Bavarian Brand Ham: Preparation And Cooking Guide

Bavarian ham is a German speciality, and refers to ham that is cured on the bone, then removed, pressed, and smoked. It has a sweet, smoky flavour and can be served with a variety of glazes and sauces. To cook a Bavarian ham, preheat your oven to 350 degrees Fahrenheit, and place the ham in a shallow baking dish, covering it with foil. The ham should be cooked for 15 minutes per pound, and basted with glaze or juices every 20 minutes. The internal temperature of the ham should reach 140 degrees Fahrenheit before serving.

Choosing the right meat

When preparing a Bavarian ham, it is important to choose the right meat to ensure an authentic and tasty dish.

Bavarian ham is a type of cured ham that is typically smoked over cedar chips. The curing process involves salting and seasoning the raw ham with garlic, coriander, pepper, juniper berries, and other spices. This process gives the ham its distinctive flavour and dark red colour. Therefore, when choosing the meat, look for a cut of ham that has been cured and seasoned with these specific spices.

The type of meat you choose will depend on your preference and the availability of ingredients. Typically, a bone-in ham is used for Bavarian ham, as it adds flavour to the dish. However, boneless ham is also an option and is easier to cook and serve. If you choose a bone-in ham, make sure to select a cut with a good amount of meat on it, as this will make the carving and serving process easier.

When selecting the meat, consider the quality and price. The quality of the ham will depend on how long it has been smoked and air-dried. A higher-quality ham will have a more intense flavour and will be more expensive. If you are on a budget, you can opt for a lower-smoked ham, but keep in mind that the flavour may not be as robust.

Finally, when choosing the meat, consider the weight and size of the ham. A larger ham will take longer to cook and will serve more people. If you are cooking for a smaller group, a smaller ham will be more appropriate. As a rule of thumb, estimate the cooking time at 15 minutes per pound of ham.

Preparing the glaze

The glaze is a crucial component of preparing a Bavarian ham, as it adds flavour and moisture to the dish. It is recommended that you prepare the glaze a day in advance to allow the ingredients to blend and develop a well-rounded flavour. Here is a step-by-step guide to preparing the glaze:

Step 1: Choose Your Ingredients

The type of glaze you create will depend on your personal preference. You can opt for a traditional brown sugar and mustard glaze, or get creative with combinations such as orange marmalade, butter, cardamom and rosemary, or even raspberry jam, habanero and onion. Feel free to adjust the consistency of your glaze with chicken stock or another liquid of your choice.

Step 2: Mix the Ingredients

In a mixing bowl, combine your chosen ingredients and mix well. If you are using herbs, spices or fresh fruit juices, make sure they are finely chopped or blended to create a smooth glaze.

Step 3: Allow the Glaze to Develop

Once your glaze is mixed, cover and refrigerate it overnight. This step is important as it allows the flavours to meld and intensify, creating a more robust glaze.

Step 4: Apply the Glaze to the Ham

When you are ready to cook your ham, preheat your oven to 325-350 degrees Fahrenheit. Remove the ham from its packaging and place it in a shallow baking dish, flat side down if cooking a half ham. Cover the dish with foil and place it in the oven. Bake for approximately 15 minutes per pound, regularly checking the temperature with a meat thermometer.

Step 5: Glaze the Ham

Once your ham has reached an internal temperature of around 140 degrees Fahrenheit, remove it from the oven and uncover. Using a large spoon or brush, apply the glaze generously to the surface of the ham. Return the ham to the oven and repeat the glazing process several times, allowing the glaze to bubble and caramelize with each application.

Step 6: Finalise and Serve

After the final glaze application, remove the ham from the oven and let it rest for up to 20 minutes before slicing and serving. This resting period ensures that the juices redistribute and result in a moist, tender ham.

Remember, the key to a successful glaze is in the preparation, so take your time and allow the flavours to develop for the best results. Enjoy crafting your glaze and savour the delicious outcome!

Baking the ham

Preheat your oven to 350°F and place the cooking rack in the middle slot. Remove the ham from its packaging and place it in a shallow baking dish, flat side down if it's a half ham. Cover the ham with a lid or foil.

Place the ham in the oven and estimate a cooking time of 15 minutes per pound. To keep the ham moist, baste it with your chosen glaze or its juices every 20 minutes.

The internal temperature of the ham must reach 140°F for it to be considered fully cooked. To check the temperature, use a meat thermometer.

Once the ham has reached the desired temperature, remove it from the oven and let it rest for up to 20 minutes before slicing and serving.

If you want to add a crispy, caramelized exterior to your ham, you can increase the oven temperature to 425°F and apply a glaze. Repeat the glazing process several times, allowing the last layer to blister and caramelize.

Resting the ham

During this resting period, the ham's internal temperature will continue to rise, a phenomenon known as "carry-over cooking." This is because the hot exterior of the ham continues to transfer heat to the cooler interior even after being removed from the oven. The ham's internal temperature can rise by as much as 10°F during this stage. Therefore, it is crucial to factor in this temperature increase when determining the ideal time to remove the ham from the oven.

The resting period also gives you the perfect opportunity to prepare any side dishes or final touches to your meal. For a traditional Bavarian experience, serve your ham with dumplings, Sauerkraut, or red cabbage.

Finally, after the resting period, use a sharp knife to carve the ham. Slicing it too soon will result in a drier texture, so this step is crucial to achieving the perfect mouthfeel. Enjoy your delicious Bavarian ham!

Carving and serving the ham

Carving and serving a Bavarian ham is simple. The ham is boneless, so you just need to slice it. However, there are some important steps to follow to ensure the ham is cooked and served properly.

Firstly, it is important to let the ham rest after cooking. This will ensure that the juices are evenly distributed, making the meat moist and tender. The ham should rest for at least three minutes, but ideally for up to 20 minutes.

When it comes to carving, use a sharp knife to slice the ham. Start by cutting even, thin slices, working your way through the ham. You can trim any excess fat as you go, but a thin layer of fat is typical of Bavarian ham and adds flavour.

Bavarian ham is often served warm, so it is best to carve the ham just before serving. It can be served on its own, or with a variety of sides and sauces. For a traditional German meal, serve the ham with dumplings, Sauerkraut or red cabbage. It can also be served in a sandwich with mustard, fresh tomatoes, pickles or cucumbers.

Leftover ham should be stored properly and can be kept for several days.

Frequently asked questions