Moist roast ham recipe

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  • Ingredients
  • Meat and poultry
  • Pork
  • Ham
  • Roast ham

There's no brown sugar or pineapple in this roast ham recipe! I simply use chicken stock to keep it moist during baking.

72 people made this

IngredientsServes: 30

  • 1 (6kg) ham
  • 180ml chicken stock

MethodPrep:5min ›Cook:1hr30min ›Ready in:1hr35min

  1. Preheat oven to 180 C / Gas 4.
  2. Arrange ham fat-side up in a large baking dish.
  3. Pour chicken stock over ham.
  4. Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes.
  5. Discard stock before slicing and serving ham.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (28)

by Baking Nana

I love ham that tastes like HAM. I would suggest using a Turkey sized oven bag to heat the ham - it really protects the meat and keeps it moist.-04 Jan 2015

by pattyD

I loved this ham recipe. I did use a oven bag as suggested in another review. I made a big pot of beans with the ham bone and for once the beans didn't have a sweet taste to them. This will be the only way I bake a ham. Great job, simple is always better.-03 Mar 2016

by buttercup23

Loved this. It allowed the smoke flavor in the ham stand out and was much better for left overs than a sweet baked ham. Did take longer than noted about an extra hour.-01 Jan 2016

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

1 whole fully cured country ham (about 15 pounds)

12 juniper berries (crushed)

2 tablespoons commercial meat glaze (or homemade meat glaze, dissolved in 1/3 cup hot water) (optional)

  • Total Fat: 28.4 g
  • Saturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Cholesterol: 238.4 mg
  • Sodium: 9181.5 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0 g
  • Sugars: 0 g
  • Protein: 94.8 g

Roasting Ham

The roasting method can be used on all types of ham with a slight variation in the ham cooking time. Roasting is often used for cooking ham, but there are many other methods that can be used see the Ham Cooking Guide for more information on how to cook a ham.

One of the main differences in roasting a cooked ham versus an uncooked ham is the internal temperature that the ham must reach. Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F. There are various methods that can be used to produce juicy and flavorful ham.Each method for cooking ham may have different techniques that can be used, depending on the ham recipe being used or by personal preference of the person doing the cooking. For more information on preparing and cooking ham, see the complete Ham Guide.


Roasting is a dry heat cooking method which is a popular choice for large tender cuts of meat. Roasting, which is basically the same method of cooking as baking, is often used when cooking hams. The skin is removed from the ham and a layer of fat is generally left on the ham to add flavor and help keep the meat moist while it cooks. The ham should be allowed to stand at room temperature for 2 hours before cooking. There are several methods of roasting or baking that can be used to cook a ham. The methods will also vary according to whether the ham is cooked or uncooked, and according to the type of ham (city ham, country ham, or canned ham) being cooked. Some recipes may also call for basting the meat throughout the cooking time, but basting with the hams own juices will cause the ham to become more salty. Shown below are some basic roasting and baking methods that can be used.

Fully Cooked Ham

Wet Cured (City) Ham - A fully cooked ham does not need additional cooking. It can be eaten right out of the package but heating it properly will bring out its natural flavor and juiciness. There are many variations as to how to heat a fully cooked ham. Shown below are some common methods that can be used.


  • After trimming the skin and some of the fat, place the ham in a shallow baking pan with fat side up. Half hams should be placed with cut side down.
  • Add one cup of water to the roasting pan.
  • Cover securely with foil. Place in a preheated oven and bake (see Time and Temperature Chart below).
  • Bake until internal temperature reaches 135°F. Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 140°F during this time.
  • If using a glaze, the glaze should be applied during the last 30 minutes of cooking. See Glazing for more information.
  • After trimming the skin and some of the fat, place the ham on a rack in a shallow baking pan with fat side up. Half hams should be placed with cut side down. Add 1/4 inch of water to the bottom of the roasting pan.
  • Do not cover the ham. Place in a preheated oven and bake (see Time and Temperature Chart below).
  • Bake until internal temperature reaches 135°F. Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 140°F during this time.
  • If using a glaze, the glaze should be applied during the last 30 minutes of cooking.

Spiral Sliced Ham - This ham is generally fully cooked and ready to eat. If warming is desired, wrap tightly in foil before baking.

  • Place the ham, cut side down, on a large piece of foil with the shiny side up.
  • Draw up sides of foil and the add 1/2 cup of water.
  • Fold foil tightly around the ham and then place in the oven to bake. Heat as directed or see the Time and Temperature Chart below.

Canned Ham - Place the ham on a rack in a shallow baking pan. Do not cover the ham. Place in a preheated oven and bake until the internal temperature reaches 140°F.

Uncooked or Partially Cooked Ham

Dry-Cured (Country) Ham - After soaking and washing the country ham (see Ham Preparation), it is ready to be cooked. There are several methods that can be used to bake a country ham. Some of the common methods are shown below.


  • Place the ham, skin side up, in a large roaster.
  • Add 5 cups of water
  • Place the cover on the roaster or if it does not have a cover, use foil to cover tightly. Place in an oven preheated to 375°F. Turn oven up to 500°F and leave for 10 minutes only.
  • After 10 minutes, turn the oven off and allow the ham to set in the oven for three hours. After three hours, turn the oven back on to 500°F again for 15 minutes. Be sure this time does not exceed 25 minutes. Turn the oven off again and allow the ham to set in the oven for 6 to 8 hours.
  • Do not open the oven door any time throughout this process of cooking. When done, the internal temperature of the ham should be at least 155°F.
  • Allow ham to rest for 15 minutes to allow the juice to be distributed throughout the meat. The internal temperature should rise to 160°F during this time.
  • Remove skin and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham. See Glazing for more information.

Oven Cooking Bag:

Cooking with an oven cooking bag is a good method to use for cooking ham. They provide more even cooking and help shorten the cooking time.

  • In a large 19" x 23 ½" oven cooking bag, shake 1 tablespoon of flour. The flour will help prevent the bag from bursting while cooking.
  • Place the ham, skin side up, in the oven bag.
  • Place the bag and ham in a large roaster that is at least 2 inches deep.
  • Add 3 to 4 cups of water or other liquid to the bag. The liquid used in the bag could consist of fruit juice or wine, or a carbonated beverage, such as cola.
  • Close the bag securely with a nylon tie.
  • After tying the bag securely, trim tied end of the bag to approximately 1 inch above the tie. This will help prevent the bag from touching the top or sides of the oven.
  • Make six ½ inch slits on the top of the bag to allow steam to escape from the bag as the ham cooks. This will help prevent the bag from bursting as the steam builds up inside the bag.
  • Place the ham in an oven preheated to 325°F for 20 to 25 minutes per pound or until internal temperature reaches 155°F on a meat thermometer. Be sure the cooking bag is not touching the sides or top of the oven, otherwise the bag might melt.
  • Remove the ham from the oven and discard the bag and drippings.
  • Allow ham to rest for 15 minutes and the internal temperature should rise to 160°F during this time. Remove skin and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham. See Glazing for more information.
  • Place the ham on a rack in a roaster with fat side up or half hams should be placed with cut side down.
  • Add 2 inches of water to the roaster. A mixture of water, brown sugar, and vinegar can be used in place of plain water or a can of carbonated beverage, such as cola could be added to the water.
  • Do not cover the ham. Place in a preheated oven and bake (see Time and Temperature Chart below). Bake until internal temperature reaches 155°F. Allow ham to rest for 15 minutes and the internal temperature should rise to 160°F during this time.
  • Remove skin and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham.
  • Use the same method as shown above for the uncovered fully cooked wet-cured ham.
  • The uncooked or partially cooked wet cured (city) ham will require more cooking time than the fully cooked ham and must reach an internal temperature of 160°F.
  • Bake until internal temperature reaches 155°F. Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 160°F during this time.
  • If using a glaze, the glaze should be applied during the last 30 minutes of cooking.

Roasting / Baking
Time and Temperature Chart
Oven Temperature = 325°F

Note: The times shown below are approximate cooking times per pound. Actual cooking time may vary.
To be sure that the ham is properly cooked, always check the internal temperature reading.

Type of Ham Cooking Time per Pound Internal Temperature
Remove from Oven Finish Temp. After Resting
Fully Cooked Hams
Whole - Boneless 15 to 18 minutes 135° F 140°F
Whole - Bone-in 15 to 18 minutes 135° F 140°F
Half - Boneless 18 to 24 minutes 135° F 140°F
Half - Bone-in 18 to 24 minutes 135° F 140°F
Spiral Cut Ham 10 to 14 minutes (@275° F) 135° F 140°F
Canned Ham 15 to 20 minutes 135° F 140°F
Picnic Ham 25 to 30 minutes 135° F 140°F
Uncooked or Partially Cooked Hams
Whole - Boneless 18 to 20 minutes 155° F 160° F
Whole - Bone-in 18 to 20 minutes 155° F 160° F
Half - Boneless 22 to 25 minutes 155° F 160° F
Half - Bone-in 22 to 25 minutes 155° F 160° F
Whole/Half Cooked
in an Oven Bag
20 to 25 minutes 155° F 160°F
Picnic Ham 30 to 35 minutes 155°- 165° F 160° - 170° F
Fresh Ham 25 to 30 minutes

The length of time a ham will have to cook will depend on the size of the ham and whether it is a fully cooked, partially cooked, or uncooked ham and whether it is bone-in or boneless. The best way to determine if the meat has cooked long enough is to check for doneness. It is important not to overcook the ham to maintain its juiciness. If it is not a fully cooked ham, it also needs to be cooked to the proper doneness to make it safe to eat. Shown below are signs to look for when determining doneness. For more information, see Ham Cooking Guide - Ham Doneness.

  • When poked with a meat fork, the meat will show little resistance.
  • The meat will begin to separate from the bones and the larger bones will be easy to move.
  • To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for an uncooked or partially cooked ham and 140°F for a fully cooked ham.

For best results, the meat should be removed from the oven when its internal temperature reads 5° below the final desired temperature and then it should be allowed to rest (a waiting period before carving) for 10 to 15 minutes. During this time the meat will continue to cook and will reach the 160°F for uncooked ham or 140°F for the fully cooked ham. Resting also allows the juices to be distributed through the meat before it is carved. Slice or carve to desired thickness.


1. Turn oven on to 240C, 475F, Gas 9

2. Prepare the Pork. First, take a sharp knife and cut through the skin, as far as the fat layer in straight lines, about 1 finger width apart. See the photos below.
The cuts should be 1/2 inch apart and about 2-3 inches long as in the photos.

3. Place meat in the sink and pour a kettle full of boiling hot water all over the skin.

4. You see the skin has separated. Pat the skin very dry with kitchen paper, and in between the cuts also.

TIP: When you buy your joint of pork, be sure to choose a piece where there is a lot of skin on the 'top' as this is what will make the crackling. You can ask your butcher to score the lines on the skin, but make sure the cuts are down to the fat level otherwise it won't crisp up.

5. Slice an onion and place on a baking dish. First, place some aluminum foil on the dish and be sure to have enough foil so it comes up the sides to cover any exposed meat (NOT the skin).

6. Season the underside / exposed meat part by rubbing some pepper and any other herbs you like.

7. Place the meat, skin side up on the onions and then taking the fine salt, sprinkle all over the skin, rubbing it in, and also in between the cuts.

8. Gather the foil to cover the sides of the meat where it may be exposed, that is if there is no skin covering the meat. This will stop it from drying out.

Adding onions will flavor the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the pork moist as well as add flavor.

9. Place the meat in the oven and cook for 25 minutes at 240C, 475F, Gas 9

10. Turn the oven down to 190 C, 375 F, Gas 5, and cook using the guide below.

11. At this point, prepare the roast potatoes and place in the oven after the pork has finished cooking.

12. Prepare your chosen vegetables. Start cooking your vegetables when you have taken your pork out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.

Best Honey Baked Ham Recipe

The best honey baked ham takes simple pantry staples to help you add perfect flavor to your meat. Ham looks impressive but it takes no time at all to get it ready for your oven.

Easy Honey Baked Ham Recipe

Essentially, this is just buying a ham and making the glaze to coat it with. So little energy on your part for big flavors that impress guests or make for a special weekend meal.

Honey Baked Ham Ingredients

  • Spiral cut ham – Choose one that is 8 to 10lbs.
  • Honey glazed ham recipe – Make the best honey glaze ever with honey, brown sugar, melted butter, ground cloves, garlic powder, and Dijon mustard.

The definition of eternity is two people and a ham.

How do you Make Honey Baked Ham from Scratch?

You’ll preheat your oven to 250F and remove the ham from the packaging. The rule of thumb is 15 minutes of baking time per pound. The internal temperature should be 135F. As the ham cooks, make the honey glaze by mixing the honey, brown sugar, melted butter, ground cloves, garlic powder, and Dijon mustard together. When the ham is cooked through, take it out and brush it with the glaze. Then heat it at 400F, baking for 15 to 20 more minutes until the glaze browns.

Expert Tips and Tricks for the Perfect Honey Baked Ham Every Time

  • Always choose spiral cut. This makes your honey glazed ham so much easier to serve. Plus, the honey glaze seeps into the cuts to penetrate the meat.
  • Cook slow and low. Spiral cut hams are already cooked, so you want to keep the temperature low to prevent drying it out.
  • Let it rest. After your honey glazed ham is finished baking with the glaze on, resist the urge to start cutting it up. It will stay nice and moist if you let it sit for 15 minutes before serving.

How many people does a 10 pound ham feed?

As a rule of thumb, a 10-pound ham will feed around 10 people. If it’s just your small family, you can get a smaller ham. And if you have more people coming, you’re going to need a bigger ham.

How much does a honey baked ham cost?

A honey baked ham costs well over $50, but if you get your spiral cut ham at the store and make it yourself, it will cost much less and still taste amazing.

How to Cook Honey Baked Ham

Honey baked ham is cooked in the oven. You only need a few minutes to make the glaze while it bakes. After it cooks for a while at 250F, you will take it out to glaze it with the ham glaze recipe below, raise the oven temperature to 400F and bake it for 15 to 20 more minutes until it gets a golden brown hue.

How do you make a ham glaze from scratch?

To make a brown sugar glaze for ham, combine honey, brown sugar, melted butter, ground cloves, garlic powder, and Dijon mustard for a sweet and savory glaze that makes your ham irresistible.

Best Ground Beef Recipe

Sometimes, you have little time to throw dinner together. You put ground beef in the fridge and now your grill isn’t working or you have no buns. Everyone is hungry. That’s where this best ground beef recipe comes to the rescue. Just 5 minutes of your time to prep and this delicious dinner will be ready to go!

Easy Ground Beef Recipe

Today was a hectic day so make dinner simple. Just a few simple ingredients and a few minutes of your time will give you this delicious ground beef dinner that everyone will love!

Ground Beef Ingredients

  • Lean ground beef – Choose 90% lean so you have less fat to drain. Plus leaner ground beef makes for healthy ground beef recipes.
  • Garlic – Mince it yourself for the best flavor
  • White onion – Perfect for more pungent taste.
  • Extra virgin olive oil – To soften the garlic and onion.
  • Salt and pepper – Add to your liking!
  • Green onions – You don’t have to add them but they make a pretty garnish that adds even more flavor.

How do you Make Ground Beef from Scratch?

You’ll sauté the garlic and onion in olive oil, then add the ground beef. Cook until it’s no longer pink, then season with salt and pepper and top with chopped green onions.

What do you call a cow with no legs? Ground beef.

Expert Tips and Tricks for the Perfect Ground Beef Every Time

  • Choose lean beef. You don’t want a ton of grease in the pan.
  • Don’t overcook it. Ground beef should be cooked until it is no longer pink. If you keep cooking it after that, it will lose that juiciness.
  • You won’t regret the garnish. Seriously, it just adds an extra contrast of flavors. Even my kids willingly eat the green onions.

What can I make with lots of ground beef?

Lots of ground beef is a bounty you can use for many meals such as hamburgers, tacos, sliders, meatballs, chili, soups, and pasta meat sauce are just some easy meals with ground beef. Portion it up and freeze it when you buy it. This way, it’s easy to grab and use in a recipe like this one that gives you a delicious meal in just minutes!

How to Cook Ground Beef

Cook this ground beef recipe on your stove. It takes just minutes to make. When cooking ground beef and you see the meat is no longer pink, it is ready!

What is the best way to cook ground beef?

Ground beef is best cooked on the stove. Break it up and keep an eye on it to watch for it to no longer be pink.

How do I cook ground beef without drying it out?

Use olive oil first to sauté the onion and garlic. Then add the meat and cook it until it’s no longer pink. It takes a keen eye here but once that last pink is gone, take it from the pan immediately and it won’t dry out.

What is the best way to brown ground beef?

Follow this recipe and sauté the onions and garlic in olive oil first. Then add in the meat and it will pick up those flavors for a delicious meal.

Why do you add water to ground beef?

In this recipe, you don’t add water to the ground beef. Though in other recipes or to heat it back up again, adding water adds moisture in.

How do you keep ground beef moist?

Take it off the heat and serve when the meat is no longer pink. This will keep the meat moist.

How do you cook ground beef so it’s tender?

Tender ground beef comes from not overcooking it. It’s that simple!

What can I add to ground beef for flavor?

Onions, garlic, salt, and pepper add flavor to your ground beef. Adding the green onions as garnish also gives it more flavor.

What happens if I don’t drain ground beef?

It will have a higher fat content. If you’re minding your health and caloric intake, a simple way to keep to your plans is to drain the meat.

Why is my cooked ground beef chewy?

You cooked it too long! When the meat is no longer pink, you want to serve it. Continuing cooking it will only dry it out.

What should I make with ground beef?

If you have ground beef but have no time to make anything, use this recipe. It sounds so simple, and it is. But it tastes amazing. It always wins compliments and is a great way to get dinner on the table that everyone will love.

What goes well with Ground Beef

Depending on what I have around, I serve rice, bread, or pasta with this ground beef dish. A salad, sauteed vegetables, or even hasselback potatoes make a great side to have cooking while you get this main dish underway.

How to Store Ground Beef

Ground beef must be kept cold. You need it in your fridge or freezer. Do not leave it sitting out for long before cooking it.

How long does ground beef last in the fridge?

You have about 2 days to cook your ground beef. After that when it’s cooked, you have about 3 days to finish your leftovers.

Can You Freeze Ground Beef?

Yes! That’s the best way to keep it until you’re ready to make it the next day. When it’s already cooked, you can store it for about 4 months.

How to Reheat Ground Beef?

Just add some oil to the pan though not much. And make sure you cover it too to keep the meat moist.

Ham Roast With Leeks

While it’s true that ham comes from a pig’s hind leg, a cut from a front leg -- a.k.a. the butt or picnic -- can be more manageable to cook and carve -- especially when it’s butterflied and stuffed, as this one is. We're calling this one a ham, too. A bonus: The side of fat cap and skin keeps the meat moist as it roasts, and then is crisped at high heat at the end.

You'll need to order this skin-on cut from a butcher. If you don’t plan to stuff it, have the butcher tie the meat into a rolled roast for you. You'll need an instant-read thermometer.

Serve with spring vegetables and garlic mashed potatoes.

Make Ahead: The pork needs to marinate in the refrigerator for 8 hours, or up to overnight.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


For the meat: Cut the limes in half and squeeze their juice (to taste) into a mixing bowl. Toss in the spent lime halves, then add oil, sage, cumin, thyme, salt and pepper, whisking to incorporate.

Invert the ham roast so it's skin side down, on a platter. Use a knife to slash sections of meat, to help even out the surface. Pour the marinade evenly over. Then make small cuts for inserting all the thin slices of garlic, if using. Lay the spent lime halves so their pulp is touching the meat. Cover with plastic wrap and refrigerate for 8 hours, or up to overnight.

For the stuffing: Cut the leeks in half lengthwise and rinse thoroughly to remove any grit. Pat dry and cut crosswise into 1/2-inch slices, placing them in a mixing bowl as you work. Add the celery and thyme, then drizzle with the oil, tossing to coat.

Preheat the oven to 375 degrees. Spread a large sheet of plastic wrap on a clean counter top.

Place the pork on the plastic wrap, skin side down, with a short side parallel to the edge of the counter. Distribute the leek mixture evenly over the meat. Carefully roll the farther, short edge tightly toward the center, then fold the near short edge over the first roll, so the skin shows on top. Some of the leeks may fall out the ends either push them back in or add to the roasting pan.

Use kitchen twine to tie the meat at 2-inch intervals (a total of about 6) start the first tie just off-center, and work out toward the edges on both sides. Pull and knot as tightly as possible, a few times for each one. The knots should line up on the side. Do not score the skin.

Transfer to a roasting pan, placing 3 of the spent lime halves and 1/4 cup of the marinade in the pan as well (discard the rest of it). Roast for 1 1/2 to 2 hours, or until the internal temperature registers 140 degrees on an instant-read thermometer.

Increase the oven temperature to 475 degrees continue to roast for 20 minutes, or until the skin is nicely crisped and the internal temperature of the meat is 150 to 155 degrees. Strain and reserve the pan juices in a fat separator cup, if desired, for serving. Let the roast rest for at least 30 minutes.

When you're ready to carve, discard the twine. Make a horizontal cut to slice off the skin and its fat, which should come away in a single piece. If desired, cut this up into small bits and gather in a bowl, to use as a garnish. Slice the roast thinly. Serve warm.

Instant Pot Organic Roast Ham Recipe

I have never made a ham before, partly because of the nitrites and nitrates typically found in ham (I try to avoid these because of their connection to cancer). So, when The Organic Box started carrying meat from Serben Organic Farm (who became certified organic relatively recently), I was excited to try one of their hams.

I’ve made beef roasts and whole chickens in my Instant Pot before, so I was excited to try making a ham in it!

I put apple cider vinegar and water in the bottom of the Instant Pot insert, as well as some peppercorns. Then I put the ham on the rack and put it into the insert.

I set the Instant Pot on high pressure for an hour and a half. Here’s what it looked like after the cooking time.

Cutting into the ham, I found it suuuuuper nice and tender!

  1. Pour the water, apple cider vinegar, and peppercorns into the bottom of the Instant Pot insert.
  2. Place the ham onto the rack and place it into the insert.
  3. Set the Instant Pot to pressure cook on high for 1.5 hours.
  4. When it’s done cooking, and the pressure has released, check the inside temperature of the ham to make sure it’s 140-150F.

Note: The end result was closer to a pork roast than a traditional ham, and it was soooo delicious!

Best-Ever Glazed Spiral Ham

Glazed ham is one of the most classic holiday mains, and nailing it is way easier than you&rsquod think. The key is keeping it moist and adding lots of flavor. Follow our tips and you'll be on your way to ham perfection in no time.

How do I make the glaze?

Occasionally when you buy a ham, it&rsquoll come with a packet of glaze. Throw it out! It&rsquos so easy to make your own and way more delicious. One bowl and lots of flavorful pantry staples is all you need. Our recipe below is bomb. But if you're not a bourbon fan, try this classic brown sugar ham glaze instead.

Since the ham is already cooked, will it dry out when I bake it again?

Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavor, and crisp up the edges, all while avoiding drying it out. Stick to 10 to 12 minutes per pound. Place your ham in a deep, heavy pot and tent with foil. Bake to warm it through, then whenever you&rsquore ready to glaze (we like glazing every 30 minutes or so), remove the foil, and brush it all over.

How do I slice it?

Slicing a spiralized, bone-in ham can sound tough, but it&rsquos actually surprisingly easy: First, turn the ham so the bone is sticking straight up. Then, carve around it.

Can I cook it in a slow cooker?

Of course! Spiral ham lends itself very well to the slow cooker. Simply cook on low for 4 - 5 hours or on high for 2 - 3, basting with the marinade every 45 minutes or so.

What can I do with the bone?

The bone of a spiraled ham can be used to flavor broth, soups (like split pea!), or cooked greens.

Are Ham Hocks Healthy?

Ham is a good source of protein and iron, but it can have a lot of sodium. According to the USDA, a 3-ounce serving of smoked pork knuckle provides 210 calories, 17 grams of fat and 14 grams of protein.

This type of meat also contains 140 milligrams of sodium and 60 milligrams of cholesterol. The Food and Drug Administration recommends you stay under 2,300 milligrams of sodium per day and less than 300 milligrams of cholesterol.

Prepacked ham hocks can be high in sodium compared to preparing them yourself. For example, the USDA reports that a prepared and cured ham shank contains 688 milligrams of sodium and 60 milligrams of cholesterol per 3-ounce serving. It's important to read the label as the amount of sodium can vary between brands, depending on how the meat is smoked and what ingredients are used.

Roasting and baking ham hock at home will allow you to keep the sodium levels down. If you're planning to cook it with beans or canned vegetables, you don't really need to add salt to the dish because these foods often already contain sodium.

Consider serving ham hocks alongside complementary sides like our Thanksgiving Garlic Smashed Potatoes and Roasted Green Bean, Mushrooms and Onion to round out your savory meal.