Cooking a delicious ham for holidays or gatherings with family and friends requires choosing the right pan for the job. With so many options out there, from stainless steel to cast iron, ceramic to nonstick, how do you determine what is truly the best pan for cooking ham? There are several factors to consider when selecting a pan to ensure moist, flavorful results.
Pan Type
The most common types of pans used for cooking ham are:
- Stainless Steel – An excellent heat conductor that allows for even cooking. Stainless steel won’t react with foods and is durable and easy to clean.
- Cast Iron – Retains heat very well for slow, even cooking. The iron can give the ham a slightly metallic taste. Cast iron requires seasoning and careful cleaning.
- Ceramic – Made from natural clay, ceramic evenly distributes heat and won’t react with food. However, it’s prone to chipping and cracking.
- Nonstick – Coated with a material such as Teflon to prevent sticking. Allows for easy food release. The coating can scratch off over time.
- Enamel Coated – A metal pan with a glass-like enamel coating. Provides even heating without reacting with acids in food. The enamel may chip with rough handling.
- Disposable Aluminum – Inexpensive and conducts heat well, but prone to hot spots and warping. The soft metal can react with acidic foods.
Pan Size
When selecting a pan for cooking ham, you’ll need to consider the size of your ham first. Too small of a pan, and your ham won’t fit or will be crowded, leading to uneven cooking. Too large of a pan can also cause problems, as the extra space can make it harder to control the temperature and cook the ham properly.
For bone-in hams, allow about 1 to 1 1⁄2 inches of space all around the ham. This allows enough room for the broth and juices to accumulate below the ham as it cooks. For a boneless ham, you can use a slightly smaller pan with just 1⁄2 to 1 inch of space around the sides.
Here are some common pan sizes for cooking different weights of ham:
- 5 to 7 pounds – 9 x 13 inch baking pan
- 8 to 10 pounds – 10 x 15 inch roasting pan
- 12 to 15 pounds – 16 x 13 inch roasting pan
- 18+ pounds – 9 x 13 inch roasting pan
Make sure to pick a pan size where your ham fits comfortably. The pan should be large enough to accommodate the ham’s full dimensions when lying flat.
Pan Depth
A deeper pan is ideal when roasting a bone-in ham, as it allows ample space for capturing the cooking juices. A minimum depth of 2 inches is recommended, but 3 inches is even better.
For a boneless ham, a shallower pan between 1 1⁄2 to 2 inches deep works well. You want enough depth for good heat circulation, but a boneless ham won’t render out as much fat and juice.
Pan Material
Here are some pros and cons for common cookware materials used for ham:
| Material | Pros | Cons |
|---|---|---|
| Stainless Steel |
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| Enamel Coated |
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| Cast Iron |
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| Ceramic |
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| Nonstick |
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| Disposable Aluminum |
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For ham, non-reactive pans like stainless steel and enamel coated are preferable. Reactive metals like uncoated aluminum or cast iron can cause metallic tastes. While ceramic and nonstick pans won’t react, ham’s long cooking time can degrade the coatings.
Other Ham Pan Features
Some other helpful features to look for in a ham pan include:
- Tight-fitting lid – Traps steam to keep ham moist and tender.
- Oven safe – Allows roasting or baking recipes to be completed all in one pan.
- Racks or lifts – Keeps ham elevated out of its juices for even browning.
- Nonslip handles – For safe maneuvering in and out of the oven.
- Helper handles – Makes lifting a heavy full pan easier.
Top Picks for Ham Pans
Based on all the criteria above, here are my top recommendations for the best pans for cooking ham:
| Picture | Pan | Details |
|---|---|---|
| Cuisinart 16″ Roasting Pan | Oversized stainless steel pan with rack. Nonreactive and durable. Helper handles for easy lifting. | |
| Le Creuset Enamel Cast Iron Pan | Chip-resistant enamel over cast iron. Tight-fitting lid seals in moisture. Pretty color options. | |
| Calphalon Nonstick Roasting Pan | Heavy-gauge steel with reliable nonstick coating. U-shaped rack elevates ham. Great value. |
Do You Need to Cover the Ham While Cooking?
Covering the ham while roasting or baking is recommended, as it helps to:
- Trap in moisture – Preventing the ham surface from drying out.
- Enhance flavor – The steam infuses the ham with flavor as it cooks.
- Speed up cooking – The steam heats the ham more quickly from the inside out.
- Keep temperature steady – Less temperature fluctuation compared to uncovered.
If your roasting pan didn’t come with a lid, you can cover tightly with foil. Poke a few small slits in the foil to allow some steam to escape.
When glazing a ham, you’ll need to uncover it for the last 45-60 minutes. This allows the glaze to caramelize and develop flavor.
Should You Cook Bone-In or Boneless Ham?
Both bone-in and boneless hams have their advantages:
Bone-in Ham Benefits
- Richer flavor – Bones impart extra hammy taste.
- Lower cost – Less processed so more budget friendly.
- Classic appearance – Ham with the bone looks festive.
- Natural shape – Bone provides structure when slicing ham.
Boneless Ham Benefits
- Easier carving – No bones to work around.
- Less waste – No bone or fat cap to trim off.
- Cooks faster – The boneless cut is thinner.
- Less prep work – Just throw in pan and bake.
For easier cooking and maneuvering, a boneless ham is preferable. But bone-in ham provides nostalgic appeal and authentic flavor for special occasions.
Quick Tips for Cooking Ham
Follow these tips and tricks for foolproof ham every time:
- Select a ham with nice marbling for the best moisture and flavor.
- Cook low and slow, at 300°F, to keep ham tender.
- Brush ham occasionally with pan juices or glaze to prevent drying.
- Use a meat thermometer to ensure ham reaches 140°F when done.
- Allow 15 minutes of rest before carving for juicier slices.
- Carve across the grain in thin slices for a tender bite.
- Save the bone, fat, and pan drippings for making soup stock.
Conclusion
When shopping for the perfect ham pan, look for a heavy nonreactive material like stainless steel or enamel coating to prevent metallic flavors. Allow 1-1 1⁄2 inches of space all around the ham for good air circulation. Larger hams may need a deeper, oversized roasting pan with helper handles. Covering the pan while cooking traps in steam to keep the ham juicy.
While bone-in ham offers classic flavor and appearance, boneless hams are easier to cook and carve. Use a meat thermometer to ensure the internal temperature reaches 140°F. Letting the ham rest before slicing allows juices to redistribute for moist, tender results.
With the right pan and some simple cooking techniques, you’ll be ready to serve up a mouthwatering ham this holiday season. Your guests will be begging for seconds!