Yes, you do put water in the pan when cooking a ham. This simple step is key to ensuring your ham remains moist and flavorful throughout the cooking process.
Why Add Water to Your Ham Roasting Pan?
Adding water to the bottom of your roasting pan serves a specific and beneficial purpose: to create steam. As the ham cooks in the oven, the water heats up and vaporizes, generating a humid environment around the ham. This steam helps in several ways:
- Moisture Retention: The primary benefit of the steam is that it keeps the ham from drying out. Ham can easily become tough and dry if cooked without adequate moisture, especially during longer cooking times.
- Even Cooking: The moist heat helps to distribute the temperature more evenly around the ham, contributing to a more uniformly cooked product.
- Enhanced Flavor: A moist cooking environment can also help to infuse any glazes or seasonings more effectively into the ham's surface.
How to Add Water
When preparing to cook your ham:
- Place the ham in a roasting pan.
- Carefully pour water into the bottom of the roasting pan. The goal is to have a shallow layer of water, typically enough to cover the bottom without submerging the ham.
- Place the entire pan into your preheated oven.
General Ham Cooking Time Guidance
Beyond adding water for moisture, understanding the appropriate cooking time is crucial for a perfectly cooked ham. Cooking times can vary based on the ham's weight and whether it's pre-cooked or fresh.
A general guideline for cooking ham is to allow 15 to 20 minutes per pound. This ensures the ham reaches an internal temperature that is safe and delicious.
Here's an example of estimated cooking times based on this guideline:
| Ham Weight (Pounds) | Minimum Approximate Cook Time |
|---|---|
| 6 | 1 hour 30 minutes |
| 8 | 2 hours 0 minutes |
| 10 | 2 hours 30 minutes |
Always use a meat thermometer to confirm the ham has reached the appropriate internal temperature for doneness, which is typically 140°F (60°C) for pre-cooked hams and 145°F (63°C) for fresh hams, followed by a rest period.
