The theme for Monday posts in December is Holiday Food.
Making the holiday dinner for family and / or friends can be both gratifying and terrifying.
I’ll try to be both informative when needed and helpful.
Sometimes, even the simplest recipes, like this easy Baked Ham, can cause a bit of stress.
Baking / roasting times for ham is all over the charts…. And I’m not doing a chart.
The number of minutes per pound depends on whether it’s boneless or bone-in, fully cooked or not cooked and the weight of the ham. A larger ham takes fewer minutes per pound than a smaller ham.
Of course the oven temperature makes a difference as well. Some like a hot oven, some not so hot.
If you want more opinions and lots of charts ask Google.
Generally speaking a fully cooked boneless ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb for a small ham.
A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams. These times assume a 325F (165C) oven.
All that having been said – use a meat thermometer. Please.
One last note: In the U.K. (and I don’t know where else) an uncooked ‘ham’ is a gammon. When it’s ready to eat it becomes a ham.
Also, gammon is often very salty and may need soaking and / or boiling before roasting. The best way to tell is to cut a small piece of the gammon, fry it and taste it.
Click here to Pin Baked HamPrint
Baked Ham is our Christmas tradition – we love the ham, we love the leftover ham, and we really love the Mustard Sauce.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 10 servings 1x
- Category: Pork
- Method: Oven
- 1 small ham, about 4 lbs (2 kg)
- 1 cup brown sugar
- 1/2 tsp dry mustard
- 1 tbs red wine vinegar
- Mustard Sauce:
- 1/4 cup sugar
- 1/4 cup (2oz, 60ml) milk
- 1/4 cup (2oz, 60ml) cider or white vinegar
- 2 tbs dry mustard
- 1 egg
- pinch salt
- 2 tbs butter
- Put ham on rack in roasting pan and roast in 325F (165C) oven.
- About 30 minutes before it’s done mix the sugar, mustard and vinegar.
- Remove the ham from the oven.
- Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty).
- Pat the brown sugar mixture over the top of the ham and return to oven.
- Finish baking.
- Remove ham and allow rest for 15 – 20 minutes before slicing.
- Mustard Sauce:
- Put the egg into the top of a double boiler and whisk until beaten.
- Add sugar, milk and mustard, whisk well.
- Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, whisking (almost) constantly
- Add vinegar and continue to cook until thick.
- Remove from heat, stir in butter and salt.
Ham: Mine was uncooked and it was done in just under 2 hours, including the time it was out of the oven for the sugar topping.
Mustard Sauce: If you don’t have a double boiler, put a metal bowl on a saucepan partially filled with water. The bottom of the bowl should not touch the water. This is good with almost everything and keeps a long time.
- Serving Size: 6 oz
- Calories: 457
- Sugar: 24.8 g
- Sodium: 2968.9 mg
- Fat: 19.7 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 25.3 g
- Fiber: 0.2 g
- Protein: 42.2 g
- Cholesterol: 132.2 mg
Keywords: ham, baked ham, roast ham
You could also do a regular roast: Roast Pork with Bay
The Mustard Sauce: