So, I know I am a little bit late to the game for this one since Easter was this past Sunday but I had to share this simple and delicious recipe for how to cook a smoked ham with you all. Bookmark it for next Easter, Christmas, New Year’s or whenever you want to make a ham!
First things first, there are a lot of different types of “ham” you can buy. These instructions are for a “smoked ham”. That is a large ham that is smoked but still needs to be fully cooked. This link really breaks it down and decodes the different names, cuts and preparations for the most commonly found hams.
I got this ham as part of a pork share I purchased from a local farm. I know that not everyone has access to local, sustainable, pastured pork farms, so just try and get the best quality you can. Definitely steer clear of the meat that has additives and injected flavors if you can!
This is a mostly hands-off recipe that yields a beautiful and unbelievably tasty ham. Stay tuned to see what we did with some of our leftovers!
- Remove completely defrosted ham from fridge about 60 minutes prior to cooking. Mix all ingredients except whole cloves and maple syrup in a dish and use your hands to evenly coat the ham with the spice mix.
- Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.
- Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about ¼" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.
- Place one whole clove in the middle of each diamond.
- Move ham to roasting pan and place in the oven. Bake, undisturbed for 1 hour and 45 minutes.
- Remove roasting pan and baste ham with ½ of the maple syrup. Return to oven and continue cooking for 15 minutes.
- Remove and raise heat to 450F. Baste ham with remaining maple syrup and return to oven for an additional 15 minutes. If there are any very dark spots that you think may burn, fold a small piece of tin foil into a square and gently cover those spots.
- NOTE: The total cooking time for a 6½ pound ham was 2 hours and 15 minutes. The first hour and 45 minutes undisturbed, 15 minutes basted at 325F and 15 minutes basted at 450F. You may need to adjust this slightly based on the size of your ham or how your oven performs. A good rule of thumb is 20 to 25 minutes per lb or an internal temperature of 145F.
- Allow to rest for 15 to 20 minutes, slice and Enjoy!