Braised Ham

Braised Ham
Braised Holiday Ham Header

Braised Ham is great for any time of the year, but is typically found around the Holidays. While you can cook a Ham roast and then glaze it at the final cooking stages or coat in Glaze and cover the Ham with Tin Foil and cook. This method uses precooked thinly sliced Ham braised with a Glaze.

Braised Ham Method

For Braised Ham, we chop up the fully cooked Ham into serving size and then braise in a sauce that gets diluted with the natural juices of the Ham and thickened with the flour that is added.

This method has the benefit of not watching for your cook times or checking if it is done. The Ham used in this recipe is a fully cooked Ham that we combine with the Sauce and cook to bake in and combine the sauce with the natural juices.

Types of HAM

Ham refers to the hind leg of a pig that has been cured by salting and drying and usually smoking. More generally, the term “ham” can refer to other cuts of pork. For example, peameal bacon is considered a ham, and it comes from the loin, while a cottage roll from the shoulder is also considered a ham.

A full ham can weigh up to 15 pounds. Hams are sold split into two halves, the shank end, and the butt end. The major difference between the two is that the shank end tends to contain a higher ratio of fat and is significantly easier to carve.

The butt end, on the other hand, tends to be leaner with a pelvic bone that makes it more difficult to work your knife around.

Spiral-cut hams come already sliced. Just make one lateral cut, and the slices come off.

For this recipe, we pick up the precooked Ham pictured below.

Ham Roast
Ham Roast

Bone in or Boneless Ham

Most people feel that ham with the bone in offers more flavor. However, with the Bone removed, it is easier to carve.

For this recipe where we chop up the ham before cooking. You can place the bone in and cook alongside. Then save the Bone for Ham Bone Soup along with some chopped up ham.

Reserved Ham

You can chop off some ham to reserve for other dishes while the rest of it gets coated in the sauce.

Reserve some meat for Ham Sandwiches or other sandwiches, or chopped up for salads, as in the Ham and Cheese Pasta Salad, stews, soups, Scalloped Potatoes, and other recipes. Additionally, cut reserved meat into small cubes and add to Biscuits, scrambled eggs, pizza, or macaroni and cheese.

Ham and Cheese Pasta Salad
Ham and Cheese Pasta Salad

How much Ham

Each pound of boneless ham will serve 2 -3 people. While each pound of bone-in ham will serve 1 -2 people. Always pick up extra because you can use some of the meat for Salads, Pizzas, and Ham & Cheese Biscuits.

Ham Cooking Times

Cook times vary on whole hams, depending on the size and whether Boneless or Bone-in. In all cases, the Internal temperature should be 145 F – 160 F.

For Cook’s Ham, they recommend heating through at 325 F for 15–20 minutes per 1 lb. This is for the whole ham.

In this recipe, we slice the whole ham down into serving size and combine with a glaze/sauce and cook at 325 F for 1 hour. Tossing it around once in a while. This shortens the cooking time, preparation, and serving as they are already sliced and ready to go as well as getting coated more thoroughly in the sauce.

Ham Glazes

Old Fashioned Glaze

Combine 2 cups brown sugar with 2 Tbsp flour, 2 Tbsp corn syrup, 2 tsp dry mustard, and 3 Tbsp white wine vinegar. Mix well.

Canadian Maple Glaze

Combine 1/4 cup Dijon mustard with 1/4 cup maple syrup and 1/2 tsp dried thyme. Mix well.

Maple-Ginger Glaze

Combine 1/4 cup maple syrup, 2 Tbsp flour, 1 Tbsp EACH Dijon mustard and lemon juice, and a dash of ground ginger. Mix well.

Sliced Braised Ham

For me, the carving is not all that important. The Ham is going to be broken down into serving size anyway. So the most important thing is to get that sauce slathered on to each piece. This also removes the guesswork of taking the temperature of the meat. Furthermore, you extract the natural juices that accumulate at the bottom that gets mixed in with the Sauce ingredients and thickened with the added flour to create an excellent sauce.

For fully cooked ham, break it down and cook at 325 F. for about 1 hour with the Glaze. Tossing every so often to move the meat around and evenly distribute the sauce.

Either way, you choose to cook it whole or break it down. The Glaze below in the recipe is pretty damn good. Reserve some Ham for other recipes that can be served alongside the Ham.

Braised Ham

Braised Ham

Braised Ham is great for any time of the year, but is typically found around the Holidays. While you can cook a Ham roast and then glaze it at the final cooking stages or coat in Glaze and cover the Ham with Tin Foil and cook. This method uses precooked thinly sliced Ham braised with a Glaze.
Prep Time15 minutes
Cook Time1 hour
Servings: 6 servings

Equipment

  • 1 Roasting Pan

Ingredients

  • 1 Half Ham Roast - Precooked
  • 2 C Brown Sugar
  • 1/4 C Mustard
  • 1/4 C JAH Spiced Cinnamon Butter Recipe
  • 2 Tbl Flour - see notes
  • 1 Tbl Apple Cider Vinegar
  • 1/2 tsp Black Pepper - or more to taste

Instructions

  • Preheat the oven to 325 F.
    Combine the Sauce ingredients in the roasting pan and mix well.
  • Thinly slice the Ham up into serving size and place into the Roasting Pan with the Sauce. Toss to mix well.
  • Place into the oven for 1 hour. Mix it around once in a while to combine with the Juices.

Notes

  • For a thin sauce, add no Flour or use 1 Tbl.
  • For slightly thicker, add 2 Tbl of Flour.
Course: Main Course
Cuisine: American, Canadian
Keywords: Braised Ham, Glazed Ham, Ham
Author: JAH
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