How to Cook a Juicy, Flavorful Ossian Ham

Ossian hams are a beloved tradition for many families in the Midwest, known for their premium quality and signature smoky flavor An Ossian bone-in spiral ham makes a stunning centerpiece for holidays and special gatherings However, cooking a large Ossian ham can be intimidating if you’ve never done it before. Don’t worry! With these simple tips and techniques, you’ll be preparing tender, juicy Ossian hams like a pro.

Picking the Perfect Ossian Ham

When selecting your Ossian ham, consider the size needed to feed your guests. A general rule is that a 14 lb ham serves around 20 people. Also, choose a fresh, unfrozen ham when possible, as thawing can impact texture. The bone-in variety provides the richest flavor. Smoked ham steaks are a quick-cooking option. No matter what you choose, Ossian’s 80 years of expertise ensures a delicious ham.

Prepping Your Ham for the Oven

Proper prep is key to maximizing the flavor of your Ossian ham. Follow these steps before cooking:

Thaw frozen ham for 24+ hours in the fridge
Remove all packaging and strings
Rinse ham under cold water and pat dry
Score the surface by making shallow cuts in a diamond pattern
Place spiral-sliced ham cut-side down on heavy foil

Scoring allows the glaze and seasoning to really penetrate

Baking for Tenderness

Slow baking is ideal for cooking an Ossian ham while keeping it tender and moist. Here’s how:

Preheat oven to 325°F
Place ham on a rack in a roasting pan and add 1⁄2 inch water
Bake bone-in ham 20-30 minutes per lb until 140°F internal temperature
Bake boneless ham 5-12 minutes per lb until 140°F internal temperature
Baste ham every 10-15 minutes to prevent drying out

The low temp gently brings out the natural flavors of the meat. Monitoring doneness ensures perfect results.

Glazing for Flavor and Beauty

A glistening glaze adds sweetness and eye appeal. Follow these glazing tips:

Wait to glaze until the last 15-20 minutes of baking
Make a glaze from brown sugar, butter, and spices like cinnamon, cloves, or nutmeg
Brush glaze over ham and return to oven
Repeat glazing every 10 minutes for caramelized texture
Insert cloves into scored areas for decoration (optional)

Frequently basting creates a beautiful lacquered finish.

Testing for Doneness

Checking your ham’s temperature ensures safety and ideal doneness.

Use an instant-read meat thermometer for accuracy
Test in the thickest part without touching bone
Cook until 140°F for pre-cooked hams
Cook until 145°F for hams labeled “cook before eating”
If undersized, return to oven and recheck periodically

Once the target temperature is reached, the ham can rest before serving.

Letting It Rest

Never rush slicing into a piping hot ham. A proper rest ensures the best texture.

Let ham rest 15-20 minutes after removing from oven
Tent loosely with foil to retain heat
Resting allows juices to redistribute evenly throughout meat
Slicing too soon causes dryness from juices escaping

A little patience goes a long way for tender, succulent Ossian ham.

Carving and Serving

With these carving and serving tips, your Ossian ham will impress:

Slice ham thinly across the grain for tenderness
Arrange slices on a platter and garnish with fruit
Pair with classic sides like potatoes, vegetables, and biscuits
Serve with mustard, chutney, or extra glaze for dipping
Refrigerate leftovers in an airtight container within 2 hours

Beautiful, juicy Ossian ham slices are sure to delight your guests. With the proper steps for selecting, prepping, cooking, and serving, your Ossian bone-in spiral ham will be a cherished tradition at family meals.

Easy Ham Recipe – How to Bake a Ham

FAQ

Are Ossian hams fully cooked?

Old Fashioned Boneless Smoked Ham Hand carved off the bone to maintain flavor and consistency, this fully-cooked and knife-ready masterpiece is a perennial crowd favorite.

What is the best way to cook a precooked ham?

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled “fully cooked” (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

How do you cook an Ossian smoked ham?

In a small pot on medium high add 1/4 cup of brown sugar, 3 table spoons of honey mustard and splash of pineapple juice. Allow it to foam before adding onto ham. Pour mixture over ham and Cook on high for 6/8 hours depending on your crockpot. Shredded to your desired size.

How do you heat up a precooked ham without drying it out?

Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

How do you cook an Ossian Ham?

Store your Ossian ham in the refrigerator until ready to use. Preheat the oven to 325 degrees Fahrenheit. Place your Ossian ham in a baking dish. Optionally top it with pineapple slices and your favorite ham glaze. Cover the baking dish with aluminum foil and bake at 325 degrees Fahrenheit until a meat thermometer registers 140 degrees Fahrenheit.

Are Ossian hams smoked?

This ham is similar to the whole smoked hams sold by Ossian hams. Ossian hams are a regional staple for those near their Fort Wayne, Indiana, packing plant. The company offers cured, smoked spiral-sliced bone-in and boneless hams for the holidays.

How to order Ossian Ham?

Order Ossian hams for yourself or as gifts by calling the company or sending an email through its website. Preparing these high-quality hams is the same as preparing any spiral-sliced bone-in or boneless ham. As they have been cooked and smoked before packing, all you need to do is reheat the ham for your dinner.

How long do you cook a boneless ham?

Cover the baking dish with aluminum foil and bake at 325 degrees Fahrenheit until a meat thermometer registers 140 degrees Fahrenheit. Boneless hams require five to 12 minutes per pound and bone-in hams need 20 to 30 minutes per pound. Cool the ham for 15 minutes after removing it from the oven before slicing and serving.