When To Buy Your Christmas Ham Early

Christmas is a time for family, festivities, and, of course, food. For many, a glossy, glazed ham takes centre stage on the dinner table. But how early can you buy this holiday staple? The answer depends on a few factors, including the type of ham, storage methods, and your desired serving size.

Most hams are already cured or cooked and simply need warming up before serving. These hams can be purchased weeks in advance and safely stored in the refrigerator, either unopened or using recommended storage methods. For example, a ham purchased in a vacuum bag can be stored for up to 12 weeks at 4°C and will last for about three weeks after opening if stored properly.

When buying a ham, it's important to consider the serving size. Bone-in hams typically require about 1/3 to 1/2 pound per person, while boneless hams need about 1/4 to 1/3 pound per person.

So, if you're planning to serve a Christmas ham this year, you can confidently start your holiday food shopping early, choosing the perfect ham for your festive feast.

How to store ham in the fridge

If you've bought a large ham and are worried about it drying out, the best way to store it is in a ham bag, or wrap it in a damp tea towel in the fridge. Wash the bag or tea towel every few days with a splash of vinegar in the water.

For ham slices, place a piece of folded paper towel in the bottom of an airtight plastic container. Remove the ham from its packaging and place it on the paper towel. Place another piece of folded paper towel on top of the ham, close the container, and place it in the fridge.

If you don't have enough space in your fridge, you can keep the ham in a cooler with ice packs. Be sure to change out the ice packs regularly to keep the ham cool enough. It's a good idea to stash a thermometer inside the cooler, so you can monitor the temperature.

A whole ham can be kept in your refrigerator for up to a week before cooking. Be sure to check the date on the label and use it before then.

If you want to store leftover ham, it should be refrigerated within 2 hours of cooking. Store it tightly wrapped, in your refrigerator. Leftovers should be used up in 3 days. If you're not sure you'll finish them before then, it's a good idea to freeze them for later.

How to choose a good ham

Choosing a good ham can be a daunting task, especially if you're cooking for a special occasion like Christmas. Here are some tips to help you select the perfect ham:

Type of Ham:

• Fresh Ham: This is an uncured and uncooked ham, which is rarely available at grocery stores. If you're looking for a fresh ham, ask your local butcher.
• Cured Ham: Most hams you'll find at the grocery store are cured. Curing preserves the meat and can be done by wet curing (brining) or dry curing (salting). Cured hams are usually deep pink in colour and can be sold ready-to-eat or require cooking.
• Smoked Ham: Some hams are smoked after curing, adding rich flavour. Smoking can be done using different types of wood chips, like hickory or applewood, resulting in varying levels of smokiness.
• City Ham: This is the most common type of ham in the US. City hams are typically cured by brining and sometimes smoked. They are often sold fully cooked and only need to be reheated with a glaze.
• Country Ham: Country hams are cured with a dry rub, hung to dry, and sold uncooked. They are specialty hams from the American South and are known for their salty flavour and dry texture.

Bone-In vs Boneless:

• Bone-In Ham: Bone-in hams are considered more flavourful as the bone imparts flavour to the meat. They are best for those comfortable with carving as the bone can make it trickier. Bone-in hams are a good choice if you want leftovers, as they are rarely found in smaller sizes.
• Boneless Ham: Boneless hams are easier to carve and are a convenient option if you prioritise convenience over presentation. They are also usually less expensive per pound and can be found in smaller sizes.

Other Considerations:

• Weight and Serving Size: Consider the number of people you need to serve when choosing a ham. As a general rule, plan for 1/3 to 1/2 pound of bone-in ham per person and 1/4 to 1/3 pound of boneless ham per person.
• Cooking Method: Ensure that the ham will fit your cooking vessel, whether it's an oven roasting pan or a slow cooker.
• Glaze: Many hams come with a pre-packaged glaze, but if you have a specific recipe in mind, opt for a ham without a glaze.
• Texture and Moisture: When selecting a ham, avoid anything that feels wet or rubbery. Look for a natural meaty texture with smooth, even skin and colouring.

How much ham to buy per person

When it comes to buying ham for Christmas, the amount you'll need depends on the number of people you're serving, the type of ham, and how much you want left over.

Boneless Ham

For a boneless ham, most sources recommend allowing between 1/3 and 1/2 pound per person. The Honeybaked Ham Company, for instance, suggests 1/2 pound of ham per person, while others say you can get away with 1/4 pound per person if you're serving lots of side dishes.

Bone-in Ham

For a bone-in ham, you'll need to account for the weight of the bone. Most sources recommend between 3/4 and 1 pound per person, though one source suggests 1/2 to 3/4 pound per person may be sufficient.

Salt-cured Country Ham

Salt-cured country ham is saltier and more intense than other hams, so you'll need less of it. Aim for 1/4 to 1/3 of a pound per person, or up to 1/2 pound per person if the ham is bone-in.

Examples

To help you visualise these amounts, here are some examples based on a group of 12 people:

• Boneless ham: 4 to 6 pounds
• Bone-in ham: 9 to 12 pounds
• Salt-cured country ham: 3 to 4 pounds, or up to 5 pounds for bone-in

How to bake a ham

Ingredients

• 1 bone-in whole ham (11–13 lbs.) or half ham (5–6 lbs)
• 1/4 cup fresh orange juice
• Foil (heavy-duty is preferable)
• Glaze (see below)

Glaze Ingredients

• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup freshly squeezed orange juice

Steps

• Preheat the oven to 325ºF.
• Calculate the cooking time for your ham. For this recipe, you'll be roasting the ham for 10 minutes per pound. Increase the oven temperature to 425ºF during the last 30 minutes of cooking, during which you'll glaze the ham twice.
• Place the ham, fat side up, in a roasting pan large enough to fit it.
• Add 2 cups of water or enough so that the water reaches about 1/2 inch up the sides of the pan.
• Cover the pan tightly with foil and transfer to the oven.
• Meanwhile, make the glaze by whisking together the brown sugar, maple syrup, and freshly squeezed orange juice. Set aside.
• After the first portion of cooking is complete, remove the ham from the oven and increase the oven temperature to 425ºF.
• Remove the foil and brush the ham generously with the glaze.
• Return the ham to the oven for 15 minutes.
• Remove the ham and glaze it generously again.
• Return the ham to the oven for a final 15 minutes.
• Remove the ham from the oven and let it rest for at least 20 minutes before carving.
• Remove large chunks of meat and slice them up.
• Transfer to a serving platter.

Tips

• You can substitute pineapple juice for orange juice in the glaze.
• You can also add Dijon mustard to the glaze.
• You can use dark or light brown sugar in the glaze, but dark brown sugar has a bit more flavour.
• If you have any leftover glaze, dump it over the ham during the last 5 minutes of cooking.
• You can use a cooked or uncooked ham for this recipe. If using an uncooked ham, ensure it reaches an internal temperature of 145°F (63°F).
• If you want to score your ham, do so in a diamond pattern.
• If you want to stud your ham with cloves, you can do so, but it is not necessary.

How to glaze a ham

Ingredients

Most glaze recipes include a combination of pineapple, honey, brown sugar, maple syrup, cinnamon, cloves, orange juice, and dijon mustard. You can also add garlic, nutmeg, allspice, or jam/fruit preserves for extra flavour.

Step 1: Assemble your ingredients

The exact ingredients and quantities will depend on the recipe you choose.

Step 2: Prepare the ham

If your ham is cooked, preheat your oven to 325-350°F. If your ham is uncooked, follow the cooking instructions on the package.

Step 3: Make your glaze

Combine your chosen ingredients in a mixing bowl, adding the pineapple juice last. The consistency should be thick but spreadable.

Step 4: Apply the glaze

Remove the ham from the oven 30 minutes before it is due to be done cooking. Apply the pineapple slices to the ham, securing them with cloves or toothpicks. Then, spoon or brush the glaze over the entire ham.

Step 5: Finish baking

Put the ham back in the oven and finish baking. When it's ready, remove the ham from the oven and let it rest for 10-20 minutes before slicing.

Tips:

• If your ham is uncooked, only glaze it during the final hour to 30 minutes of cooking to avoid burning the sugars.
• If your ham is cooked, only heat it in the oven for 10 minutes per pound.
• For a pineapple glaze, add pineapple juice instead of orange juice, and decorate the ham with pineapple rings.
• For a maple glaze, substitute honey with maple syrup.
• For a honey and mustard glaze, add 3 tablespoons of mustard to the glaze.
• If you want a deeper molasses flavour, use dark brown sugar. If you prefer a sweeter glaze, use light brown sugar.

Frequently asked questions