HAMS ARE TYPICALLY CUT FROM THE HIND LEG, CURED IN A SALT BRINE AND OFTEN SMOKED.
‘Fresh ham’ is essentially an uncured, unsmoked leg of pork and requires fully cooking like any other cut of pork. The term ham used on this site will refer to cured meat.
Roasting hams come in a range of sizes from quarter to whole, with or without bone and most include a generous fat cap and sometimes a rind. Spiral sliced hams are sold pre-cut for faster cooking and easy carving.
Although similar to ham, a cottage roll is a boneless, shoulder roast portion, ‘pickled’ in a sweet brine, which is braised or roasted to prepare.
For weekday convenience, smaller formed “toupie” style hams or slices of center-cut ham (called steaks) are fast to prepare.
Hams sold for deli slicing (like black forest) are fully cooked and preserved to be eaten unheated. Dry cured artisanal hams are aged for an extended period and a delicious charcuterie option.
most common
cooking Methods
Air Fryer
Brush ham steaks with a glaze. Air fry at 375°F (190°C) for 7 to 10 minutes, turning once.
Oven
Score a crosshatch pattern in fat cap (and rind if there is one) using a sharp knife. Place ham, cut-side-down, on a rack in a large roasting pan. Add some water to bottom of roaster to keep ham from drying out. Cover with foil and cook at 325°F (165°C), estimating 15 to 20 minutes per pound or until meat thermometer inserted in thickest part reaches 155°F (68°C). Uncover and baste with glaze during the last 30 to 45 minutes of roasting. Let rest for 10 minutes before slicing.
A whole ham roast can be broiled during the last 10 to 15 minutes of roasting to caramelize the glaze. To broil ham steaks; arrange oven rack about 6 inches (15 cm) from broiler and set broiler to High. Glaze ham as preferred and cook for 2 to 3 minutes per side.
Braising adds unique flavour to ham. Arrange ham in a Dutch oven and add a braising liquid such as beer, wine or cider. Cover and place in 350°F (180°C) oven for about 15 to 20 minutes per pound or until meat thermometer inserted in thickest part reaches 155°F (68°C). Let rest a few minutes before slicing. Serve with pan juices.
Stovetop
Stovetop cooking makes ham tender and flavourful, locking in moisture while infusing it with your favourite seasonings.
Pan fry ham steaks in a lightly oiled skillet set over medium heat for 2 to 3 minutes per side or until lightly browned. Add a glaze during the last minute or two of cooking if desired
Sliced leftover roast ham or chopped ham steak can be sautéed with other ingredients to make flavourful dishes such as omelettes, hashes, rice pilaffs and more.
Braising is an ideal way to prepare a cottage roll; place roll in a Dutch oven, cover with water and add aromatics, spices and herbs. Bring to a simmer and cook, for 1 1/2 to 3 hours, depending on the size. Alternatively, use a slow cooker to braise cottage roll on low for 8 to 10 hours or high for 4 to 6 hours.
Enjoy Other
Methods!
Instant Pot / Pressure Cooker
Cook ham in your Instant Pot for quick, juicy meals with unbeatable flavour!
Grill
Grill ham for a smoky, caramelized finish that’s packed with flavour in every bite.
Smoker
Infuse your ham with smoky goodness for a melt-in-your-mouth experience.
Try Our
Pork Recipe!
Easiest Ever Glazed Ham
Available year-round, boneless honey hams are quick to cook and easy to carve, making them the perfect, roast for novices or those who prefer to hang with family over slaving in the kitchen.
