Mastering the Art of Cooking Artisan Half Moon Boneless Smoked Ham

Artisan half moon boneless smoked ham offers incredibly rich, smoky flavor in beautiful, uniform slices perfect for appetizers and main dishes. While smoked ham is fully cooked, proper reheating is key to bringing out its best texture and taste. Follow this simple guide for preparing and cooking artisan half moon smoked ham to juicy perfection

Selecting an Artisan Half Moon Boneless Smoked Ham

These hams come fully cooked so they just need gentle reheating to serve. They are sold boneless for easy slicing. Choose a size based on your number of guests allowing 1/3 to 1/2 pound per person. Artisan half moon hams range from 4 to 12 pounds typically.

Look for vibrant pink meat with ample fat marbling throughout which keeps the ham moist and flavorful. Avoid any dry or dull looking areas. Go for a ham with an aromatic smoky smell.

Preparing to Cook Your Ham

Start by removing all packaging and netting from the ham. Rinse under cool water and pat dry completely with paper towels. Score the fat cap by making 1/4 inch deep diagonal cuts in a crisscross diamond pattern.

Choose a sweet glaze, brown sugar rub or your favorite seasonings. Coat the ham all over generously. Refrigerate for 1-2 hours to allow flavors to permeate the meat.

If reheating a pre-sliced half moon ham, stack slices neatly in a baking dish and lightly brush glaze over the top. Cover pan tightly with foil.

Baking Your Artisan Half Moon Boneless Smoked Ham

Preheat oven to 325°F. Place ham fat side up in a foil-lined roasting pan. Cover pan tightly with more foil.

Bake approximately 10-15 minutes per pound until ham reaches an internal temperature of 140°F on a meat thermometer.

For example, bake a 5 pound ham for 50 minutes to 1 hour 15 minutes total.

Uncover ham during the last 20 minutes to brush with additional glaze and brown the outside. Let rest 10-15 minutes before serving.

Get Perfectly Cooked Results

Follow these tips for best results when cooking your artisan half moon boneless smoked ham:

  • Always use a meat thermometer to confirm 140°F internal temperature.

  • Loosely tent ham with foil to prevent drying out while baking.

  • Allow ham to rest for 10-15 minutes before slicing for juicy texture.

  • Glaze halfway through and again at end to caramelize the outside.

  • Choose smaller 4-6 pound sizes for easier cooking and slicing.

  • Bake at 325°F for 10-15 minutes per pound based on ham’s weight.

Serving Suggestions

The thin slices of artisan half moon ham make an elegant presentation arranged on a platter. They’re easy to serve and perfect for appetizers.

Pair your smoked ham with traditional side dishes like macaroni and cheese, potato salad, baked beans or cornbread. Use any leftovers for omelets, sandwiches, pizza and more!

Refrigerate leftover ham up to 4 days. Freeze slices in airtight bags for 2-3 months. With its delicious smoky flavor and moist texture, artisan half moon ham is sure to become a new favorite.

Frequently Asked Questions

Here are answers to some commonly asked questions about cooking artisan half moon boneless smoked ham:

How long does it take to bake a half moon smoked ham?

  • Bake at 325°F for approximately 10-15 minutes per pound. For example, a 6 pound ham bakes for 60-90 minutes.

Should I tent the ham with foil when baking?

  • Yes, tenting loosely prevents drying out. Remove foil last 15-20 minutes for glazing.

What’s the best way to glaze a half moon smoked ham?

  • Brush on glaze halfway through baking and again at end for a caramelized crust.

What temperature should smoked ham reach when cooked?

  • Cook to an internal temperature of 140°F, measured using a meat thermometer in thickest part.

Can I cook an artisan half moon ham in a slow cooker?

  • Yes, cook on low 6-8 hours for a 3-5 pound ham. Use a thermometer to confirm safe temperature.

Mastering the reheating of artisan half moon smoked ham results in incredibly juicy, tender and delicious flavor. Follow this foolproof guide for perfect ham at your next gathering.

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