32 Leftover Ham Recipes That Taste Just as Good on the Second Day (2024)

FAQs

How do you make ham taste better? ›

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

There are several ways to keep leftover ham from drying out: Wrap the ham tightly in plastic wrap or aluminum foil: This will help to keep the ham moist by preventing air from getting to it.

Place ham in a large stockpot and cover with cold water. Bring to boil on high heat. Reduce to low and replace cover slightly ajar. Cook for 1-1½ hours.

First off buy a good ham! You can rub it with brown sugar and put it in a hot oven. You can inject with a solution of water, salt, maple syrup and white pepper before you cook it. You can slice it and fry it in butter.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

According to the U.S. Department of Agriculture, ham is good for three to five days in the refrigerator after it is cooked. If you need more time to use up those leftovers, ham will last up to two months in the freezer. The USDA also recommends wrapping up leftovers well.

Spiral-cut hams and leftovers from consumer-cooked hams may be stored in the refrigerator three to five days or frozen one to two months.

A fully-cooked, unopened, vacuum-sealed ham can last up to two weeks in the refrigerator, according to the USDA, but the clock starts ticking once you open that package. Sliced meat, like fresh cut ham or spiral-cut ham from the store, will last in the refrigerator for only three to five days.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

What can I do with a precooked ham? ›

A fully cooked, ready-to-eat ham (also referred to as a "city ham") can be sliced and served cold or at room temperature—there's no need to reheat it. A spiral-cut ham is delicious this way, whether eaten by the slice, tucked into biscuits, or in a grilled cheese sandwich.

By studding the ham with beautifully scented Whole Cloves you create a wonderful Christmasy aroma and flavour that permeates the ham gently through the cooking process. It also looks very effective once the ham is cooked!

Shank: This portion comes from the lower half of the leg and is the most common cut used for baked ham. Butt: Also known as ham sirloin, this section comes from the upper region of the leg and is the most tender and flavorful cut of ham.

That's for an eight to 10-pound bone-in ham. Editor's Tip: For a fall-apart tender ham, let it cook longer; 10 to 12 hours on low.

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).

Rump, Butt, Or Sirloin

The rump contains the femur and pelvic bone, which can be challenging to carve around. It is a more tender and flavorful cut of meat and can often be more expensive.

Soaking: Submerge the ham or fish in cold water for several hours or overnight in the refrigerator. This will help to leach out some of the salt. Change the water a few times during the soaking process.