How much time per pound to BRAISE a boneless, fully-cooked ham?!


Question: I used to have a chart, but it seems to have vanished...The ham in question is almost exactly 2 1/2 pounds. How much time will it need, covered, at a gentle simmer? Thanks.


Answers: I used to have a chart, but it seems to have vanished...The ham in question is almost exactly 2 1/2 pounds. How much time will it need, covered, at a gentle simmer? Thanks.

Its more an issue of heating through thoroughly. Most cooked hams only require a heat through. General rule of thumb is 20 minutes per pound for raw meat from point of boiling. What I prefer to do is place the ham in your pan, cover with water, then remove the ham (this gives you the right depth of water). Just before boiling point, switch to simmer and GENTLY put your ham in, cover with a lid and leave for 20 min per pound.

I'm not thinking that you want to braise a fully cooked ham as much as you want to heat it. Consider 20 minutes per pound. Add a glaze if you want, if there isn't one already on there. Braising or boiling will only leach the moisture from the meat and make it tough.

I don't think you have to braise it, I used to just put it in the oven with a tent on it for about 2 hrs@ 300, I never have braised a ham

The ham is already fully cooked, why do you want to cook it again? Braising would make it tough. If it was raw and fresh, even then I wouldnt braise it. I would slow roast in the oven. All that is needed is to heat up. Cover it, and place it in the oven for about 30 mins at 350F





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