Cooking a delicious glazed ham for the holidays or a special gathering is easier than you think with a turbo convection oven. This versatile appliance can cook a ham to moist, tender perfection in almost half the time of a conventional oven.
As a busy home cook and parent, I’m always looking for ways to prepare holiday classics like ham with less time and effort After getting a new turbo convection oven, I decided to test it out on one of my favorites – juicy, glazed ham
In this detailed guide, I’ll walk you through exactly how to cook ham in a turbo convection oven. You’ll learn:
- How turbo convection ovens work and why they cook ham so fast
- Step-by-step instructions for preparing and cooking ham
- Pro tips for getting a tender interior and caramelized, glazed exterior
- How to tell when your ham is done using a meat thermometer
- Letting your ham rest before serving for maximum juiciness
With my easy-to-follow directions, you’ll be able to cook an impressive ham with hardly any effort. No more spending hours over a hot stove or oven!
Let’s start cooking!
What is a Turbo Convection Oven and How Does it Work?
A turbo convection oven uses fans to circulate hot air around the food at high speeds. This allows the heat to reach the food faster, reducing cooking times by up to 25-30%.
Convection ovens also cook food more evenly than conventional ovens. The constant flow of air prevents cold spots.
With a ham, the forced air helps the glaze caramelize and makes the exterior nice and crisp. But the inside still comes out moist and tender. It’s the best of both worlds!
Step 1 – Choose and Prepare Your Ham
To start, you’ll need to select what type of ham to cook:
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Fresh ham – Raw, uncooked pork leg. Requires lengthy cooking like a pork roast.
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Cooker-smoked ham – Cured with smoke flavoring but still raw. Much quicker cooking time.
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Fully cooked ham – Cured, smoked, and pre-cooked. Just needs to be heated through.
For holidays and gatherings, I recommend a bone-in fully cooked ham, which only takes 10-15 minutes per pound to reheat. Plus it looks impressive on your table!
Start by taking your ham out of the packaging. Rinse it under cold water and pat dry with paper towels. Using a sharp knife, remove any tough skin or large lumps of fat.
Next, score the ham by making shallow diagonal cuts across the surface. This helps the glaze adhere better.
Place the ham on a rack inside a roasting pan. Add 1 cup of water or apple cider to the bottom of the pan.
Step 2 – Choose a Sweet or Savory Glaze
A glistening glaze takes a ham from dry and bland to rich and flavorful. You can buy premade glazes, but homemade ones are tastier and easier than you think.
For a sweet glaze, combine ingredients like brown sugar, honey, maple syrup, pineapple juice, cloves, and cinnamon.
For a savory glaze, use mustard, balsamic vinegar, brown sugar, garlic, rosemary, and cracked pepper.
Brush about half the glaze all over the ham, coating completely. Refrigerate for 30 minutes to allow the flavors to penetrate the meat.
Step 3 – Set the Correct Temperature and Time
Here’s a handy chart with temperature and time guidelines:
| Type of Ham | Oven Temperature | Minutes per Pound |
|---|---|---|
| Bone-in, fully cooked | 300°F | 11-15 minutes |
| Boneless, fully cooked | 300°F | 8-12 minutes |
| Fresh ham, bone-in | 325°F | 18-20 minutes |
| Fresh ham, boneless | 325°F | 10-15 minutes |
For a bone-in fully cooked ham:
- Preheat your turbo convection oven to 300°F
- Calculate the cook time at 15 minutes per pound
- For example, a 10 lb ham takes around 150 minutes (2 1/2 hours)
Step 4 – Monitor Temperature and Glaze Ham
I recommend using an instant-read meat thermometer to monitor the internal temperature of your ham. Insert it into the thickest part without touching bone.
For a fully cooked ham, heat to 140°F. For a fresh, uncooked ham, cook to at least 160°F.
Every 30 minutes or so, brush on another coating of glaze. The sugars will caramelize and give you a shiny, candied crust.
Step 5 – Let Ham Rest Before Carving and Serving
Once your ham reaches the target internal temperature, remove it from the oven. Loosely tent foil over the ham and let it rest for 15-20 minutes.
This resting time allows the juices to reabsorb back into the meat. Slice or carve your ham and those delicious juices won’t run all over your cutting board!
And there you have it – a beautifully glazed ham with tender juiciness and awesome flavor. Your guests will be amazed at how you pulled off this impressive centerpiece using just your turbo convection oven!
FAQs About Cooking Ham in a Convection Oven
Got questions about cooking ham in your new turbo convection oven? Here are answers to some common queries:
How do I know which type of ham to buy?
Check the label! Fully cooked hams will say something like “Fully Cooked” or “Ready to Eat”. Fresh hams will usually be labeled “raw”. When in doubt, ask your butcher.
Do I really need to let the ham rest afterwards?
Yes! Resting is essential for keeping the meat juicy. The juices redistribute through the ham instead of spilling out when you slice it.
My ham came with a plastic coating. Should I remove it?
You can leave it on! The plastic coating helps retain moisture. Just be sure to cut or poke vent holes so the glaze can get through.
Can I reuse the leftover glaze?
Absolutely! Extra glaze keeps for 2-3 weeks refrigerated. Reheat it to use on meats or even chicken.
How do I carve my ham after cooking it?
Use a sharp knife to carefully slice against the grain of the meat. Cut across the ham perpendicular to the long muscle fibers for tenderness.
What sides go well with ham?
Baked or mashed potatoes, scalloped potatoes, mac and cheese, roasted vegetables, cornbread, biscuits, and dinner rolls are all excellent pairings.
Helpful Tips and Suggestions
Take your turbo convection oven ham to the next level with these useful tips:
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For added flavor, stud the ham with whole cloves before cooking. Use 1-2 cloves per pound.
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Brush the ham with oil or melted butter before applying the glaze for maximum adherence.
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If your ham starts to brown too fast, tent it loosely with foil, but remove towards the end for glazing.
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Add aromatic ingredients like cinnamon sticks, star anise, or rosemary sprigs to the roasting pan.
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Gently warm your glaze on the stovetop or microwave before brushing onto the ham.
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Let guests self-serve by slicing only what they want. Keep leftovers refrigerated.
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Use a cooking bag for extra moisture. Cut slits to allow glaze and heat through.
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For easy cleanup, line your roasting pan with foil before cooking the ham.
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Carve thin slices against the grain for a tender, easy-to-chew texture.
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Pair sweet glazes with savory sides and vice versa. Balance those flavors!
Try Out Delicious Ham Glaze Recipes
An incredible glaze can make or break your holiday ham. Below I’m sharing a few of my favorite sweet and savory glaze recipes so you can take your turbo convection oven ham to the next level:
Brown Sugar and Honey Glaze
- 1 cup brown sugar
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground ginger
Simmer until thickened, about 5 minutes.
Pineapple and Cloves Glaze
- 1 (20 oz) can crushed pineapple
- 1/4 cup brown sugar
- 1 teaspoon ground cloves
- 2 tablespoons Dijon mustard
Simmer until reduced by half, around 10 minutes.
Coca-Cola and Bourbon Glaze
- 1 cup Coca-Cola
- 1/2 cup bourbon
- 1/4 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
Simmer until thickened, about 15 minutes.
Spicy Mustard and Peach Glaze
- 1 jar peach preserves
- 3 tablespoons grainy mustard
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon red pepper flakes
Heat through until blended, about 5 minutes.
Let’s Get Cooking!
Now you’ve got all the tools, tips, and knowledge for cooking mouthwatering ham in your turbo convection oven. All that’s left to do is bring home a nice ham, make a delicious glaze, and get cooking!
If you have any other questions about cooking ham in your convection oven, feel free to reach out! Happy holidays and happy feasting.