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Pork Ham (Whole) Recipes

Some of our favorites include: Ham and Bean Soup and more!


Ham and Bean Soup


How do you use that leftover ham from your holiday feast? Make this Ham and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.

Prep time: 10 minutes

Cook time: 2 hours

Additional time: 6 hours

Total time: 8 hours 10 minutes

Servings: 8



Section 1: Ingredients


  • 1 Lb Dried Navy Beans

  • 3 Tablespoons Oil

  • 1 White Onion, (chopped)

  • 4 Carrots, (chopped)

  • 2 Celery Stalks, (sliced)

  • 5 Garlic Cloves, (finely chopped)

  • 64 ounces Chicken Stock

  • 14.5 ounce Can Fire Roasted Diced Tomatoes

  • 1 Bay Leaf

  • 1 teaspoon Garlic Powder

  • 1 teaspoon Dried Italian Herbs

  • Fresh Cracked Pepper

  • 2 Cups Shredded Green Cabbage

  • 2-3 Cups Chopped Ham

  • Salt - to taste (if needed)


Section 2: Directions

 

1. Rinse dried beans then cover with several inches of water. Soak beans over night then rinse again. 

2. Heat oil in large dutch oven pot over high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.

3. Add beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.

4. Remove lid and add ham and cabbage. Cook for 15-20 more minutes. Salt to taste (This will vary depending on the saltiness of the ham. The soup may not even need salt.) Discard bay leaf and serve.

~ Can you use canned beans in this soup?

Yes, you can! Just make sure you rinse the canned beans thoroughly before adding to the soup. You also will not need to cook the beans so that decreases the cooking time. If using canned beans, cook the broth and veggies until carrots are fork tender then add the beans and ham.

~ What Bean Do You Use For Ham And Beans

Navy beans or great northern beans are the best for Ham and Bean Soup, in my opinion. While you can use canned beans, dried beans make the best soup.




Ham Bone Soup (Slow Cooker)


This effortless recipe is filled with ham, beans, and vegetables. Just throw everything in the slow cooker and let it work its magic.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings 8 servings




Section 1: Ingredients


  • 1 tablespoon butter

  • 1 large onion diced

  • 1 meaty ham bone

  • 1 pound Yukon gold potatoes diced, peelig optional

  • 3 medium carrots sliced

  • 2 ribs celery sliced

  • 1 cup frozen corn thawed

  • 15 ounces cannellini beans drained and rinsed (white kidney beans)

  • 7 cups chicken broth or water

  • 2 bay leaves

  • 2 sprigs thyme or 1 teaspoon dried thyme leaves

  • ¼ cup fresh parsley


Section 2: Directions

 

1. Cook the onion in butter in a small skillet over medium heat until slightly softened.

2. Combine all ingredients in the slow cooker.

3. Cover and cook on high for 6 hours or on low for 9-10 hours.

4. Remove ham bone, bay leaves and thyme stems (if using fresh thyme).

5. Chop meat from the bone and add back into the soup. Stir and serve.

Notes

~ The size of your ham bone or the amount of meat on the bone can add more or less flavor. 

~ Use a smoked ham hock if you don’t have a ham bone.

~ Add leftover gravy or homemade stock for extra flavor.

~ Replace canned beans with soaked beans. This will increase the cooking time.

~ Add leftover vegetables from your ham dinner, such as sweet potatoes, green beans, peas, corn, carrots, squash, during the last 30 minutes of cooking time.

~ The ham bone should not be used for more than one soup

~ Store leftovers in the fridge in a covered container for up to 4-5 days. Reheat on the stovetop or in the microwave. 



Honey Mustard Glazed Ham


Take your holiday ham to the next level with this honey mustard glaze. The sweet and tangy glaze perfectly complements the salty ham for a mouth-watering main dish.



Section 1: Ingredients


  • 1 onion, chopped

  • 10 cloves garlic, peeled

  • ¼ cup apple cider vinegar

  • ¼ cup stone ground mustard

  • 1 cup orange juice

  • 10 whole cloves

  • 10 lb picnic ham, cured

  • ½ cup honey

  • ½ cup dijon mustard

  • 1 tablespoon worcestershire sauce

  • 1 cup brown sugar


Section 2: Directions

 

1. Preheat oven to 400°F (200°C).

2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.

3. Place the ham on the roasting rack over the liquid.

4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.

5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.

6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.

7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.

8. Brush the glaze on to the ham then transfer back to the roasting rack.

9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).

10. Slice the ham, serve, and enjoy!



Bourbon Molasses Glazed Ham


Recipe for the most delicious Bourbon Molasses Glazed Ham – sweet, crunchy, salty, and completely addictive with a subtle smoky flavor! 

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5minutes

Servings 10




Section 1: Ingredients


  • ⅔ cup bourbon or whiskey

  • 1 cup clover honey

  • ⅓ cup molasses

  • ½ cup orange marmalade

  • 11 lb whole bone-in smoked ham fully cooked, unsliced

  • ⅛ cup whole cloves


Section 2: Directions

 

1. Preheat oven to 350 degrees F.

2. In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes- stirring a bit to prevent burning.

3. Set aside.

4. With a sharp knife, cut a diamond pattern across the whole ham.

5. Stud whole cloves across the whole ham.

6. Spread half of the bourbon glaze over the ham and roast for 2 1/2 – 3 hours, uncovered, until ham reaches an internal temperature of 130 degrees.

7. Baste occasionally with additional glaze as ham cooks.

8. Tent ham with foil and let ham stand for 20 minutes before slicing.

TIPS AND TRICKS FOR PERFECT GLAZED HAM

~ Selecting the Right Ham

Type: Choose a bone-in ham for more flavor and a natural guide for slicing. Spiral-cut hams are convenient but can dry out more easily, so they require careful glazing and basting.

Size: Estimate about ½ to ¾ pounds per person for a bone-in ham to ensure there’s plenty to go around.

~ Scoring the Ham

Lightly score the ham’s surface in a diamond pattern, making shallow cuts. This increases the surface area for the glaze to adhere to and allows the flavors to penetrate deeper into the meat.

~ Room Temperature Start

Allow the ham to sit at room temperature for about 1-2 hours before cooking. This step helps the ham cook more evenly.

~ Low and Slow Cooking

Cook the ham at a low temperature (around 325°F) to keep it moist and tender. A slow cooking process helps prevent the exterior from drying out before the interior is heated through.

~ Basting and Glazing

Apply the first layer of glaze about 30 minutes before the ham is done, then baste it every 10 minutes until finished cooking. This builds a rich, caramelized crust without burning the sugar in the glaze.

~ Adding Liquids

Place a small amount of water, apple juice, or bourbon in the bottom of the roasting pan and cover the ham with foil for the majority of the cooking time. This creates a moist environment, reducing the risk of drying out.

~ Rest Before Serving

Let the ham rest for 10-15 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.

FAQs

~ WHAT TYPE OF HAM SHOULD I USE FOR A BOURBON MOLASSES GLAZE?

Opt for a fully cooked, bone-in ham (either spiral sliced or unsliced) as it provides the best flavor and texture, and the bone enhances the taste while ensuring the meat stays moist.

~ HOW DO I PREPARE THE HAM BEFORE APPLYING THE GLAZE?

Before applying the glaze, score the surface of the ham in a diamond pattern to allow the glaze to penetrate deeper into the meat. If using an unsliced ham, consider studding it with cloves for added flavor.

~ CAN I MAKE THE BOURBON MOLASSES GLAZE IN ADVANCE?

Yes, the glaze can be prepared a day ahead and stored in the refrigerator. Gently reheat it before brushing it onto the ham to ensure it’s easy to spread.

~ WHAT BOURBON IS BEST FOR THE GLAZE?

Use a bourbon you enjoy drinking. A mid-range bourbon offers a good balance of flavor and cost, providing the glaze with a nice oakiness without being overpowering.

~ CAN I MAKE THIS RECIPE WITHOUT ALCOHOL?

Yes, for an alcohol-free version, substitute the bourbon with apple juice or apple cider and a teaspoon of vanilla extract to mimic the depth of flavor.

~ WHAT CAN I DO WITH LEFTOVER HAM?

Leftover ham is versatile and can be used in sandwiches, soups, omelets, casseroles, and more. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

~ HOW DO I KNOW WHEN THE HAM IS READY TO SERVE?

Since most hams are pre-cooked, you’re essentially reheating it. Aim for an internal temperature of 140°F (60°C) when checked with a meat thermometer.

~ HOW CAN I PREVENT THE HAM FROM DRYING OUT DURING COOKING?

Keep the ham covered with foil for the majority of the cooking time, only removing it to apply the glaze towards the end. This helps retain moisture and prevent drying.

~ CAN I MIX UP THINGS UP?

Yes, you can add brown sugar, mustard, or use dark brown sugar to add more molasses kick. I also like to add pecans for a pecan glaze for a fun kick.









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