Baking a cured ham is a culinary tradition that brings a sense of celebration to any table. Whether it is a holiday centerpiece or a Sunday family dinner, a properly prepared ham offers a delightful balance of salt, sweetness, and savory richness. Because cured ham is already preserved and often pre-cooked, the goal of baking is less about “cooking” the meat and more about heating it through gently while enhancing its flavor with glazes and textures.
Understanding the nuances of the curing process is the first step toward success. Cured hams have been treated with a brine or a dry rub of salt, sugar, and nitrates. This process not only preserves the meat but also gives it that signature pink color and firm texture. When you bring one home from the store, you are essentially working with a canvas that is ready for your personal touch.
Selecting the Right Cured Ham
Before you even preheat your oven, you need to choose the right cut of meat. Not all hams are created equal, and the type you buy will dictate your baking strategy.
Bone-In vs. Boneless
A bone-in ham is widely considered the gold standard for flavor and presentation. The bone helps conduct heat evenly and keeps the surrounding meat moist. Plus, you get the added bonus of a ham bone for soups later. Boneless hams are easier to slice and serve, making them a convenient choice for large crowds or sandwiches, but they can sometimes lack the depth of flavor found in bone-in varieties.
Shank End vs. Butt End
If you are buying a half-ham, you will likely choose between the shank end and the butt end. The shank end is the lower part of the leg; it has a classic “ham” shape and a single bone, making it very easy to carve. The butt end is the upper part of the leg; it is leaner and contains more meat, but it has a more complex bone structure that can be trickier to navigate with a knife.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced in a continuous circle around the bone. They are incredibly convenient for serving, but they are also more prone to drying out in the oven. If you choose a spiral-cut ham, you must be extra vigilant about your oven temperature and moisture levels. A whole, unsliced ham requires carving skills but retains its juices much better during the baking process.
Preparing Your Ham for the Oven
Preparation is minimal but crucial. Start by taking the ham out of the refrigerator about one to two hours before baking. Bringing the meat closer to room temperature ensures that it heats more evenly, preventing the outside from becoming overcooked while the center remains cold.
If your ham has a thick layer of fat on the outside, you may want to score it. Use a sharp knife to cut a diamond pattern into the fat, being careful not to cut into the meat itself. This serves two purposes: it allows the rendered fat to baste the meat, and it creates “valves” for your glaze to seep deep into the ham. For a classic look, you can press a whole clove into the center of each diamond.
Place the ham in a heavy roasting pan. To prevent the bottom from scorching and to help steam the meat, add about a half-inch of liquid to the bottom of the pan. Water works fine, but apple juice, pineapple juice, or even a dry white wine can add a subtle layer of aromatic flavor to the steam.
Mastering the Baking Process
The secret to a juicy ham is low and slow heat. High temperatures will cause the proteins to tighten and squeeze out moisture, resulting in a rubbery texture.
Setting the Temperature
Preheat your oven to 325°F. This moderate temperature is high enough to render the fat and warm the meat safely but low enough to maintain the integrity of the muscle fibers. If you are in a hurry, you can go up to 350°F, but 325°F is the “sweet spot” for most cured hams.
Wrapping for Moisture
To ensure the ham stays moist, cover the roasting pan tightly with aluminum foil. If your ham is particularly large and sticks up above the rim of the pan, create a “tent” with the foil so it doesn’t touch the surface of the meat. This creates a sealed environment where the liquid in the pan turns to steam, gently poaching the ham as it bakes.
Timing the Bake
Since most cured hams are “fully cooked,” you are aiming for an internal temperature of 140°F. Generally, you should allow 15 to 18 minutes of baking time per pound for a whole ham, and 18 to 24 minutes per pound for a half ham. If you are using a spiral-cut ham, reduce the time slightly to about 10 to 12 minutes per pound to avoid drying it out.
The Art of Glazing
The glaze is where you can truly express your culinary creativity. While the ham is in the oven, you can prepare a mixture that will provide a beautiful, caramelized crust.
Choosing Your Flavors
Most glazes rely on a balance of sugar and acid. Common bases include brown sugar, honey, maple syrup, or apricot preserves. To balance the sweetness, add acidity through Dijon mustard, apple cider vinegar, or citrus juice. Spices like cinnamon, ginger, or cloves add warmth and complexity.
The Timing of the Glaze
Never apply your glaze at the beginning of the baking process. Because glazes have high sugar content, they will burn long before the ham is heated through. Instead, wait until the ham has about 20 to 30 minutes left in the oven. Remove the foil, increase the oven temperature to 400°F, and brush a generous layer of glaze over the entire surface. Return the ham to the oven uncovered, and repeat the glazing process every 10 minutes until a dark, sticky, and bubbling crust forms.
Resting and Carving
One of the most common mistakes in baking a ham is slicing it too soon. Once the ham reaches an internal temperature of 140°F, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for at least 15 to 20 minutes.
During this resting period, the juices that were pushed to the center of the meat by the heat will redistribute throughout the ham. This ensures that every slice is moist. Additionally, the internal temperature will likely rise by about 5 degrees during the rest, reaching a perfect 145°F.
When carving a bone-in ham, cut along the bone to release the large muscles first, then slice those sections across the grain. For a spiral ham, simply cut along the natural lines of the pre-sliced sections.
Frequently Asked Questions
-
How do I know if my cured ham is fully cooked or needs to be cooked?
Most hams sold in grocery stores are labeled as “fully cooked” or “ready to eat,” which means they only need to be heated to 140°F. If the label says “cook before eating,” it is a partially cooked ham and must be heated to an internal temperature of 160°F to be safe for consumption. Always check the packaging carefully to determine the required internal temperature.
-
Can I bake a ham without foil?
While you can bake a ham without foil, it is not recommended for the entire duration. Baking uncovered allows moisture to escape, which often leads to a dry, tough exterior. Using foil for the majority of the time and removing it only for the final glazing stage provides the best results: a juicy interior and a crisp, caramelized exterior.
-
What should I do if my ham is too salty?
Cured hams are naturally salty due to the preservation process. If you are worried about excess salt, you can soak the ham in cold water for several hours (or even overnight in the refrigerator) before baking. This will leach out some of the surface salt. Additionally, using a very sweet glaze can help balance the saltiness on the palate.
-
How long can I store leftover baked ham?
Leftover baked ham can be stored in the refrigerator for 3 to 5 days. It should be wrapped tightly in plastic wrap or stored in an airtight container to prevent it from picking up other odors in the fridge. For longer storage, you can freeze ham for up to 2 months, though the texture may become slightly softer after thawing.
-
Can I use a slow cooker instead of an oven?
Yes, a slow cooker is an excellent alternative for smaller hams or half-hams. Place the ham in the slow cooker with a bit of liquid and cook on low for 4 to 6 hours. However, you will miss out on the crispy, caramelized crust that an oven provides. To get the best of both worlds, you can finish the slow-cooked ham in a hot oven for 10 minutes with a glaze.