Molly Siegler, recipe developer and food editor at Whole Foods Market, recommends one-quarter to one-half pound of boneless ham per person and half to three-quarters of a pound of boneless ham per meal.
In other words, if you’re serving 10 people, you’ll need boneless ham that weighs between 2 1/2 and 5 pounds, or ham with bones that weighs half a pound and 7 1/2 pounds. Siegler suggests spiral-sliced hams at this point for easy ham preparation because “they work really well for serving and make Christmas preparation a little easier,” he wrote in an email.
For 9 adults, how much ham do I need
When choosing bony ham (which is heavier), plan for about 1/2 pound per person, and 1/3 pound if choosing boneless ham. In the end, some people will eat more than they expected, while others will eat less; it will all be balanced. If you’re making a lot of side dishes, choose a smaller size; if you text your roommate, “ham party at 3pm on a Sunday,” buy more. If you want to make ham sandwiches, breakfast omelets and quiches, or small ham croquettes, add an extra pound or two to your order.
For 12 adults, what size ham do I need
The following assumptions are used in our little calculator how much ham I need per person:
- A boneless ham weighing 0.45 pounds (0.2 kg) is required for the average individual.
- You need 0.65 lb (0.3 kg) per person if you are using bone ham.
Calculation of the size of the ham you should do is quite easy:
For boneless ham, follow these directions:
For the ham bone-in, follow these instructions:
So we need 5.4 pounds of boneless ham or:
So now that you know how much ham I need to feed 12 people, check out our turkey calculator to get ready for next Thanksgiving!
- Time to roast the turkey
- Time to thaw the turkey
Is bone-in ham better than boneless ham
Ready-to-eat boneless and boneless ham available; the bone-in ham was superior in every way but one: ease of slicing. Bones add flavor and moisture to a dish while enhancing its presentation. In addition, ham bones are an invaluable culinary utensil. You can cook them with black peas or collard greens (or both), make ham broth or soup with them, use them to flavor slow cooker jambalaya, or prepare a one-pot dinner with white beans and smoked ham.
How long does it take to cook an 11 pound spiral ham
- Preheat oven to 325 degrees Fahrenheit.
- Combine brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg in a mixing bowl. Season with salt and pepper.
- Roll up enough aluminum foil to wrap around the ham completely and place it in the center. Peel back layers of ham and insert sprigs of thyme between each layer of spirals. Pour half the glaze over the ham slices and let it soak. Wrap the ham tightly in foil and place it on the rack in the roasting pan. Fill a pot halfway with water and bake for 20 minutes per pound, or until the internal temperature reaches 140 degrees F.
- In a small saucepan over medium heat, bring the remaining half of the glaze to a boil. Turn off the heat and stir until small bubbles appear everywhere. As the glaze sits, it will thicken.
- Preheat oven to 400 degrees Fahrenheit.
- Remove the ham from the oven. Carefully peel back the aluminum foil from the top using tongs, leaving the foil on the sides and under the ham to catch the glaze and juices. Cover the ham with the remaining glaze and return to the oven, uncovered, for another 15 minutes. Remove from oven and set aside to cool before cutting.
Are there bones in the spiral ham
The popularity of bone-in ham is undeniable! This all has to do with the fact that ham tastes better with bones in it. This maintains a balance of flavor and moisture, so you don’t have to worry about it getting too dry. Even if bone-in ham is more appealing to the eye when glazed or garnished, the fact that bone-in ham can be difficult to handle should not be overlooked. Have you ever tried carving ham out of bone? (Here’s how to do it.)
How to Cook Bone-in Ham
Preheat oven to 325F for fully cooked bone-in ham. Remove any remaining skin from the ham and carve a crosshatch design with a knife all over. In a skillet, cook the ham with the flat side down. Before putting the ham in the oven, remember to add a little water and a few cloves of garlic for added flavor. Cook the ham bone-in for a total of 2 1/2 hours.
What is Spiral Ham?
Last but not least, spiral ham is a delicacy for Easter, Christmas and other festivals where a centerpiece is required. Spiral ham can be boneless, but most spiral hams are made by slicing the bony ham into one large spiral shape. Due to the extra work put into the butcher’s block, spiral bone-in hams not only have a naturally fresh taste and are durable, but are also much easier to cut. Despite the bone, you have a different cutting line to follow when slicing.
Can I store ham in the refrigerator for a long time
Information. Spiral-cut ham and leftover consumer cooked ham can be stored for three to five days in the refrigerator or frozen for one to two months. Keep your refrigerator at or below 40 degrees Fahrenheit, and your freezer at or near 0 degrees Fahrenheit. See also Food Safety and Ham.
What size ham should I get for Easter
Every year, the question of ham comes up during the Easter season. Many Michigan residents will be cooking their own ham for Easter dinner as COVID-19 is keeping them at home.
Should I buy whole or half ham? How much ham do I need per person?
Typically, a full ham weighs over ten pounds. It’s a big deal to deal with in a roasting pan, which is why half ham is so common (whole ham cut in half). However, if you are feeding a large group, you may want to consider it. Plan for 1/3 to 1/2 pound of meat per person (or 2 to 3 servings per pound) of bone ham, or more if you want leftovers. Estimate 1/4 pound per person for boneless ham, or more for leftovers.
The butt or calf part of the ham?
The answer is entirely a question of personal preference, although taste and price are important considerations. The “butt end” ham comes from the upper thigh, closer to the hip. It usually costs a little more and is a little fatter and fatter. Because the itchy bones form unevenly, carving the butt end can be difficult. Since the “shank end” ham is bigger, you’ll get more of it. It’s easier to carve, contains less fat, and is less expensive.
Bone-in or boneless?
Although boneless ham is more expensive than the shank and rump section, it produces less waste and provides more nourishment. A binder will be used to keep the Boneless intact.
In terms of taste, many chefs and meat specialists believe that ham with bones adds more flavor. You can also make soup with leftover bones.
Spiral sliced or not?
Spiral-sliced ham is easy to serve because it is sliced spirally around the bone. However, reheating them can cause them to dry out, so keep an eye on them. The reheat time for whole or half slices of spiral ham is 10 to 18 minutes per pound. I’ve had good results reheating the spiral ham slices in the roasting pan, cut side down.
How long should I cook it?
Light reheating in the oven is necessary for fully cooked ham. Preheat the ham in a 325-degree oven, according to most package guidelines. Let it come to room temperature before putting it in the oven. It will take less time to reach the appropriate internal temperature this way. The center of the ham must reach 140 degrees to be really hot, according to the US Department of Agriculture. For half-bone ham, allow 18 to 24 minutes per pound, and 10 to 15 minutes for boneless ham. When reheating whole hams, allow 15 to 18 minutes per pound.
Glaze or not?
Because glazes sometimes contain a lot of sugar, which can burn, many recipes call for it to be added towards the end of the cooking process. However, I believe they keep the ham moist. You can use some early in the cooking process (make sure the ham is covered with foil) and again once it reaches 135 degrees.
Did you wrap the spiral ham in foil
Spiral cut hams usually weigh between 8 and 11 pounds and are pre-cooked (make sure your package says pre-cooked). This means that when cooking ham, all you need to do is heat it. The easiest way to do this is to cook it at a low temperature so that the outside doesn’t dry out before the inside is heated.
Use a meat thermometer to reach 140 degrees Fahrenheit and don’t overcook the spiral ham to prevent it from drying out. I usually take it out around 135F and monitor the temperature with a thermometer until it reaches 140F.
The length of time it will take to cook spiral ham depends on its size, but plan for about 13-16 minutes per pound at 250F, uncovered. If your ham cooks early, remove it from the oven and set it aside to cool slightly to prevent it from overcooking. Cover with foil once it has cooled a bit and wait for it to be cut until ready to serve.
Glass Spiral Ham
If you’re coating your ham, such as when making a homemade honey-roasted ham replica, do so at the end so it doesn’t burn. I always opt for a simple homemade glaze over the glaze that comes with my ham.
Just apply for the last 20 minutes of cooking. To make the glaze nice and gooey, I occasionally turn on the oven or place it under the broiler for a few minutes.
Our Favorite Glaze Recipes:
- Ham Glaze with Brown Sugar
- Ham with Rosemary Balsamic Glaze
- Easy-to-apply glaze:
- brown sugar, 2/3 cup
- a quarter cup of juice (orange or pineapple is great)
- 2 tbsp mustard (dijon)
For Christmas, how much ham do I need
- How many people will you feed?
- Are you going to serve ham as a main dish at your Christmas dinner?
- Are you interested in leftovers?
The suggestions below are based on the assumption that your ham will be your main Christmas meal. It doesn’t take into account the other foods you’ll be offering or how hungry your diners will be.
With leftovers, a ham with bones weighing 5kg above the bone will easily feed 10-15 people.
With leftovers, 10 kg of ham on the bone should easily feed 20-30 people.
