how does martha stewart cook a ham?

Martha Stewart’s Signature Ham Recipe

If you want to make a ham that’s both flavorful and perfectly cooked, Martha Stewart’s signature approach offers reliable steps and helpful tips. Her method balances classic techniques with modern twists, ensuring your ham turns out juicy and delicious every time. Whether you’re preparing a family dinner or a holiday feast, Martha’s style guides you through each step with confidence.

The foundation of her recipe starts with choosing the right ham. She recommends selecting a whole bone-in ham for the best flavor and moisture. Look for a ham labeled as “fully cooked” or “ready to serve,” which simplifies the process and guarantees safety. Before cooking, Martha advises trimming excess fat while leaving a small layer to baste during roasting. This fat will melt and help keep the meat tender.

Preparing the Ham

Start by preheating your oven to 325°F (160°C). Remove the ham from its packaging and rinse it lightly under cold water. Pat it dry with paper towels. Now, Martha suggests scoring the surface in a diamond pattern. This allows the glaze or seasoning to seep into the meat, adding extra flavor. Use a sharp knife to cut shallow lines about 1/4 inch deep.

Next, make a flavorful glaze. Martha often combines ingredients like honey, Dijon mustard, brown sugar, and a splash of apple cider vinegar. Mix these in a bowl until smooth. This glaze will give the ham a beautiful, shiny finish and a tasty sweetness that balances the saltiness of the meat.

Cooking the Ham

Place the ham in a roasting pan on a rack, so heat circulates evenly. Brush the surface generously with the glaze. Cover the ham loosely with foil to keep it moist. Martha recommends cooking the ham for about 15-18 minutes per pound. Baste it every 20 minutes with extra glaze to build layers of flavor and moisture.

During the last 30 minutes of cooking, remove the foil to allow the glaze to caramelize. Keep an eye on it to prevent burning. The ham is done when it reaches an internal temperature of 140°F (60°C). Use a meat thermometer for accuracy, inserting it into the thickest part of the meat without touching the bone.

Finishing Touches

Once cooked, let the ham rest for about 15 minutes before carving. Resting helps retain juices and makes slicing easier. Martha suggests covering it loosely with foil during this time. For presentation, carve the ham into slices, slicing against the grain for tenderness. Serve with additional glaze if desired.

Tip: If you have leftover ham, store it in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Tip: For a smoky flavor, add a little smoked paprika or a dash of liquid smoke to your glaze.

By following Martha Stewart’s signature techniques, your ham will be a highlight of any meal. From careful selection to precise cooking and glazing, each step ensures a flavorful, juicy result that everyone will enjoy.

Classic Methods for Cooking Ham

Cooking ham the traditional way can turn it into a tender, flavorful centerpiece for any meal. Whether you’re preparing a holiday feast or a comforting weeknight dinner, knowing the classic methods for cooking ham helps you achieve the best results. The most popular techniques include baking, boiling, and glazing, each offering a different texture and flavor profile. Let’s explore these tried-and-true methods so you can pick the one that suits your taste and schedule.

Baking Ham

Baking is perhaps the most common way to cook a ham, especially for larger, pre-cooked hams. This method involves slow roasting the meat in the oven, which helps keep it moist and allows flavors to develop beautifully. To start, preheat your oven to 325°F (160°C). Place the ham in a roasting pan with the flat side down. You can score the surface in a crisscross pattern if you wish to add a glaze later.

For a whole ham, figure about 15-20 minutes of baking per pound if it’s precooked. Always check that the internal temperature reaches 140°F (60°C) for ready-to-eat hams. Cover the ham loosely with foil to prevent drying out. During the last 30 minutes, you can apply a glaze if desired. Baste the ham occasionally with its juices or a little broth to enhance moisture.

Once the ham hits the right temperature, remove it from the oven and let it rest for about 15 minutes before slicing. Resting allows the juices to settle, making each slice tender and juicy. Baking is favored for its ease and the ability to infuse flavors through glazing or seasoning.

Boiling Ham

Boiling is a gentle cooking method that results in very tender, moist ham. This method works well for ham slices, shanks, or smaller pieces rather than large whole hams. To boil ham, fill a large pot with enough water to cover the meat. You can add aromatics like bay leaves, peppercorns, garlic, and onion for extra flavor.

Bring the water to a boil, then reduce to a simmer. Place the ham in the water, making sure it’s fully submerged. Let it simmer gently, usually for about 1.5 to 2 hours for a whole ham or 20-30 minutes for slices. Remember, because the ham is often precooked, you’re mainly reheating it and tenderizing it with this method.

Check the internal temperature, aiming for about 140°F (60°C). Once done, carefully remove the ham from the water. Boiling is especially useful if you want to serve cooked ham cold in salads or slices, as it retains moisture and tenderness.

Glazing Techniques for Extra Flavor

Adding a glaze transforms your ham by giving it a shiny, flavorful coating. Common glaze ingredients include honey, brown sugar, maple syrup, mustard, or fruit preserves. To glaze, apply the mixture during the last 20-30 minutes of baking. Brush the glaze over the ham every 10 minutes to build a sticky, caramelized crust.

For best results, start with a partially baked or boiled ham. The heat helps the glaze to set and develop a beautiful sheen. Be careful not to burn the sugars. Keep an eye on the ham during glazing, especially if your oven runs hot.

Remember, glazing is optional but highly recommended for an impressive presentation and added flavor. Feel free to experiment with different ingredients to match your taste or the theme of your meal.

Tips for Perfectly Preparing Ham

Preparing ham can be easy and rewarding when you follow a few simple tips. Choosing the right ham and handling it properly lays the foundation for a flavorful and tender result. Whether you’re baking, roasting, or glazing, these practical tips will help you get the best out of your ham.

Selecting the Right Ham

Start by choosing the type of ham that fits your recipe and taste. There are different kinds:

Fresh ham is uncooked and needs to be cooked thoroughly. It’s usually pink and firm.
Cooked ham is already cooked and only needs reheating. Common types include city ham and spiral-sliced ham.
Hocks and shanks are parts of the leg, great for soups and stews.

Check the label for smoking or curing details. For flavor, many people prefer pre-cooked hams because they’re ready to heat and serve. Always buy from a reputable source to ensure freshness and quality.

Trimming and Preparing the Ham

Before cooking, it’s smart to trim excess fat. Leave a thin layer to baste the meat during roasting, which keeps it tender and flavorful. Use a sharp knife for neat removal. If your ham has skin, peel it off, but keep some fat underneath—this adds moisture and flavor.

For added flavor, you can score the surface in a diamond pattern. This helps the glaze penetrate and creates an attractive look. Be gentle and don’t cut too deep, just through the skin and fat layer.

Seasoning and Glazing

Seasoning enhances ham’s natural flavor. A simple marinade or dry rub with ingredients like brown sugar, garlic, and mustard works beautifully. For a classic touch, use a glaze made of honey, brown sugar, and mustard or pineapple juice.

Apply the seasoning evenly. If you’re glazing, do it during the last 20-30 minutes of cooking to prevent burning. Baste the ham periodically with juices or glaze to keep it moist and flavorful.

Handling and Safety Tips

Keep the ham refrigerated until you’re ready to cook. If it’s wet or has excess moisture, pat it dry with paper towels. This helps the seasonings stick better and promotes even browning.

Always wash your hands and utensils after handling raw or cooked ham to prevent cross-contamination. Use a meat thermometer to ensure the internal temperature reaches 140°F for pre-cooked ham or 145°F for fresh ham, as recommended by food safety guidelines.

Rest the ham after cooking for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a juicy, tender slice. Use a sharp knife for neat slices, and serve warm or at room temperature for the best flavor.

Tip: For extra flavor, marinate the ham overnight before cooking.
Tip: Save the drippings to make a delicious gravy or sauce.
Tip: Avoid overcooking, which can dry out the meat and make it tough.

Different Types of Ham and Recipes

When it comes to ham, there are several popular types that each bring their own flavor and texture to the table. Knowing the differences can help you choose the perfect ham for your next meal or special occasion. From bone-in to boneless, smoked to cured, each variety has unique qualities that lend themselves to different recipes and cooking methods. Let’s explore these types and share some tasty ideas for each.

Bone-In Ham

Bone-in ham includes the bones, which add extra flavor during cooking. This cut is often more affordable and tends to stay moist and tender because the bones help retain moisture. It’s a great choice for hearty, traditional dishes. To prepare, you can bake it, glaze it, or even slow-cook it for a delicious feast.

Recipe idea: Try baking a bone-in ham with a honey-mustard glaze. Score the surface, brush with the glaze, and bake at 325°F (160°C) for about 15-20 minutes per pound. The bones will add richness, making it perfect for holiday dinners or Sunday brunch.

Boneless Ham

Boneless ham has had the bones removed, making it easier to carve and serve. It’s often pre-cooked and ready to eat, ideal for quick meals or sandwiches. Many find it more convenient, but it sometimes lacks the deep flavor of bone-in hams.

Recipe idea: Use sliced boneless ham to make a classic ham and cheese sandwich, or dice it for a quick ham and pea pasta. It also works well in salads or as a part of a charcuterie board.

Smoked Ham

Smoked ham is cured and then smoked over wood fires, infusing it with a rich, smoky flavor. It’s flavorful straight from the package or can be heated and glazed. Smoking adds depth, making it a versatile choice for many recipes.

Recipe idea: Try a smoked ham stew with potatoes and vegetables. Simmer slices of smoked ham with broth, potatoes, carrots, and celery until tender for a comforting, hearty dish.

Cured Ham

Cured ham has been preserved with salt and sometimes other curing agents. It can be dry-cured, like prosciutto, or wet-cured, like city ham. Cured hams are usually sliced thin and served cold, although some types can be cooked.

Recipe idea: Use thin slices of cured ham in a croissant sandwich with Swiss cheese and Dijon mustard. For a warm option, heat cubed cured ham in a skillet with butter and serve over eggs for a savory breakfast scramble.

Tips for Choosing and Cooking Ham

Check if the ham is pre-cooked or raw. Most grocery store hams are pre-cooked but verify before cooking.
Brush with a glaze during baking to add flavor and keep the ham moist.
If using a ham with the bone, cook it slowly to allow flavors to develop.
Follow package instructions for heating times, especially with uncooked or unglazed hams.
Slice your ham against the grain for tender pieces.

Seasonings and Glazes to Elevate Flavor

Adding the right seasonings and glazes can truly transform a simple ham into a showstopper. Whether you’re aiming for a savory, sweet, or a perfect balance of both, combining thoughtful seasonings with flavorful glazes can add depth and richness. Martha Stewart often recommends using classic flavor pairings to enhance the natural taste of ham, making each bite memorable.

Start by choosing a good base for your glaze. Popular options include honey, brown sugar, maple syrup, or fruit preserves. These ingredients bring a lovely sweetness that complements the salty, smoky flavor of ham. For seasoning, think about adding ingredients like Dijon mustard, garlic, or cloves, which create a beautiful aroma and depth of flavor.

Simple and Delicious Seasoning Combinations

Honey and Dijon mustard with a sprinkle of thyme
Brown sugar, cinnamon, and a dash of cayenne pepper for a sweet-spicy kick
Maple syrup mixed with soy sauce and a touch of ginger for an Asian-inspired flavor
Fruit preserves like apricot or orange marmalade paired with a hint of vanilla or cinnamon

When applying seasonings, rub them evenly all over the ham. For best results, let the ham sit with the rub covered in the refrigerator for several hours or overnight. This allows the flavors to penetrate the meat deeply. If time is limited, a quick coating just before baking still adds a nice flavor burst.

Techniques for Glazing

Preheat your oven to the temperature recommended in your recipe. Usually, around 325°F (160°C).
Place the ham in a roasting pan, and brush a generous layer of glaze over the entire surface.
Bake the ham and every 20-30 minutes, apply more glaze using a basting brush. This creates a shiny, flavorful coating.
For a caramelized finish, increase the oven temperature to about 400°F (200°C) during the last 10-15 minutes. Keep a close eye so the glaze doesn’t burn.

Some glazes work better if applied in multiple layers, while others benefit from a single, thick coat at the end. Always reserve some glaze for the final brush after removing the ham from the oven. Let the ham rest for about 10 minutes before slicing—this helps keep the juices locked in and the glaze set beautifully.

Extra Tips for Perfect Seasonings and Glazes

Adjust sweetness or spiciness according to your taste. Add more cinnamon for warmth or more cayenne for heat.
Experiment with fresh herbs like rosemary or sage mixed into your glaze or rubs for extra aromatic layers.
Use a meat thermometer to ensure the ham reaches the proper internal temperature, around 140°F (60°C).
Remember, balancing flavors is key. Sweetness should enhance, not overpower, the ham’s natural savory taste.

Healthy Alternatives for Cooking Ham

Cooking ham in a healthier way can make a big difference for your nutrition and overall well-being. Whether you’re trying to cut back on salt, reduce fat, or lower calorie intake, there are plenty of options to enjoy ham without the guilt. By choosing smarter cooking methods and ingredients, you can create delicious meals that are both satisfying and good for you.

One great approach is to use low-sodium glazes or marinades instead of traditional sugary or salty sauces. For example, mix lemon juice, honey, and herbs to give the ham a flavorful glaze without adding too much salt or sugar. You can also incorporate ingredients like apple cider vinegar, Dijon mustard, or garlic for extra taste. These options not only reduce the amount of sodium but also boost the flavor naturally.

When it comes to cooking techniques, opting for methods that require less fat is key. Baking, roasting, or grilling are excellent choices because they allow excess fat to drip away from the meat. For instance, if you bake ham, place it on a rack so that the fat drains off during cooking. If grilling, use a foil-lined tray or a grilling basket to catch drippings and keep the process cleaner.

Steaming is another healthy option. It helps maintain the natural moisture and flavor of the ham while requiring no added fats. Simply place the ham in a steaming dish over boiling water and cover until heated through. This method preserves nutrients and keeps the meat tender without oil or butter.

For even healthier results, consider trimming off excess fat before cooking. Removing visible fat layers reduces the overall fat content of your meal. Also, serving smaller portions or pairing ham with plenty of vegetables can help balance your plate and reduce calorie intake.

Here are some practical tips to enhance your healthy ham cooking:

Use herbs and spices instead of salt-based seasonings to boost flavor naturally.
Opt for whole grain sides like quinoa or brown rice to add fiber and nutrients.
Limit sugary glazes—try using fruit purees like pineapple or apricot for a natural sweetness.
Cook at lower temperatures to prevent the formation of harmful char or burnt bits.
Save leftovers in airtight containers and refrigerate within two hours to keep food safe.

By making these simple swaps and choosing healthier techniques, you can enjoy ham in a way that is both tasty and nourishing. Remember, small changes in how you prepare your ham can add up to a healthier lifestyle without sacrificing flavor.

Troubleshooting Common Ham-Cooking Issues

Cooking ham can sometimes come with a few challenges. Whether your ham turns out dry, unevenly cooked, or the glaze doesn’t set quite right, don’t worry—most problems have simple solutions. Here’s how to fix common ham-cooking issues and achieve a delicious, perfectly cooked ham every time.

Dry Ham

One of the most common problems is ending up with a dry ham. This often happens when it’s overcooked or cooked at too high a temperature. To prevent dryness, it’s important to keep an eye on the cooking time and temperature. Use a meat thermometer to check the internal temperature. Aim for about 140°F (60°C) for pre-cooked ham and 145°F (63°C) for raw or partially cooked ham.

If your ham feels dry after cooking, try glazing it with a sauce or honey during the last 15-20 minutes of cooking. This adds moisture and flavor. Rest the ham for about 10-15 minutes before carving. Resting allows the juices to redistribute, making the meat tender and less dry.

Uneven Cooking

Uneven cooking can happen with large hams or those cooked at irregular heat. To fix this, cover the ham loosely with foil once it’s partially cooked to help retain heat evenly. Make sure your oven has good temperature accuracy—a thermometer can be a worthwhile investment. If some parts are cooking faster, rotate the ham during baking to promote even heating.

Using a meat thermometer and evenly spacing the ham in the oven also helps. For very large hams, consider cooking at a lower temperature for a longer time, which allows heat to penetrate deeply without overcooking the outer layers.

Glazing Problems

If your glaze isn’t setting properly or turns too dark too quickly, it might be because the oven temperature is too high or the glaze is applied too early. To avoid this, apply the glaze during the last 20-30 minutes of cooking. If it’s browning too fast, tent the ham with foil temporarily to slow the browning process.

For a shiny, well-set glaze, brush it on in layers, letting it bake a few minutes between coats. If the glaze becomes too sticky or burns, reduce the oven temperature slightly or add a splash of water or apple juice to thin the glaze for better adhesion and shine.

Tips to Prevent Common Problems

Use a reliable meat thermometer to monitor internal temperature.
Maintain the correct oven temperature and rotate or baste the ham as needed.
Apply glazing sauces towards the end of cooking to prevent burning.
Rest the ham before carving to keep it moist and juicy.

With these tips, you can troubleshoot and fix common ham-cooking issues, ensuring your ham is tender, juicy, and perfectly glazed. Remember, practice makes perfect, so don’t be discouraged if things go slightly wrong at first. Happy cooking!