How do you cook a ham over a fire?

Instructions

  1. Line your Dutch oven with foil and place the ham inside.
  2. Cover the top with foil and place the lid onto the pan.
  3. Place the dutch oven on top of hot coals. Place a few coals onto the top of your pan.
  4. Heat 45 minutes to 1 hour or until your ham is heated through.

What is a fire glaze ham?

Fire Glazed Easter Ham A show-stopping centerpiece for your Easter table: a spiral sliced ham coated with honey, brown sugar, and spices, and fire glazed to perfection.

How do you smoke a ham without drying it out?

After the ham smokes for about an hour, you’ll want to start basting it every 30-45 minutes with apple cider. This keeps the ham from drying out. If you feel like your ham is looking a little dry, you can always cover it with foil inside the smoker after that initial hour.

How do you keep ham moist?

Rather than pre-bathing the ham, or basting it throughout the cooking process, add a half cup of stock, wine, or water to the bottom of the pan while it’s cooking, which will infuse moisture into the meat throughout the baking process.

How long do you cook a ham for?

Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).

How do you glaze a ham with a torch?

Torched Honey Glazed Ham

  1. Mix all of the ingredients to create the honey glaze.
  2. Glaze leftover ham pieces using a meat brush. Wrap in foil and heat on grill for approximately 15 minutes.
  3. Remove from foil and using the BZ4500, torch the ham until crispy.
  4. Enjoy your leftovers!

How long do you cook a 10 lb precooked ham?

Pre-Cooked and Bone-In Ham Cooking Temperature and Time: If the ham is a half ham weighing between 5 to 7 pounds, it should be heated at 325°F for 18-24 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 15-18 minutes per pound.

Do you add water to a ham?

Gently cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to make sure the ham won’t dry out (until you’ve applied the glaze—then, the foil comes off). Give your ham some homemade love!

Can I smoke a fully cooked ham?

Remember, the ham is fully cooked, you don’t need much heat. With so much sugar, the goal is to just smoke the meat and not burn the sugar. I use a digital thermometer and want to reach an internal temperature 140 degrees. Let the ham smoke for 1-1/2 hours.

Should I cook a ham covered or uncovered?

Cover either the ham itself or the pan with foil. Make sure it is covered well so the ham doesn’t dry out. Set the oven to 350 degrees and bake the ham, basting every 15-20 minutes. Uncover the ham when you baste it, but then cover it back up when you put it back in the oven.

How do you cook a whole Ham on a coal fire?

If possible, use a shovel to dig down about four inches into the soil, but this is not necessary. Place wrapped ham in the coal bed, then move the coals back atop and build the fire back up to a smaller two or three-log size. Keep a modest fire burning for about one hour. Then tuck into that wild-made, wildly-good ham.

What can I do with a whole Ham?

Whole ham seasoned with brown sugar and cloves. Moist and delicious. A quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown. A hot alternative to the usual lunch or snack. Try it with berry jam on the side.

How to cook a 10 lb Ham in a pan?

Preheat your oven to 325 degrees Fahrenheit. Drizzle soy sauce all over the ham, then wait a few minutes. Spread syrup over the exterior of the ham. Blend spices, then toss them liberally over the now-sticky ham. Bake about 20 minutes per pound, or about 3 hours and 20 minutes for a 10-pounder.

How long does it take to cook a fully cooked ham?

After the ham has baked for 2.5 hours brush it with some glaze. Continue roasting and brushing with the glaze every 15 minutes until the ham is glossy and an instant-read thermometer inserted into the thickest part of the ham (without touching the bone) registers 140 degrees F, about 1-1.5 hours longer.