Cooking ham in a roaster oven is an excellent method for preparing a large, moist centerpiece. The roaster provides a controlled, humid environment that is well-suited for heating ham without drying out the meat. This appliance is a practical solution for cooks who need to manage multiple dishes, especially during holidays when the main kitchen oven is occupied. Using a roaster oven ensures the ham is heated evenly and remains succulent.
Advantages of Using a Roaster Oven
The primary benefit of using a roaster oven is its ability to create a sealed, moist cooking chamber. Unlike a conventional oven where dry heat constantly circulates, the tight-fitting lid traps steam and moisture released from the ham. This humid environment prevents the surface from drying out, resulting in a noticeably more tender and juicy final product. The consistent, even heat distribution within the smaller cavity also promotes uniform cooking.
The roaster oven offers a significant logistical advantage by freeing up the main kitchen oven for other components of the meal. This separation of cooking spaces is invaluable when preparing side dishes, casseroles, or desserts that require different temperatures. Roaster ovens are also generally more energy-efficient than full-sized ovens because they heat a smaller volume of air.
Pre-Cooking Preparation
Preparation begins by identifying the type of ham. Most store-bought hams are fully cooked and only need to be reheated to a safe internal temperature. Uncooked hams require a longer cooking time to reach a higher temperature for doneness. The ham should be placed on the roasting rack inside the roaster oven’s insert pan. This rack elevates the meat, allowing heat to circulate completely and preventing the bottom from sitting in rendered fat or liquid.
To enhance flavor and appearance, score the fat cap if one is present. Use a sharp knife to make shallow, diagonal cuts across the fat layer in a diamond pattern, ensuring the cuts do not penetrate the meat. This scoring allows seasoning to adhere better and helps the fat render evenly. Pour one to two cups of liquid, such as water, broth, or fruit juice, into the bottom of the roaster pan beneath the rack. This liquid generates steam that keeps the ham moist during heating.
Roaster Oven Cooking Method
The required temperature and time depend on the ham’s preparation status. For a fully cooked ham, set the roaster oven to a moderate temperature, typically between 275°F and 325°F. The goal is to reheat the ham slowly, aiming for an internal temperature of 140°F. A general guideline for a fully cooked, bone-in ham is 15 to 20 minutes per pound at 325°F, though this can vary based on the ham’s size and shape.
Uncooked hams require a final internal temperature of 145°F, followed by a three-minute rest period. These hams are typically cooked at 325°F for a longer duration, often requiring 20 to 25 minutes per pound. To ensure safety and prevent overcooking, use a meat thermometer inserted into the thickest part of the ham, avoiding the bone. Monitoring the internal temperature is more accurate than relying solely on time-per-pound estimates.
Glazing, Resting, and Serving
Glazing the ham is the final step, adding sweetness and creating a caramelized crust. Apply the glaze toward the end of the cooking time to prevent the sugars from burning. The ideal time is when the ham’s internal temperature is approximately 120°F to 130°F, usually during the last 30 to 45 minutes of the total cooking time. A simple glaze can be made from brown sugar, honey, and a touch of mustard or fruit juice.
After brushing the ham generously, increase the roaster temperature to 400°F or 425°F for the final 10 to 15 minutes to set the glaze and achieve a glossy finish. Once the ham reaches its target internal temperature, remove it from the roaster and allow it to rest on a cutting board for 15 to 20 minutes before carving. This resting period allows the muscle fibers to relax and reabsorb the internal juices, ensuring the ham remains moist and tender when sliced. When carving, slice against the grain of the meat.