Baking a ham is often the centerpiece of a holiday feast, a Sunday dinner, or a special celebration. While it might seem intimidating to handle such a large cut of meat, the process is actually quite forgiving once you understand the basics. Whether you are aiming for a classic honey-glazed finish or a savory herb-crusted exterior, mastering the art of the oven is simpler than you think. This guide will walk you through every step of the process, ensuring your next meal is juicy, flavorful, and memorable.
Choosing the Right Ham for Your Oven
Before you even turn on the stove, you need to select the right bird—or in this case, the right cut of pork. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. This is a huge advantage because your job isn’t necessarily to “cook” the meat from raw, but rather to reheat it gently so it remains moist while developing a delicious crust.
Shank vs. Butt End
When browsing the meat aisle, you will likely see two main options for a bone-in ham. The shank end is the lower part of the leg. It has a classic “ham” shape and is easier to carve because it contains only one straight bone.
The butt end is the upper part of the leg. It tends to be a bit meatier and has a higher fat content, which can lead to more flavor, but it is slightly trickier to carve due to the complex bone structure.
Bone-In vs. Boneless
If flavor is your priority, bone-in is the way to go. The bone helps conduct heat more evenly and adds a richness to the meat that boneless varieties often lack. Plus, you get a ham bone to save for soups or beans later.
Boneless hams are strictly about convenience; they are easy to slice and great for sandwiches, but they can dry out faster in the oven.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone. This makes serving a breeze, but it also creates more surface area for moisture to escape. If you choose a spiral-cut ham, you must be extra diligent about covering it tightly with foil and not overcooking it.
A whole, uncut ham takes a bit more effort to slice at the table, but it is much better at retaining its natural juices.
Preparation and Room Temperature
One of the biggest mistakes home cooks make is taking a massive, ice-cold ham straight from the refrigerator and putting it into a hot oven. This causes the outside to dry out before the center ever gets warm.
To avoid this, let your ham sit on the counter for about 1 to 2 hours before baking. This takes the chill off and ensures more even heating. While the ham is resting, take the time to remove any plastic packaging and the plastic “button” that often covers the bone end.
The Secret to Moisture: The Roasting Pan
To bake a ham that is succulent rather than shriveled, you need to create a humid environment. Place the ham flat-side down in a heavy roasting pan. Add about a half-inch of liquid to the bottom of the pan. While plain water works, you can add layers of flavor by using apple cider, pineapple juice, or even a splash of ginger ale.
Cover the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a seal so the steam stays trapped inside. This “braising” effect is what keeps the meat tender during the long reheating process.
Setting the Temperature and Timing
Low and slow is the golden rule for ham. High heat will toughen the proteins and ruin the texture. Set your oven to 325°F. This temperature is high enough to warm the meat efficiently but low enough to prevent the edges from becoming leathery.
For a fully cooked, bone-in ham, you should plan on about 15 to 20 minutes per pound. If you have a 10-pound ham, expect it to take between 2.5 and 3 hours. The ultimate goal is an internal temperature of 140°F. Use a meat thermometer inserted into the thickest part of the ham, making sure it doesn’t touch the bone, to check for readiness.
Crafting the Perfect Glaze
The glaze is where you get to show off your culinary personality. While the ham is in the oven, you can prepare a mixture that will provide that iconic sticky, sweet, and savory finish. A classic glaze usually involves a sugar base like brown sugar, honey, or maple syrup, mixed with an acid like Dijon mustard or apple cider vinegar, and spices like ground cloves, cinnamon, or even a pinch of cayenne pepper.
Wait to apply the glaze until the final 20 to 30 minutes of baking. If you put it on too early, the high sugar content will cause it to burn and turn bitter.
Applying the Glaze
Once the ham reaches about 130°F, remove it from the oven and crank the heat up to 400°F. Carefully remove the foil. If the ham isn’t spiral-cut, you can use a sharp knife to score the fat in a diamond pattern, about a quarter-inch deep. Brush a generous layer of glaze all over the surface. Return the ham to the oven uncovered. Every 10 minutes, brush on more glaze until the surface is bubbly and caramelized.
The Importance of the Rest
When the ham reaches 140°F, take it out of the oven. Do not slice 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 allows the juices to redistribute throughout the meat. If you cut into it right away, all that delicious moisture will run out onto the board, leaving you with dry slices.
Carving and Serving
For a bone-in ham, cut along the bone to release large chunks of meat, then slice those chunks against the grain. If you have a spiral-cut ham, simply cut parallel to the bone to release the pre-cut slices. Arrange the meat on a platter and spoon some of the pan juices or any remaining glaze over the top for extra shine and flavor.
Frequently Asked Questions
How do I prevent a spiral-cut ham from drying out?
Because spiral hams are pre-sliced, they lose moisture quickly. The best way to prevent drying is to bake them face-down in a pan with liquid, wrap the entire pan very tightly in foil, and ensure you do not exceed an internal temperature of 140°F. Some cooks even recommend wrapping the ham itself in parchment paper before the foil to add an extra layer of protection.
Can I bake a ham that is not pre-cooked?
Yes, but the process is different. If you have a “fresh” ham (which is raw pork), you must cook it to an internal temperature of at least 145°F, and it will require significantly more seasoning since it hasn’t been cured. Fresh hams usually take longer to cook and have a texture more similar to a pork roast than a traditional holiday ham.
What is the best liquid to put in the bottom of the roasting pan?
While water is fine, using a flavorful liquid enhances the aroma. Apple juice or cider is the most popular choice as it complements the pork perfectly. Other great options include orange juice, pineapple juice, or a mixture of white wine and water. Avoid using anything too salty, as the ham itself already contains plenty of sodium.
How much ham should I buy per person?
As a general rule of thumb, plan for about 3/4 pound of bone-in ham per person. If you are buying a boneless ham, you can scale that back to about 1/2 pound per person. This usually allows for plenty of meat during dinner and a reasonable amount of leftovers for sandwiches the next day.
How long can I store leftover ham in the fridge?
Leftover baked ham can be stored in an airtight container in the refrigerator for 3 to 5 days. If you can’t finish it by then, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, and it will stay good in the freezer for up to 2 months. The bone can also be frozen for use in future stocks and stews.