Ham, Lamb & Side Dishes
There’s more than one way to glaze a ham. Which way is the tastiest? How do I know when the lamb is done? Top questions meet expert answers. Now you’re cookin’!
Healthier Eating FAQs
Q: What kind of hams can I buy?
Q: How do I cook ham?
Q: What is the best way to carve a bone-in ham?
Q: How can I use up my leftover ham? I want something more exciting than plain ham sandwiches or a ham and cheese omelet.
Q: Can I pre-cook vegetables and reheat them just before serving?
Q: We get tired of eating plain vegetables, how can we jazz things up but still make it fast?
Q: What’s an easy way I can save time while preparing my big meal?
Q: How can I make a large quantity of potatoes ahead of time?
Q: I am going to fix four boxes of scalloped potatoes; can I make ahead and bake later or do I have to bake them right away?
Q: I have boxed mashed potatoes and I want to add sour cream. Should I cut down on one of the other ingredients to allow for the sour cream?
Q: Can I make sweet potato casserole with a box of Betty Crocker® Mashed Sweet Potatoes?
Q: When do I add the glaze to ham?
Q: Can you recommend some ham glazes?
Q: A ham is always too big for us but we love eating ham, any suggestions?
Q: What side dishes should I serve with my ham?
Q: What side dishes should I serve with my lamb?
Q: I never cooked lamb before, any tips?
1) What kind of hams can I buy?
A. No matter what type of ham you buy, it comes from cured pork leg meat. Curing gives ham its distinctive sweet-smoky-salty flavor. Hams are usually wet or dry cured, and fully cooked. Most grocery store hams, including spiral cut hams, are wet cured, meaning they were processed with a brine of water, salt, sugar and spices. Brining keeps the meat moist and tender. Dry-cured hams are rubbed with salt, sugar and spices, then aged anywhere from several weeks to more than a year. These hams, also called country hams, are often named for the city in which they are processed. Note: dry-cured hams are very salty, so follow package directions for using.
2) How do I cook ham?
A. The most popular hams come fully cooked and ready to eat when warmed. Packaged cooked hams should be cooked to at least 140°F so they get hot in the center. If you’re not sure what kind of ham you have, or the cooked ham has been repackaged, it must be cooked to an internal temperature of at least 165°F. Raw ham should be cooked to at least 145°F and allowed to rest at least 3 minutes.
3) What is the best way to carve a bone-in ham?
A. Having a high-quality, sharp carving knife is the best place to start! Place ham on carving board or platter fat side up, bone facing you. Cut in half next to bone. Place boneless side of ham fat side up; cut slices. Cut slices from bone-in portion, cutting away from bone.
4) How can I use up my leftover ham? I want something more exciting than plain ham sandwiches or a ham and cheese omelet.
A. Ham it up with one of these yummy recipes:
- Eggs Benedict
- Egg, Ham and Swiss Pizza
- Ham and Cheddar Strata
- Split Pea Soup
- Cuban Pork Sandwiches
5) Can I pre-cook vegetables and reheat them just before serving?
A. It’s best to make vegetable dishes just before making the recipe and cooking or baking. But to save time, you can prepare the vegetables ahead and place in resealable plastic bags. For mashed or roasted potatoes, you can cut the raw potatoes up to a day ahead and keep them covered with cold water to prevent them from turning brown or black on the edges.
6) We get tired of eating plain vegetables, how can we jazz things up but still make it fast?
Green Veggies with Shaved Asiago: Drizzle hot cooked asparagus, broccoli or green beans with extra-virgin olive oil; top with shaved or shredded Asiago or Parmesan cheese.
Green Veggies with Toasted Nuts and Citrus Zest: Drizzle hot cooked asparagus, broccoli or green beans with slivered almonds or pine nuts that have been toasted in melted butter on top of the stove. Sprinkle with grated lemon or orange peel.
Sugar Snap Peas with Honey Butter: Mix together equal amounts of honey and melted butter; toss with hot cooked, well-drained sugar snap peas. Sprinkle with honey-roasted peanuts.
Maple-Glazed Carrots: Mix together equal amounts of maple syrup and melted butter; toss with hot cooked, well-drained baby carrots.
Ranch Veggies: Drizzle hot cooked veggies with ranch dressing.
7) What’s an easy way I can save time while preparing my big meal?
A. Slice bread ahead of time and reassemble loaf in a re-sealable plastic bag. Set aside a napkin-lined basket too. If you plan to warm the bread, wrap bread in foil and heat about 10 minutes at 350°F. If you want a crispier crust, don’t seal the foil around the bread; leave the top and a bit of the side open so bread can crisp.
8) How can I make a large quantity of potatoes ahead of time?
A. There are lots yummy options, here are a few recipes to get you started:
9) I am going to fix four boxes of scalloped potatoes; can I make ahead and bake later or do I have to bake them right away?
A. You can make the scalloped potatoes up to 8 hours ahead of time. Just cover, refrigerate, and then bake as directed keeping in mind they might take a little longer to bake.
10) I have boxed mashed potatoes and I want to add sour cream. Should I cut down on one of the other ingredients to allow for the sour cream?
A. Replace some of the milk and butter with the sour cream so they don’t get too soupy. If you love extra rich and creamy potatoes, try Ultimate Slow Cooker Potatoes made with sour cream and cream cheese.
11) Can I make sweet potato casserole with a box of Betty Crocker Mashed Sweet Potatoes?
A. Yes! We recommend using our Streusel Pecan Sweet Potatoes recipe. It’s quick, easy and delicious.
12) When do I add the glaze to ham?
A. Brush glazes on ham during the last 45 minutes of cooking. For easy clean-up, line the inside of your roasting pan with foil.
13) Can You Recommend Some Ham Glazes?
A. Slather you ham with one of these options:
Fruity Bourbon Glaze
½ cup apricot, peach or pineapple preserves or orange marmalade
¼ cup bourbon, orange juice or pineapple juice
2 teaspoons ground ginger
Balsamic Brown Sugar Glaze
1 cup packed brown sugar
2 tablespoons balsamic or cider vinegar
½ teaspoon ground mustard
Brown Sugar-Orange Glaze
½ cup packed brown sugar
2 tablespoons orange juice
1 tablespoon dry mustard
1 teaspoon grated orange peel
1 cup orange juice
2/3 cup orange marmalade
1/3 cup stone-ground mustard
3 teaspoons ground mustard
1 cup beer
¼ cup honey
1 to 2 teaspoons Dijon mustard
1/8 teaspoon ground cloves, if desired
2 cups cherry preserves
1 cup cranberry juice cocktail
2 teaspoons grated gingerroot
Cook 5 min. over med-low heat.
Brown Sugar-Mustard Glaze
14) A ham is always too big for us but we love eating ham, any suggestions?
A. Absolutely, ham steaks are perfect! Try one of these creations:
15)What side dishes should I serve with my ham?
A. Try one of these tasty recipes, they pair perfectly with ham.
16) Q: What side dishes should I serve with my lamb?
A. Any of these delicious side dishes would go well you lamb.
17) I never cooked lamb before, any tips?
A. Check out our great recipes for Grilled Mint-Wine Lamb Chops and Herb and Garlic Roast Leg of Lamb. Our cooking timetables for meat are a super-handy resource as well!!