Cooking Up Juicy, Flavorful Great Value Boneless Smoked Ham At Home

As home cooks and ham lovers, we’re always seeking out quality boneless smoked ham that satisfies without breaking the bank. Luckily, Great Value brand offers deliciously smoky and affordable bone-in and boneless ham options. We’ll walk through how to cook up their boneless smoked ham for tender, juicy results every time.

With a few simple prep steps and the right roasting technique, you can serve impressive ham with rich flavor, caramelized edges, and a juicy interior. We’ll share timing, temperatures, glazing tips, and more so you can nail boneless smoked ham perfection. Let’s fire up the oven!

What To Look For When Buying Great Value Boneless Smoked Ham

When selecting your boneless smoked ham, keep an eye out for:

  • Pink meat without dry or gray patches

  • Good marbling and fat cap for moisture

  • Minimal enhancement solution or marinade injected

  • Little to no unpleasant odor when opened

  • Use by date at least 4-7 days out

  • Packaging free of leaks or tears

The Great Value boneless smoked ham checks all these boxes. Now let’s get it ready for the oven.

Prepping Your Ham For The Best Flavor

Take a few minutes to prep your boneless smoked ham before cooking:

  • Trim excess fat – Leave about 1/4″ layer for moisture.

  • Score fat cap – Make shallow X patterns for fat to render and glaze to penetrate.

  • Dry thoroughly – Pat ham dry with paper towels to aid browning.

  • Season lightly – Rub with salt, pepper and spices like garlic, rosemary or thyme.

  • Bring to room temp – Let ham sit out for 30-60 minutes before roasting.

Proper prep is crucial for the very best flavor and texture. Now, let’s dive into roasting techniques.

Roasting Your Boneless Smoked Ham To Juicy Perfection

For the juiciest ham, roasting in the oven is ideal. Simply:

  • Preheat oven to 325°F to cook ham low and slow.

  • Place ham fat side up in a roasting pan. Add 1 cup water to prevent sticking.

  • Roast uncovered about 18 minutes per pound until internal temperature reaches 140°F.

  • Brush with glaze last 30 minutes for caramelized, sticky edges.

  • Rest at least 15 minutes before slicing to retain moisture.

The steady ambient heat gently breaks down collagen for fork-tender ham perfection. Keep reading for glazing tips!

Crafting Sweet & Savory Glazes To Complement Smoky Ham

A glistening glaze adds heightened flavor and texture. Whip up homemade glazes like:

  • Brown sugar glaze – Brown sugar, honey, mustard, vinegar

  • Fruity glaze – Apricot jam, orange juice, ginger

  • Savory glaze – Soy sauce, blackstrap molasses, garlic

  • Spicy glaze – Brown sugar, chili sauce, crushed pineapple

Brush glaze on during the last 30 minutes only to prevent burning. Get creative and make signature glazes with jams, juices, spices and more!

Pro Tip For Measuring Doneness

Tracking temperature is crucial to prevent under or overdone ham. Use an instant read thermometer to check:

  • 140°F for juicy, rosy meat

  • 160°F for well done, firmer meat

Insert into the thickest section, avoiding bone. Let it sit 10-15 seconds for an accurate reading before removing. This guarantees ham cooked to your preferences.

Letting Your Ham Rest Before Carving

After roasting, never skip the resting step. Allowing the ham to rest:

  • Redistributes juices so meat stays tender when cut.

  • Makes slicing easier as fibers relax after cooking.

  • Continues to cook gently as temperature evens out.

Rest ham at least 10-15 minutes tented loosely in foil before slicing. The juices will reabsorb for moist, delicious meat.

Carving And Serving Your Perfect Boneless Smoked Ham

Now for the fun part – carving and serving! Follow these steps:

  • Place ham flat side down on a large cutting board. Hold steady with a carving fork.

  • Cut thin slices with a sharp knife, cutting across the grain.

  • Arrange slices on a platter and spoon over pan juices for added flavor.

  • Serve with classic sides like mashed potatoes, cornbread, and roasted veggies.

Your meticulously prepared Great Value boneless smoked ham deserves an incredible spread! Now, let’s discuss storing leftovers.

Storing And Freezing Leftover Smoked Ham

Like any cooked ham, Great Value boneless smoked ham keeps well refrigerated or frozen. To store:

  • Let cool completely before storing leftovers within 2 hours.

  • Refrigerate sliced ham for up to 4 days.

  • Freeze slices or chunks up to 2-3 months.

  • Wrap tightly in plastic wrap or foil to prevent freezer burn.

  • Thaw frozen ham overnight in the fridge before reheating gently.

With proper storage, you can enjoy delicious smoked ham for weeks! Round out meals with leftovers.

Troubleshooting Common Ham Roasting Problems

When roasted properly, boneless smoked ham turns out tender and juicy. Avoid these pitfalls:

  • Dry, tough meat – Roast at too high heat or cooked past 160°F

  • Bland flavor – Skipping a glaze or seasoning

  • Burnt edges – Applying glaze too early or long

  • Undercooked – Not reaching safe minimum internal temperature of 140°F

  • Shrinking – Failing to let ham rest before slicing

With small tweaks to your technique, you can achieve stellar results every time.

Satisfying and Budget-Friendly Smoked Ham Dinners

In short, Great Value boneless smoked ham delivers on delicious flavor at an affordable price point. With the right prep, roasting, glazing, and resting steps, you’re guaranteed tender and juicy results. Experiment with different glaze flavors to make this classic your own.

We hope these tips help you nail boneless smoked ham worthy of any occasion. Please let us know if you have any other questions! Now grab the biscuits and let’s dig in.

How to Cook a Small Fully Cooked Ham


How long do you cook a boneless smoked ham?

For the Shoulder Roll cut, the ham will weigh between two and four pounds and should cook at 325°F for 35 to 40 minutes per pound. The boneless ham shoulder will be larger, weighing between five and eight pounds—cook at 325°F for 30 to 35 minutes per pound. The internal temperature should be 145°F.

How do you heat a boneless fully cooked ham?

Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes.

How to cook a fully cooked smoked 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.

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