Avoid these cooking mistakes with Easter ham

Ham, a traditional Easter dinner staple, will be a family feast choice at Der Dutchman in Plain
Ham, a traditional Easter dinner staple, will be a family feast choice at Der Dutchman in Plain / Laura Kurella/Journal / USA TODAY

Even though the decorated eggs might be the visual centerpiece of the table, the Easter ham must deliver the perfect flavor. Just like no one wants to serve a dry, sad turkey at Thanksgiving, a sub-par ham dampens the holiday celebration. Here are some simple way to avoid Easter ham cooking mistakes.

Around a holiday, the person who rarely turns on the oven is willing to don the apron and hope that she will instantly have the talent, insight, and inspiration from a professional chef. While all the social media videos might make cooking seem like child’s play, the reality is that knowledge is vital placing a deliciously cooked meal on the table.

Recently, Tyson Foods Chef Steve Ross offered some easy to follow insight for anyone who is cooking an Easter ham for the first time or for the 20th time. As Chef Steve said,
“Food speaks to our souls and is at the heart of family. Mountains can be moved by people sitting down and sharing a meal. It is both nourishing and nurturing.” 

While that memorable meal is the goal, the idea is that the scrumptious flavor has everyone cheering. No one wants to remember a ham that is so dry that people allow it drown in sauce in hopes of boosting the moisture.

Here are some Easter ham cooking mistakes to avoid.

Know your temperatures

While some people prefer ham that has just come to room temperature, others prefer a warm slice on the plate. The downside with the hotter temperature is that the ham could get dry.

Chef Steve recommends heating to a temperature of 130 degrees. Specifically, he said, “If you reheat past 165 degrees, you’ll have a tough piece of meat.”

Heat with care

Even though there might be a carefully crafted timeframe to get all the food on the table, sometimes the schedule can go sideways. Still, Chef Steve recommends a low and slow method to getting that ham to temperature.

Consider setting the oven temperature to 200-250. It might take a little longer to get the ham warm, but it helps to avoid that dreaded dryness.

Oven temperature matters

The biggest Easter ham cooking mistake to avoid is cranking up the oven temperature. When people are in a hurry, the concept is quite tempting. Who hasn’t turned to the airfryer for a quick, high temperature cooked meal in minutes.

Unfortunately, that idea will backfire with a ham. All that time the ham spent curing and developing flavor will dissipate. Even if people might have to wait a little longer, the flavor will be worth it.

In the end, a tasty ham is within any cook’s reach. Thoughtful cooking techniques and a little care in the kitchen can have everyone raving about the delicious flavor served to them on the plate.