Cooking a ham is often seen as a daunting task reserved for major holidays like Easter, Thanksgiving, or Christmas. However, once you understand the basics of selection, preparation, and glazing, you will realize that ham is actually one of the most forgiving and simple proteins to prepare for a crowd. Whether you are working with a bone-in smoked ham, a spiral-cut variety, or a fresh ham, the goal is always the same: a juicy, tender interior paired with a beautifully caramelized, flavorful crust.
This guide will walk you through every step of the process, ensuring that your next centerpiece dish is a resounding success. From choosing the right cut at the butcher shop to mastering the internal temperature, here is everything you need to know about how to cook a ham flawlessly.
Understanding the Different Types of Ham
Before you even turn on your oven, you need to know exactly what kind of ham you have purchased. Most hams found in grocery stores are labeled as “city hams,” which means they have been wet-cured and are usually fully cooked or partially cooked.
City Hams versus Country Hams
City hams are the most common. They are brined in a mixture of salt, sugar, and preservatives, then smoked. They are moist and ready to eat after a simple reheating process. Country hams, on the other hand, are dry-cured with salt and hung to age. They are much saltier and have a firmer, drier texture. Cooking a country ham often requires soaking it for 24 to 48 hours to remove excess salt before roasting.
Bone-In versus Boneless
For the best flavor and presentation, bone-in is the way to go. The bone helps conduct heat more evenly and adds a deeper pork flavor to the meat. Additionally, you get the added bonus of a ham bone to use for soups or beans later. Boneless hams are easier to slice and more compact, making them a good choice for smaller gatherings or sandwiches, but they can sometimes lack the succulent texture of their bone-in counterparts.
Spiral-Cut versus Whole
Spiral-cut hams are pre-sliced all the way to the bone in a continuous spiral. This makes serving incredibly easy, but it also makes the meat more susceptible to drying out in the oven. If you choose a spiral-cut ham, you must be extra vigilant about your cooking time and moisture levels.
Preparing Your Ham for the Oven
Preparation is minimal but crucial. If your ham is frozen, it must be completely thawed in the refrigerator before cooking. This can take 24 to 48 hours depending on the size of the roast. Never attempt to cook a large ham from frozen, as the outside will burn before the center reaches a safe temperature.
Tempering the Meat
About an hour before you plan to cook, take the ham out of the refrigerator. Letting it sit at room temperature for 30 to 60 minutes takes the chill off and allows the meat to cook more evenly. During this time, you can also score the skin if you are using a whole (non-spiral) ham. Use a sharp knife to create a diamond pattern about 1/4 inch deep. This not only looks beautiful but also allows the glaze to penetrate the meat.
Choosing the Right Roasting Pan
Select a heavy-duty roasting pan with a rack. Placing the ham on a rack keeps it from sitting directly in its own juices, which allows the heat to circulate all the way around the meat. If you don’t have a rack, you can create a “natural rack” using thick slices of onion, carrots, and celery at the bottom of the pan.
The Roasting Process Step by Step
The most common mistake people make when cooking a ham is overcooking it. Since most hams are already cooked, you are essentially performing a “controlled reheat” to bring it to a delicious serving temperature without stripping away its natural moisture.
Setting the Oven Temperature
Low and slow is the secret to a juicy ham. Set your oven to 325 degrees Fahrenheit. Higher temperatures will cause the exterior to dry out or the sugar in your glaze to burn before the center is warm.
Adding Moisture
Pour about 1/2 inch of liquid into the bottom of the roasting pan. You can use water, but for more flavor, consider apple cider, pineapple juice, or even a dry white wine. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This creates a steam chamber that keeps the ham moist throughout the long cooking process.
Calculating Cooking Time
As a general rule of thumb, you should plan for 15 to 20 minutes per pound for a bone-in ham. For a boneless ham, 10 to 15 minutes per pound is usually sufficient. For example, a 10-pound bone-in ham will take roughly 2.5 to 3 hours to heat through.
The Art of Glazing
The glaze is where you can truly customize the flavor profile of your meal. Whether you prefer a classic honey-mustard, a spicy chipotle-maple, or a traditional brown sugar and pineapple glaze, the timing of the application is vital.
When to Apply the Glaze
Because glazes have a high sugar content, they will burn if left in the oven for the entire cooking duration. You should only apply your glaze during the last 30 to 45 minutes of cooking.
How to Apply
Remove the ham from the oven and increase the temperature to 400 degrees Fahrenheit. Carefully remove the aluminum foil. Brush a generous layer of glaze over the entire surface of the ham, making sure to get into the scored marks or between the spiral slices. Return the ham to the oven uncovered. Repeat the glazing process every 10 to 15 minutes until a dark, sticky, and caramelized crust has formed.
Reaching the Perfect Internal Temperature
Using a meat thermometer is the only way to guarantee success. You are looking for an internal temperature of 140 degrees Fahrenheit for a fully cooked or “ready-to-eat” ham. If you are cooking a “fresh” ham (one that is not cured or smoked), you must cook it to an internal temperature of 145 degrees Fahrenheit to ensure safety.
Insert the thermometer into the thickest part of the meat, making sure it does not touch the bone, as the bone conducts heat differently and will give you an inaccurate reading.
Resting and Serving
Once the ham reaches the target temperature and the glaze is perfectly browned, remove it from the oven. This next step is the hardest but most important: let the ham rest.
Cover the ham loosely with foil and let it sit 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 cutting board, leaving you with dry meat.
When carving a bone-in ham, cut along the bone to release large chunks of meat, then slice those chunks against the grain. For a spiral ham, simply cut along the bone to release the pre-cut slices.
Frequently Asked Questions
How do I prevent a spiral-cut ham from drying out?
The best way to keep a spiral ham moist is to wrap it very tightly in foil and add a liquid like apple juice to the bottom of the pan. Because it is already sliced, the steam can penetrate the layers easily. Ensure you do not exceed an internal temperature of 140 degrees Fahrenheit, as every degree over that will result in drier meat.
Can I cook a ham in a slow cooker instead of an oven?
Yes, a slow cooker is an excellent tool for cooking ham, especially if your oven is occupied by side dishes. Place the ham in the crockpot (you may need to trim it to fit), add your liquid, and cook on low for 4 to 6 hours. You can still glaze it at the end by transferring it to a baking sheet and broiling it in the oven for a few minutes.
What should I do if my ham is too salty?
If you find that your cured ham is overly salty, you can soak it in cold water for several hours before cooking, changing the water every hour. After cooking, serving the ham with a sweet glaze or a creamy sauce can also help balance the saltiness on the palate.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures everyone gets a generous serving with some leftovers. For a boneless ham, 1/2 pound per person is usually plenty.
How long can I keep leftover ham in the refrigerator?
Cooked ham will stay fresh in the refrigerator for 3 to 5 days if stored in an airtight container or tightly wrapped in foil. For longer storage, you can freeze ham for up to 2 months. Leftover ham is incredibly versatile and works perfectly in omelets, split pea soup, or classic ham and cheese sliders.