How Long To Cook A Semi Boneless Half Ham

Knowing how to cook a ham properly is a great culinary technique to have up your sleeve. Even though baking a ham is a simple process, this step by step guide for the dos and don'ts will ensure it's a stress free process.

Contents

What Ham Should I buy?
What Size Ham?
Preparing the ham
Glaze Glaze Baby
Cooking Walk Through
Cooking Times
Make Ahead
Side Dishes & Sauces
Storing Leftovers
How to use Leftover ham?
Ham Glaze Recipes
Printable Recipe

What Ham Should I buy?

It is important to note that all hams I am discussing and referring to are already cooked and ready to eat (city ham).

I'm not referring to raw ham (also known as gammon), which is cured and smoked, but still needs to be cooked properly. Nor (for my USA readers) country ham.

As we go through the process of how to cook a ham, all cooking times and steps are for pre-cooked ready to eat hams. My personal choice of ham is semi boneless. I like the look and convenience of the bone when carving.

Bone-in: A whole ham that is still on the bone. The classic large showstopper, which has the hock at one end and then expands out into an oval shaped ham leg.
Half Ham: A bone-in ham cut in half. The top half is called the butt, it is the leaner, more tender half of a whole ham. The bottom half is called the shank, which has more flavour but is also fattier.
Semi Boneless: Also known as Easy Carve Ham, all the bones are removed except the central bone (the hock/shank part). The meat of the ham is formed around the bone to create that classic ham shape. Having the bone still there makes it easier to carve.
Boneless Ham: All the bones are removed and the ham meat formed into a round, oval or log shape. They may not be as stylish as a traditional bone-in ham, but you are getting 100% meat for your money. Not the perfect choice for glazing, but they can be.
Crackle Shoulder Ham: These hams are designed to be baked without glazing. Crackling ham still has the rind on and produce crackling just the same as a traditional pork roast.
Spiral Cut Ham: Something we don't have here in Australia, but my American readers would know it well. Spiral cut ham is a bone-in ham that has been cut in one continuous spiral from the outside to the bone. Think of it like a ham slinky with the bone holding it all together in its original shape. No need to carve the ham you simply cut off the slices. I'm sure this will turn up in Australia one day.
Smoked or Unsmoked: This is up to your personal taste. You have a choice of unsmoked, smoked, and ham with a heavier smoke is often called triple smoked.

What Size Ham?

Buy a ham that is the right size for the amount of people you are feeding. Of course factor in for some to be leftover and enjoyed after the event.

The below bone-in ham sizes will give you an idea of the size you need to feed hungry guests.

3 kg (6.6 lb): 10-14 serves
4 kg (8.8 lb): 12-16 serves
5 kg (11 lb): 15-20 serves
6 kg (13.2 lb): 18-22 serves
7 kg (15.4 lb): 20-25 serves
8 kg (17.6 lb): 23-27 serves

*Lower number if ham is the only main - Higher number if serving ham with one/two other main dishes.

Preparing the ham

Using a small sharp knife cut a zig-zag pattern around the shank end of the ham. You want to make this cut about 10cm from the end of the bone.

*gently removing the rind and leaving the fat layer on the ham*

Run the knife around the edge of the ham rind. Then run your fingers under the rind of the ham, between the fat layer and the skin. You will find that the skin will slowly separate from the fat layer. Take it slow, don't rush it. Do not remove the fat.

arrow showing the scoring of the fat on a ham — *red arrow shows scoring of the fat on the ham*

Once you have removed the skin from the ham, with a sharp knife score the fat, about 1cm deep, in a diamond pattern. Be careful not to cut into the ham meat, you only want to score the fat.

The fat will render (shrink in size) during cooking. Deep scoring may expose the ham meat when cooking and spoil the look of your ham.

Why do we score ham before cooking?

Scoring helps the glaze adhere to the ham better. The glaze also gets in between all those score marks to create a stickier more flavoured end result. It also looks great for presentation.

Glaze Glaze Baby

What glaze you use to cook your ham is all personal taste. There is no wrong, but a few rules to follow.

Sugar of some sort is the most important ingredient in a glaze. It can be brown sugar, maple syrup, or even honey. The sugar is what caramelises the ham so it gets that gorgeous sticky sheen.

Glaze the ham religiously. Brush it over every 10 - 15 minutes. You want to build up that glaze for a deep rich layer of flavour.

Cooking Walk Through

After preparing your ham and glaze it is time to go through the easy steps of how to cook a ham.

Take ham out of the fridge 30 minutes to an hour prior to cooking. Time out of the fridge depends on where you are situated in the world (is it summer or winter?), and if you have airconditioning.
Pre-heat oven 180°C (360°F).
Place a roasting rack into your chosen baking tin/roasting tray. It needs to be one big enough to fit the whole ham.
Pour some water into the baking tin. This will catch all the drippings and juices while the ham is cooking. It prevents them burning and allows you to base the ham. You can add some wine or juice to the water for extra basting flavour.
Put the ham on the roasting rack and give it a generous brush of glaze.
Place the ham in the oven to cook. Baste and glaze (until glaze is used up) every 10-15 minutes while it is in the oven. You want a thick, luscious, sticky glaze layer of flavour.
If some parts of the ham look like they will start to burn, cover them with aluminium foil until the rest of the ham has finished caramelising and is looking gorgeous. This way the have will have a nice even colour.

Cooking Times

Below are the cooking times are for both bone-in and boneless hams at oven temperature 180°C (360°F).

Remember that your ham is already cooked. The time it spends in the oven is to warm it through and create a gorgeous sticky glaze. If you over cook your ham it may become dry. Which you want to avoid. Don't overcook your ham.

2 kg (4.4 lb): 40 mins
2.5 kg (5.5 lb): 50 mins
3 kg (6.6 lb): 1 hour
3.5 kg (7.7 lb): 1 hour 10 mins
4 kg (8.8 lb): 1 hour 20 mins
4.5 kg (9.9 lb): 1 hour 30 mins
5 kg (11 lb): 1 hour 40 mins
5.5 kg (12.1 lb): 1 hour 50 mins
6 kg (13.2 lb): 2 hours

*Add 10 minutes for every half a kilo/1.1 pounds in addition to the 6kg/13.3lb cooking time for larger sizes.

Make Ahead

If you want to bake your ham on the day

Make the glaze a few days ahead and store it in the fridge.
Remove the rind from the ham one or two days before. Place the removed rind back on the ham, and wrap the ham in a damp (not wet) clean tea towel before placing it back in the fridge to keep it from drying out.
Then simply baste and bake on the day.

How to cook a ham entirely ahead of time?

Cook the ham entirely as per instructions.
Let it cool completely.
Pour all the pan juices into an airtight container and store in the fridge.
Cover the ham with baking (parchment) paper, and then wrap entirely in foil. Place in the fridge until needed. You can do this a few days before you want to serve the ham.
On the day remove the ham from the fridge and place in a pre heated oven 160°C/320°F for around an hour.
Place reserved pan juices in a saucepan to warm. Brush the ham with the warmed pan juices while it is reheating. This ensures the ham looks gorgeously glazed and just cooked.

Side Dishes & Sauces

When thinking about what sauce to serve with your ham, think about the glaze you have used. Choose something that compliments those flavours. I tend to have a couple of sauce options, one with a kick of heat or booze, the other more subtle.

The ham is the glowing centre piece and the side dishes you choose will be what sets the tone of meal. Fresh and light sides for a lighter summery feel, or heavier baked sides for a comfort meal.

Storing Leftovers

Glazed ham will safely keep for a week in the fridge, or you can freeze it for up to 3 months. It is best to keep the ham on the bone and then carve as wanted.

I don't store glazed hams in a ham bag. Ham bags are best for hams that haven't gone through the glazing and cooking process.

How do I deal with my excess ham? In a couple of ways. I slice up a fair amount and place it in a vacuum sealed container for the family to help themselves for sandwiches etc. I find if I don't slice it and make it easy for them, it does not get eaten.

You can also cut off large chunks of leftover ham from the bone. Place in a vacuum sealed bag for later, or freeze. Yes, you can freeze cooked ham.

Another suggestion is to finely dice the ham and freeze it in ½ cup portions. You can then easily defrost it down the track for quiches, frittatas, omelettes, jaffles, and even soup, the list goes on!

Don't discard the ham bone. This can be used to make soup. It can be frozen for later use.

How to use Leftover ham?

Leftover ham is so versatile. As mentioned above it can be used in so many dishes. After a few days of traditional holiday dishes I crave a kick of chilli and Asian inspired food.

Ham Glaze Recipes

Below are some great ham glaze recipes to make your ham cooking adventure complete!

Printable Recipe

How to Cook a Ham

Knowing how to cook a ham properly is a great culinary technique to have up your sleeve. Even though baking a ham is a simple process, this step by step guide for the dos and don'ts will ensure it's a stress free process.

Prep Time 30 mins

1 hr

Total Time 1 hr 30 mins

Course Christmas, Main

Cuisine American, Australian, English

Servings 15

Calories 648 kcal

chopping board + sharp knife
baking tin/roasting tray
roasting rack

▢ 4 kg leg ham of choice | refer to notes below for the right size ham for your needs
▢ 1 -2 cups water

Take ham out of the fridge 30 minutes to an hour prior to cooking. Time out of the fridge depends on where you are situated in the world (is it summer or winter?), and if you have airconditioning.
While ham is coming to room temperature make ham glaze of choice.

Preparing the Ham

Using a small sharp knife cut a zig-zag pattern around the shank end of the ham. You want to make this cut about 10cm from the end of the bone.
Run the knife around the edge of the ham rind. Then run your fingers under the rind of the ham, between the fat layer and the skin. You will find that the skin will slowly separate from the fat layer. Take it slow, don't rush it. Do not remove the fat.
Once you have removed the skin from the ham, with a sharp knife score the fat, about 1cm deep, in a diamond pattern. Be careful not to cut into the ham meat, you only want to score the fat.
The fat will render (shrink in size) during cooking. Deep scoring may expose the ham meat when cooking and spoil the look of your ham

Glazing and Baking the Ham

Pre-heat oven 180°C (360°F).
Place a roasting rack into your chosen baking tin/roasting tray. It needs to be one big enough to fit the whole ham.
Pour some water into the baking tin. This will catch all the drippings and juices while the ham is cooking. It prevents them burning and allows you to base the ham. You can add some wine or juice to the water for extra basting flavour.
Put the ham on the roasting rack and give it a generous brush of glaze.
Place the ham in the oven to cook. Baste and glaze (until glaze is used up) every 10-15 minutes while it is in the oven. You want a thick, luscious, sticky glaze layer of flavour.
If some parts of the ham look like they will start to burn, cover them with aluminium foil until the rest of the ham has finished caramelising and is looking gorgeous. This way the have will have a nice even colour.

Serving the Ham

The ham can be served warm or cold, it comes down to preference.
You can carve at the table for maximum impact. Or carve in the kitchen and place the whole ham and slices on a platter on the table.

CHOOSING THE RIGHT HAM

It is important to note that all hams I am discussing and referring to are already cooked and ready to eat (city ham).

Bone-in: A whole ham that is still on the bone. The classic large showstopper, which has the hock at one end and then expands out into an oval shaped ham leg.
Half Ham: A bone-in ham cut in half. The top half is called the butt, it is the leaner, more tender half of a whole ham. The bottom half is called the shank, which has more flavour but is also fattier.
Semi Boneless: Also known as Easy Carve Ham, all the bones are removed except the central bone (the hock/shank part). The meat of the ham is formed around the bone to create that classic ham shape. Having the bone still there makes it easier to carve.

WHAT SIZE HAM?

The below bone-in ham sizes will give you an idea of the size you need to feed hungry guests.

3 kg (6.6 lb) - 10-14 serves / 4 kg (8.8 lb) - 12-16 serves / 5 kg (11 lb) - 15-20 serves / 6 kg (13.2 lb) - 18-22 serves / 7 kg (15.4 lb) - 20-25 serves / 8 kg (17.6 lb) - 23-27 serves

*Lower number if ham is the only main – Higher number if serving ham with one/two other main dishes.

COOKING TIMES

2 kg (4.4 lb) - 40 mins / 2.5 kg (5.5 lb) - 50 mins / 3 kg (6.6 lb) - 1 hour / 3.5 kg (7.7 lb) - 1 hour 10 mins / 4 kg (8.8 lb) - 1 hour 20 mins / 4.5 kg (9.9 lb) - 1 hour 30 mins / 5 kg (11 lb) - 1 hour 40 mins / 5.5 kg (12.1 lb) - 1 hour 50 mins / 6 kg (13.2 lb) - 2 hours

*Add 10 minutes for every half a kilo/1.1 pounds in addition to the 6kg/13.3lb cooking time for larger sizes.

MAKING AHEAD

To bake on the day

Make the glaze a few days ahead and store it in the fridge.
Remove the rind from the ham one or two days before. Place the removed rind back on the ham, and wrap the ham in a damp (not wet) clean tea towel before placing it back in the fridge to keep it from drying out.
Then simply baste and bake on the day.

Cook entirely ahead of time

Cook the ham entirely as per instructions.
Let it cool completely.
Pour all the pan juices into an airtight container and store in the fridge.
Cover the ham with baking (parchment) paper, and then wrap entirely in foil. Place in the fridge until needed. You can do this a few days before you want to serve the ham.
On the day remove the ham from the fridge and place in a pre heated oven 160°C/320°F for around an hour.
Place reserved pan juices in a saucepan to warm. Brush the ham with the warmed pan juices while it is reheating. This ensures the ham looks gorgeously glazed and just cooked.

STORING LEFTOVER HAM

Glazed ham will safely keep for a week in the fridge, or you can freeze it for up to 3 months. It is best to keep the ham on the bone and then carve as wanted.

I don't store glazed hams in a ham bag. Ham bags are best for hams that haven't gone through the glazing and cooking process.

You can also cut off large chunks of leftover ham from the bone. These are either placed in a vacuum sealed bag for later, or freeze it. Yes, you can freeze cooked ham.

Don't discard the ham bone. This can be used to make soup. It can also be frozen for later use.

GENERAL COOK'S NOTES

All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

NUTRITION CALCULATION

Is for a 4kg ham meat only. You will need to refer to the individual glaze recipes for their nutrition information.

Calories: 648 kcal Protein: 58 g Fat: 45 g Saturated Fat: 16 g Cholesterol: 165 mg Sodium: 3165 mg Potassium: 763 mg Calcium: 19 mg Iron: 2 mg

Keyword how to glaze a ham, how to prepare a ham for baking, how to use leftover ham

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