Cooking a cured ham is one of the most rewarding culinary tasks you can undertake, especially during the holidays or for a large family gathering. Because most cured hams sold in grocery stores are already precooked or smoked, the process is less about “cooking” from scratch and more about masterfully reheating the meat while infusing it with flavor and maintaining its moisture. A poorly handled ham can become dry and salty, but a well-prepared one is succulent, tender, and features a beautiful caramelized crust.
Understanding the Different Types of Cured Ham
Before you preheat your oven, it is essential to understand exactly what kind of ham you have brought home. The label on the packaging provides critical clues about how you should proceed with the cooking process.
Fully Cooked vs. Cook-Before-Eating Hams
Most modern hams found in the supermarket are labeled as “fully cooked.” These have been cured and heated to an internal temperature that makes them safe to eat right out of the package. Your goal with these is simply to bring them up to a serving temperature of 140°F without drying them out. On the other hand, “cook-before-eating” hams have been cured but not fully heated. These require more time in the oven and must reach an internal temperature of 145°F to be safe for consumption.
Bone-In vs. Boneless
Bone-In hams are widely considered to have superior flavor and texture. The bone acts as a conductor of heat and moisture, keeping the meat juicy. Plus, you get the added bonus of a ham bone for soups or beans later. Boneless hams are much easier to slice and are convenient for sandwiches, but they can dry out faster because they lack the structural protection of the bone.
Spiral Cut vs. Whole
A spiral-cut ham is pre-sliced all the way to the bone. This is incredibly convenient for serving, but it presents a challenge in the oven. Because the muscle fibers are already cut, the moisture can escape more easily. If you are cooking a spiral-cut ham, you must be extra vigilant about your covering and temperature to prevent the slices from curling and toughening.
Essential Tools and Preparation
To achieve professional results, you need the right equipment. You don’t need a high-tech kitchen, but a few specific items will make a world of difference.
The Roasting Pan and Rack
A heavy-duty roasting pan is ideal. If you don’t have one, a large 9×13 inch baking dish can work for smaller hams. Most importantly, use a roasting rack. Lifting the ham off the bottom of the pan allows the hot air to circulate under the meat, ensuring even heating and preventing the bottom of the ham from becoming soggy in its own juices.
Reliable Meat Thermometer
This is the single most important tool in your arsenal. Relying on time alone is risky because oven temperatures vary and the starting temperature of your meat can change the timing. An oven-safe leave-in thermometer or a high-quality instant-read thermometer is necessary to ensure you hit that 140°F mark exactly.
Heavy-Duty Aluminum Foil
Foil is your best friend when it comes to moisture retention. By tightly wrapping the ham or covering the roasting pan, you create a steam chamber that prevents the surface of the meat from dehydrating during the long reheating process.
Step-by-Step Instructions for Oven Roasting
Once you have your ham and your tools ready, it is time to start the process. Follow these steps to ensure a juicy, flavorful centerpiece.
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Tempering the Meat
Take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Letting the meat sit at room temperature takes the chill off the center. If you put a direct-from-the-fridge ham into the oven, the outside will likely dry out before the center reaches the desired temperature.
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Preheating the Oven
For a cured ham, low and slow is the golden rule. Preheat your oven to 325°F. While some recipes suggest higher temperatures, 325°F provides enough heat to warm the ham efficiently without scorching the exterior or evaporating the internal juices too quickly.
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Preparing the Pan
Place about 1/2 cup to 1 cup of liquid in the bottom of the roasting pan. Water is fine, but you can add flavor by using apple cider, orange juice, or even a dry white wine. This liquid creates steam, which helps keep the environment inside the foil moist.
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Scoring and Wrapping
If your ham is not spiral-cut, use a sharp knife to score the fat layer in a diamond pattern. Cut about 1/4 inch deep. This allows any glaze you use later to penetrate the meat and gives the fat a place to render out. Place the ham on the rack, flat-side down (if it’s a half-ham). Wrap the entire pan tightly with heavy-duty aluminum foil, ensuring there are no gaps where steam can escape.
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Calculating Cooking Time
As a general rule of thumb, a fully cooked bone-in ham requires 15 to 18 minutes per pound. A boneless ham usually takes 10 to 15 minutes per pound. For example, a 10-pound bone-in ham will likely take between 2.5 and 3 hours. Start checking the internal temperature about 30 minutes before the estimated finish time.
The Art of Glazing
A glaze is what transforms a simple ham into a holiday masterpiece. It provides a sweet and tangy contrast to the salty meat and creates a beautiful, shiny finish.
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When to Apply the Glaze
Never apply a sugar-based glaze at the beginning of the cooking process. Because of the high sugar content, the glaze will burn long before the ham is heated through. The best time to glaze is during the last 20 to 30 minutes of cooking.
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Preparing the Glaze
Common glaze ingredients include brown sugar, honey, maple syrup, Dijon mustard, cloves, and fruit juices. A classic mixture is 1 cup of brown sugar mixed with 2 tablespoons of mustard and enough cider vinegar or juice to make a thick paste. Boil these ingredients together on the stove for a few minutes until the sugar is dissolved and the mixture has thickened slightly.
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The Glazing Process
Once the ham reaches an internal temperature of about 130°F, remove it from the oven and increase the oven temperature to 400°F. Carefully remove the foil. Brush a generous layer of glaze over the entire surface of the ham, making sure it gets into the scored diamonds or between the spiral slices. Return the ham to the oven, uncovered. Brush on more glaze every 8 to 10 minutes until the ham reaches 140°F and the outside is bubbly and caramelized.
The Importance of Resting
One of the most common mistakes home cooks make is slicing the ham immediately after taking it out of the oven. This is a recipe for dry meat. When the ham is hot, the juices are highly fluid and will run out onto your cutting board the moment you break the surface.
Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. During this time, the muscle fibers relax and reabsorb the juices, ensuring that every slice is moist. This also allows the internal temperature to rise slightly (carryover cooking), which is why we pull it out at 140°F to hit a final serving temperature of around 145°F.
Carving and Serving
If you have a spiral-cut ham, serving is as simple as cutting along the bone to release the slices. For a whole bone-in ham, use a long, thin carving knife. Start by cutting a few slices off the thinner side to create a flat base, then turn the ham onto that base so it is stable. Slice downward toward the bone, then make a horizontal cut along the bone to release the slices. Serve your ham warm or at room temperature, perhaps with a side of honey mustard or horseradish cream for those who like an extra kick.
Frequently Asked Questions
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How do I keep a spiral-cut ham from drying out in the oven?
To keep a spiral ham moist, wrap it very tightly in heavy-duty aluminum foil. You can also place the ham cut-side down in the roasting pan to protect the slices. Adding a cup of water or apple juice to the bottom of the pan creates a humid environment that prevents the pre-cut slices from losing their moisture.
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What is the safe internal temperature for a cured ham?
For a “fully cooked” ham, you only need to reheat it to 140°F. If the ham is labeled “cook-before-eating,” you must reach an internal temperature of 145°F. Always use a meat thermometer to check the thickest part of the ham, making sure not to touch the bone, as the bone will be hotter than the meat.
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Can I cook a cured ham at a higher temperature to save time?
It is not recommended to cook a ham at a high temperature like 400°F for the entire duration. High heat will cause the exterior to become tough and dry before the heat can penetrate to the center of the bone. Stick to 325°F for the reheating phase and only increase the heat at the very end for glazing.
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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 you have enough for the main meal. For a boneless ham, 1/2 pound per person is usually sufficient. If you want plenty of leftovers, err on the higher side of these estimates.
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Do I need to wash the ham before cooking it?
No, you should not wash a cured ham. Washing meat can spread bacteria around your kitchen surfaces and sink. Simply remove the ham from its packaging, pat it dry with paper towels if it is excessively wet, and proceed with scoring or seasoning. The heat of the oven will effectively kill any surface bacteria.