The Best Ham Recipe in the World (2024)

FAQs

What is the tastiest ham in the world? ›

The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon.

Instructions. Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Weigh to calculate the cooking time. Place in a large pan, cover with cold water and bring to the boil.

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

While most Spanish ham, of course, is serrano (originally referring to mountain ham but later adopted as an all-embracing generic term), the country is also home to what I believe (sorry, Italy) to be the best ham in the world: jamón ibérico.

The most expensive jamon iberico de bellota available in the U.S. costs $1,400. The ham is a product of Iberico pigs, a rare breed found mostly in Spain. We tried it to find out why Americans are shelling out top dollar for ham, when the average price in the U.S. is just $3 per pound.

The most expensive ham in the world bears the impressive title of “Jamón Ibérico de Bellota 100% Puro”. And no, it's not that hams have noble titles, but with such a name, they might as well have! Produced in the green pastures of Spain, this ham comes from Iberian pigs that lead a life many of us would envy.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

BOILING THE HAM

Whenever someone asks me how to cook a smoked ham, I always suggest getting a large STOCKPOT for this boil-then-bake method. Boiling the ham coaxes the sodium from the meat while returning moisture at the same time. This important step is the key to a surprisingly tender and juicy ham.

Does cooking a ham longer make it more tender? ›

Why slow cook ham? Slow cooker ham is infinitely more tender for a fall-off the bone texture. A low, consistent heat over hours breaks down the collagen and connective tissues, which tenderises the meat. The natural fat slowly renders down, infusing the meat with a more intense, rich flavour.

Add 1/2-3/4 of a cup of wine or stock to the pan (you don't want the ham swimming in liquid) and throw some aromatics in there—a few whole cloves, some star anise, and cinnamon sticks are all good options. Cover the ham with foil and place in a 250-degree oven until it reaches an internal temperature of 100℉.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

This process also keeps the ham nice and pink when it's cooked. Before you cook a brined gammon, it's a good idea to soak it in cold water overnight, to wash away some of the excess salt. Alternatively, pop it in a deep pot, cover with water, bring to the boil and poach it for half an hour or so.

Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.

Ham is essentially a leg of pork, and the distinction between cured and uncured ham lies in the preservation process. Cured ham is processed and preserved through wet or dry curing, which may include smoking and adding a combination of sugar, salt, and other flavors.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Simply add some water to your roasting pan, lay a baking rack on top, place the ham on it, and wrap it in foil. The extra water will create steam that will help your ham retain moisture, resulting in more flavorful and delicious meat to serve your guests.