There are various methods for cooking the formed and smoked ham called a toupie, but the simplest method involves scoring the ham, pouring on a molasses-mustard glaze and baking the ham for about one hour per pound.Know More
A toupie ham is fully cooked, so your goal in cooking is to add flavor to the ham. To do this, you need a roasting pan, an oven, aluminum foil, 2 cups warm water, honey mustard and molasses. Turn the oven on, and set to 325 degrees.
Make lengthwise cuts across the top of your ham about 1 inch apart. Cut lightly, about 1/8-inch thick. Cut crosswise across these cuts about 1 inch apart so you have scored squares in the top of the ham. Place the ham in the roasting pan with the scored side up.
Blend together 3 tablespoons each of molasses and honey mustard with 2 cups warm water. Pour the glaze over the ham. Cover the pan with either the pan lid or aluminum foil with the shiny side facing the ham.
Place the prepared ham in the oven and bake about one hour per pound of ham. Halfway through baking, baste the ham with glaze from the pan. When the ham is done, remove it from the oven, place it on a serving platter and baste the ham with glaze again. Loosely cover the ham with foil, and let it rest for 15 minutes before serving. Slice the ham, and serve it.
Precooked hams can be heated by baking in a preheated 325 degree oven for 16 to 20 minutes per pound until a meat thermometer registers 135 degrees F.Full Answer >
There are a number of ways to cook smoked ham hocks, namely by roasting, grilling on the barbecue, deep-frying, and braising or boiling. All methods have different results but braising to begin with is advised as it makes the meat tender and trimming the fat easier.Full Answer >
Sunny Anderson of the Food Network has a recipe for easy spiral-sliced ham with a rating of 5 stars out of 5 stars. This recipe takes about three hours to cook and serves eight to 10 people.Full Answer >
Alton Brown and Paula Deen both offer recipes for cooking ham on FoodNetwork.com, both of which require cooking the ham for several hours. Both recipes also call for coating the ham in some combination of spices, sauces and juices for flavor.Full Answer >