Cooking a ham on the stove is a simple and delicious way to prepare this popular cut of meat. Whether you’re looking for a main course or a side dish, a stove-cooked ham is sure to please. In this article, we’ll take a closer look at the different types of hams, the equipment you’ll need, and the steps involved in cooking a ham on the stove.
Choosing the Right Ham
Before we dive into the cooking process, it’s essential to choose the right type of ham. There are several types of hams available, each with its unique characteristics and flavor profiles. Here are a few popular types of hams:
Types of Hams
- Glazed Ham: A glazed ham is a type of ham that’s been coated with a sweet or savory glaze. This type of ham is perfect for those who want a sweet and sticky exterior.
- Smoked Ham: A smoked ham is a type of ham that’s been smoked to give it a rich and savory flavor. This type of ham is perfect for those who want a more robust flavor.
- Cured Ham: A cured ham is a type of ham that’s been cured with salt or sugar to give it a distinctive flavor. This type of ham is perfect for those who want a more traditional flavor.
Equipment Needed
To cook a ham on the stove, you’ll need a few pieces of equipment. Here are the essentials:
Cooking Equipment
- Large Skillet or Dutch Oven: A large skillet or Dutch oven is perfect for cooking a ham on the stove. Look for one that’s at least 12 inches in diameter and 3-4 inches deep.
- Cooking Liquid: You’ll need a cooking liquid to cook the ham. This can be water, broth, or a combination of both.
- Thermometer: A thermometer is essential for ensuring that the ham is cooked to a safe internal temperature.
- Tongs or Slotted Spoon: Tongs or a slotted spoon are perfect for turning the ham while it’s cooking.
Cooking the Ham
Now that we’ve covered the basics, it’s time to start cooking. Here’s a step-by-step guide to cooking a ham on the stove:
Step 1: Prepare the Ham
Before you start cooking, make sure to prepare the ham. Remove any packaging or wrapping, and trim any excess fat. If you’re using a glazed ham, you can skip this step.
Step 2: Heat the Cooking Liquid
In a large skillet or Dutch oven, heat the cooking liquid over medium heat. Bring the liquid to a simmer, then reduce the heat to low.
Step 3: Add the Ham
Carefully place the ham in the skillet or Dutch oven. Make sure that the ham is fully submerged in the cooking liquid. If necessary, add more liquid to cover the ham.
Step 4: Cook the Ham
Cook the ham for 15-20 minutes per pound, or until it reaches an internal temperature of 140°F. Use a thermometer to check the internal temperature.
Step 5: Glaze the Ham (Optional)
If you’re using a glazed ham, you can glaze it during the last 10-15 minutes of cooking. Simply brush the glaze over the ham, then continue cooking.
Step 6: Let it Rest
Once the ham is cooked, remove it from the skillet or Dutch oven. Let it rest for 10-15 minutes before slicing and serving.
Tips and Variations
Here are a few tips and variations to keep in mind when cooking a ham on the stove:
Tips for Cooking a Ham
- Use a Meat Thermometer: A meat thermometer is essential for ensuring that the ham is cooked to a safe internal temperature.
- Don’t Overcook the Ham: Overcooking the ham can make it dry and tough. Use a thermometer to check the internal temperature, and remove it from the heat when it reaches 140°F.
- Let it Rest: Letting the ham rest for 10-15 minutes before slicing and serving can help the juices redistribute, making the ham more tender and flavorful.
Variations for Cooking a Ham
- Add Aromatics: Adding aromatics like onions, carrots, and celery can add flavor to the ham. Simply chop the aromatics and add them to the cooking liquid.
- Use Different Cooking Liquids: You can use different cooking liquids to add flavor to the ham. Try using broth, wine, or even beer to add a unique flavor.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when cooking a ham on the stove:
Mistakes to Avoid
- Overcooking the Ham: Overcooking the ham can make it dry and tough. Use a thermometer to check the internal temperature, and remove it from the heat when it reaches 140°F.
- Not Letting it Rest: Not letting the ham rest for 10-15 minutes before slicing and serving can make it tough and dry. Letting it rest can help the juices redistribute, making the ham more tender and flavorful.
Conclusion
Cooking a ham on the stove is a simple and delicious way to prepare this popular cut of meat. By following the steps outlined in this article, you can create a delicious and tender ham that’s perfect for any occasion. Remember to choose the right type of ham, use the right equipment, and avoid common mistakes to ensure a successful outcome. Happy cooking!
What is the best type of ham to cook on the stove?
The best type of ham to cook on the stove is a bone-in, smoked, or cured ham. These types of hams are typically more moist and flavorful than boneless hams, and they hold up well to the high heat of stovetop cooking. Look for a ham that is labeled as “smoked” or “cured,” as these will have a more robust flavor than a fresh ham.
When selecting a ham, consider the size and shape of the ham, as well as the level of glazing or seasoning. A ham with a thick, sticky glaze will be more difficult to cook evenly on the stovetop, while a ham with a lighter glaze or no glaze at all will be easier to cook. Additionally, consider the level of saltiness you prefer in your ham, as some hams can be quite salty.
How do I prepare the ham for stovetop cooking?
To prepare the ham for stovetop cooking, start by trimming any excess fat or skin from the surface of the ham. This will help the ham cook more evenly and prevent it from becoming too greasy. Next, score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. This will help the glaze penetrate the meat and create a crispy, caramelized crust.
Once the ham is trimmed and scored, place it in a large Dutch oven or saucepan, fat side up. If the ham is too large for the pot, you can trim it to fit or use a larger pot. Add a small amount of liquid to the pot, such as stock or water, to help keep the ham moist during cooking. You can also add aromatics like onions, carrots, and celery to the pot for added flavor.
What is the best way to glaze a ham on the stovetop?
The best way to glaze a ham on the stovetop is to use a combination of sweet and sticky ingredients, such as brown sugar, honey, and mustard. You can also add other ingredients like spices, herbs, and citrus juice to create a unique flavor profile. To apply the glaze, brush it evenly over the surface of the ham during the last 20-30 minutes of cooking.
When applying the glaze, make sure to brush it evenly over the surface of the ham, paying special attention to the scored lines. This will help the glaze penetrate the meat and create a crispy, caramelized crust. You can also use a pastry brush to apply the glaze, which will help you get into the nooks and crannies of the ham.
How long does it take to cook a ham on the stovetop?
The cooking time for a ham on the stovetop will depend on the size and type of ham, as well as the level of heat and the amount of liquid in the pot. Generally, a bone-in ham will take about 20-25 minutes per pound to cook, while a boneless ham will take about 15-20 minutes per pound.
To ensure that the ham is cooked to a safe internal temperature, use a meat thermometer to check the temperature of the ham. The internal temperature should reach at least 140°F (60°C) for a bone-in ham and 160°F (71°C) for a boneless ham. You can also check the ham for doneness by inserting a fork or knife into the thickest part of the ham. If it slides in easily, the ham is cooked.
Can I cook a ham on the stovetop with the bone removed?
Yes, you can cook a ham on the stovetop with the bone removed, but it will require some adjustments to the cooking time and technique. A boneless ham will cook more quickly than a bone-in ham, so you’ll need to reduce the cooking time accordingly. You’ll also need to adjust the amount of liquid in the pot, as a boneless ham will release more juices during cooking.
To cook a boneless ham on the stovetop, place it in a large saucepan or Dutch oven, fat side up. Add a small amount of liquid to the pot, such as stock or water, to help keep the ham moist during cooking. You can also add aromatics like onions, carrots, and celery to the pot for added flavor. Cover the pot with a lid and simmer the ham over low heat, turning it occasionally, until it reaches an internal temperature of 160°F (71°C).
How do I store leftover ham after stovetop cooking?
To store leftover ham after stovetop cooking, let it cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. You can store the ham in the refrigerator for up to 5 days or freeze it for up to 2 months. When reheating the ham, make sure to heat it to an internal temperature of at least 140°F (60°C) to ensure food safety.
When storing leftover ham, it’s also a good idea to slice it thinly and store it in airtight containers. This will help prevent the ham from drying out and make it easier to reheat. You can also use leftover ham in a variety of dishes, such as soups, stews, and salads, or use it to make sandwiches and wraps.