Martha Stewart, the queen of domesticity, has been sharing her culinary expertise for decades. Her approach to cooking, baking, and entertaining is known for its attention to detail, reliance on high-quality ingredients, and emphasis on classic techniques. When it comes to ham, a holiday staple and versatile protein, Martha’s methods are both approachable and impressive. Let’s explore how Martha Stewart cooks a ham, breaking down her approach step-by-step.
Understanding Martha’s Ham Philosophy
Martha Stewart’s ham philosophy centers around respecting the ingredient. She believes in starting with a good quality ham, whether it’s a spiral-cut, bone-in, or boneless variety. Quality meat will always yield a better result. It also involves careful preparation and glazing to enhance the ham’s natural flavor, resulting in a memorable centerpiece for any occasion.
She doesn’t believe in overcomplicating the process. Her recipes, while detailed, are designed to be accessible to home cooks of all skill levels. She also strongly advocates for using fresh, seasonal ingredients whenever possible.
Choosing the Right Ham
Selecting the right ham is crucial for a successful Martha-style ham preparation. Here are the factors she considers:
Spiral-Cut vs. Whole Ham
Spiral-cut hams are pre-sliced, making them incredibly convenient for serving. They are ideal for larger gatherings because they make portioning easy. However, they can dry out more quickly than whole hams if not cooked properly.
Whole hams, either bone-in or boneless, offer a richer flavor and retain moisture better than spiral-cut hams. A bone-in ham will typically have the most flavor due to the bone marrow. These require carving, but Martha often showcases her carving skills, turning it into an art form.
Types of Ham: City Ham vs. Country Ham
City hams are the most common type, fully cooked and ready to eat. They are cured in a brine solution and then smoked. These are the easiest to prepare, as they only need to be reheated and glazed.
Country hams are dry-cured, often requiring soaking before cooking to reduce saltiness. They have a much stronger, saltier flavor than city hams and a firmer texture. Martha sometimes features country hams, but they are less common in her standard holiday recipes.
Bone-In vs. Boneless Ham
As mentioned, bone-in hams tend to have a deeper, richer flavor. The bone imparts flavor during cooking, and the ham typically has more moisture. However, they are heavier and require carving around the bone.
Boneless hams are easier to slice and serve, making them a convenient choice. They are often processed and may lack some of the flavor complexity of a bone-in ham.
Preparing the Ham: Martha’s Method
Once you’ve selected your ham, it’s time to prepare it for cooking. Martha emphasizes a few key steps:
Rinsing and Trimming (If Necessary)
Martha typically recommends rinsing the ham under cold water to remove any excess salt or packaging residue. If the ham has a thick layer of skin or excess fat, she may trim it, leaving a thin layer of fat to baste the ham as it cooks.
Scoring the Ham
Scoring the ham involves making shallow cuts in a diamond pattern across the surface. This allows the glaze to penetrate deeper into the meat, enhancing flavor and creating a beautiful presentation. Martha emphasizes making these cuts evenly and not too deep.
Crafting the Perfect Glaze
The glaze is what truly elevates a ham from ordinary to extraordinary. Martha Stewart is known for her creative and flavorful glazes, which often incorporate fruit, spices, and sweeteners.
Classic Glaze Ingredients
Martha’s classic ham glazes often include a combination of the following ingredients:
- Sweetener: Brown sugar, maple syrup, honey, or molasses provide sweetness and help the glaze caramelize.
- Acid: Vinegar (apple cider vinegar, balsamic vinegar), citrus juice (orange, pineapple), or mustard balance the sweetness and add brightness.
- Spice: Ground cloves, cinnamon, ginger, or allspice add warmth and depth of flavor.
- Aromatic: Dijon mustard, Worcestershire sauce, or soy sauce contribute savory notes and umami.
- Liquor (Optional): Bourbon, rum, or sherry can add complexity and a boozy kick.
Martha’s Signature Glaze Recipes
Martha has many variations of ham glazes. Some favorites include:
- Brown Sugar-Mustard Glaze: A simple yet classic combination of brown sugar, Dijon mustard, and sometimes a touch of apple cider vinegar.
- Maple-Bourbon Glaze: Maple syrup and bourbon create a rich, decadent glaze with a hint of smoky flavor.
- Apricot-Dijon Glaze: Apricot preserves or jam provide sweetness and a fruity flavor, complemented by the tang of Dijon mustard.
- Pineapple-Ginger Glaze: Pineapple juice or crushed pineapple adds tropical sweetness, while ginger provides a warm, spicy note.
Applying the Glaze
Martha’s method for applying the glaze is crucial for achieving a glossy, flavorful finish. She typically waits until the last 30-60 minutes of cooking time to begin glazing, to prevent the glaze from burning.
She uses a pastry brush to apply the glaze evenly over the entire surface of the ham. She recommends basting the ham with the glaze every 15-20 minutes during the final cooking period, allowing each layer to caramelize and build flavor.
Cooking the Ham: Time and Temperature
The cooking time and temperature are essential for ensuring that the ham is heated through without drying out. Martha’s recommendations vary depending on the type of ham.
Oven Temperature
Martha usually recommends cooking ham at a moderate oven temperature, typically 325°F (160°C). This allows the ham to heat gently and evenly, preventing it from becoming tough or dry.
Cooking Time
Cooking time depends on the weight and type of ham. As a general guideline, Martha recommends the following:
- Fully Cooked Spiral-Cut Ham: Approximately 10-15 minutes per pound.
- Fully Cooked Whole Ham: Approximately 12-18 minutes per pound.
- Uncooked Ham: Follow package instructions carefully, as cooking times vary.
Internal Temperature
The most accurate way to determine if the ham is done is to use a meat thermometer. Martha emphasizes inserting the thermometer into the thickest part of the ham, avoiding the bone.
- Fully Cooked Ham: Heat to an internal temperature of 140°F (60°C).
- Uncooked Ham: Cook to an internal temperature specified on the packaging, usually around 160°F (71°C).
Resting the Ham
Resting the ham after cooking is a crucial step that allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful product. Martha recommends tenting the ham loosely with foil and letting it rest for 15-20 minutes before carving.
Carving Like Martha
Carving a ham can be intimidating, but Martha makes it look effortless. Here are her tips for carving:
Equipment
Martha recommends using a sharp carving knife and a carving fork. A sturdy cutting board is also essential.
Technique
For a spiral-cut ham, simply run a knife along the bone to release the slices. Then, serve the pre-cut slices.
For a whole ham, start by positioning the ham with the cut side down. Use the carving fork to steady the ham and slice down along the bone, removing large sections of meat. Then, slice the meat into even, thin slices.
Serving Suggestions
Martha believes that presentation is just as important as taste. She often serves ham on a beautiful platter, garnished with fresh herbs, fruit, or edible flowers.
Side Dishes
Ham pairs well with a variety of side dishes, such as:
- Scalloped potatoes
- Green bean casserole
- Roasted vegetables (asparagus, Brussels sprouts, carrots)
- Mashed sweet potatoes
- Dinner rolls
Leftover Ham
Leftover ham can be used in countless ways, such as:
- Ham sandwiches
- Ham and cheese omelets
- Ham fried rice
- Ham pot pie
- Ham and bean soup
Adapting Martha’s Techniques
While Martha Stewart’s recipes are often detailed, they can be adapted to suit your preferences and dietary needs. For example, you can use sugar substitutes in the glaze, or experiment with different spice combinations. The key is to understand the fundamental principles of ham cooking and glazing, and then use your creativity to create a dish that is uniquely yours.
Essential Ham Cooking Tools
To successfully emulate Martha’s ham preparation techniques, you’ll need a few key tools. These tools, along with high-quality ingredients, will make the process much smoother and more enjoyable.
- Roasting Pan: A sturdy roasting pan is essential for cooking the ham in the oven. Look for one with a rack to elevate the ham and allow for even cooking.
- Meat Thermometer: A reliable meat thermometer is crucial for ensuring that the ham reaches the correct internal temperature.
- Pastry Brush: A pastry brush is used to apply the glaze evenly over the surface of the ham.
- Carving Knife and Fork: A sharp carving knife and a carving fork are necessary for carving the ham neatly and efficiently.
- Cutting Board: A sturdy cutting board provides a stable surface for carving the ham.
- Basting Spoon: A basting spoon is helpful for drizzling pan juices or glaze over the ham during cooking.
Troubleshooting Common Ham Cooking Issues
Even with the best recipes and techniques, things can sometimes go wrong in the kitchen. Here are some common ham cooking issues and how to troubleshoot them:
- Dry Ham: To prevent the ham from drying out, make sure to cook it at a moderate oven temperature and avoid overcooking. Basting the ham frequently with glaze or pan juices can also help to retain moisture.
- Burnt Glaze: If the glaze starts to burn, lower the oven temperature or cover the ham loosely with foil. You can also add a little water or broth to the bottom of the roasting pan to create steam.
- Uneven Cooking: To ensure even cooking, make sure the ham is placed in the center of the oven. You can also rotate the ham halfway through cooking.
- Tough Ham: A tough ham is often the result of overcooking. Use a meat thermometer to ensure that the ham reaches the correct internal temperature.
Martha’s Ham: A Celebration of Flavor and Tradition
Cooking a ham in the style of Martha Stewart is about more than just following a recipe. It’s about embracing a philosophy of quality, attention to detail, and a passion for creating memorable meals. By choosing the right ham, crafting a flavorful glaze, and mastering the cooking and carving techniques, you can create a centerpiece that will impress your family and friends. Remember to adapt the recipes to your own preferences and enjoy the process of creating a delicious and beautiful dish.
What type of ham does Martha Stewart typically use for her recipes?
Martha Stewart often favors a bone-in, smoked ham for its rich flavor and impressive presentation. The bone-in aspect is crucial as it contributes significantly to the ham’s overall taste and also provides the opportunity to make a delicious ham stock afterwards. Her recipes often call for spiral-cut hams to ensure easier slicing and even cooking, but she emphasizes that the quality and origin of the ham are paramount to the final outcome.
She also recommends considering heritage breed hams or those from small-scale producers who prioritize sustainable and ethical farming practices. These hams, while sometimes pricier, tend to have a more complex and nuanced flavor profile, making them a worthy investment for a special occasion. Ultimately, Martha encourages cooks to select a ham that suits their personal taste preferences and dietary needs.
What is the most important step in preparing a ham according to Martha Stewart?
One of the most critical steps, according to Martha, is properly preparing the ham before baking. This involves removing any excess packaging, gently rinsing the ham under cold water to remove any lingering salt or debris, and ensuring it is patted dry. Allowing the ham to come to room temperature for a couple of hours before baking is also essential for even cooking.
Martha also emphasizes the importance of scoring the ham’s skin, if it has one, in a diamond pattern. This allows the glaze to penetrate the meat more effectively, resulting in a richer, more flavorful final product. Scoring also helps to prevent the skin from shrinking and cracking during baking. Proper preparation sets the stage for a perfectly cooked and beautifully glazed ham.
How does Martha Stewart create a flavorful glaze for her hams?
Martha Stewart is known for her carefully balanced and flavorful ham glazes. Typically, she employs a combination of sweet, tangy, and sometimes spicy elements to create a glaze that complements the ham’s smoky flavor. Common ingredients include brown sugar, Dijon mustard, honey or maple syrup, fruit preserves (such as apricot or orange), and occasionally spices like cloves, cinnamon, or ginger.
She carefully blends these ingredients to achieve a consistency that will adhere well to the ham during baking. The glaze is usually applied in multiple layers during the final stages of cooking, allowing each layer to caramelize and develop a rich, glossy finish. Martha emphasizes that the key to a great glaze is to taste and adjust the ingredients to achieve the perfect balance of flavors.
What is Martha Stewart’s preferred method for baking a ham?
Martha Stewart typically prefers a low and slow baking method for cooking ham. This technique involves baking the ham at a moderate temperature, often around 325 degrees Fahrenheit (160 degrees Celsius), for an extended period. This slow cooking allows the ham to heat through evenly, resulting in a tender and juicy final product.
She often recommends placing the ham on a roasting rack set inside a roasting pan. The pan should contain a layer of water or broth to help keep the ham moist and prevent it from drying out during cooking. She also stresses the importance of basting the ham with its own juices and the glaze throughout the baking process to ensure maximum flavor and moisture.
How does Martha Stewart ensure her ham stays moist during cooking?
To ensure a moist and succulent ham, Martha Stewart employs several techniques. As mentioned previously, she typically bakes the ham in a roasting pan with water or broth at the bottom to create steam and prevent drying. Additionally, she frequently bastes the ham with its own juices and the glaze throughout the cooking process.
Another tip she often shares is to tent the ham loosely with aluminum foil during the initial stages of baking. This helps to trap moisture and prevent the surface from browning too quickly. The foil is typically removed during the final stages to allow the glaze to caramelize and create a beautiful, glossy finish. Careful monitoring of the ham’s internal temperature is also essential to avoid overcooking.
How does Martha Stewart know when her ham is perfectly cooked?
Martha Stewart emphasizes the importance of using a meat thermometer to determine when the ham is perfectly cooked. She recommends inserting the thermometer into the thickest part of the ham, being careful not to touch the bone. The internal temperature should reach a specific range depending on whether the ham is fully cooked or partially cooked.
For a fully cooked ham, the goal is simply to heat it through to an internal temperature of around 140 degrees Fahrenheit (60 degrees Celsius). For a partially cooked ham, the target temperature is higher, usually around 160 degrees Fahrenheit (71 degrees Celsius). Once the ham reaches the desired temperature, it should be removed from the oven and allowed to rest before carving.
What does Martha Stewart recommend doing with leftover ham?
Martha Stewart is a proponent of using leftover ham creatively. She suggests that leftover ham can be used in a variety of dishes, such as sandwiches, salads, soups, omelets, and pasta dishes. Dicing or cubing the ham is a great way to incorporate it into many recipes.
Beyond these common uses, Martha also advocates for making ham stock from the ham bone. This flavorful stock can be used as a base for soups, stews, and sauces. She emphasizes that every part of the ham can be utilized, minimizing waste and maximizing its delicious flavor. She encourages cooks to get creative and explore different ways to enjoy leftover ham.