A perfectly baked ham is the undisputed centerpiece of holiday gatherings, Sunday dinners, and celebratory brunches. While it may seem intimidating to prepare a large cut of meat for a crowd, mastering how to make a ham in oven is actually one of the simplest culinary feats you can achieve. Because most hams purchased at the grocery store are already precooked or smoked, your primary job is to heat it through without drying it out and to apply a glaze that creates a sticky, flavorful crust.
Understanding Your Ham Options
Before you turn on the oven, it is essential to understand what kind of ham you are working with. The labeling can be confusing, but the type of cut determines your cooking time and technique.
City Ham vs. Country Ham
Most people are looking for a City Ham. These are wet-cured, usually smoked, and sold fully cooked. They are juicy and mild. Country Hams, on the other hand, are dry-cured in salt and aged for months. They are very salty, firm, and usually require soaking for 24 hours before cooking. This guide focuses on the popular City Ham style.
Bone-In vs. Boneless
Bone-in hams generally have better flavor and texture because the bone conducts heat and keeps the meat moist. Plus, you get a ham bone for soup later. Boneless hams are easier to slice and more convenient for sandwiches, but they can occasionally be a bit drier.
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 is much easier to dry out in the oven because the heat can penetrate between the slices. A whole (unsliced) ham requires manual carving but retains moisture much better during the reheating process.
Preparing the Ham for the Oven
Preparation is minimal but crucial. To ensure the ham heats evenly, take it out of the refrigerator about 1 to 2 hours before you plan to cook it. Bringing the meat closer to room temperature prevents the outside from overcooking while the center remains cold.
Remove all packaging, including the plastic disc that is often found on the bone end of the ham. If you are using an unsliced ham, you may want to score the fat. Use a sharp knife to make shallow diamond-shaped cuts across the surface. This not only looks beautiful but also allows the glaze to penetrate deep into the meat and gives the rendered fat a place to go.
The Importance of Low and Slow Heating
The biggest mistake people make when learning how to make a ham in oven is treating it like a raw roast. Since the ham is already cooked, you are simply “reheating” it to a safe and palatable temperature.
To maintain moisture, set your oven to a low temperature, typically 325°F. High heat will cause the sugars in the ham and the glaze to burn before the center is warm. Place the ham in a heavy roasting pan. If you are cooking a half-ham, place it flat-side down to protect the most tender meat from direct air exposure.
Moisture Control Techniques
A dry ham is a disappointment. To prevent this, add about a half-inch of liquid to the bottom of the roasting pan. You can use water, but for extra flavor, consider apple cider, pineapple juice, or even a splash of ginger ale.
The most important step for moisture is the foil. Cover the roasting pan tightly with heavy-duty aluminum foil. You want to create a steam chamber that keeps the internal moisture locked inside. If you are using a spiral ham, this step is non-negotiable, as the slices act like vents that release steam rapidly.
Calculating Cooking Time
While every oven varies, a general rule of thumb for a fully cooked bone-in ham is 15 to 18 minutes per pound. For a boneless ham, aim for 12 to 15 minutes per pound.
If you are using a meat thermometer, which is highly recommended, you are looking for an internal temperature of 140°F. This is the sweet spot where the ham is hot enough to be delicious but hasn’t begun to toughen. Start checking the temperature about 30 minutes before your estimated finish time.
Crafting the Perfect Glaze
The glaze is where you can get creative. A good glaze needs a balance of sweetness, acidity, and spice. Common bases include brown sugar, honey, maple syrup, or apricot preserves. To balance the sugar, add Dijon mustard, apple cider vinegar, or citrus juice. Spices like ground cloves, cinnamon, or even a pinch of cayenne pepper add depth.
You should not apply the glaze at the beginning of the cooking process. Because of the high sugar content, a glaze will burn if left in the oven for two hours. Instead, wait until the ham has reached about 130°F.
How to Apply the Glaze
Remove the ham from the oven and increase the oven temperature to 400°F. Carefully remove the foil. Generously brush or spoon the glaze over the entire surface of the ham, ensuring it gets into the scored lines or between the spiral slices. Return the ham to the oven, uncovered. Bake for another 15 to 20 minutes, brushing with more glaze every 5 to 7 minutes, until the exterior is caramelized and bubbling.
The Final Resting Period
Once the ham reaches an internal temperature of 140°F and the glaze is perfectly browned, remove it from the oven. Do not slice it immediately. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it right away, the moisture will run out onto the board, leaving you with dry slices.
Carving and Serving
For a spiral ham, carving is as simple as cutting around the center bone to release the slices. For a whole bone-in ham, cut slices perpendicular to the bone. Serve the ham warm, or at room temperature. Any leftover glaze from the pan can be skimmed of fat and served on the side as a sauce.
Storing Leftovers
Ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for up to 3 to 4 days or frozen for up to 2 months. Use the leftovers for sandwiches, diced into omelets, or mixed into a creamy pasta carbonara. The bone should be saved to flavor a pot of navy bean soup or split pea soup.
Frequently Asked Questions
Do I have to cook a ham if it says fully cooked on the package?
Technically, you do not have to cook it to make it safe to eat, as “fully cooked” means it has already reached a safe internal temperature during processing. However, ham is much more flavorful and has a better texture when heated through in the oven and finished with a glaze. Eating it cold is fine for sandwiches, but for a main course, oven-reheating is preferred.
What is the best liquid to put in the bottom of the roasting pan?
While plain water works to create steam, using a flavorful liquid can subtly enhance the meat. Apple juice or cider is the most popular choice because it complements the natural sweetness of the pork. Pineapple juice provides a tropical tang, and orange juice adds a nice acidity. Some traditional recipes even use cola or ginger ale, which helps tenderize the surface and adds a caramel note.
How do I prevent a spiral-cut ham from drying out?
Spiral-cut hams are notorious for drying out. To prevent this, wrap the entire ham tightly in foil before putting it in the pan, or use an oven-safe roasting bag. Keep the oven temperature low, no higher than 325°F. You can also place the ham cut-side down in the pan so the slices stay pressed together, which minimizes the surface area exposed to the air.
Can I make the glaze ahead of time?
Yes, you can prepare your glaze several days in advance and store it in the refrigerator. If it contains butter or a lot of sugar, it may harden or become very thick when cold. Simply warm it up slightly on the stove or in the microwave until it reaches a brushable consistency before applying it to the ham during the final stages of baking.
How much ham should I buy per person?
When buying a bone-in ham, a good rule of thumb is to allow for 3/4 to 1 pound of meat per person. This accounts for the weight of the bone and ensures everyone gets a generous serving with some leftovers. For a boneless ham, you can plan for about 1/2 pound per person since there is no waste. If you are hosting a crowd that loves leftovers, lean toward the higher end of those estimates.