Best 5 Baked Fresh Ham Southern Style Recipes

CRAZY GOOD SOUTHERN BAKED HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
• Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
• Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

SOUTHERN BAKED HAM

Steps:

• In a bowl mix together mustard and honey well.
• In a separate bowl mix together sugars.
• Coat ham with mustard mixture.
• Coat ham with sugar mixture.
• Bake as directed on ham package.
• Mustard and sugar will turn into a dark brown sauce. When that happens, start basting the ham every 15-20 minutes until it's done.

BAKED FRESH HAM

Steps:

• Preheat the oven to 400 degrees.
• It is not essential, but you will ease carving the ham after cooking if you run a knife around the contour of the hip bone on the underside of the ham. Run the knife down deep around the bone, but do not remove the bone now. It will be removed after cooking
• In a mixing bowl, blend the salt, pepper, cumin, garlic, sage and oil.
• Place the ham on a flat surface with the rind side up. With a boning knife, make 1/4-inch-deep gashes from the butt end to the shank and cut through the rind at 1-inch intervals.
• Place the ham in a roasting pan with the skin and fat side up; massage it all over with the spice mixture.
• Place the ham in the oven. Bake for 45 minutes and reduce the oven heat to 375 degrees. Bake for 45 minutes more, basting occasionally. Add the onion, carrots, celery and bay leaf. Cover with foil and reduce the heat to 350 degrees. Bake for 2 hours, basting occasionally. Add the chicken broth and continue cooking for 1 more hour. The internal temperature should be about 165 degrees. Two bones will protrude from the shank (the small end), one large and one small. If the small upper bone can be removed with a slight pull, it is an indication that the ham is cooked.
• Remove the ham from the pan, cover with foil and keep warm. Skim off the fat from the gravy with a large spoon. Strain the gravy with a strainer. Let the ham rest for at least half an hour before carving.
• To carve, run the carving knife under the rind, remove it and cut away excess fat. With the ham fat side up make a perpendicular cut down to the bone about 3 inches from the shank end and carve in thin, long slices on the bias. Serve with hot gravy.

SUPER EASY BAKED HAM

Steps:

• Preheat oven to 350F and make sure the racks are all the way on the bottom so there is plenty of room for the ham.
• Bring ham in packaging to sink and have a pan big enough to hold it nearby. I find a 9"x13" baking pan works great. Make sure your pan is at least an inch deep.
• Take ham out of wrapper and rinse it with cool water if you think it feels icky. Then find the plastic doohickey on the large cut end and remove it. At this point you can trim off some of the fat if you would like. I usually don't, as most of it renders out into the pan or is very easy to cut around.
• Place ham in pan with large cut side down.
• Stab with the business end of a probe style thermometer. This is the kind which has a long metal skewer on one end (the business end), a long cable, and a box which has all the controls and readouts. Make sure the probe goes through a large area of meat, not fat, and doesn't hit one of the bones down the center of the ham. Set your thermometer to alert you when the ham reaches 140°F.
• When your oven has reached 350F, put the ham in (be careful, it's heavy).
• Wait until the thermometer alerts you. Then remove the ham from the oven (remember, it's heavy and now it's really hot, too). Remove the probe, and either start slicing or put on a pretty platter and let your family/guests ooh and ahh. :).
• NOTE: The skin gets very black and crispy. Do not panic, the meat is juicy, I promise. Simply cut the skin off where it is really crispy and get to the meat underneath.
• ALSO: If you do not have a probe style meat thermometer, or need an idea of timing for preparing the rest of your meal, an already cooked (city) ham will reheat to 140F in approximately 15 minutes per pound. So a 12 pound ham will take 3 hours. Ish.
• And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.