Roasting a ham is one of the most rewarding culinary tasks you can undertake. Whether it is for Christmas, Easter, or a large Sunday family dinner, a beautifully glazed, oven-roasted ham serves as a magnificent centerpiece. While it may seem intimidating due to the size of the meat, the process is actually quite straightforward. Most hams purchased at the grocery store are already precooked or smoked, meaning your primary goal is to heat it through without drying it out and to apply a flavorful glaze that creates a sticky, caramelized crust.
Choosing the Right Ham for Roasting
Before you even preheat your oven, you need to select the right cut of meat. The variety of hams available can be overwhelming, but they generally fall into three categories.
City Ham versus Country Ham
City hams are the most common type found in supermarkets. They are wet-cured, usually by being submerged in or injected with a brine of salt, sugar, and seasonings. These are typically sold fully cooked and only require reheating. Country hams, on the other hand, are dry-cured and aged. they are much saltier and often require soaking in water for several hours or even days before roasting. For most home cooks looking for a traditional holiday roast, a city ham is the preferred choice.
Bone-In versus Boneless
A bone-in ham generally offers better flavor and texture. The bone helps conduct heat more evenly and keeps the meat moist. Plus, you get the added bonus of a ham bone to use for soups or beans later. Boneless hams are easier to slice and serve but can sometimes be a bit more processed in texture. If you want the best of both worlds, a spiral-cut ham is a bone-in ham that has been pre-sliced by the manufacturer, making serving a breeze.
Preparation and Essential Tools
To achieve the best results, you need a few basic tools and a little bit of prep time. Using a roasting pan with a rack is ideal because it allows the heat to circulate entirely around the meat, ensuring the bottom doesn’t get soggy from sitting in its own juices.
You will also need a reliable meat thermometer. Since most hams are pre-cooked, you aren’t cooking the meat to “doneness” in the traditional sense; rather, you are monitoring the internal temperature to ensure it is hot enough to serve safely and enjoyably without overcooking the edges.
Bringing the Meat to Room Temperature
One of the biggest mistakes people make is taking a massive, cold ham directly from the refrigerator and putting it into a hot oven. This leads to uneven heating where the outside becomes dry before the center is even warm. Aim to take your ham out of the fridge about 1 to 2 hours before you plan to roast it. This allows the internal temperature to rise slightly, leading to much more consistent results.
The Roasting Process Step by Step
Roasting a ham is a low and slow process. You want to maintain the moisture while gradually bringing the internal temperature up.
Setting the Oven Temperature
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature is the “sweet spot” for roasting. It is high enough to heat the meat efficiently but low enough to prevent the sugars in the ham or the glaze from burning too quickly.
Wrapping for Moisture
To prevent the ham from drying out during the long roasting period, place it in the roasting pan flat-side down. Add about half a cup of water, apple juice, or cider to the bottom of the pan. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This creates a steam chamber that keeps the meat incredibly tender.
Calculating Roasting Time
The general rule of thumb for a fully cooked ham is to roast it for about 12 to 15 minutes per pound. If you are roasting a half ham weighing 7 to 10 pounds, you can expect it to take anywhere from 1.5 to 2.5 hours. Your target internal temperature before applying the glaze should be approximately 130 degrees Fahrenheit.
Crafting and Applying the Glaze
The glaze is where you can truly customize the flavor profile of your roast. A good glaze needs a balance of sweetness, acidity, and spice. Common bases include brown sugar, honey, maple syrup, or apricot preserves. To balance the sweetness, many chefs add Dijon mustard, apple cider vinegar, or even a splash of bourbon.
Scoring the Ham
If you are not using a spiral-cut ham, you should “score” the fat layer. Use a sharp knife to cut shallow diamond shapes into the surface of the ham, about a quarter-inch deep. This not only looks beautiful but also provides channels for the glaze to seep deep into the meat. You can also press a whole clove into the center of each diamond for a classic aesthetic and aromatic flavor.
The Final Glazing Stage
Once the ham reaches an internal temperature of 130 degrees Fahrenheit, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil. Generously brush your glaze over the entire surface of the meat.
Return the ham to the oven uncovered. Continue to roast for another 15 to 20 minutes, brushing with more glaze every 5 to 7 minutes. This high-heat finish is what creates that dark, crackling, caramelized exterior. Watch it closely during this stage, as the high sugar content in glazes can transition from caramelized to burnt very quickly.
Resting and Slicing
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, remove it from the oven. This is the most critical and often overlooked step: resting. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you carve it immediately, all that delicious moisture will run out onto the board, leaving you with dry slices.
When slicing a bone-in ham, cut around the bone first to release large sections of meat, then slice those sections into your desired thickness. For spiral-cut hams, simply cut along the natural fat lines and the bone to release the pre-cut slices.
Frequently Asked Questions
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How long does it take to roast a ham per pound?
For a fully cooked, bone-in city ham, you should plan for 12 to 15 minutes per pound at 325 degrees Fahrenheit. If the ham is labeled “cook before eating,” it will require a longer time, usually 18 to 20 minutes per pound, to reach a safe internal temperature.
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Should I cook a ham covered or uncovered?
You should roast the ham covered with aluminum foil for the majority of the cooking time to retain moisture. The ham should only be uncovered during the last 15 to 20 minutes of roasting when you are applying the glaze and looking to develop a crust.
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What is the safe internal temperature for a roasted ham?
For a pre-cooked ham, the USDA recommends reheating it to an internal temperature of 140 degrees Fahrenheit. If you are starting with a fresh, raw ham, it must reach a minimum internal temperature of 145 degrees Fahrenheit followed by a three-minute rest.
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Can I roast a ham from frozen?
It is highly recommended to thaw a ham completely in the refrigerator before roasting. Roasting a frozen ham will take significantly longer—usually 50 percent more time—and often results in an overcooked exterior and a cold center. If you must cook from frozen, keep the temperature low and use plenty of liquid in the pan.
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How do I keep my spiral ham from drying out?
Spiral hams are more prone to drying out because the pre-cut slices allow moisture to escape. To prevent this, wrap the ham very tightly in foil, place it cut-side down in the pan, and add a layer of liquid like pineapple juice or water to the bottom of the roasting pan to create steam.