Broiling Ham

Broiling

Broiling is a dry heat cooking method that quickly cooks the surface and then slowly moves to the middle of the meat. It is similar to grilling only it is done in an oven. It is not the best-suited method for cooking whole hams, ham halves, or ham portions but is ideal for cooking ham slices. The ham slices will have a crisp flavorful outside coating with a moist center when broiled properly.

Ham slices that are going to be broiled should be placed different distances from the heat source, depending on the thickness of the slices. Slices that are 1/4 to 1/2 inch thick should be placed approximately 3 inches from the heat source. Slices that are 1/2 to 1 inch thick should be approximately 5 inches from the heat source. The thicker cuts must be further away because the high heat from the broiler will cook the meat quickly and its surface will become too done before the middle is sufficiently heated. Thinner cuts must be watched carefully because it is easy for them to become overcooked, causing them to dry out.

It is important that the heat source be properly preheated so that it seals the juices into the meat quickly. The temperature at which the ham is cooked and the distance it is placed from the heat source are both important for providing tender, juicy, properly done ham.

Ham slices should have skin removed from edges and fat trimmed to a thin layer. Slit edges at 1 to 1 ½ inch intervals to prevent curling while cooking.
If a glaze is not being used, coating the ham with a little oil before cooking will help keep it moist.
Preheat broiler and place the ham slices 3 to 5 inches from the broiler unit. The ham slices should be turned once through the cooking time. Slices are done when the fat on the edges are slightly browned and the meat is heated through to the middle, approximately 5 to 6 minutes per side for 1/4 to 1/2 inch thick slices.
If using a glaze, spoon or brush on the glaze before placing in the broiler.
Preheat broiler and place the ham slices 3 to 5 inches from the broiler unit. Turned once through the cooking time.
Slices are done when the meat is heated through to the middle and the glazing is slightly browned and caramelized. Cooking time is approximately 5 to 6 minutes per side for 1/4 to 1/2 inch thick slices.