How to Cook a Daisy Ham

by Natalie Smith, Ph.D.

Daisy hams have a coating of fat that cooks crisp.

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Ham isn't just for holidays; you can enjoy its smoky flavor for dinner any night of the week. A daisy ham, also known as a smoked shoulder butt, Boston butt or cottage ham, is a suitable option for a weeknight dinner. Baked daisy hams have a rich flavor, and the fat on the ham cooks crisp in the oven. Since daisy hams can be fatty, purchase one that has less visible fat and is a long, narrow cut.

Preheat the oven to 325 degrees Fahrenheit.

Trim the ham of excess fat but retain a thin layer, about 1/3 in., of fat on the outside of the ham. Score it 1/4-in. deep with your with your knife in a crisscross pattern. This will allow the fat to cook crisp.

Rub salt or seasoning into the ham, working it into the knife cuts.

Place the ham in the roasting pan. Cook for 35 minutes per pound — about two hours and 20 minutes for a 4-lb. ham and two hours, 55 minutes for a 5-lb. ham.

Insert a meat thermometer into the ham. When the ham is finished, the internal temperature should be 160 degrees Fahrenheit.

Allow the ham to rest for 10 minutes before you cut it into pieces. Trim the ham of any rind or fat that you do not wish to eat.

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About the Author

Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.