Turkey by itself — especially the breast meat — doesn’t have a ton of flavor and can run a little dry. For the best-tasting, juiciest turkey, most birds need a little help.
Here are the most popular ways to add richness, spice and excitement to your Thanksgiving turkey.
The appointed hour has arrived: it’s time for you and dozens of your relatives and friends to gather around the dining room table, stretched out to its full capacity for the most celebrated meal of the year –Thanksgiving. But, like a weary child from the backseat during a cross-country trip, one question nags at you: Are we there yet? Am I sure the turkey’s done?
For cooks who are afraid of disappointing all their aunts, uncles and cousins on a national holiday, here is a quick list of tell-tale signs that your Thanksgiving turkey is ready for its grand entrance.
A holiday ham doesn’t have only one part to play in your end-of-the-year celebrations. Check out these great ham appetizer ideas for passing around at family gatherings — all finger food and easy to execute.
Ham Appetizers You Won’t Be Able to Pass Up
From Ina Garten, The Food Network.
This is one of my all-time favorite holiday appetizers. It starts with premade puff pastry and comes out of the oven bubbling and delicious. (I especially like it because it doesn’t involve filling little individual quiche cups or wrapping dozens of shrimp in bacon. Who has time?)
You can vary the cheese — cheddar is great for a more kid-friendly version, as is part-skim mozzarella — and any hard cheese could substitute for Gruyere. Yum!
Smoked Ham Roll-ups
From Nueske’s Applewood Smoked Meats.
This is another take on the “make something big and cut it into small bites” school of appetizer cooking. You could skip the horseradish, add some chopped sundried tomatoes to the cream cheese or augment with green onions for color and a little onion flavor.
Deviled Ham Sandwiches
From Lisa Lavery at Chow.com.
Deviled ham comes together quickly in a food processor, blended with pickle relish, Dijon mustard, mayonnaise and spices. Recipe author Lisa Lavery says to served the ham “with fancy crackers, or enjoy it on bread for a departure from the everyday ham sandwich.”
Bonus: This can be made three days ahead, to give you more time for other things on the day of the party.
Mini Frittatas with Ham and Cheese
From Cooking Light. These bite size frittatas will require the purchase of a mini-muffin pan if you don’t already have one. But they’re savory, surprisingly light (even with regular instead of reduced-fat ham) and so simple to make, that could be a worthy investment.
Made with onions, chives, cheddar and egg, these taste great hot and at room temperature, so they’re a cinch to make ahead.
Free Holiday Ham Guide
For a go-to all things ham cookbook and guide, download gThankYou’s free “Holiday Ham Guide”. You’ll find everything you need to select, cook, flavor and serve a juicy, beautifully cooked ham. Your friends and family will thank you!
Inside this popular guide you’ll find more recipes for whole ham as well as glazes and appetizers. What are you waiting for? Download your free copy now!Much of what we know of ham is the cured city or country variety that you simply heat and serve. But lately, I’ve been seeing more ham labeled “uncured” on grocer’s shelves. What’s going on?
Uncured ham is also called fresh ham. It’s the same cut as cured, but not embellished with any of the brine and smoke or other flavorings the more common city hams and gourmet country hams. It even has a light pink or grey color, as you would expect in uncooked meat. It requires a little extra preparation and cooking time than its cured counterparts. Here’s a good explanation of ham types from the City Cook.
You could infer that uncured hams are a healthier alternative. Many are labelled organic or natural. And with uncured hams you won’t get any of the nitrites or nitrates used in many cured hams – a controversial addition for some. Fresh hams are described as far less salty, too, even if you brine the pork yourself.
But the reason I think we’re seeing more interest in the uncured variety of hams is this: We continue to be in the golden age of DIY cooking. This trend grew up with Martha Stewart’s Omnimedia empire, still going strong after many years, and continues to evolve with widening demand for local and organic foods.
In certain ways, people are spending more time in the kitchen. This is particularly true around the holidays. So it makes sense that uncured hams are lining shelves.
Whether you prefer cured or uncured ham, make sure you know how to handle, cook and store your ham safely.
Cooking and Caring for Uncured Ham
Here are a few tips and recipes worth noting:
- The USDA has a food safety sheet for Ham that’s handy. Here’s a time table for cooking fresh hams. And you’ll want to see this chart on safely storing ham.
- Epicurious offers a great recipe for Grilled Molasses and Rum-Glazed Fresh Ham.
- Brine your own fresh ham using this beloved Home-Cured Holiday Ham recipe by Chef John at Allrecipes.
We love pulling out the grill in winter, so we’re thinking of doing a basic brine and then throwing it on the grill. Share your favorite fresh ham cooking technique or recipe with us!
Learn More About Cooking Ham
To learn more about cooking ham, download our FREE eBook, a “Holiday Ham Guide”!
This popular free guide will walk you through how to choose a ham, offers lots of recipe and glaze choices, explains the various ways to cook ham and provides helpful advice such as carving and storing ham leftovers. It’s your go-to guide for all things ham.
Download your copy today and delight your guests next time you serve a special ham meal.
Few centerpieces are more anticipated than a perfectly pink holiday ham, glazed with a spiky coarse mustard and sweet fruit preserves, and sliced into lovely petals.
But if you’re cooking a ham for the first time, getting from the package in the grocery store to that beautiful Christmas Day dinner-table picture can seem like a daunting journey. So, for the newbie, this is our ham primer.
Choosing and Cooking Your Ham
Start with a cured or smoked (precooked) ham. (You can definitely make a fresh one, but today let’s leave that to the more experienced cooks.)
The most popular kind of ham is a city ham. Much like a brined Butterball turkey, city hams are wet-cured, injected with a mixture of salt, seasonings and curing agents. An article on Real Simple claims that “bone-in city hams tend to be moister and more flavorful than the boneless variety,” though both come ready to eat.
Country ham is favored in the south. These hams are dry-cured with a salt/seasoning rub, then smoked and aged. Real Simple explains, “salty and chewy, the intensely flavored meat is usually served with biscuits or incorporated into casseroles and salads. It’s sold both uncooked and cooked, and mostly bone-in.”
Bon Appétit recommends getting a ham with “some kind of bone in it. It will give you a sense of where to take the ham’s temperature to determine doneness (see below), plus, that leftover bone will bring a soup or pot of beans to the next level.”
According to a Rachael Ray how-to, “spiral hams cook faster because the heat penetrates better.” Either way, if you have a whole ham, be prepared to dedicate your oven to it for a good chunk of time.
Alton Brown, the lovable science-geek chef on the Food Network, recommends warming a precooked ham for three to four hours at a low temperature (250°F) under foil, then increasing the heat, adding a brown sugar/bourbon glaze and then upping the heat (350°F) for a final hour.
A classic holiday ham recipe on Chow.com estimates five hours of cooking and prep time, using a temperature of 325°F. The Neelys’ recipe is a little faster, about three hours for a 14-pound ham at 350°F. Choose a recipe that fits your time frame; remember that the ham will smell wonderful while it cooks!
Choose a glaze for your ham, usually a combination of something savory or spicy, like mustard, cloves, garlic or ginger, and something sweet, like orange juice, pineapple, fresh or dried figs or even Coca-Cola. The glaze usually goes on in the last 60 to 30 minutes of cooking. Check out our recent post, 5 Ways to Glaze a Holiday Ham, for more recipe ideas. And our FREE Holiday Ham Guide is full of glaze and recipe ideas!
Finally, carve your ham. If you have a spiral sliced ham, that’s already been done for you. If you don’t, look to a step-by-step guide like the one Jeffrey Elliot put together at Huffington Post, or this one from Hunter Lewis at Saveur.
For a video, watch Ron Stapleton from Stapleton’s Quality Meats demonstrate how to carve a holiday ham. And avoid some common mistakes, like drying out the ham or burning the glaze, by reading this tip sheet from Bon Appétit.
Free Ham Cookbook
Be sure to download our FREE “Holiday Ham” Cookbook for more tips and recipes for the perfect holiday ham dinner. Click the image below to download your copy now!
We hope these tips and resources for cooking a Holiday Ham help you enjoy cooking yours. Happy Holidays!
Preparing a Christmas ham, especially if it’s been conveniently pre-smoked or cured for you, is about the easiest thing you can do for a centerpiece. But that doesn’t mean you can’t add a little something to it—namely, a sweet, decadent glaze to make your ham that much more delicious.
Here are four tips from food bloggers we love on how to make your Christmas ham even more dazzling this holiday.
4 Ways to Glaze a Holiday Ham
1. Blackberry- and mustard-glazed ham, from The Cottage Home
With just four ingredients (blackberry preserves, whole-grain mustard, apple cider, and a precooked ham), this holiday entrée couldn’t be simpler. Blogger Lindsay reports that it’s “a great crowd-pleasing ham … even my husband, who would much prefer some type of red meat, absolutely loved it.”
2. Roasted fresh ham with maple spice glaze, from Leite’s Culinaria
This recipe is for a fresh ham, but you could use the maple glaze with cinnamon, allspice, cloves, and nutmeg on a precooked one, too. Prepared simply by Bruce Weinstein and Mark Scarbrough, this ham is roasted in the oven with little fuss. One 8- to 10-lb. ham will feed “6 teenage boys, 16 adults, or 26 twenty-something models.”
3. Red currant-pomegranate glazed ham, from Taking On Magazines (One Recipe at a Time)
“I may not make ham in any other way again,” writes a blogger who calls herself the Mom Chef, describing this recipe. Pomegranate juice “infuses” the ham with flavor, with an assist from red currant jelly, brown sugar, and Dijon mustard.
Also, it’s made in a slow cooker, which frees the oven for other pursuits.
4. Pineapple mustard-glazed ham from The Bitten Word
“Ham and pineapple is, of course, a classic combo,” write the Bitten Word boys, venerable magazine-recipe-testers and entertaining blog hosts. “Adding country-style whole-grain mustard keeps this glaze from being too sickly sweet, and using fresh pineapples rescues the ham from Kennedy-era cliches—or at least it clears your conscience.”
As originally printed in Martha Stewart Living magazine, this glaze is made with fresh pineapple cooked in a simple syrup (sugar/water), and the ham itself is drizzled with white wine and studded with cloves. Perfect.
Just think about the delicious leftover ham you’ll have from these recipes….
Your biggest challenge is which of these delectable glazes to choose – enjoy and happy holidays!
A nicely cooked ham is beautiful to behold. But how do you prepare the absolute, #1 Best Tasting Ham?
Borrowing advice from the ham-savvy Serious Eats Food Lab, it’s easy:
1) Buy the right ham, and
2) Don’t screw it up.
But, seriously, ham needn’t be a complex dish. With these simple tips, you’re guaranteed to have success.
Know your ham
Many are probably unaware of the different types of ham available. Most of the hams sold in grocery stores are of the city ham variety (there are also country hams and fresh hams). You’ll recognize them filling chilled meat cases everywhere you look this month as people shop for their Holiday Ham. City hams are brined then either smoked or boiled to be moist and tender. Most are partially or fully cooked and come in a variety of choices – bone in, spiral cut, etc.
What to buy
Since most people in the U.S. choose city hams, we’ll focus on them here. There are many fine city hams to choose. One absolute: bone-in hams are more flavorful. Period. Plus, the bone makes a great soup stock.
What’s the word on water content? The more water added to the product, the less your ham will taste like a ham and it will have less of a meat-like texture. Aim for the highest protein to water ratio that you can afford, and remember this is the season for great ham deals at many markets.
Cook it right
You might think there’s little to cooking a ham. You’re mostly right, but a couple simple tips will help you nail it perfectly the first time. Note that regardless whether you choose a fully or partially cooked ham, cooking it is essential. For the former, it will enhance its flavor and juiciness. For the latter, it’s necessary.
Baking your ham is the hands-down best way to prepare it. Wrap your ham in aluminum foil, and place it in an oven bag cut side down inside a roasting pan. This method helps prevent you from inadvertently drying out your ham and is worth the effort.
If it’s a spiral-cut ham, it’s particularly important to place the ham in your roasting pan facing cut side down so the cut slices do not flop apart, dry and ruin your dish.
A partially cooked ham will need to cook 20 minutes per pound at about 350 degrees (175 celsius).A fully cooked ham will take less time, about 10 minutes per pound, to heat through.
Since ovens and hams vary, use a meat thermometer to gauge exactly when the ham is done. For accuracy, it’s important to know exactly where to insert the thermometer probe in your ham. Choose the center of the thickest part of your ham avoiding the bone. I usually go in at an angle from above,
You’ll know your ham is ready to come out of the oven when your thermometer reads about 140-degrees. It will continue to cook while it rests and stopping at this point will keep your ham juicy. The recommended rest period is 30 minutes, tented under foil, prior to slicing and serving.
Answers to Some Frequently Asked Ham Questions
To help you calm any other jitters and concerns about ham here are some FAQs.
Can you cook ham in an aluminum pan?
Yes! Just make sure that the disposable foil pan is up to the job.
Reynolds Kitchens’ website (the company behind Reynolds Wrap foil) mentions that their disposable roasting pans “make classic holiday recipes like Thanksgiving turkey and Easter ham easy and let you spend more time with your loved ones” and can handle up to 24 lbs total.
Do you put water in pan when cooking ham?
Cooking experts disagree on this issue.
Many cooks recommend adding a little liquid (about ½ cup typically) to the bottom of the pan, whether that is water, wine, fruit juice, stock or combo of those liquids to keep the ham from sticking to the pan.
Mashed advises against it in an article about the mistakes made when cooking ham because “The fat from the ham will melt during cooking, keeping the meat plenty moist. If there’s too much liquid in your pan, your ham will boil instead of baking… and that’s not what we’re going for here.”
Either way, don’t go overboard with the liquid.
How do I cook a precooked ham?
Did you know that you don’t need to cook a precooked ham? That’s right, the ham can be sliced cold or at room temperature and served. It doesn’t need to be reheated.
If you prefer warm ham, you can heat it. Be sure to have a meat thermometer handy to avoid overcooking your ham and drying it out.
If you would like to add a homemade glaze, you’ll need several hours in a low temperature oven to make a delicious caramelized exterior.
The helpful people at Southern Living provided these tips:
- Put the ham cut side down in a heavy duty foil lined pan and sit at room temp for 30 minutes.
- Brush glaze over the ham and set an over rack at the lowest position.
- Preheat oven to 350˚F. Bake uncovered for 2.5 to 3 hours — or until the meat thermometer reads 140° when inserted into thickest portion.
- Baste every 30 minutes with an additional ½ cup of glaze.
- When you remove from oven, spoon drippings from the pan over the ham.
- Let the ham stand for 10 minutes prior to slicing and serving.
That’s it! With these few simple steps you can choose, cook and serve the perfect Holiday Ham or Ham dinner any time. Share your tips with us here.
Download gThankYou’s “Ultimate Holiday Ham Guide” for FREE!
Check out our FREE “Holiday Ham Guide” and start planning your special ham dinner today. You and your guests will be delighted!
By mid-October, the supermarket checkout aisle is full of magazine covers, each boasting a glorious, burnished brown Thanksgiving turkey — so juicy and tempting, you can almost smell the savory aroma while you dig out your debit card.
And indeed, it’s not too soon to start thinking about stuffing (should it have bacon this year? Probably!), your other side dishes — and of course, the holiday centerpiece: a beautifully roasted turkey.
Before you choose a bird, check out these five tips to keep in mind as you plan your holiday meal, whether you’re serving 25 assorted aunts, uncles, and cousins or a simple Thanksgiving turkey feast for two.
1. Know What You’re Getting: Master This Basic Turkey Terminology
Turkey seems straightforward enough — but the wealth of options available today can confuse shoppers who aren’t sure what they want or what certain labels mean. Here’s a quick glossary to cover the main points*:
As Americans become more aware of the often harsh conditions in which commercial poultry are raised, many are choosing free-range turkeys over better-known name brands. Under USDA standards, free-range birds must have access to the outdoors while they are raised (instead of being crammed into overcrowded farm facilities). Along with other advocates of free-range turkeys, the regional farmers who raise them say the birds are of higher quality than their commercially processed counterparts, because their diets are more varied (improving the flavor of their meat) and they get more exercise (improving their texture).
What are heritage turkeys? These unusual breeds were once common in America, but fell out of favor as growers concentrated on the specially bred, big-breasted birds preferred by consumers (typically the Broad Breasted White turkey). Heritage varieties include Narragansett, American Bronze, Jersey Buff, and Bourbon Red.
Per the Splendid Table, heritage turkeys generally offer less breast meat and a stronger flavor than a conventional Thanksgiving turkey. As a result of the latter point, some expert cooks recommend not brining heritage birds, as doing so just wipes out their unique flavor.
By federal regulation, a turkey labeled “natural” may not contain artificial flavorings, coloring, or chemical preservatives. The natural label also means the bird hasn’t been fed animal byproducts or given growth promotants or antibiotics (except for parasite control). Forbes writer Beth Hoffman says the last point alone makes natural turkeys worth it: “If we can stop the run away use of antibiotics in raising livestock and poultry, it is worth a few extra cents a pound to do it.”
Natural turkeys must also be minimally processed, meaning they have only been handled as necessary to slaughter, clean, and make them ready for human consumption. Note that a “natural” designation doesn’t have to be free-range, and that “natural” isn’t the same as…
Organic turkeys are free-range birds that have not been treated with hormones or antibiotics, and were given pesticide-free feed. Consumer Reports agrees with Hoffman that the lack of antibiotics is in itself a good reason to go organic. Whether organic birds taste noticeably better is up for debate and presumably highly subjective; in 2011, a representative from the World Society for the Protection of Animals said that “While some studies have been conducted on the taste of meat from organically-raised turkeys versus meat from intensively raised animals, to my knowledge they have not been conclusive.” And Mic in 2017 pointed out that the “organic” label is not a guarantee that meat is healthier or was raised and processed under more humane conditions.
Quite simply, kosher turkeys are prepared under rabbinical supervision according to Jewish dietary law. While alive, these turkeys are given no antibiotics and fed a vegetarian diet, Epicurious says. Then they’re covered with kosher salt and rinsed repeatedly in cold water. This can make for a juicier, tastier bird, but, as Tablet notes, the process also means kosher turkeys are usually not entirely plucked before they’re sold, which can be a pain. The general sentiment is that you shouldn’t brine a kosher turkey, because they’re already salty enough, but Joan Nathan pushes back on that here, noting that she and her friends agree the kosher turkeys of today are less salty than they used to be.
A self-basting turkey is injected with a solution to improve the flavor and juiciness of the meat. Some manufacturers treat only the breast meat, while others inject the entire bird. The label must say “basted” or “self-basted” and must list the amount and names of the ingredients used in the basting solution. (Remember, the net weight of the turkey includes the weight added by the solution — so you could be paying more for less meat. Cook’s Info says: “The solution injected will constitute 6 to 9 % of the weight that you are paying for.”) Generally speaking, you do not need to brine a self-basting turkey yourself before cooking (which saves time). If you prefer to use your own brine solution, read the packaging closely to ensure your Thanksgiving centerpiece isn’t already basted.
As stated, a fully cooked whole turkey has been precooked and frozen by the processor. After thawing, it can be reheated (or served cold), which takes much less time than cooking a raw bird. Note, though: You can’t stuff a fully cooked turkey, as the dish isn’t in the oven long enough.
A “young” turkey is a turkey of either sex that is less than 8 months old at the time of slaughter. Most turkeys reach market maturity at 4-5 months of age. As Berkeley Wellness says, “Most of the turkeys found on the market are young and will have tender meat.”
Hen vs. tom
Turkeys weighing 8-16 pounds are usually female (hens), while larger birds are male (toms). Since supermarket turkeys are normally slaughtered young, both hens and toms should be about the same in terms of taste, juiciness, and tenderness — so don’t fret too much over the sex of your bird. (That said, Berkeley Wellness notes that some cooks claim toms are tastier, and some say you’ll get more white meat on a hen.)
As you might guess, the further you get from name-brand commercial turkeys, the more you’re likely to pay. Heritage and organic turkeys can be pricey. If you’re searching for something less expensive, consider Amish turkeys (which are generally natural and hormone-free) or free-range birds. (For a real deep dive on turkey prices, the USDA has information for you.)
*As this NPR article from 2015 makes clear, a number of these labels are not quite as clear-cut as we wish they were!
2. To Get the Right Size, Buy a Pound Per Person (or More)
Here’s a simple formula: Get 1 pound of Thanksgiving turkey for each adult you’re serving, and half a pound per child. So if you’ve got 10 adults coming and four kids, you’ll want at least a 12-pound bird. If you’re inviting big eaters or counting on plenty of leftovers, make it 1.5 pounds per adult. (For creative recipes for your excess meat, check out “Thanksgiving Leftovers: Five Fresh Ideas.”)
Once you hit the 16-pound mark, you can be less strict, as birds that big have a better ratio of meat to bone — e.g., a 20-pound turkey will serve 14 people just fine and yield plenty of leftovers.
3. For Many People, Frozen Beats Fresh
As a rule, fresh food sounds better than frozen. But turkey is different. The term “fresh” applies to raw poultry that has never been stored below 26°F. Poultry held at 0°F or below must be labeled “frozen.” (Turkeys stored between 1°F and 25°F don’t have an official name, but are often labeled “refrigerated,” “hard-chilled,” or “previously frozen.”)
In other words, “fresh” only describes a turkey’s temperature from the time it was processed. It has nothing to do with how long it’s been sitting at the store.
If you are curious about how fresh turkeys fared in an Epicurious taste test of supermarket brand turkeys, the Bell & Evans’ fresh turkey review was the most positive, earning an Epi Top Pick stamp of approval.
And while some cooks rave about a fresh Thanksgiving turkey straight from the farm, in a Cook’s Illustrated taste test, frozen turkeys were rated more moist and tender than fresh birds.
So we recommend buying a frozen Thanksgiving turkey, as long you have the time and the fridge space to thaw it safely — a 15-pound turkey will take about three full days to thaw.
4. Decide on Your Recipe Before Shopping
Your recipe’s success can depend on the type of Thanksgiving turkey you choose. For instance, if you’re experimenting with an unusual brine or exotic seasonings, you probably don’t want a self-basting bird. Or if you’re planning to grill your turkey, you’ll want to be sure it’s not too big. (You also might want to consider asking your butcher to spatchcock it — remove the backbone — for you. This is an excellent method for roasting, too.) So go in to your turkey purchase with an idea of what you’d like to do.
5. Lock Down Special Turkeys ASAP
If you want a free-range, organic, or heritage bird as your Thanksgiving turkey, it’s not a bad idea to start planning in mid-October. (If you use a digital calendar, go set an annual reminder right now!) Local co-ops and groceries often begin reserving turkeys a few weeks in advance, and family farms like to know even sooner. You’re better off checking in early than missing the rush. And even if you’re just getting a regular frozen commercial bird, make sure you buy it far enough in advance (usually 3-5 days before Thanksgiving) that it has time to thaw.
To make this year’s Thanksgiving turkey the best you’ve ever served,
download our FREE Ultimate Turkey Guide right now.
Just like I’ll fight (nicely, of course) the other cooks at the Thanksgiving table for possession of that flavorful turkey carcass — such a great way to make stock — I do the same at Easter for the leftover ham bone.
These rainy April days are the perfect time to take that ham bone out of the freezer and put it to good use for some great tasting and heart warming comfort food.
Bean soups especially benefit from a long simmer with a leftover ham bone, whether or not there’s much meat left on it. If there is, that’s just a bonus; slice it off at the end and add it to the soup.
Allow at least two hours for each of these home cooked soups, and know that they’re just as good reheated for lunch.
Ham Bone Soup Recipes
SPLIT PEA SOUP
One of my favorite spring soups is split pea, that hearty staple, even better when it’s studded with bits of ham. Ina Garten’s recipe for split pea soup, taken from the original Barefoot Contessa Cookbook, is a simple and delicious way to start.
To use your ham bone in this recipe, submerge it in the soup during the last 40 minutes of cooking. Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.
NEW ORLEANS RED BEANS AND RICE
John Besh’s beautiful, coffee table-worthy cookbook, “My New Orleans,” is 384 engaging pages of stories, recipes and Southern inspiration.
I first made this fragrant pot of red beans and rice on Super Bowl Sunday, with the justification that the game was being played in New Orleans, and so red beans and rice were perfectly appropriate.
This simple recipe starts with the trinity (green pepper, celery, onion) and gets flavor not only from smoked ham hocks, but also from bacon fat, cayenne pepper and, of course, Louisiana-made Tabasco sauce. The red beans freeze well, too.
HAM BONE SOUP
Everything is better with bacon, and that includes Melissa Clark’s simple ham bone soup, adapted from an old Junior League cookbook. According to Clark’s piece in The New York Times, “The soup was simple: boil a bone with beans and a bay leaf, and dinner was done.” This one’s a good choice for using a slow cooker if you prefer. Add a green salad and some crusty bread and you have a wonderful meal to share and savor!
FREE Ham Cookbook
For everything to know about buying, cooking, serving and storing ham, be sure to download our FREE “Ultimate Holiday Ham Guide”. Inside you’ll also find recipes, resources and expert cooking tips for serving a juicy, delicious ham centerpiece for a special meal.
Click the image below to download your free cookbook from gThankYou now!
There are so many holiday party options. What about a perfectly browned turkey or a glazed holiday ham, sliced into layers like the petals of a flower. Either makes for a crowd-pleasing main course, ample enough to feed a crowd, with leftovers to spare.
But when you’re hosting a holiday gathering (that isn’t Thanksgiving — turkey has the clear edge there), which do you choose for your centerpiece? What makes better appetizers for a cocktail party?
If your gathering is less than two weeks after Thanksgiving, everyone might be happier with ham. A spiral-sliced, smoked bone-in or boneless ham comes already cooked, so all you have to do is warm it up, glaze it and serve.
Hosting a cocktail party? For appetizers, ham is a little more decadent than turkey.
For example, I served ham and cheese puff pastry squares (recipe by Ina Garten on the Food Network) for my New Year’s Eve party in 2010. They were finger food, easy to make and fantastic with sparkling wine.
If you have picky eaters or anyone who keeps kosher on the guest list, go with turkey. Turkey offers white meat for the dieters and dark for everyone else, and most flexitarians make an exception for fowl.
If you choose, you can even roast a smaller bird (though the leftovers are so good, that’s a hard argument to make).
For appetizer portions, Jennie-O provides great entertaining ideas based around turkey.
These turkey pockets are made super easy by the addition of pre-made dough.
For something different in the weeks following Thanksgiving, try something more exotic on your turkey. Asian flavors are awesome with the neutral flavors of turkey breast meat — check out the cinnamon-orange scented turkey from Rick Rodgers at Bon Appétit (the “dry brine” salt includes star anise, Szechuan peppercorns, clove, coriander and fennel).
Joanne Chang’s recipe for a turkey glazed with soy, sesame, honey and ginger, found in Food & Wine, will banish memories of Thanksgiving from your holiday gathering. Also intriguing is a recipe for a teriyaki glaze on the turkey and shallot gravy to finish.
Whatever you do, be sure to save some leftovers for yourself! Enjoy.
It’s that age-old question, where do you put the meat thermometer in a turkey?
You may have spent days looking at recipes, brining your Thanksgiving turkey, and finding just the right ingredients for some amazing stuffing, but if you serve raw turkey at your next Thanksgiving dinner, all that effort will be wasted. (Not to mention a lot of good food!) Fortunately, there’s a very simple way to make sure your turkey is cooked properly – just look in the housewares section of your grocery store for a meat thermometer. Follow the instructions below for proper use and rest assured — your bird will be perfect! Oven-safe or instant-read, a meat thermometer is a good investment in great taste!
The tip of the meat thermometer should be placed in the thigh, just above the lower part of the thighbone (but not touching the bone!), pointing toward the body. For the stuffing temperature, the tip of the thermometer should be in the center of the body cavity.
Whole Breast and Boneless Turkey Roasts
Similar to the whole turkey, you should insert your thermometer deep into thickest part of the meat, not touching any bone. (Bone conducts heat differently than the meat of the bird, so if it may give a false reading if they touch.)
Instant Read Thermometers
Remove the turkey from the oven and place the thermometer in the thickest part of the thigh, away from the bone. It will register the temperature of your turkey within 15 seconds. If it needs more time, be sure NOT to pop the thermometer in the oven with your turkey. Instant read thermometers were not designed to withstand hours of high temperatures.
Oven Safe Thermometers
Insert the thermometer in the deepest part of the thigh before you put the raw turkey in the oven. You can leave the thermometer in during the entire cooking process, and check the temperature dial periodically while it roasts. If the thermometer moves while the turkey is baking, simply reposition it.
What’s the Magic Number?
Turkey and stuffing are safe when cooked to a minimum internal temperature of 165 °F. Many like the deep thigh meat temperature at 180 °F.
Even if your turkey has a “pop-up” plastic thermometer, it’s a good idea to double-check with a trusty thermometer of your own.
Happy cooking! If you’d like even more helpful Turkey tips, download our free Ultimate Turkey Guide now:
For food safety, a good meat thermometer is an essential kitchen tool. It’s just as important to know how to use it properly. This is the topic of much confusion and consternation. Fret not! We’ll clear it up with a common sense tips on where to insert the meat thermometer in your Holiday Ham.
Tip # 1: Always use a meat thermometer when baking ham. This applies regardless whether you’re baking a partially cooked or fully cooked ham. It will tell precisely when your ham is done avoiding over-cooked, dry hams or undercooked meat – which can cause food-borne illness.
You can’t guess at ham doneness by eyeballing or using general per-pound oven cooking times. Ovens vary too greatly, as to peoples’ eyeball perception of doneness.
Tip #2: Use the thermometer of your choice. There are many types of meat and food thermometers on the market. Choose the one you feel the most comfortable using. They’ll all do the job.
Tip #3: Insert the thermometer probe into the thickest part of the meat, avoiding the bone. For any bone-in ham, the thickest part is going to be the cut portion of the ham. But when baking a ham, it’s by far best to bake it cut side down to preserve juices. This is necessary if you’re cooking a spiral sliced ham. Solve this dilemma by inserting the thermometer at an angle from above into the thick portion below, while being careful to not insert too far to hit the bone.
Read more about meat thermometers and food safety from the USDA Food Safety and Inspection Service. Enjoy your Holiday Ham, and please share with us, your best tips on using a meat thermometer with Ham.
For more ham recipes and cooking tips, be sure to download our FREE “Holiday Ham” Cookbook. Click the image below to download your cookbook now.
We make egg salad once a year. Bet you guessed that it’s the week following the annual visit from that famous bunny, who leaves colorful, hard-cooked eggs all around our house — in the yard if the snow isn’t too deep.
Likewise, I have favorite recipes I pull out annually following the big Holiday Ham Dinner. I make ‘em once a year and they’ve become almost as much a tradition as what we do on Easter itself.
In my estimation, there are probably about 101 ways to use up a bone-in ham. Boneless, too – although I favor a ham bone to make a rich soup stock.
Favorite Leftover Ham Recipes
While I love a thick sliced ham sandwich any day – here are our favorite ham dishes I rotate from year to year that I hope you love too. The great thing about ham is you can use it to make the ultimate in comfort food (think mac’ n cheese with ham) or dress it up in elegant appetizers or entrees!
- Nueske’s Black Beans with Smoked Ham and Rice
- Eat like a Senator with this versatile Senate Bean Soup
- For leftover eggs, you can’t beat this Curried Egg Salad a la Martha Stewart’s daughter, Alexis
More Recipe Choices
That’s not quite 101 leftover ham recipes so let’s include these tasty suggestions from good go-to resources to broaden your choices :
Send in your family favorites to info@gThankYou.com so we can include them on the blog! There are so many more than 101 choices.
Happy cooking and happy eating!