Preparing a family feast for an upcoming holiday, special occasion, or even just a typical Tuesday night can be stressful.
You’ve got a lot of mouths to feed and you don’t want to let anyone down, which is what has you contemplating buying a smoked bone-in ham and then reheating it at home - great choice.
This takes out any of the guesswork associated with actually smoking the ham along with the time commitment that goes into this process. You can rest assured you’re getting a delicious meal without the headache.
But, you still need to learn how to cook a smoked bone-in ham to make sure you bring out the full flavor and keep it moist for all to enjoy. When you order your smoked bone-in ham for sale, it’s as simple as 3 steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Place your ham in the baking sheet and cover it.
- Warm it for 10 minutes per pound.
It’s really that easy! Get more tips below on cooking a smoked bone-in ham including ways to enhance flavor and moisture, side dishes to consider, storage guidelines, and more.
Do You Need to Cook an Already Smoked Bone-in Ham?
It’s important that you understand the differences between fresh ham that’s been treated with smoke for flavor and smoked ham that has been pre-cooked so you know exactly what you’re getting.
Many smoked hams sold - like those here at Mahogany Smoked Meats - are fully cooked during the smoking process. They’re smoked at high enough temperatures to cook the meat thoroughly and are safe to eat right out of the package. They just need to be reheated to enhance the flavor and ensure they’re served warm for the best experience.
You wouldn’t want to cook these hams in the traditional sense - either by smoking or baking in the oven - because you’d dry the meat out and ruin the flavor.
On the other hand, there are also hams you can buy that have been smoked but uncooked. This is done to infuse the ham with flavor so that you don’t have to play the guessing game with flavoring. You can use the oven to fully cook the ham and enjoy it as is.
Being able to distinguish between fresh ham and fully cooked home is fairly easy as it should say right on the packaging. Look for terms like “fully cooked”, “ready to eat”, or “heat and serve”, which indicate that the ham has been pre-cooked.
For the purpose of this guide, we’re not going to walk you through how to smoke a bone-in ham, only how to properly reheat one and enjoy the most convenient, flavorful experience possible. That being said, let’s start with choosing the right pre-cooked bone-in ham.
Choosing Your Smoked Bone in Ham
Just like choosing the best beef jerky, you need to do a bit of shopping around to make sure you’re getting the tastiest, easiest smoked ham possible. You also need to take care in picking the perfect portion so nobody in your crew goes hungry.
Understanding Portions and Sizing
The size of the ham you need depends largely on the number of guests you plan to serve. A good rule of thumb is to estimate about 1/2 pound of bone-in ham per person.
This accounts for the weight of the bone and ensures there will be plenty of meat to go around. Our butt half ham serves about 10 people, while our whole ham serves 18-20 people.
Don’t worry about getting too much ham as you can use the leftovers for omelets at breakfast or sandwiches at lunch. You can also freeze part of the ham and enjoy it at a later date. You just don’t want to leave anyone without food.
What to Look for in a Ham
If you’re shopping at the store, there are a few ways you can tell you’re getting a quality ham. The meat should be pink and moist - gray and dried out indicates it won’t just taste bad, it could be unsafe. The fat should be white or creamy, not yellow, which can indicate age.
You can also look at the amount of water in the packaging as an indicator of quality. This speaks to how processed the meat is - less water is a good thing.
The texture itself matters too. It should be firm if it has been properly smoked and stored.
You’re often rolling the dice when you buy a supermarket ham as these are mass-produced and could leave you and others disappointed in the taste or texture.
The good news? You don’t have to stress about the quality you’re getting, and you don’t even have to leave home to go to the store. You can get the tastiest, most convenient smoked ham at Mahogany Smoked Meats.
Why Mahogany Smoked Meats’ Smoked Bone in Ham for Sale is the #1 Choice Online
We bring more than a century of meat smoking experience to the table. Since 1922 we’ve been exceeding customer expectations with our unique smoking process as the only smokehouse in the nation to use mahogany wood. This imbues a rich, distinct flavor you won’t find anywhere else.
When used as part of our deep log pit smoking method, the end result is unparalleled taste and texture. The ham sits for up to 24 hours and is always smoked in small batches so we can maintain high-quality standards.
The ham will arrive at your doorstep ready to be warmed and enjoyed - no need to stress about prep work or slave over a stove. This means you can kick back and relax or catch up with your guests.
We also have smoked boneless ham for sale if you’re thinking you want to make life even easier on yourself when it comes to slicing and serving. You can also browse our other smoked meat varieties:
Across our entire catalog, you’ll enjoy the same great flavor and texture. You don’t just have to take our word for it, either. Your order is backed by our satisfaction guarantee. So, pick your ham out today and learn how to cook a smoked bone-in ham in just a few simple steps below!
How to Cook a Smoked Bone-in Ham: Step-by-Step Guide
The best part about letting Mahogany Smoked Meats handle dinner time for your household or event is how quick and easy preparing our ham for serving is. You just need a few tools and ingredients and you can warm it in as few as 1-2 hours!
Necessary Tools and Ingredients
We’ll give you the ham, you just need to make sure you have the following:
- A roasting pan
- Aluminum foil (to cover the ham, preventing it from drying out)
- Meat thermometer (to check internal temperature)
- Basting brush (for applying glaze)
- Ingredients for the glaze (if desired), such as brown sugar, honey, mustard, and spices
Cooking Techniques and Times
The actual cooking process for a smoked bone-in ham is as straightforward as it gets. Here’s how to cook a smoked bone-in ham:
- Preheat your oven to 325°F (163°C). Just like the ideal beef jerky temperature, you need to be careful about overdrying the ham. This moderate temperature allows the ham to heat through without the exterior drying out. Low and slow is the way to go!
- Prepare the ham: If your smoked bone-in ham is wrapped or packaged, remove all packaging materials. Place the ham cut side down in the roasting pan.
- Score the ham (optional): Lightly score the surface of the ham in a diamond pattern to help the glaze penetrate deeper if you intend to add your own personal touch to the ham. When you order your smoked ham from us this is not necessary.
- Cover the ham: You can use aluminum foil as a cover to keep it moist. Ensure the cover is loose enough that air can circulate but sealed well enough to prevent moisture loss.
- Bake the ham: Place the ham in the oven for about 10 minutes per pound. For a typical ham, this usually amounts to about 1.5 to 2.5 hours.
- Apply glaze (optional): If you’re applying a glaze you can do so in the last 30 minutes of cooking. Remove the ham from the oven, brush on the glaze liberally, then return it to the oven, uncovered, to allow the glaze to caramelize slightly.
- Check the temperature: Insert a meat thermometer into the thickest part of the ham, not touching the bone. The ham is ready to be removed from the oven when it reaches an internal temperature of 140°F, as it is already cooked and only needs to be warmed through.
Tips for Enhancing Flavor
There’s no need to do anything special when you order from Mahogany Smoked Meats, but here are some tips on enhancing flavor if necessary:
- Add a glaze: Common ingredients include brown sugar, honey, mustard, cider vinegar, and spices such as clove and cinnamon.
- Baste with pan drippings: Occasionally spooning the juices from the bottom of the pan over the ham during cooking can help keep it moist and add flavor.
- Add aromatic vegetables: Placing onions, carrots, and celery in the base of the roasting pan can infuse the ham with additional flavors as it cooks.
Serving Suggestions and Sides
Once you pull the ham out of the oven you should leave it covered for 10-15 minutes to let it rest. The juices will start to redistribute throughout the meat, making it juicier and easier to carve.
Slicing against the grain is the way to go when it comes time to serve up the ham. You should cut perpendicular to the bone for the most tender experience.
If you’re still trying to plan out sides, don’t worry - we’ve got you covered. Here are some of our personal favorites for pairing with a smoked bone-in ham:
- Scalloped Potatoes: Creamy and rich, these are always a hit and complement the savory notes of the smoked ham.
- Garlic Mashed Potatoes: A smoother alternative to scalloped with a robust garlic flavor that stands up well against the smokiness of the ham.
- Green Bean Almondine: Fresh green beans tossed with toasted almonds provide a crunchy, light side that contrasts nicely with the meat's richness.
- Roasted Brussels Sprouts: Roasted until caramelized with a touch of balsamic vinegar to bring a nice acidic balance.
- Glazed Carrots: Sweet, buttery, and slightly caramelized, these add a bright and sweet component.
- Cornbread: Sweet or savory, cornbread is a comforting side that soaks up any juices and complements the smoky flavors.
- Macaroni and Cheese: Always popular with kids and adults alike.
- Collard Greens: Add a southern flair by slow-cooking with onions and garlic, seasoned with a bit of vinegar.
- Sweet Potato Casserole: With a crunchy nut topping, this dish brings a sweet contrast to the savory ham.
Storing Leftover Smoked Ham
Chances are you won’t have any leftovers if you size your ham right, everyone is going to want to go back for seconds! But if you do end up with leftovers, you can save it for use the next few days.
Be sure to let the ham cool completely to room temperature and store it within two hours of cooking. Use airtight containers and keep your ham in the refrigerator. It should last up to 5 days, but the sooner you eat it, the better.
If you purposefully bought more ham than necessary with the intention of freezing a portion for a later date, we recommend tightly wrapping it in plastic wrap and aluminum foil. It will likely last a few months without any degradation in quality.
Final Thoughts on How to Cook a Smoked Bone-in Ham
There you have it - how to cook a smoked bone-in ham to perfection. No need to worry about all-day preparation or flavor and texture. You can save time and stress by simply ordering a pre-smoked ham from Mahogany Smoked Meats and warming it up.
Whether you're hosting a special occasion or simply enjoying a family dinner, the right techniques and a great ham make all the difference. There’s just one thing left to do now - order your smoked ham from Mahogany Smoked Meats today.
Bring culinary excellence and convenience to your kitchen in just a few clicks. See for yourself what keeps our customers coming back for more!
