The centerpiece of a traditional holiday meal is often a beautifully glazed, succulent ham. Whether it is a spring celebration or a winter feast, a well-prepared ham offers a balance of salty, sweet, and smoky flavors that few other meats can match. However, walking into a grocery store and seeing the wide variety of options—from spiral-sliced to country ham—can be overwhelming. Success begins long before the oven is preheated; it starts with selecting the right cut and understanding the specific preparation requirements for each type. This guide will walk you through the essential steps to prepare and cook a ham that is moist, flavorful, and perfectly glazed.
Understanding the Different Types of Ham
Before you start cooking, you must know what kind of ham you have purchased, as the preparation methods vary significantly. Most hams sold in modern grocery stores fall into three main categories: city hams, country hams, and fresh hams.
City hams are the most common and are what most people think of when they imagine a holiday ham. These are wet-cured in a brine of salt, sugar, and spices and are almost always sold fully cooked and often smoked. Because they are already cooked, your primary goal is to reheat them without drying them out. They come in bone-in, boneless, and spiral-sliced varieties.
Country hams are a different beast entirely. Popular in the Southern United States, these are dry-cured with salt and aged for several months. They are intensely salty and have a firm, dry texture. These hams usually require a lengthy soaking process (up to 24 hours) to remove excess salt before they can be cooked.
Fresh hams are uncured and uncooked pork legs. They have the same flavor profile as a pork roast rather than the salty, smoky “ham” flavor most people expect. These must be cooked thoroughly to a safe internal temperature, just like a standard pork roast.
Choosing Between Bone-In and Boneless
For the best flavor and presentation, many culinary experts recommend a bone-in ham. The bone helps conduct heat throughout the meat more evenly and adds a depth of flavor that boneless hams often lack. Additionally, the leftover bone is an incredible asset for making soups, beans, or stews the following day.
Boneless hams are preferred for their convenience. They are easy to slice and take up less room in the refrigerator and oven. If you choose a boneless ham, look for one that is labeled “ham” rather than “ham and water product,” as the latter contains a high percentage of water that can result in a spongy texture.
Essential Preparation Steps
Once you have selected your ham, preparation begins at home. If you are working with a fully cooked city ham, take it out of the refrigerator about an hour before cooking to let it come to room temperature. This ensures that the center warms through without the exterior becoming overcooked and dry.
For hams with a thick layer of fat or skin (common in whole bone-in hams), you may need to trim the skin or “rind” but leave about a quarter-inch of the white fat. This fat is essential for keeping the meat moist. To create a professional look and allow your glaze to penetrate deeper, score the fat. Use a sharp knife to make shallow, one-inch diamond patterns across the surface. Do not cut into the meat itself—just through the fat. At the points where the lines cross, you can press in whole cloves for an aromatic, classic aesthetic.
The Secret to a Moist Ham: Low and Slow
The biggest mistake people make when cooking a pre-cooked ham is treating it like a raw piece of meat and blasting it with high heat. Since the meat is already cooked, you are simply performing a “controlled reheat.”
Preheat your oven to 325 degrees Fahrenheit. Place the ham in a heavy roasting pan, cut-side down. To create a moist environment, add about half a cup to a cup of liquid to the bottom of the pan. Water is fine, but apple juice, cider, or even ginger ale can add subtle layers of flavor. Cover the pan tightly with heavy-duty aluminum foil. This step is non-negotiable; it traps the steam and prevents the ham from turning into “ham jerky.”
Temperature and Timing Guidelines
Cooking times vary based on the weight and type of ham. For a fully cooked, bone-in ham, you should plan for approximately 15 to 18 minutes per pound. If you are cooking a boneless ham, it may take 10 to 15 minutes per pound.
The only truly reliable way to know when your ham is ready is to use a meat thermometer. For a pre-cooked city ham, you are looking for an internal temperature of 140 degrees Fahrenheit. If you are cooking a “cook-before-eating” ham or a fresh ham, the internal temperature must reach at least 145 degrees Fahrenheit to be safe, followed by a mandatory three-minute rest.
Crafting the Perfect Glaze
A great glaze provides the sweet and tangy contrast to the salty meat. Most glazes are built on a foundation of sugar (brown sugar, honey, or maple syrup) and an acid (mustard, vinegar, or citrus juice).
A classic brown sugar glaze might include one cup of brown sugar, two tablespoons of Dijon mustard, and a splash of apple cider vinegar or orange juice. You can also get creative by adding spices like cinnamon, ginger, or even a bit of bourbon for depth.
The key to glazing is timing. If you apply the glaze at the beginning of the cooking process, the high sugar content will cause it to burn before the ham is warm. Instead, wait until the ham is about 20 to 30 minutes away from being done. Remove the foil, brush the glaze liberally over the scored fat, and return the ham to the oven uncovered. You may want to increase the oven temperature to 400 degrees Fahrenheit for these final minutes to help the glaze bubble and caramelize into a beautiful crust.
Resting and Slicing
After you remove the ham from the oven, resist the urge to slice it immediately. Let the meat rest for 15 to 20 minutes. This allows the juices to redistribute throughout the ham, ensuring every slice is tender.
When slicing a bone-in ham, cut along the bone to release large chunks of meat, then slice those chunks across the grain. For a spiral-sliced ham, the work is mostly done for you, but you may need to cut around the center bone to release the slices.
Frequently Asked Questions
How much ham should I buy per person?
When buying a bone-in ham, plan for about 3/4 to 1 pound of meat per person to account for the weight of the bone and ensure there are leftovers. For a boneless ham, 1/2 pound per person is generally sufficient.
Do I need to wash the ham before cooking?
No, you should not wash ham or any other poultry or meat. Washing can spread bacteria around your kitchen surfaces. Any surface bacteria on the ham will be destroyed by the heat of the oven during the cooking process.
Why did my ham turn out dry?
Dryness is usually caused by cooking at too high a temperature or failing to cover the ham with foil. Because most hams are pre-cooked, they lose moisture quickly. Using a roasting pan with liquid at the bottom and keeping the foil seal tight is essential for a juicy result.
Can I cook a ham in a slow cooker?
Yes, a slow cooker is an excellent tool for cooking a ham, especially if you have a smaller cut (5 to 8 pounds). Place the ham in the slow cooker with a little liquid, cover, and cook on low for 4 to 6 hours until the internal temperature reaches 140 degrees Fahrenheit.
How long can I keep leftover ham in the refrigerator?
Cooked ham can be safely stored in the refrigerator for 3 to 5 days. For longer storage, you can freeze ham for up to 2 months. Be sure to wrap it tightly in freezer-safe wrap or vacuum-seal it to prevent freezer burn.