Cooking a ham is one of the most rewarding culinary tasks, primarily because most of the hard work has already been done for you. When you buy a ham at the grocery store, it is almost always “precooked” or “city ham,” meaning it has been cured and smoked. Your job isn’t really to cook it from scratch, but rather to reheat it in a way that preserves its moisture, enhances its flavor with a glaze, and brings it to a safe, appetizing temperature.
If you have ever ended up with a ham that was dry, salty, or tough, it is likely because the reheating process was too fast or too hot. Mastering the oven method for a precooked ham requires a balance of low heat, moisture retention, and a final blast of sugar-laden heat to create that iconic crust.
Understanding Your Ham Before You Start
Before you even preheat your oven, you need to know exactly what kind of ham is sitting in your refrigerator. Not all hams are created equal, and the type you choose will dictate your timing.
Bone-In vs. Boneless Hams
Bone-in hams are generally considered the superior choice for flavor and texture. The bone acts as a conductor of heat, helping the meat cook more evenly from the inside out, and it keeps the surrounding meat much juicier. Plus, you get a ham bone at the end for soups or beans. Boneless hams are more convenient for slicing and take up less space, but they can dry out faster because they lack that internal structural support.
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: the slices provide more surface area for moisture to escape. If you are cooking a spiral-cut ham, your focus must be entirely on “steam-heating” rather than roasting. A whole, uncut ham is more forgiving and stays juicy longer, but you will need a sharp carving knife when it is time to eat.
Preparing the Ham for the Oven
Preparation is the most overlooked step in the process. Taking the ham straight from the fridge to the oven can lead to uneven heating, where the outside is hot and the center is still chilly.
Bringing the Meat to Room Temperature
Set your ham on the counter for about 1 hour to 90 minutes before you plan to put it in the oven. Taking the chill off allows the heat to penetrate the center more efficiently. During this time, you can prepare your roasting pan. You want a heavy-duty pan with relatively high sides to catch the juices.
Scoring the Surface
If you have a whole (not spiral-cut) ham, you should score the fat. Use a sharp knife to create a diamond pattern across the surface, cutting about 1/4 inch deep. This doesn’t just look professional; it allows your glaze to seep deep into the meat and helps the fat render out, which bastes the ham naturally.
The Roasting Process: Low and Slow
The secret to a perfect ham is a low oven temperature. High heat is the enemy of precooked pork. You want to aim for an oven temperature between 275°F and 325°F. Most experts agree that 325°F is the sweet spot for efficiency without sacrificing moisture.
Adding Moisture to the Pan
Place the ham in the roasting pan, flat-side down. To prevent the meat from drying out, add about 1/2 cup to 1 cup of liquid to the bottom of the pan. Plain water works fine, but you can add layers of flavor by using apple juice, pineapple juice, hard cider, or even a splash of ginger ale.
Tenting with Foil
This is perhaps the most critical step. Wrap the entire pan tightly with heavy-duty aluminum foil. You want to create a sealed environment where the liquid in the pan turns into steam, keeping the ham hydrated. If you are using a roasting bag, follow the manufacturer’s instructions, but the foil tent is the gold standard for home cooks.
Timing the Cook
Since the ham is already cooked, you are looking for an internal temperature of 140°F. Generally, you should plan for 12 to 15 minutes per pound for a bone-in ham. A 10-pound ham will take roughly 2 to 2.5 hours. If you are cooking a boneless ham, it may cook slightly faster, so start checking the temperature at the 10-minute-per-pound mark.
Crafting the Perfect Glaze
A glaze is what transforms a simple piece of meat into a holiday centerpiece. The glaze should be applied during the final 20 to 30 minutes of cooking. If you apply it too early, the high sugar content will burn, leaving you with a bitter, blackened crust.
Sweet and Savory Components
A great glaze usually follows a simple formula: a sugar base (brown sugar, honey, maple syrup, or apricot preserves), an acid (cider vinegar, dijon mustard, or orange juice), and spices (cloves, cinnamon, or even a pinch of cayenne).
Applying the Glaze
Remove the ham from the oven and increase the oven temperature to 400°F. Carefully remove the foil tent. Using a pastry brush, generously coat the ham with your glaze. Return it to the oven, uncovered. You may want to repeat this process every 10 minutes to build up a thick, sticky lacquer. Watch it closely; you want the sugar to bubble and caramelize, but not turn black.
Resting and Carving
Once the ham reaches an internal temperature of 140°F and the glaze is perfectly browned, remove it from the oven. Do not cut into it immediately.
The Importance of Resting
Like any large roast, ham needs to rest. Transfer it to a cutting board and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute through the fibers of the meat. If you cut it too soon, all that moisture you worked so hard to preserve will simply run out onto the board, leaving the meat dry.
Carving Techniques
For a spiral ham, the work is done; just cut along the bone to release the slices. For a whole bone-in ham, cut a few slices off the thinner side to create a flat base, then set the ham on that flat side. Slice vertically down to the bone, then make a horizontal cut along the bone to release the slices.
Frequently Asked Questions
Do I need to wash the ham before putting it in the oven?
No, you should never wash raw or precooked meat. Rushing water can splash bacteria around your sink and countertops. Any bacteria on the surface of the ham will be destroyed by the heat of the oven. Simply pat the ham dry with paper towels if it is excessively wet from its packaging so that the glaze will adhere better.
What if my ham is labeled “Cook Before Eating”?
If your ham is not labeled “Fully Cooked” or “Ready to Eat,” it is a fresh ham or a partially cooked ham. In this case, you must cook it to a higher internal temperature of 160°F to ensure it is safe to consume. The methods for reheating a fully cooked ham do not apply to fresh pork, which requires a much longer cooking time.
Can I cook a frozen ham in the oven?
It is highly recommended that you thaw the ham completely in the refrigerator before cooking. Thawing can take 24 to 48 hours depending on the size. If you must cook it from frozen, you will need to increase the cooking time by about 50 percent, and you run a very high risk of the outside becoming overcooked and dry before the center is warm.
How much ham should I buy per person?
A good rule of thumb for a bone-in ham is 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have some leftovers for sandwiches the next day. For a boneless ham, 1/2 pound per person is usually sufficient.
How long do leftovers stay fresh?
Once cooked, ham can be stored in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, and it will stay high-quality in the freezer for up to 2 months. Use the leftover bone for a slow-cooked split pea soup or a pot of navy beans.