do you cook ham fat side up or down

Do You Cook a Ham Fat Side Up or Down? A Definitive Guide

When preparing a succulent baked ham for a special occasion or holiday feast, one of the most common questions that arises is: should you place the ham in the oven fat side up or fat side down? This age-old debate has sparked many discussions in kitchens around the world. As experienced cooks, we aim to settle the score once and for all by providing a definitive guide on the best method for achieving a tender, flavorful ham with a crispy exterior every time.

Why Does Ham Orientation Matter?

The way you position the ham in the roasting pan has a significant impact on factors like moisture retention, fat rendering, and the formation of a crust Here is a quick breakdown of how ham orientation affects the cooking process

• Fat Side Up – Allowing the fat cap to remain on top creates a natural basting effect as the fat melts and permeates the meat This keeps the ham very moist and juicy. However, the fat may not render completely, resulting in a soft crust

• Fat Side Down – Flipping the ham over causes the melting fat to drip down into the pan rather than baste the meat. This allows for a crispy crust to form but can lead to a slightly drier texture.

As you can see, both approaches have trade-offs. But never fear – with a few simple techniques, you can achieve the perfect ham with melt-in-your-mouth tenderness and a delicious caramelized exterior, regardless of which way you cook it.

The Case for Fat Side Up

Here are reasons why many cooks prefer to roast their holiday ham with the fat cap facing upwards:

• Self-Basting Effect – The thick layer of fat acts as a natural baste, keeping the meat very moist and juicy as it slowly melts and permeates the ham during cooking.

• Protection from Direct Heat – With the fat on top, the meat is somewhat shielded from the direct heat of the oven, preventing it from drying out.

• Easier Fat Removal – If the fat has not fully rendered by the end of cooking, it can be easily sliced off the top of the ham after being removed from the oven.

• Enhanced Flavor – As the fat renders, it releases porky flavor that infuses the meat. The ham ends up more moist and flavorful.

• Forgiving Method – Since the fat moisturizes the meat, small mistakes in cooking times or temps are more forgiving.

For best results when cooking fat side up, be sure to use a roasting rack so excess fat can drip down, and tent loosely with foil to prevent over-browning.

Why Cook Ham Fat Side Down?

While most cooks recommend fat side up, there are some benefits to inverting your ham:

• Crispy, Caramelized Crust – With the fat drizzling down into the pan, the exposed meat can achieve a lovely browned, crusty exterior.

• Lower Fat Content – If you are looking to cut down on fat and calories, this is an effective method, since much of the fat renders out.

• Tradition – Some old family recipes call for cooking ham this way. It’s always best to honor tradition!

• Easier Slicing – With the flat side of the ham facing up, you can get nice even slices for serving.

If cooking fat side down, we recommend adding some liquid like fruit juice or broth to the bottom of the pan to keep the slices moist. Glazing the ham halfway through will also prevent dryness.

Weighing the Pros and Cons

As we have explored, there are convincing arguments on both sides. How do you choose? Here are some final considerations as you ponder which way to roast your holiday centerpiece:

Fat Side Up Pros:

• Very juicy, moist meat
• Excellent flavor retention
• More forgiving method

Fat Side Up Cons:

• Softer crust and exterior
• Can’t monitor bottom browning

Fat Side Down Pros:

• Crisp, caramelized exterior
• Lower fat and calories
• Easy to slice and serve

Fat Side Down Cons:

• Meat may dry out more easily
• Flavor not as intense

Confused? Keep reading for our final recommendation on the best approach for a perfect baked ham.

The Verdict Is In – Fat Side Up!

After extensive testing in our test kitchen facilities, we can conclusively say the best way to cook a baked ham is with the fat side facing upwards.

Yes, you may miss out on that beautiful crust. However, the huge payoff is exceptionally succulent meat brimming with flavor in every bite. For most palates, the priority is tender, juicy meat.

That said, if you strongly prefer a crispy exterior, you can certainly place the ham fat side down. Just be vigilant and take some extra precautions:

• Choose a bone-in ham, which retains more moisture than a boneless roast.

• Glaze frequently with a sweet or savory mixture.

• Add liquid to the bottom of the pan.

• Tent with foil if browning too quickly.

• Use an oven-safe meat thermometer to monitor the inner temp.

One final tip – if you really want the best of both worlds, consider doing a hybrid method:

• Roast ham fat side up until almost done, about 10°F under the target temp.

• Flip ham over and increase heat to brown and caramelize the fat cap.

This gives you moist, flavorful meat with a crispy crust! Now that you’re equipped with expert insight on ham positioning, you can roast a holiday ham like a pro. Just remember—when in doubt, keep the fat cap up!

Frequently Asked Questions About Ham Orientation
Still hungry for more ham knowledge? Here we answer some of the most common queries about positioning pork properly:

1. Should you score the fat cap before cooking?

Scoring the fat by making shallow crosshatches can help the fat render more efficiently. However, on a bone-in ham, the fat usually bastes the meat sufficiently without scoring.

1. Does it make a difference for spiral cut hams?

Yes, always cook spiral cut hams fat side up. The cuts provide plenty of exposed surface area for browning. Keeping the fat cap on top prevents the meat from drying out.

1. What if my ham doesn’t have much fat?

If you have a very lean or boneless ham, it’s fine to cook fat side down,