Baking a ham is a culinary tradition that transforms a humble cut of pork into a shimmering, succulent centerpiece for holidays, family gatherings, or Sunday dinners. While the process might seem intimidating due to the size of the meat, it is surprisingly straightforward once you understand the fundamentals. Most hams purchased at the grocery store are already cured and fully cooked, meaning your primary goal is to reheat the meat without drying it out while adding a layer of flavor through scoring and glazing.
Successfully preparing a ham requires a balance of temperature control, moisture retention, and timing. Whether you are dealing with a massive bone-in holiday ham or a convenient boneless variety, the steps remain largely the same. This guide will walk you through everything from selecting the right cut to mastering the perfect golden-brown glaze.
Understanding the Different Types of Ham
Before you preheat your oven, you must identify what kind of ham you have sitting in your refrigerator. The label on the packaging dictates your entire cooking strategy.
The most common variety found in modern supermarkets is the city ham. These are wet-cured, meaning they have been brined in a saltwater solution, and they are almost always sold fully cooked. City hams are prized for their moist, tender texture and are often available in spiral-cut versions, which makes serving a breeze.
In contrast, country hams are dry-cured and aged for long periods, sometimes up to a year. They have a much more intense, salty, and “funky” flavor profile compared to city hams. Because they are preserved with salt and air-drying, they are often sold uncooked and require soaking in water for 24 hours to remove excess salt before they can be baked.
Finally, you may encounter a fresh ham. This is essentially an uncured, raw leg of pork. It has not been smoked or brined, so it tastes more like a traditional pork roast. If you choose a fresh ham, you must cook it thoroughly to ensure food safety, as it does not have the preservative benefits of curing.
Preparation Steps and Essential Equipment
To bake a ham properly, you do not need an array of high-tech kitchen gadgets, but a few specific items are non-negotiable for the best results.
You will need a sturdy roasting pan and, ideally, a roasting rack. The rack is important because it lifts the ham off the bottom of the pan, allowing hot air to circulate underneath and preventing the bottom of the meat from becoming soggy in its own juices. You will also need heavy-duty aluminum foil to create a seal that traps steam, keeping the meat moist during the long reheating process.
The most critical tool in your arsenal is a reliable meat thermometer. Since hams vary in weight and density, relying solely on a timer is risky. A thermometer ensures you reach the safe and palatable internal temperature without overshooting into “dry and leathery” territory.
Before the ham goes into the oven, let it sit on the counter for about 30 to 60 minutes. Bringing the meat closer to room temperature helps it cook more evenly, preventing a scenario where the outside is hot and the center remains chilly.
Setting the Right Temperature and Time
The secret to a juicy ham is “low and slow.” For a fully cooked city ham, your goal is to gently warm the meat through to an internal temperature of 140 degrees Fahrenheit.
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature is high enough to heat the meat efficiently but low enough to prevent the exterior proteins from toughening up. If you are cooking a bone-in ham, expect it to take approximately 15 to 20 minutes per pound. For a boneless ham, the time increases slightly to about 20 to 24 minutes per pound because the meat is more compact.
If you have purchased a “cook-before-eating” ham or a fresh ham, the rules change. These must be cooked until they reach a minimum internal temperature of 145 degrees Fahrenheit, followed by a mandatory three-minute rest period.
To keep the ham from drying out during this hours-long process, place the ham in the roasting pan with the flat, cut side facing down. Pour about one cup of liquid—such as water, apple cider, or even pineapple juice—into the bottom of the pan. Wrap the entire pan tightly with foil to create a moist environment.
The Art of Scoring and Glazing
While the ham is heating up, you can prepare the element that provides the “wow” factor: the glaze. A good glaze serves two purposes: it adds a sweet and savory crust to the meat and creates a beautiful, glossy appearance.
Common glaze ingredients include brown sugar, honey, maple syrup, Dijon mustard, and spices like cloves or cinnamon. A simple yet effective ratio is one part mustard to two parts sweetener.
Wait until the last 30 to 45 minutes of cooking before applying the glaze. If you apply it too early, the high sugar content will burn, leaving you with a bitter, blackened crust. When there is about half an hour left, remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit.
Before brushing on the glaze, you can “score” the ham. Use a sharp knife to make shallow, crosshatch cuts across the fat cap of the ham, creating a diamond pattern. These cuts should be about one-quarter inch deep. Scoring does more than just look pretty; it allows the glaze to penetrate deeper into the meat and helps the fat render and crisp up. For a classic look, you can even pin a whole clove into the center of each diamond.
Generously brush the glaze over the scored surface and return the ham to the oven, uncovered. Baste it every 10 to 15 minutes with more glaze or the pan juices until the exterior is bubbly, caramelized, and golden brown.
Resting and Serving Your Masterpiece
Once the ham reaches its target internal temperature and the glaze is perfectly set, remove it from the oven. Resist the urge to slice into it immediately.
Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This resting period is crucial because it allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. If you cut it too soon, those juices will run out onto the board, leaving the slices dry.
When it is time to carve a bone-in ham, cut along the bone to release large chunks of meat, then slice those chunks across the grain. If you have a spiral-cut ham, the hard work is done for you; simply cut along the natural muscles and around the bone to release the pre-sliced pieces.
Frequently Asked Questions
How do I keep my ham from getting dry?
The best way to prevent a dry ham is to cook it at a low temperature, such as 325 degrees Fahrenheit, and keep it tightly covered with aluminum foil for the majority of the baking time. Adding a cup of liquid like water or fruit juice to the bottom of the roasting pan creates steam that helps maintain moisture. Additionally, always use a meat thermometer to ensure you don’t cook it past 140 degrees Fahrenheit for a pre-cooked ham.
Can I bake a spiral-cut ham the same way as a whole ham?
Yes, but you must be extra careful. Because spiral-cut hams are already sliced, they have more surface area exposed to the air, which makes them prone to drying out faster. Ensure it is wrapped very tightly in heavy-duty foil and consider placing it cut-side down in the pan to protect the slices. You should also check the internal temperature sooner than you would for a whole ham.
What is the best liquid to put in the bottom of the roasting pan?
While plain water works perfectly well to create steam, you can add extra flavor by using apple juice, orange juice, pineapple juice, or even a dry white wine. Some people enjoy using ginger ale or cola, which adds a subtle sweetness that complements the salty pork. The liquid will mingle with the drippings and glaze, which can then be used to baste the ham or as a base for a sauce.
Do I need to wash the ham before baking it?
No, you should not wash a ham before cooking. Washing meat can actually spread bacteria around your kitchen surfaces and sink. Since most hams are already cured or fully cooked, they are safe to handle. If the ham feels excessively salty, especially in the case of a country ham, you should soak it in cold water for several hours or overnight, changing the water occasionally, rather than simply rinsing it.
How long can I keep leftover baked ham in the fridge?
Leftover baked ham will stay fresh in the refrigerator for three to five days if stored in an airtight container or wrapped tightly in foil. If you find you have more leftovers than you can eat in that timeframe, ham freezes exceptionally well. You can freeze sliced or diced ham for up to two months, making it a perfect addition to future soups, quiches, or breakfast casseroles.