Ham is a popular centerpiece for large gatherings. This guide covers preparing the main ham, pairing it with complementary side dishes, and transforming the remaining meat into new, flavorful meals, maximizing the value of the dish.
Preparing the Main Ham Dish
Most hams purchased are fully cooked, requiring heating to 140°F, while “cook-before-eating” hams require 160°F. The most common method is baking or roasting, placing the ham cut-side down in a roasting pan and covering it tightly with foil to retain moisture. For bone-in ham, a slow cooker can also be used, which keeps the meat moist by cooking it gently in liquid.
Applying a glaze transforms the ham into a main course, balancing the meat’s saltiness with sweetness. Classic glazes feature a base of brown sugar, honey, or maple syrup, often combined with acidic elements like pineapple or orange juice, or Dijon mustard for tang. To prevent burning, the glaze should only be applied during the final 30 to 45 minutes of cooking.
Before glazing, the ham’s rind is often scored in a diamond pattern. This allows the glaze to penetrate the fat layer and creates a visually appealing, caramelized crust. Once the ham reaches its target temperature, it should rest for at least 15 minutes before carving to ensure the slices remain tender and moist. To carve a bone-in ham, make a vertical cut down to the bone near the shank end, then slice thin pieces horizontally until the bone is reached, turning the ham as needed.
Classic Side Dishes and Pairings
The rich, smoky flavor of ham pairs well with sides offering contrasting textures and flavors, particularly creamy starches and bright, acidic vegetables. Creamy potato dishes, such as scalloped potatoes or a cheesy potato gratin, provide a comforting counterpoint to the salty meat. Alternatively, a sweet potato casserole, often topped with pecans or marshmallows, introduces a contrasting sweetness that complements the ham’s glaze.
Vegetable sides should cut through the richness of the main dish, often through roasting or glazing. Glazed carrots echo the sweetness of the ham’s glaze while providing a tender, earthy element. Roasted asparagus or green beans, tossed with a light vinaigrette or lemon zest, offer green freshness and a slight bitterness that cleanses the palate.
To complete the meal, simple breads and salads provide textural variety and acidity. Soft dinner rolls or cornbread are perfect for soaking up any remaining glaze or meat juices. A light, acidic salad, such as a simple green mix with a tangy vinaigrette or a coleslaw, offers a crisp, refreshing bite.
Creative Recipes for Leftover Ham
The substantial amount of leftover ham provides an opportunity to create several new meals. One of the most traditional and efficient uses is in hearty soups and stews, such as Split Pea Soup or Ham and Bean Soup. If a bone-in ham was used, the ham bone should be simmered in the broth, as the residual collagen and smoky flavor infuse the liquid, creating a deeply savory base.
Leftover ham is also excellent for transforming into quick breakfast or brunch dishes. Diced ham can be folded into omelets, added to a savory hash with potatoes and onions, or incorporated into a baked egg casserole or quiche. For a simple, comforting meal, the ham can be combined with cheese and a creamy sauce to form the base of a baked macaroni and cheese or a ham and potato casserole.
For quick lunches, the cooked ham can be repurposed into various sandwiches and spreads. A classic ham salad, made by finely chopping the ham and mixing it with mayonnaise, mustard, and relish, is perfect for simple sandwiches. More elaborate options include the Cuban sandwich, which layers ham, roasted pork, Swiss cheese, and pickles on bread before pressing and grilling. Alternatively, a simple grilled ham and cheese allows the salty ham to melt beautifully with sharp cheddar.