Do You Cut Fat Off Ham Before Baking? The Complete Guide

Baking a delicious ham is a beloved tradition for many families during the holidays. But one question always seems to come up – should you trim the fat off the ham before popping it in the oven? The answer isn’t as straightforward as you may think. Let’s explore the reasons for and against trimming ham fat prior to baking as well as tips for achieving moist flavorful results.

To Trim or Not To Trim? The Great Ham Fat Debate

When prepping a ham for the oven, many cooks choose to trim off some or all of the outer fat layer. There are a few reasons for this:

• It reduces overall fat and calorie content Ham fat is pure saturated fat, so removing some can make the meal healthier.

• Excess fat may cause flare ups and burning in the oven. Trimming some fat prevents this.

• Many simply don’t like the texture of fatty ham. It’s a personal preference.

However, leaving the fat on does have some advantages as well:

• The fat bastes the meat while cooking, keeping it tender and moist.

• It adds rich, meaty flavor as the fat renders.

• The fat layer makes an attractive presentation when sliced.

The Verdict? Trim a Little, Leave Some On

For the best of both worlds, it’s recommended to trim away any very thick outer pieces of fat, but leave an even 1/4 inch layer over the entire ham. This allows just enough fat to baste the meat and add flavor, without any risk of excess burning or greasiness.

You can make a slit in the rind and use a sharp knife to trim the fat parallel to the ham’s surface. Remove the rind and fat in one piece. Work carefully to avoid cutting into the actual meat.

Scoring the Ham – An Important Step

While trimming just a bit of outer fat is optional, properly scoring the ham is a must for flavorful results.

Scoring simply means using a sharp knife to make shallow cuts across the ham’s outer fat layer. Make long cuts in a diamond pattern spaced about 1 inch apart.

This serves several purposes:

• It allows the fat to render out evenly for better texture.

• It enables any glazes or seasonings to penetrate deep into the meat rather than just the surface.

• It creates those beautiful, photogenic crosshatch marks that scream “gourmet”!

Don’t be afraid to really get in there with the scoring. The cuts should go through the fat layer completely, but avoid cutting into the actual ham meat.

Choosing the Best Ham for Baking

Obviously, finding a high quality piece of meat is key to baking up the perfect juicy, tender holiday ham. Here’s what to look for at the grocery store:

• Bone-in hams are best for baking. The bone adds moisture and flavor. Avoid boneless.

• Smoked hams have much more complex flavor than a fresh ham. Opt for smoked.

• Get a fully cooked or partially cooked ham. Ready to eat or one that just needs finishing.

• Choose a ham with a thick outer rind. This is where you’ll cut the scoring and glaze application.

• Estimate 1/3 to 1/2 pound per person for ample leftovers. An 8 to 10 pound ham feeds a crowd.

• Splurge on an artisanal brand like Niman Ranch for prime taste and quality.

Glazing for Flavor and Moisture

Adding a sweet, savory, or spicy glaze is optional but highly recommended for baked ham. Not only does it form a delicious crust, but it also helps retain moisture in the meat.

Make sure to apply glaze generously into the scored cuts on the ham. Use these creative combinations:

• Brown sugar, honey, and spicy mustard
• Marmalade and orange juice
• Maple syrup with cloves and cinnamon
• Your favorite preserves like pineapple or cherry
• Teriyaki and soy sauce with ginger
• Balsamic, figs, and rosemary

Brush on a fresh layer of glaze every 30 minutes while the ham is baking for maximum flavor and moisture.

Tip: Line your baking pan with foil for easy cleanup later. The sugary glaze can caramelize onto the bottom.

Low and Slow Baking Method

The secret to a perfectly juicy ham with great texture is taking your time with a low, slow baking method. Follow these steps:

• Preheat oven to 325°F.
• Place foil-lined ham cut side down in a baking dish.
• Bake for about 20 minutes per pound. An 8 pound ham bakes for 160 minutes total.
• Baste with glaze every 30 minutes while baking.
• In the last 15 minutes, carefully carve off the rind and score any uncut areas.
• Increase heat to 400°F and bake until nicely browned.
• Allow to rest at least 20 minutes before carving.

This extended roasting time allows the meat to heat evenly all the way to the bone without drying out. Be patient – the payoff of succulent texture and concentrated flavor is well worth it!

Serving Suggestions for Baked Ham

Once your masterpiece ham comes out of the oven, it’s time to serve it up in style! Here are some ideas:

• Carve thick slices and arrange artfully on a platter.

• Offer a selection of traditional sauces like mustard, horseradish, or honey dipping sauce.

• Pair with classic side dishes like scalloped potatoes, roasted vegetables, biscuits, etc.

• For a more casual affair, set out ham rolls with various cheese, veggies, and condiments.

• Make use of those coveted leftovers! Dice for omelets, soup, casseroles and more.

So should you trim the fat from ham before baking? While the choice is yours, a bit of strategic trimming and proper scoring opens the door to the most flavorful, moist and tender holiday centerpiece.