The perfect holiday ham
To Reheat:
Your Meuwly’s smoked ham is already fully cooked, so you just need to re-heat it!
Sous Vide: Your ham will come vacuum-sealed in a bag that can be used to cook sous-vide with a water circulator. If you have a sous vide machine and want to use this method, we’d recommend a temperature of 140F for 3-4 hours for a small ham, up to 5-6 hours for a large ham. This low and slow method will keep your ham extra juicy and tender!
If desired, finish the warmed ham with a glaze or brown sugar rub in a hot oven for 10-20 minutes to brown the outside nicely.
Oven: To re-heat your ham in the oven, we recommend a low-and-slow reheat.
Remove the ham from the bag. If desired, you can gently score the outside of the ham with a knife making a diamond pattern - this increases surface area and helps get more browning and crispy texture!
Warm the ham in a 325F oven until it reaches an internal temperature of 140F. (This can take 90-120 minutes for a small ham, and up to 3-4 hours for a large ham.)
To Finish: If you like the outside caramelized, finish the ham for 15-20 minutes in a 400F oven. You can also rub the meat with your favorite glaze recipe (see our honey djjon glaze below)
** Regardless of your chosen method, we strongly recommend checking the internal temperature with a meat thermometer before serving. If the ham is taking too long to heat, you can always increase the cooking temperature slightly!**
Adding a Glaze:
Combine equal parts Dijon or Meuwly's Mustard, Brown Sugar, and Honey or Maple Syrup. Brush on to the ham and roast at a high temperature for 20-30 minutes to caramelize.
To Rest the finished ham:
Cooked meats should always be rested before slicing - this allows the juices to redistribute and absorb back into the meat. Meat that is sliced without resting will dry out much faster.
Remove from the roasting pan (which is quite hot) and place it on a room-temperature wire rack, cutting board, or pan.
Cover loosely with aluminium foil to keep the outside warm.
Place somewhere away from a heat source (stovetop, oven, etc.) so the meat can rest at room temperature
Slicing your ham:
Use a sharp chef’s knive, serrated slicer, or meat slicer to make long, even strokes through the meat. When possible, slice against the grain of the meat, which results in a more tender slice to chew.
Keep the slices of cooked ham stacked closely together to prevent them from cooling down or drying out too quickly.
Refrigerate your leftovers as soon as possible for food safety!
Planning your holiday dinner? Pre-order your Meuwly’s ham now!
We prepare our smoked honey hams for Thanksgiving, Christmas, and Easter weekends each year - pre-opens typically open four weeks before.
Pairing with drinks:
Choose a slightly sweeter wine like Riesling, Rose, or Lambrusco. We love the Joie “Noble White,” which has delicious apple notes that pair well with our honey ham!
If you’re drinking a beer, choose a lager or pilsner like the SYC “Clock Out” or the Sea Change “Death Wave” - both available at Meuwly’s.
Side Dishes:
Glazed ham can be fairly rich, sweet, and salty, so its good to include some side dishes to balance this out!
Along with holiday favorites like mashed potatoes and roasted vegetables, try a fresh, seasonal salad like apple, roasted squash, & candied pecans in Autumn; Mandarin orange, cranberry, and kale in the winter; and fennel, or fennel, orange, and arugula salad in the Spring.
If you enjoy serving your roasted meats with a sauce or gravy, try mixing it up with our sour cherry preserves, citrus-ginger cranberry sauce, or honey-cider mustard on the side!
Leftovers:
Don’t let your delicious ham go to waste - make a plan for using up leftovers!
Some of our favorite dishes for leftover ham include:
- Shaved Ham and Swiss on a Duchess Bakery Croissant
- Split Pea & Ham Soup
- Ham & Cheese Quiche
- Scalloped Potatoes with Diced Ham and Caramelized Onions
-Carbonara-style Pasta with Ham, Green Peas, and Pecorino
Always make sure to wrap and refrigerate your leftover ham within 30-45 minutes of slicing/serving to prevent food-borne illness and to keep your ham from drying out.
Leftover ham can be frozen, but may be slightly more dry upon thawing and re-serving.
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