Christmas time is approaching and you want to start preparing for the big day.
How do you store a Christmas ham without spoiling its taste?
The Christmas ham is a type of cured meat that has been smoked or salted over several months.
This makes them very tasty, but they also require special storage conditions.
You should always put your hams in the fridge immediately after buying them.
If you don�t, they will spoil faster.
Once you get home, wrap the ham tightly in plastic wrap and place it in a container with a lid.
Make sure the container is airtight
How to store a Christmas ham?
Christmas Ham is a delicious holiday treat. It is usually cooked in a slow oven and served hot with stuffing and gravy. This recipe is very easy to follow and requires no special equipment.Ingredients: 1 Large 8 pound smoked ham
Storing a bone-in ham
To store a bone-in ham, wrap it tightly in plastic wrap and place it in the refrigerator. Do not remove the skin until ready to serve. To remove the skin, score the surface of the ham with a sharp knife, making shallow cuts about 1/2 inch apart. Turn the ham over and repeat on the other side. Remove the plastic wrap and rub the scored area with salt. Place the ham back into the refrigerator uncovered. Let stand overnight. Preheat the oven to 325 degrees F. Remove the ham from the refrigerator and let stand at room temperature for 30 minutes. Using a long carving fork, carefully lift off the skin. Score the fat cap with a sharp knife, being careful not to cut into the meat. Rub the scored area with salt and pepper. Place the ham on a rack set over a baking sheet. Roast the ham for 2 hours per pound. Rotate the pan 180 degrees halfway through roasting. After two hours, check the ham for doneness using the thermometer test. The internal temperature should read 145 degrees F. Remove the pan from the oven and allow the ham to rest for 15 minutes before slicing. Serve warm.
Storing a boneless ham
Boneless hams are usually vacuum packed and sold in a box. Boneless hams may be stored in the refrigerator for up to 3 months. To store a boneless ham, wrap it tightly with plastic wrap and place it into the refrigerator. Do not unwrap the ham until ready to serve. Unwrap the ham and pat dry with paper towels. Cut away any excess fat. Sprinkle the ham liberally with salt and pepper. Wrap the ham loosely with aluminum foil and refrigerate for 24 hours. Remove the ham from refrigerator and let sit at room temperature for 30 min. Unwrap the ham, pat dry with paper towels, and sprinkle with additional salt and pepper. Place ham on a rack set above a baking sheet. Bake at 350°F for 4 hours. Rotate the pan 90 degrees halfway through roasting and bake an additional hour. Check the ham for doneness with a meat thermometer. The internal temperature should reach 140°F. Remove the pan from oven and allow the ham rest for 15 minutes before serving.
How to make glazed ham?
To make glazed ham, preheat oven to 325°F. In a medium bowl, combine 1 cup sugar, 2 tablespoons mustard, 1 tablespoon honey, and 1/2 teaspoon ground cloves. Mix well. Rub mixture evenly over ham slices. Cover ham with heavy-duty aluminum foil; place in a shallow roasting pan. Roast for 1 hour. Reduce oven temperature to 250°F. Continue roasting for another 2 hours or until ham reaches desired degree of doneness 145°F. Let stand 10 minutes before slicing. Serve warm.
1 Honey Glaze Honey Mustard Glaze: Combine 1/4 cup honey and 1/3 cup Dijon mustard in a small saucepan. Bring to a simmer over low heat, stirring frequently. Remove from heat. Stir in 3 Tbsp. butter. Set aside. 2 Brown Sugar Glaze: Combine 1/4 cup packed light brown sugar and 1/3 cup ketchup in a small saucepan; bring to a simmer over low. Remove from heat. Add 1 tsp. dry mustard. Set aside. 3 Orange Glaze: Combine 1 cup orange juice and 1/4 cup honey in a small saucepan over medium heat. Bring to a boil. Reduce heat to low; add 1 tsp. dry mustard and 1 tsp. grated orange zest. Simmer 5 minutes. 4 Cranberry Sauce: Combine 1/2 cup cranberries, 1/2 cup orange juice, 1/4 cup honey, and 1/8 tsp. cinnamon in a small saucepan and bring to a boil. Cook, stirring occasionally, 15 minutes or until berries pop. Cool slightly. Transfer to a blender
Scoring fat (making diamonds)
To score fat, cut a diamond shape into each piece of meat using a sharp knife. Make sure not to cut right through the meat. This helps prevent the meat from falling apart when cooked.
Glaze and baking
To glaze, pour 1 cup of sugar onto a cookie sheet and place it in the oven until the sugar melts and caramelizes. Remove the pan from the oven and brush the top of the cookies with melted butter. Sprinkle with powdered sugar. Bake for 10 minutes.
Serving and presentation tips
To serve, arrange the cookies on a platter and drizzle with melted chocolate. Or, cut into wedges and dip each wedge into a bowl of melted chocolate.
1 For dipping, melt chocolate chips in double boiler or microwave. Stir until smooth. Dip cookie pieces in chocolate. Set aside to cool. 2 For sauce, mix together powdered sugar and milk. Drizzle over cooled cookies.
What to do with leftover Christmas ham?
If you have any leftovers from the holidays, try making these delicious recipes! 1 Ham & Cheese Panini 2 Ham & Cheddar Quiche Cups
How long can you keep a Christmas ham in the fridge?
If you have cooked a Christmas ham, you know how delicious it tastes. But if you are not planning on eating it right away, you need to store it properly until you are ready to serve it. Here are some tips on how to store a cooked Christmas ham. 1 Wrap the ham tightly in plastic wrap and place it in the refrigerator. This way, it will stay cold and safe from bacteria growth. 2 Remove the ham from the refrigerator about 1 hour before serving.
Does a fully cooked ham need to be refrigerated?
A fully cooked ham does not need to be refrigerated. It can be stored at room temperature for several days. However, if you wish to store it longer, you can wrap it tightly in plastic wrap and place it in the refrigerator.
How do you store a cooked Christmas ham?
A Christmas ham is a type of cooked meat that is usually eaten during the holiday season. It is typically served cold and sliced thin. Most people prefer to eat it within a couple days after being cooked. However, if you want to store it longer, you can put it in the refrigerator. Make sure not to freeze it because freezing could damage the texture of the meat.