Soaking a ham before cooking is a great way to enhance its flavor and moisture. The liquid used for soaking will penetrate into the meat, making it juicier and more flavorful when cooked. But with so many options for soaking liquids, it can be tricky to know which one to choose for your ham.
Why Soak Ham?
Here are some of the main benefits of soaking ham before cooking:
- Adds moisture – The soaking liquid gets absorbed into the meat, keeping it juicier and more tender when cooked.
- Enhances flavor – The flavors from the soaking liquid infuse into the ham, complementing its salty, meaty taste.
- Tones down saltiness – A salty cured ham can benefit from a soak to reduce excess saltiness.
- Allows seasoning penetration – Spices and herbs added to the soaking liquid will permeate the meat more deeply.
- Improves texture – Soaking makes the ham more moist and tender.
Overall, soaking is an easy way to make your ham even more delicious. The key is choosing the right kind of soaking liquid.
Soaking Liquid Options
There are lots of possibilities when it comes to the soaking liquid. Here are some of the most popular choices:
Water
The simplest soaking liquid is plain water. This will help hydrate the ham and reduce overly salty flavors. Water is a good mild-tasting option if you want the natural ham flavor to shine. Add some whole spices like bay leaves, peppercorns or cloves to the water for extra flavor.
Fruit Juices
For a sweet twist, try soaking the ham in fruit juices like pineapple, apple, orange, or cherry juice. The fruit sugars will caramelize when cooked, forming a lovely glaze on the outside of the ham. Pineapple and cherry juices are especially popular. Stay away from lemon or lime juice, which will start “cooking” the meat.
Wine and Spirits
Wine, beer, cider and spirits all make excellent soaking liquids. The alcohol and acidity help tenderize while imparting flavor. Red wine or hard apple cider give a nice flavor boost. You could also try bourbon, rum or cola for more unique taste combinations.
Sweet Teas and Sodas
For a southern vibe, soak the ham in sweetened iced tea. The tannins in the tea will help tenderize the meat. Or for a retro touch, try soaking in cola soda to give a glazed ham. Other options include ginger ale, root beer or cream soda.
Brines and Marinades
You can create delicious brines or herb-infused marinades to soak the ham in. This adds lots of extra flavor to the meat. A brine is water mixed with salt, sugar, and aromatics. A marinade is more flavorful, using oil, acidic ingredients like vinegar or citrus, and plenty of herbs and spices.
Some brine/marinade ideas are:
- Apple cider vinegar, brown sugar, and ginger
- Soy sauce, sesame oil, garlic and five-spice powder
- Beer or cola with a blend of spices
- Herbs de Provence marinade with olive oil and Dijon
Milk or Cream
For ultimate tenderness and moisture, try soaking the ham in milk, buttermilk or cream. The milk proteins and fat will keep the meat very moist, while also gently tenderizing it. This is great for a supper juicy baked ham.
Choosing the Best Soak for Different Hams
Certain soaking liquids pair better with specific types of ham.
Fresh Ham
Fresh hams have milder flavor and less salt content. They benefit from fruit juice soaks to bring sweetness and tenderness. Apple, pineapple, orange juice or ginger ale create delicious flavors.
Cook-Before-Eating Hams
Hams cured and smoked but not fully cooked can use a wider range of soaking liquids. Wine, hard cider, cola, teas, broth, or bold marinades infuse great taste. You can also brine them to season and ensure juiciness.
Fully-Cooked Hams
Cooked hams like spiral cut or boneless smoked ham have lots of flavor but tend to be drier. Milk, cream, or fruit juice soaks counteract this dryness for excellent results. Sweet liquids like ginger ale, pineapple juice and honey complement the salty ham.
Country Hams
Extremely salty country hams really benefit from soaking. Use plain water, milk, or a light brine to draw out excess salt. Soak for longer periods up to 36-48 hours, changing the liquid periodically.
Tips for Soaking Ham
Follow these tips for the best soaked ham:
- Select a non-reactive container just large enough to submerge the ham. Glass, plastic, or enameled cast iron work well.
- Figure on about 1 cup of liquid per pound of ham. A 5 lb ham needs around 5 cups of soaking liquid.
- Keep the ham submerged, weighing it down with a plate if needed.
- Refrigerate while soaking, up to 24-48 hours. Longer is okay for very salty hams.
- Turn the ham occasionally so all sides benefit from soaking.
- Discard soaking liquid afterwards and pat ham dry before cooking.
Soaking Times for Ham
The soaking time can range widely based on the ham variety, size, and soaking liquid used. Some general guidelines:
| Ham Type | Soaking Time |
|---|---|
| Fresh ham | 2-4 hours |
| Cook-before-eating ham | 4-12 hours |
| Fully cooked ham | 8-24 hours |
| Country ham | 24-48 hours |
For hams under 10 lbs, err on the lower end of times. For larger hams or very salty types, go for longer durations, changing the liquid halfway.
Soaking Ham Safety
Proper food safety is important when soaking raw ham.
- Keep the ham refrigerated at 40°F or below while soaking.
- Use fresh, safe soaking liquids. Avoid unpasteurized juices.
- Sanitize containers, plates and utensils before use.
- Change the soaking liquid regularly if soaking more than 12 hours.
- Discard used soaking liquid. Do not reuse or consume it.
- Cook ham within 2 days of removing it from the soak.
Soaked Ham Cooking Methods
After soaking, there are several excellent ways to cook your ham so it turns out moist and full of flavor.
Baking
Baked ham is a traditional favorite, ideal for holidays like Easter. Bake in a 350°F oven until the internal temperature reaches 140°F. Baste periodically with pan juices, honey, or glaze.
Grilling
Get delicious charred flavor by grilling ham steaks or cubes. Use indirect heat and glaze periodically. Grill thicker cuts partially covered to prevent drying out.
Smoking
A soaked ham is perfect for smoking – it will absorb even more flavor from the wood smoke. Use indirect heat at 225-250°F and smoke for 5+ hours until fully heated through.
Broiling
Quickly sear ham steaks under the broiler to caramelize the exterior. Keep a close eye to avoid burning. Baste with glaze in the last few minutes.
Roasting
Roast ham portions in a pan in the oven, uncovered at 350°F. The dry heat will brown the outside while keeping the interior juicy.
Serving Soaked Ham
Your soaked ham will be delicious served on its own, but here are some ways to serve it:
- With pineapple, peaches, or citrus glazes
- With whole grain mustard or fruit chutneys
- Sliced in sandwiches, wraps, pizza, omelets
- Diced in salads, pasta, fried rice, soups
- With rich sauces like bechamel, cheese, or cream gravies
- In classic pairings like ham and scalloped potatoes
Conclusion
With so many options for soaking liquids and ham varieties, you can create your ideal gourmet ham by soaking it before cooking. Soaking adds moisture and infuses flavor into the meat, taking your ham to the next level. Experiment with different brines, juices, wines and sodas for delicious results. Soak your ham safely, cook it properly, and enjoy new depths of ham flavor.