How to Cook Bertocchi Ham Off the Bone: A Step-by-Step Guide

Cooking a juicy and flavorful Bertocchi ham is a holiday tradition in many households While some prefer to cook it on the bone for maximum flavor and moisture, others find a boneless ham easier to carve and serve If you want to cook your Bertocchi ham off the bone, this step-by-step guide will show you how.

Selecting and Preparing the Ham

When buying a Bertocchi ham to cook boneless, look for a whole, unsliced ham that has the bone in but also has a marking showing you where to cut it off. This makes removing the bone much easier. You’ll also want to calculate about 1/3 to 1/2 pound of ham per person, erring on the side of having leftovers.

Before cooking, if the ham has been refrigerated, let it sit at room temperature for at least an hour which allows it to cook more evenly Then place it fat side up on a cutting board Using a sharp knife, cut around the shank bone about 4 inches from the end and then slice between the skin and fat to loosen the skin. Pull it off gently and reserve it for baking on top later to crisp it up.

Removing the Bone

Now comes the tricky part – removing the femur bone without taking too much meat with it. Start by feeling for the thigh bone that crosses perpendicular to the main bone. Cut down to the thigh bone and remove it along with a little surrounding meat.

Next, run the knife down the sides of the femur bone, angling slightly inward. Try to avoid cutting too deep into the meat. When you get down to the knuckle end, cut through it to fully detach the bone. Use your fingers to gently work the bone out, scraping any excess meat back onto the ham. Then trim off any large hunks of fat, leaving about 1/4 inch on for moisture.

Seasoning and Glazing

With the bone removed, you now have a boneless Bertocchi ham ready for your favorite glaze and seasonings. For a simple brown sugar glaze, combine 1/2 cup brown sugar, 1/4 cup orange juice, 2 tablespoons Dijon mustard, and 1 teaspoon cloves in a small saucepan. Heat until bubbling, then remove from heat.

Score the ham fat in a diamond pattern, then brush on a third of the glaze. Bake at 350°F for 30 minutes, then brush with more glaze. Repeat twice more until the ham is browned and caramelized. For extra flavor, you can stud the ham with whole cloves. Always reserve some glaze to brush on after baking.

Baking the Ham

To bake, place the ham fat side up in a foil-lined roasting pan. Cover tightly with more foil and bake for about 12-15 minutes per pound. So a 10 pound ham would bake for 2 to 2 1/2 hours. Check for doneness by inserting a meat thermometer into the thickest part, it should reach 160°F when done.

In the last 30 minutes of baking, remove the foil and place the reserved skin on top to crisp it up. Brush the skin with glaze periodically so it doesn’t dry out. Once the ham reaches the proper internal temperature, remove it from the oven, cover loosely with foil and let rest for 15-20 minutes before slicing.

Carving and Serving

Let the ham rest before slicing – this allows the juices to be reabsorbed for moister meat. Place it on a cutting board and carefully slice across the grain into thin slices. Arrange artfully on a platter for an impressive presentation. Serve with pan juices drizzled over and offer extra glaze on the side.

Some tasty sides to serve include roasted potatoes, honey glazed carrots, baked apples with cinnamon, or a fresh salad. Leftover ham is also delicious in omelets, sandwiches, soups and casseroles so get creative with the leftovers!