Cooking a ham that has already been precooked might seem like a simple task of reheating, but there is a significant difference between a dried-out, salty roast and a succulent, glazed masterpiece that serves as the centerpiece of a holiday meal. Most hams purchased at the grocery store are “city hams,” which means they have been cured in a brine and fully cooked before they ever reach your shopping cart. Because the meat is already safe to eat, your goal in the oven is not to “cook” it in the traditional sense, but to gently bring it up to temperature while enhancing its flavor and preserving its natural juices.
Understanding Your Precooked Ham
Before you preheat your oven, it is essential to understand what kind of ham you are working with. Fully cooked hams usually come in three varieties: bone-in, boneless, and spiral-sliced.
Bone-in hams are widely considered to have the best flavor and texture. The bone helps conduct heat evenly and keeps the meat moist. Boneless hams are much easier to slice and are often preferred for sandwiches or casual gatherings, but they can dry out faster if not monitored closely. Spiral-sliced hams are incredibly convenient because they are pre-cut all the way to the bone, but they are the most susceptible to drying out in the oven because the heat can penetrate the individual slices easily.
Regardless of the cut, the label should clearly state “fully cooked.” If the label says “cook before eating” or “fresh ham,” you are dealing with raw pork, and the timing and temperature requirements will be much higher.
Preparing the Ham for the Oven
The key to a moist ham starts long before the timer begins. Remove the ham from the refrigerator about one to two hours before you plan to put it in the oven. Bringing the meat closer to room temperature ensures that the center warms up without the exterior becoming overcooked and leathery.
While the ham rests, prepare your roasting pan. A heavy-duty roasting pan with a rack is ideal. The rack lifts the ham off the bottom of the pan, allowing hot air to circulate underneath for even heating. If you do not have a rack, you can create a natural one by lining the bottom of the pan with thick slices of onions, carrots, and celery.
To prevent the ham from drying out, add liquid to the bottom of the pan. About half a cup to a cup of water, apple juice, or even a dry white wine will suffice. This liquid creates a steamy environment inside the oven, which acts as a barrier against the dry heat.
Setting the Right Temperature and Time
Since you are reheating, a low and slow approach is always superior. High temperatures will cause the proteins to contract and squeeze out moisture. Set your oven to 325 degrees Fahrenheit. This temperature is high enough to warm the meat efficiently but low enough to maintain tenderness.
The general rule of thumb for reheating a fully cooked ham is 10 to 15 minutes per pound. For example, a 10-pound ham will take approximately two to two and a half hours to reach the ideal internal temperature.
To ensure success, use a meat thermometer. You are aiming for an internal temperature of 140 degrees Fahrenheit. This is the sweet spot where the ham is piping hot throughout but hasn’t begun to lose its structural integrity or moisture.
The Importance of the Foil Tent
One of the most critical steps in how to cook cooked ham in oven is the use of aluminum foil. Because the oven is a dry environment, the exposed surface of the ham will lose moisture rapidly. Wrapping the ham tightly in foil—or creating a tight “tent” over the roasting pan—traps the steam generated by the liquid in the pan and the ham’s own juices.
If you are using a spiral-sliced ham, the foil is non-negotiable. Without it, the edges of the slices will curl and harden into “ham jerky” before the center is even warm. Ensure the shiny side of the foil is facing out to reflect some of the direct heat away from the surface.
Crafting and Applying a Glaze
A glaze is what transforms a standard ham into a gourmet meal. While many hams come with a flavor packet, making your own allows you to control the sweetness and spice. Common glaze bases include brown sugar, honey, maple syrup, or apricot preserves. To balance the sweetness, add acidity like Dijon mustard, apple cider vinegar, or even a splash of bourbon. Spices like ground cloves, cinnamon, or ginger add a festive warmth.
The timing of the glaze is vital. Because glazes have a high sugar content, they will burn if left in the oven for the entire cooking process. Wait until the ham reaches an internal temperature of about 120 degrees Fahrenheit—usually the last 20 to 30 minutes of cooking.
Remove the ham from the oven, increase the oven temperature to 400 degrees Fahrenheit, and carefully remove the foil. Brush a generous layer of glaze over the entire surface. Return it to the oven uncovered. You may want to baste the ham with more glaze every 10 minutes until it develops a dark, sticky, and caramelized crust.
Carving and Serving
Once the ham reaches 140 degrees Fahrenheit, remove it from the oven. This is the hardest part: you must let it rest. Tent it loosely with foil and let it sit for at least 15 to 20 minutes. Resting allows the juices that have been pushed to the center to redistribute throughout the meat, ensuring every slice is moist.
For a bone-in ham, use a long, sharp carving knife. Cut slices perpendicular to the bone. If you are serving a spiral ham, simply cut along the natural bone line to release the pre-cut slices. Serve your ham with the pan juices or a side of honey mustard for the perfect finish.
Tips for Success
- Always place the ham flat-side down in the pan. This provides a stable base and keeps the meatiest part of the ham in contact with the moisture at the bottom of the pan.
- If you find your ham is too salty, you can soak it in cold water for a few hours before cooking, though this is rarely necessary for modern “city hams.” Instead, focus on a sweet glaze to provide a counterpoint to the natural saltiness of the cure.
- Finally, keep the leftovers. A properly oven-cooked ham provides the best base for split pea soup, ham and cheese sliders, or breakfast hashes the following day. Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to two months.
FAQs
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Should I wash the ham before putting it in the oven?
No, you should not wash or rinse a precooked ham. Rinsing meat can spread bacteria around your kitchen sink and surfaces. Any surface bacteria will be destroyed by the heat of the oven. If the ham has excess brine or moisture on the surface, simply pat it dry with paper towels before applying any seasonings or placing it in the pan.
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Can I cook a precooked ham at 350 degrees Fahrenheit?
While you can use 350 degrees Fahrenheit, it increases the risk of the ham drying out before the center is thoroughly warmed. A lower temperature of 325 degrees Fahrenheit is generally recommended for the most tender results. If you are in a rush and choose 350 degrees Fahrenheit, reduce the cooking time to about 10 minutes per pound and check the internal temperature frequently.
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Do I need to add water to the bottom of the roasting pan?
While not strictly required, adding about a cup of liquid (water, juice, or broth) is highly recommended. The liquid creates steam under the foil tent, which prevents the ham from drying out in the oven’s dry heat. It also prevents any drippings or glaze from burning on the bottom of the pan, making cleanup much easier.
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How do I keep a spiral ham from getting dry?
Spiral hams are the most difficult to keep moist. To prevent drying, wrap the ham very tightly in heavy-duty aluminum foil to keep the slices pressed together. Cook it at a low temperature (300 to 325 degrees Fahrenheit) and only uncover it during the last 15 minutes to apply the glaze. Avoid overcooking; pull it out of the oven as soon as it hits 140 degrees Fahrenheit.
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What is the best way to store and reheat leftover ham?
Store leftovers in an airtight container or a zip-top bag in the refrigerator for 3 to 4 days. To reheat individual slices without drying them out, place them in a skillet over medium-low heat with a tablespoon of water or butter and cover with a lid for 1 to 2 minutes. Alternatively, wrap slices in a damp paper towel and microwave on medium power in 30-second increments.