution and can be bone-in or boneless.
- Country Ham: A salt-cured and dried ham, often smoked. It’s known for its intense salty flavor and firmer texture. Country hams usually require soaking and longer cooking times.
- Fresh Ham: An uncured leg of pork. It requires thorough cooking to reach a safe internal temperature, similar to roasting a pork shoulder. Fresh hams are less common in grocery stores.
For stovetop cooking, a city ham is the most practical choice. Its already-cooked nature simplifies the process, focusing on reheating and adding flavor.
Bone-In vs. Boneless Ham
Both bone-in and boneless hams can be cooked on the stove, but each has its advantages.
- Bone-In Ham: Generally considered to have more flavor due to the bone marrow. The bone also helps retain moisture during cooking.
- Boneless Ham: Easier to slice and carve, making it convenient for serving. Boneless hams are often more processed and can be slightly drier than bone-in hams.
If flavor is your priority, opt for a bone-in ham. However, if convenience is key, a boneless ham is a good choice.
Ham Size and Weight Considerations
The size of your ham will significantly impact cooking time and the size of the pot you need. Consider the number of people you are serving when selecting the ham’s weight.
- Small Ham (3-5 lbs): Ideal for smaller families or gatherings. Easily fits in a large pot.
- Medium Ham (5-8 lbs): Suitable for medium-sized families or smaller parties.
- Large Ham (8+ lbs): Best for larger gatherings or when you want leftovers. May require a very large stockpot or cutting the ham in half to fit.
For stovetop cooking, a smaller to medium-sized ham is recommended for easier handling and even cooking.
Preparing the Ham for Cooking
Proper preparation ensures even cooking and maximum flavor infusion.
Trimming Excess Fat
While some fat is desirable for flavor and moisture, excessive fat can make the ham greasy. Trim off any thick layers of fat, leaving about a ¼-inch layer to render during cooking.
Scoring the Ham
Scoring the ham, making shallow cuts in a diamond pattern, allows flavors to penetrate deeper and create an attractive presentation. Use a sharp knife to make cuts about ½ inch deep, spaced about an inch apart.
Choosing the Right Cooking Liquid
The cooking liquid infuses the ham with flavor and helps keep it moist.
- Water: A simple option, but can result in a bland ham.
- Broth (Chicken or Vegetable): Adds more flavor than water.
- Fruit Juice (Apple or Pineapple): Provides a sweet and tangy flavor.
- Beer or Wine: Adds depth and complexity to the flavor profile.
A combination of broth and fruit juice is a popular choice, offering a balance of savory and sweet notes. Consider adding aromatics like onions, garlic, bay leaves, and peppercorns to the cooking liquid for added flavor.
The Stovetop Cooking Process
The stovetop cooking process is relatively simple, requiring only a large pot and patience.
Selecting the Right Pot
Choose a pot large enough to hold the ham comfortably, with enough room to submerge it in the cooking liquid. A large stockpot or Dutch oven is ideal. The pot should have a tight-fitting lid to trap steam and ensure even cooking.
Placing the Ham in the Pot
Place the ham in the pot and add your chosen cooking liquid. The liquid should cover at least half of the ham, preferably more. If the ham is not fully submerged, you’ll need to rotate it periodically during cooking to ensure even heating.
Simmering the Ham
Bring the cooking liquid to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly, and maintain a gentle simmer. Avoid boiling the ham, as this can make it tough and dry.
Determining Cooking Time
Cooking time depends on the size and type of ham. Since city hams are pre-cooked, the goal is to reheat them thoroughly.
- General Rule: Allow approximately 15-20 minutes per pound.
- Internal Temperature: Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F (60°C). Insert the thermometer into the thickest part of the ham, avoiding the bone.
Monitor the temperature regularly and adjust cooking time as needed.
Rotating the Ham (If Necessary)
If the ham is not fully submerged in the cooking liquid, rotate it every 30-45 minutes to ensure even heating. This will prevent one side from drying out.
Creating a Delicious Glaze
A glaze adds flavor, color, and a beautiful sheen to the ham.
Types of Glazes
There are endless possibilities for ham glazes, ranging from sweet to savory.
- Honey Glaze: A classic choice, using honey as the base.
- Brown Sugar Glaze: Adds a rich, caramel-like flavor.
- Maple Glaze: Provides a unique and slightly smoky sweetness.
- Fruit-Based Glaze (Pineapple, Apricot): Adds a tangy and fruity dimension.
- Mustard Glaze: Offers a savory and slightly spicy flavor.
Consider your personal preferences and the overall flavor profile you want to achieve when choosing a glaze.
Applying the Glaze
Apply the glaze during the last 30-45 minutes of cooking.
- Remove the ham from the pot and place it in a baking dish.
- Increase the oven temperature to 350°F (175°C).
- Brush the glaze evenly over the ham.
- Return the ham to the oven and bake, basting with glaze every 10-15 minutes, until the glaze is caramelized and the ham is heated through.
If you prefer not to use an oven, you can glaze the ham in the pot on the stovetop. Remove some of the cooking liquid to prevent the glaze from becoming too diluted. Increase the heat slightly and baste the ham with the glaze, rotating it frequently to ensure even coverage and caramelization. This method requires careful attention to prevent burning.
Glaze Recipe Ideas
Here are a few glaze recipe ideas to get you started:
- Honey Mustard Glaze: Combine ½ cup honey, ¼ cup Dijon mustard, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar.
- Brown Sugar Maple Glaze: Combine ½ cup brown sugar, ¼ cup maple syrup, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar.
- Pineapple Glaze: Combine 1 cup pineapple juice, ½ cup brown sugar, 2 tablespoons Dijon mustard, and 1 tablespoon cornstarch (slurry).
Serving and Storing Leftover Ham
Proper serving and storage are essential for enjoying your ham to the fullest.
Resting the Ham
Before carving, let the ham rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Carving the Ham
Carving technique depends on whether you have a bone-in or boneless ham.
- Bone-In Ham: Start by slicing around the bone to release the meat. Then, slice the ham perpendicular to the bone, creating thin, even slices.
- Boneless Ham: Simply slice the ham into thin, even slices.
Use a sharp carving knife for best results.
Serving Suggestions
Ham is a versatile dish that pairs well with a variety of sides.
- Classic Sides: Mashed potatoes, green beans, scalloped potatoes, coleslaw.
- Sweet Sides: Sweet potato casserole, candied carrots, fruit salad.
- Bread: Rolls, biscuits, cornbread.
Consider offering a variety of sides to complement the savory flavor of the ham.
Storing Leftover Ham
Store leftover ham in an airtight container in the refrigerator for up to 5-7 days. You can also freeze ham for longer storage (up to 2-3 months). Wrap the ham tightly in plastic wrap and then in aluminum foil before freezing.
Using Leftover Ham
Leftover ham can be used in a variety of dishes.
- Sandwiches: Ham and cheese, ham salad.
- Casseroles: Ham and potato casserole, ham and broccoli casserole.
- Soups: Ham and bean soup, ham and lentil soup.
- Breakfast Dishes: Ham and eggs, ham and cheese omelet.
Get creative and use leftover ham to add flavor to your favorite dishes.
Troubleshooting Common Issues
Even with careful preparation, you might encounter some challenges when cooking ham on the stove.
Ham is Too Dry
- Cause: Overcooking, insufficient cooking liquid, or using a lean ham.
- Solution: Ensure the ham is not overcooked by monitoring the internal temperature closely. Use enough cooking liquid to keep the ham moist. Consider adding a tablespoon of butter to the cooking liquid for added moisture.
Ham is Too Salty
- Cause: Using a country ham without proper soaking, or using too much salt in the cooking liquid.
- Solution: For country hams, soak them in cold water for 12-24 hours, changing the water frequently, to remove excess salt. Avoid adding salt to the cooking liquid.
Glaze is Not Caramelizing
- Cause: Insufficient heat, too much liquid, or using a glaze with too much liquid.
- Solution: Increase the oven temperature slightly to promote caramelization. Reduce the amount of liquid in the glaze. Baste the ham frequently with the glaze to build up layers of flavor and color.
Conclusion
Cooking a ham on the stove is a straightforward and rewarding process. By selecting the right ham, preparing it properly, and following these guidelines, you can create a delicious and memorable meal. From choosing the perfect glaze to serving suggestions, this guide provides all the information you need to master the art of stovetop ham cooking. Enjoy!
What type of ham is best suited for stovetop cooking?
Pre-cooked or fully cooked hams are ideal for stovetop cooking. These types of ham only need to be reheated, making the stovetop method perfect for achieving a moist and evenly warmed ham. Avoid raw or uncured hams as they require extensive cooking times and may not cook properly on the stovetop.
Spiral-cut hams also work well, as the cuts allow for better heat penetration, resulting in a more evenly heated ham. If using a bone-in ham, ensure your pot is large enough to accommodate it comfortably. Consider a smaller, boneless ham for easier handling and faster cooking times.
How long should I cook the ham on the stove?
The cooking time depends largely on the size and type of ham. A general guideline is to heat the ham to an internal temperature of 140°F (60°C). For a smaller ham (3-5 pounds), this might take approximately 2-3 hours. Use a meat thermometer to ensure accurate temperature readings, inserting it into the thickest part of the ham, avoiding the bone if applicable.
Remember to maintain a gentle simmer throughout the cooking process. Overheating or boiling the ham can result in a dry and tough texture. Adjust the cooking time as needed based on your specific ham size and type, and continue monitoring the internal temperature until it reaches the desired level.
What liquids are best for cooking ham on the stove?
Various liquids can enhance the flavor and moisture of your ham while cooking on the stove. Water is a simple and effective option, but broth (chicken or vegetable) adds depth and complexity. Fruit juices like apple juice or pineapple juice infuse the ham with sweetness and complement its savory flavor profile.
Other flavorful options include beer, cider, or even cola. Consider adding aromatic ingredients to the liquid, such as bay leaves, peppercorns, or cloves, to further enhance the ham’s taste. Ensure the liquid covers at least half of the ham to prevent drying out during cooking, and baste the ham periodically for even better results.
Do I need to cover the ham while cooking on the stove?
Yes, it’s highly recommended to cover the ham while cooking on the stove. Covering the pot helps to trap steam, which in turn keeps the ham moist and prevents it from drying out. A tight-fitting lid is ideal, but if you don’t have one, you can use heavy-duty aluminum foil tightly sealed around the rim of the pot.
Keeping the ham covered also ensures that the heat is distributed more evenly, leading to a more uniformly cooked ham. If you notice that the liquid is evaporating too quickly, you can add more liquid as needed to maintain the desired moisture level. Uncover the ham during the last 30 minutes of cooking if you want to brown the surface slightly.
How do I prevent the ham from drying out while cooking on the stove?
To prevent drying, ensure the ham is partially submerged in liquid throughout the cooking process. The liquid helps to create a moist environment, preventing the ham from losing too much moisture. Basting the ham regularly with the cooking liquid, every 30-45 minutes, will also help to keep it moist and flavorful.
Avoid overcooking the ham, as this is the primary cause of dryness. Use a meat thermometer to accurately monitor the internal temperature and remove the ham from the stove as soon as it reaches 140°F (60°C). Allowing the ham to rest for 10-15 minutes before carving will also help to retain its juices.
Can I add a glaze to the ham when cooking it on the stove?
Yes, adding a glaze to the ham can enhance its flavor and appearance. It’s best to apply the glaze during the last 30-45 minutes of cooking. This allows the glaze to caramelize and adhere to the ham without burning. Score the ham lightly in a diamond pattern before applying the glaze to help it penetrate the meat.
Common glaze ingredients include brown sugar, honey, maple syrup, mustard, and fruit preserves. Brush the glaze evenly over the ham and continue to baste it periodically as it cooks. Monitor the glaze carefully to prevent it from burning, and adjust the heat if necessary. The glaze should be sticky and slightly browned when the ham is done.
What is the best way to carve a ham after cooking it on the stove?
Allow the ham to rest for 10-15 minutes after cooking before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham. Use a sharp carving knife to ensure clean and even slices. A boning knife is also helpful for removing the bone if you’re working with a bone-in ham.
For a bone-in ham, start by slicing around the bone to loosen the meat. Then, make slices perpendicular to the bone, working your way around the ham. For a boneless ham, simply slice across the grain to create uniform slices. Serve immediately and enjoy!