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Baked hams are traditionally served at Easter, holidays or special occasions. If you are wondering what type of ham to buy or how to cook it, we can help! Learn all about ham in our easy how-to guide from selecting and cooking to storing.
When picking a ham, make sure there is a good amount of lean meat to fat. The outer fat covering should be firm and white.
For bone-in hams, buy 3/4 - 1 pound per person.
For boneless hams, buy 1/3 - 1/2 pound per person.
This will feed a variety of appetites and give some leftovers.
Keep refrigerated in its original wrapping and use by the best-before date. Leftover ham should be sliced, refrigerated within 2 hours of cooking and kept for up to 4 days.
Follow recipe directions along with any specific package directions for baking a ham or use this general method.
If the ham has a rind (skin), you can cook it or remove the rind before cooking. Using a sharp knife and leaving a thin layer of fat, trim rind and any excess fat from ham. Score rind or fat in a criss-cross pattern to make diamonds. Press one clove into the centre of each diamond, if desired.
After baking, place the ham on a warm platter and cover it loosely with foil. Let stand for 10 - 15 minutes before carving.
Freezing ham before or after cooking may cause changes in flavour and texture. Any ham, frozen and then defrosted, may look and feel spongy and may taste saltier. It may not be ideal for company and would be better used in cooked dishes, such as soups, pizza or casseroles.
The recommended time for keeping ham frozen depends on if it is cooked or uncooked, cured or not: