Are there debates over ham vs. turkey, and which should be served at your Christmas dinner? Don’t fret!
We have all the info you need to make the best ham that will please everyone - even the turkey lovers!
HOLIDAY HAM HISTORY
Holiday Ham, Christmas Ham, or Yule Ham has been a staple in many households for ages. As legend goes, wild boar was a popular feast food for many European countries and during Germanic Yuletide celebrations. Cultures took on the custom of a holiday ham and the tradition spread throughout the world. Whether your family tradition is a holiday ham or a turkey, one thing is for sure – it has to taste great!
SHOPPING FOR HAM
The ham you choose to buy at the store will help determine how you cook it. Uncooked ham must be cooked longer than pre-cooked and spiral-cut ham.
Uncooked
- A raw, uncured ham is often referred to as a “fresh ham”.
- Requires more prep and cook time.
- Found at most grocery stores and butchers.
Cured ham
- Made by injecting a fresh, uncooked ham with a brine of salt, sugar, water, flavorings and other ingredients that helps retain moisture and flavor. The ham is cooked to a 150°F internal temperature.
- Found at most grocery stores.
Spiral-cut, cured ham
- Cured, cooked and spiral cut into even slices for easy serving.
- Most common ham found at grocery stores.
*Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F.
FLAVORING YOUR HAM
Honey glazed, spice-rubbed or plain-baked
Honey Glazed Ham is a popular staple at many Thanksgiving tables. A sweet glaze is drizzled onto the ham and the spiraled slices, creating caramelized coating that balances the fattiness of the meat for deliciously sweet and porky goodness.
Honey Glazed Ham
- 8 lb. bone-in spiral sliced half ham
- 3 Tbsp butter, melted
- 3 Tbsp honey
- 1 1/2 cups brown sugar
- 1/2 tsp onion powder
- 2 tsp pumpkin pie spice or
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
Combine ingredients and brush mixture onto the ham and rub into the slices of ham for maximum tastiness. Apply to ham and broil, smoke, or bake for 5-10 minutes or until glaze is bubbly, caramelized and fragrant.
Feel like avoiding the sweetness? Try these spice-rubbed varieties.
Savory Spiced Ham
Spiced ham is Honey Glazed Ham’s savory cousin. If you’re looking for a balance of spices and a slight sweetness that elevates the natural flavors of a delicious ham, try this recipe.
- 8 lb. bone-in spiral sliced half ham
- 15 whole cloves
- 1 jar/can (12 ounces) cranberry sauce or jelly
- 1 tbs brown sugar
- 1 tbs red wine vinegar
- 1 tsp ground or Dijon mustard
- 1/2 tsp ground cinnamon
Combine ingredients and brush mixture onto the ham and rub into the slices of ham for maximum tastiness. Apply to ham and broil, smoke, or bake for 5-10 minutes or until glaze is caramelized and fragrant.
Cajun Spiced Ham
Give your ham a kick of spice and flavor with a mix of Cajun spices. This recipe is savory but adds layers of unique flavor that is sure to surprise your guests.
- 8 lb. bone-in spiral sliced half ham
- 1 tbs packed brown sugar
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs dried oregano
- 1 tbs dried thyme
- 1 tbs paprika
- 1 – 2 tsp cayenne pepper
- To your preference
- 1 tsp lemon zest
- 1 tsp ground black pepper
Combine ingredients and brush mixture onto the ham and rub into the slices of ham for maximum tastiness. Apply to ham and broil, smoke, or bake for 5-10 minutes or until glaze is caramelized and fragrant.
BAKED OR SMOKED
Baking ham in the oven is the most traditional way to cook a Holiday ham. Baking creates a crust on the outside of the ham (regardless of your glaze or spice blend) that is delicious and many people’s favorite part of the ham.
Baked Ham
Sometimes a ham should just taste like – a ham! Whether you have picky eaters, guests with allergies, or prefer an authentically porky ham try this easy and simple way of cooking a juicy and moist ham.
- 8 lb. bone-in spiral sliced half ham
- 1 cup chicken broth
Pour chicken broth over ham to add additional moisture. Broil, smoke, or bake for 5-10 minutes or until surface is your ideal color and doneness.
Smoked Ham
Smoking a ham adds a unique flavor that no one is expecting at your holiday table.
- You can follow the recipes above for adding a glaze or spice rub to a spiral or non-spiraled, fully cooked ham before placing it into your Pit Barrel®.
- If you choose a spiraled ham, be sure to cook it on the grill grate. If cooking a non-spiraled ham, you can Hook ‘N Hang or cook it on your grill grate if you choose.
Pit Barrel® Smoked Ham
Pit Barrel® imparts a smoky and delicious flavor into the meat that you can’t get when cooking a ham in your oven.
- 1-2 10-12lb. ham(s), fully cooked, spiral or not spiral-sliced
- Foil
Directions
- Light your Pit Barrel® according to the instructions.
- Remove the ham(s) from the package and let rest until room temperature.
- Insert two hooks into the ham, one on each side, so that the hooks point in the same direction and have enough clearance to hang from the rods. You want the hooks oriented such that the thick end of the teardrop shape of the ham is toward the Pit Barrel® lid.
- Hang the ham(s) from the rods in the Pit Barrel® and secure the lid.
- Cook approximately 2 – 2½ hours, depending on size, then start checking the internal temperature in the center of the thickest part of each.
- If needed, continue cooking until the internal temperature reaches 140º.
- Remove the smoked ham(s) from the Pit Barrel®, and the hooks from the ham(s).
- Loosely tent with foil and let rest 10-15 minutes.
- Slice your smoked ham into individual serving-size portions to serve.