How Long To Bake The Ham In A Convection Oven?

The cooking time for a ham in a convection oven can vary. This depends on the size of the ham, whether it is bone-in or boneless. As a guideline, a fully cooked bone-in ham will need to bake for approximately 15-20 minutes per 500 grams (1 pound) at 165°C-175°C (325°F-347°F). A boneless ham will require slightly less time, around 10-15 minutes per 500 grams (1 pound). However, it is important to always remember a cooked champagne ham (boneless ham) or cooked on the bone (COB) will always take less time than raw cured ham. Additionally, it is recommended to use a meat thermometer. This will ensure that the ham has reached an internal temperature of 68°C (154°F) before removing it from the oven.

Do You Put Glaze On Ham Before Cooking?

Yes, you can put the glaze on the ham before cooking. With most hams being sold fully cooked your cooking time is substantially reduced. Cutting down the cooking time will reduce the chance of the glaze burning. You have 2 options, you can cover the ham with aluminum foil before placing it in the oven. Or cook the ham at a low temperature for a longer period of time. 135°C-145°C (275°F-293°F) for 25-30 minutes per 500 grams (1 pound).

Can I Use A Regular Oven Instead Of A Convection Oven?

Yes, you can use a regular oven instead of a convection oven. However, the cooking time and temperature will need to be adjusted accordingly. A convection oven has a fan that circulates the heat, resulting in faster and more even cooking. In a regular oven, the heat is not circulated in the same way, so it will take longer to cook the ham. With a regular oven work for 20-25 minutes per 500 grams (1 pound). With the temperature set at 185°C-195°C (365°F-383°F).

How Do I Know When The Ham Is Fully Cooked?

A fully cooked ham should have an internal temperature of 68°C (154°F). Use a meat thermometer to check the internal temperature in the thickest part of the ham. Avoiding touching any bone. If the ham has a bone, take the temperature next to the bone. Once the ham has reached the desired temperature, remove it from the oven and let it rest for 15-20 minutes before carving.

Convection Oven Baked Ham With Honey Mustard Glaze

Name: Convection Oven Baked Ham With Honey Mustard Glaze
Prep time: 30 min
Cook time: 120 min
Total time: 165 min
Ingredients: 4.5 kg Ham (half ham cooked on the bone); ¼ cup Honey; ¼ cup Mustard (Dijon); 5 medium Potatoes (Agria); 2 medium Sweet potatoes (aka kumara); 2 Red bell peppers; 2 Zucchini; 3 sprigs Thyme (fresh); 2 sprigs Rosemary (fresh); Sea salt and freshly ground black pepper; Rice bran or vegetable oil; ¼ cup flour (plain); ¼ cup butter; 1 ltr chicken stock (homemade)

As a culinary professional, I relish cooking convection oven baked ham. Using a simple honey mustard glaze is my way of paying respect to the ham. This way I don’t compromise the natural flavor of this amazing piece of cured and smoked pork.

The interaction between the natural savory saltiness of the ham. The natural sweetness from the honey and the bitterness of the Dijon mustard. Sets the stage for an impressive holiday meal.

TABLE OF CONTENTS

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Paired with convection oven roasted Agria potatoes, red bell peppers, zucchini, and sweet potatoes. All tossed in fresh rosemary and thyme for a herbaceous explosion.

In this blog post, we are going to deep dive into what you will need. Along with the tips, and techniques to create this delicious convection oven baked ham with honey mustard glaze. All coming from a professional chef!

We will also be running you through the process and recipe to make a classic Velouté using chicken stock. This will complement your convection oven baked ham. So, follow me down the rabbit hole and learn how to create and cook this awesome holiday meal.

Convection Oven Baked Ham With Honey Mustard Glaze

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The Importance Of Using Quality Ingredients For Convection Oven Baked Ham

You can use quality ingredients without emptying your bank account. Quality doesn’t have to mean expensive, these ingredients are out there.

Now, let’s talk about the star on the plate the ham. Our recommendation is to source a free-range ham that is smoked and cooked.

Chefs Pro Tip — Free-range ham simply tastes better (ethics aside). Also getting a smoked and cooked ham will cut your cooking time down. You’ll also get that intoxicating smokiness that we all love.

Our honey mustard glaze will take your convection oven baked ham from great to amazing. So it’s important to use quality ingredients.

We recommend using local honey, as it will have a more unique flavor profile. Also, will help to support your local economy. We’re using New Zealand Rewarewa honey.

The mustard we’re using is Dijon, as it has a sharp, zesty flavor. However, you can use wholegrain, yellow, or mild English.

¼ cup of Honey.
¼ cup of Dijon mustard.
4.5 kg (9.92 lb) Ham on the bone.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

The garnish for our convection oven baked ham is a mixture of root vegetables, zucchini, and bell peppers.

When it comes to herbs, we always use fresh whenever possible. The flavors will be more vibrant and the aroma will be more pronounced. I like to use a combination of fresh thyme and rosemary as it grows wild in our garden.

Chefs Pro Tip — Don’t overlook the importance of using quality salt and pepper. We always recommend using sea salt like Himalayan pink, as it has a cleaner flavor than table salt.

For the pepper, we also suggest using freshly ground black pepper, as it will have a more fresh complex flavor than pre-ground pepper.

Why Free-Range Ham is the Superior Choice for Your Convection Oven Baked Recipe

Free-range ham comes from pigs that have been raised in a more humane and ethical way. These pigs have access to the outdoors and can move around freely.

Resulting in healthier and happier animals. This translates into better-quality meat, which is more flavorful and tender.

When it comes to taste, free-range ham has a more pronounced flavor. This has to do with their diet of natural grass, roots, and nuts.

The meat tends to be rich and savory, with a slightly sweet and sometimes nutty undertone. This can work perfectly with the honey mustard glaze.

The texture of the meat is also more tender and succulent, making it a joy to eat. We source our free range hams from Woodys Farm.

Mastering the Art Of Convection Oven Baked Ham With This Simple Recipe

Cooking a convection oven baked ham doesn’t have to be difficult. Using a convection oven, it’s even easier.

Convection ovens are ideal for cooking ham because they circulate hot air around the meat. Creating an even and consistent cook.

A convection oven is like a regular oven but with a special fan inside. That blows hot air around the food you’re cooking.

This hot air helps cook the food faster and more evenly. Think of it like blowing on your food to cool it down but in reverse. Instead of cooling it down, the hot air is heating up your food.

And because the hot air is always moving, your food cooks more evenly. So you don’t end up with some parts of your food overcooked and some undercooked.

What makes a ham truly special is the glaze. The secret to achieving the perfect glazed ham is to master the art of convection oven baking.

You don’t want the glaze to be overly sweet where it dominates the flavor of the ham. Nothing worse than a sickly sweet glaze. That is why creating a ham glaze is a balancing act.

Chefs Pro Tip — Our advice is to keep it simple. That is one of the reasons we are using only honey and mustard. The other reason is we’re paying respect to the ham. The fewer ingredients in your glaze the better, trust us.

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Preparing The The Ham For Glazing

To make the cleanup easy start by laying plastic wrap onto your bench before you start.

Removing The Skin – First, you’ll need to remove the skin on the top of the ham. This is easily done by sliding your fingers under the skin and gently peeling it off.

There will be a layer of fat under the skin, don’t cut it off. This is where the flavor is. It will help to keep the ham moist when cooking.

With a small paring knife score the top and sides of the ham. Run the knife over the ham making sure not to cut too deep. Score evenly spaced lines from left to right, then back the opposite way to create a diamond pattern.

*^{Smoked and Cooked Free Range Ham Skin Removed}*

Glazing Your Ham

Preheat the convection oven to 175°C (347°F). For a regular conventual oven 195°C (383°F).

Glazing The Ham – Start by mixing the honey and mustard together. Place them both into a bowl and whisk together with a small spiral whisk.
- Using a pastry brush paint the honey and mustard glaze onto the surface of the ham. Spread it evenly over the ham. Keep some of the glaze, you’ll be able to use it to baste the ham while it is cooking.

Place the ham into a baking tray lined with parchment paper. Now cover the ham with parchment paper and then aluminum foil making sure the shiny side is on the outside.

Chefs Pro Tip — Covering the convection oven baked ham with aluminum foil will speed up the cooking process. It will also help to keep the ham moist by creating a steam chamber. It will also protect the glaze from burning.

Place the glazed ham into the preheated oven for 1 hour and 30 minutes. You want to work on 15-20 minutes per 500 grams (1 pound).
- After 1 ½ hours remove the aluminum foil and baking paper. Start basting the ham with the leftover glaze every 10 minutes for the next 30 minutes.

Chefs Pro Tip — Follow these tips to cook the perfect convection oven bake ham.

Adjust The Cooking Time And Temperature – Convection ovens cook food faster than traditional ovens. So you may need to adjust the cooking time and temperature accordingly.
- Reduce the temperature by 10-15 degrees Celsius (20-25 degrees Fahrenheit). And reduce the cooking time by about 25-30% to get the best results.
- Cooking at a moderate temperature of 165°C-175°C (329°F-347°F) is hot enough to cook the perfect baked ham in a convection oven.

Check The Food Frequently – Keep a close eye on the food when cooking in a convection oven. As it may cook faster than expected. Check the food frequently and adjust the cooking time as necessary.

Preheat The Oven – Always preheat the oven before cooking in a convection oven. This is important for all ovens because placing food into a preheated oven ensures the food cooks quickly and evenly.

Herb Roasted Vegetables

Vegetables – Peel the root vegetables, and cut them into even pieces. Prep the bell peppers and cut them into even pieces.
- Half the zucchini longways and cut into rectangle pieces. Place them into a bowl and add the rosemary, thyme, sea salt, and pepper along with a drizzle of rice bran oil.

Place them into a baking tray and into the preheated oven for about 35-40 minutes. The vegetables can be cooked while the ham is baking.

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Velouté Sauce

While everything is cooking you can make the Velouté sauce. Velouté is one of the classic French mother sauces.

Velouté sauce is made from a blonde roux, and has hot stock (usually chicken or fish) whisked into it. This will create a velvety sauce perfect for convection oven baked ham.

Butter – Melt it in a saucepan, and add flour to create a smooth roux. Cook for 5-10 minutes until it turns blonde.

Whisk – In hot or warm chicken stock, keep whisking until the sauce starts to thicken. This will prevent lumps from forming. Cover with a cartouche and simmer on low heat for 20-30 minutes to develop flavors and reduce slightly.

*^{Velouté Sauce Recipe With Cartouche}*

You can add a teaspoon of freshly crushed garlic for another layer of flavor. As well as a splash of fresh lemon juice to create a Velouté derivative sauce.

Taste and season with sea salt and ground white pepper, avoid using black pepper for unappealing black flecks.

The detailed Velouté sauce recipe can be found here. Classic Velouté Sauce Recipe From Ordinary To Extraordinary.

How to Carve Your Convection Oven Baked Ham for Maximum Tenderness

Carving your convection oven baked ham can be challenging for many home cooks. The last thing you want to do is carve it the wrong way making it tough and chewy.

However, with the right tools and techniques, you can ensure that your ham is sliced perfectly and retains its tenderness and juiciness.

Here are some tips on how to carve your ham for maximum tenderness.

Let The Ham Rest – Before carving, it’s important to let the ham rest for at least 15-20 minutes. This allows the juices to redistribute throughout the ham, resulting in a more tender and juicy slice.
Use A Sharp Carving Knife – A sharp carving knife is essential for clean and precise slices. A dull knife will tear the meat, resulting in uneven slices.
Start At The Bone – For a whole ham or a half at the knuckle end. Begin by making a shallow cut around the bone. This will help guide your knife and make it easier to carve uniform slices.
- For a half ham at the leg end. Start by cutting a couple of slices from the top. Then start cutting down until you reach the bone. Then start cutting in following the bone until the slice comes away from the ham leg.

*^{Carving The Convection Oven Baked Ham}*

Slice Against The Grain – When carving your ham, it’s important to slice against the grain. This will result in more tender slices and prevent the meat from becoming chewy. *Important Step.
Use A Carving Fork – A carving fork can be used to hold the ham in place while you carve. This will help prevent the ham from slipping and ensure even slices.
Cut Thin Slices – When carving your ham, it’s important to cut thin, even slices. This will help the ham retain its tenderness and prevent it from becoming dry.
Serve Immediately – Once carved, serve your ham immediately. This will ensure that it stays warm and juicy.

By following these simple tips, you can ensure that your convection oven baked ham is carved to perfection. And retains its tenderness and juiciness. So, Don’t be intimidated by this process. With a little carving practice, you’ll be carving like a pro in no time!

Platting Time

Now everything is done it’s time to plate your convection oven baked ham. Start by placing the roasted vegetables on warm plates.

Followed by the sliced ham and spoon the Velouté sauce over the top. You can garnish it with fresh herbs if you like. Enjoy!

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Transform Your Leftover Ham On The Bone Into Delicious New Meals

One of the simplest ways to use leftover ham on the bone is as a breakfast or brunch dish. The likeness to bacon is uncanny, and it has its advantages. Pan frying the leftover ham on the bone and adding a couple of poached eggs, you can’t go wrong.

Another option is to make a ham and cheese quiche. Simply chop up the leftover ham and mix it with eggs, cream, cheese, and your favorite vegetables. Pour the mixture into a pie crust and bake until golden brown and set.

For a heartier meal, consider making ham and black bean soup. Use the ham bone to make a rich, flavorful broth. Then add beans, vegetables, and chopped ham to create a warming, comforting dish.

Be mindful that the ham has a high salt content. And you shouldn’t need to add any more salt. The limitation to creating leftover ham dishes is your imagination.

Helpful Resources

How Long To Bake The Ham In A Convection Oven?
The cooking time for a ham in a convection oven can vary. This depends on the size of the ham, whether it is bone-in or boneless. As a guideline, a fully cooked bone-in ham will need to bake for approximately 15-20 minutes per 500 grams (1 pound) at 165°C-175°C (325°F-347°F).
A boneless ham will require slightly less time, around 10-15 minutes per 500 grams (1 pound). However, it is important to always remember a cooked champagne ham (boneless ham) or cooked on the bone (COB) will always take less time than raw cured ham.
Additionally, it is recommended to use a meat thermometer. This will ensure that the ham has reached an internal temperature of 68°C (154°F) before removing it from the oven.
Do You Put Glaze On Ham Before Cooking?
Yes, you can put the glaze on the ham before cooking. With most hams being sold fully cooked your cooking time is substantially reduced. Cutting down the cooking time will reduce the chance of the glaze burning.
You have 2 options, you can cover the ham with aluminum foil before placing it in the oven. Or cook the ham at a low temperature for a longer period of time. 135°C-145°C (275°F-293°F) for 25-30 minutes per 500 grams (1 pound).
Can I Use A Regular Oven Instead Of A Convection Oven?
Yes, you can use a regular oven instead of a convection oven. However, the cooking time and temperature will need to be adjusted accordingly. A convection oven has a fan that circulates the heat, resulting in faster and more even cooking.
In a regular oven, the heat is not circulated in the same way, so it will take longer to cook the ham. With a regular oven work for 20-25 minutes per 500 grams (1 pound). With the temperature set at 185°C-195°C (365°F-383°F).
How Do I Know When The Ham Is Fully Cooked?
A fully cooked ham should have an internal temperature of 68°C (154°F). Use a meat thermometer to check the internal temperature in the thickest part of the ham. Avoiding touching any bone.
If the ham has a bone, take the temperature next to the bone. Once the ham has reached the desired temperature, remove it from the oven and let it rest for 15-20 minutes before carving.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.