Cooking a ham is often the centerpiece of a holiday feast or a special Sunday dinner. While it might seem intimidating due to the size of the meat, mastering the art of how to cook ham on oven is actually one of the simplest culinary tasks you can undertake. Whether you have purchased a pre-cooked city ham, a spiral-sliced variety, or a raw country ham, the goal is always the same: achieving a juicy, tender interior with a beautifully caramelized, flavorful exterior.
Understanding Your Ham Options
Before you preheat your oven, it is crucial to know exactly what kind of ham you are working with. Most hams sold in grocery stores are “city hams,” which are wet-cured and usually fully cooked or smoked. These require gentle reheating rather than intensive cooking. “Country hams” are dry-cured and much saltier, often requiring soaking before they even see the inside of an oven.
Another factor is the cut. A bone-in ham generally offers superior flavor and moisture retention compared to boneless versions. The bone acts as a conductor of heat but also keeps the surrounding meat from drying out. If you choose a spiral-sliced ham, your job is even easier because the carving is already done for you, but you must be extra careful not to let the thin slices dry out during the heating process.
Essential Preparation Steps
The first step in your journey of how to cook ham on oven starts long before the timer begins. If your ham has been in the refrigerator, bring it out about 1 to 2 hours before cooking. Allowing the meat to come closer to room temperature ensures more even heating. If you put a dead-cold ham into a hot oven, the outside will likely overcook before the center reaches the desired temperature.
Trimming and Scoring
If your ham has a thick layer of fat on the outside, you might want to trim it down to about a quarter-inch thickness. This allows the heat to penetrate more effectively and prevents the glaze from sliding off a wall of fat. Scoring is another professional touch. Use a sharp knife to create a diamond pattern across the surface of the fat, cutting about a half-inch deep. This not only looks beautiful but also creates “wells” for your glaze to sink into, seasoning the meat more deeply.
Choosing the Right Pan
You need a sturdy roasting pan with sides high enough to catch juices but low enough to allow air circulation. Using a roasting rack is highly recommended. By lifting the ham off the bottom of the pan, you ensure that the bottom doesn’t “stew” in its own juices, which can lead to a mushy texture. Instead, the hot air of the oven can circulate 360 degrees around the meat.
The Roasting Process
When considering how to cook ham on oven settings, low and slow is the golden rule. For a fully cooked ham, you aren’t “cooking” it so much as you are bringing it to a palatable serving temperature without evaporating all its internal moisture.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature provides enough heat to warm the ham thoroughly without scorching the exterior. If you are in a rush, you could go up to 350 degrees Fahrenheit, but the risk of dryness increases.
Adding Moisture
To create a moist environment, pour about a cup of water, apple cider, or pineapple juice into the bottom of the roasting pan. This liquid will steam slightly, keeping the air inside the oven humid. Wrap the ham tightly with heavy-duty aluminum foil. Ensure the seal is tight so the steam stays trapped against the meat. This is the secret to a ham that falls off the bone.
Cooking Times
For a bone-in, fully cooked ham, plan for about 15 to 18 minutes per pound. If the ham is boneless, it might take slightly less time, around 12 to 15 minutes per pound. Your target internal temperature is 140 degrees Fahrenheit. If you are cooking a “cook-before-eating” ham (one that is cured but not fully cooked), you must reach an internal temperature of 160 degrees Fahrenheit for safety.
Crafting and Applying the Glaze
The glaze is where you can truly express your culinary personality. A classic glaze often involves a balance of sweetness, acidity, and spice. Brown sugar, honey, or maple syrup provide the base, while Dijon mustard, apple cider vinegar, or citrus juices add the necessary tang. Spices like ground cloves, cinnamon, or even a dash of cayenne pepper can add complexity.
When to Glaze
One of the most common mistakes in learning how to cook ham on oven is applying the glaze too early. Because glazes are high in sugar, they will burn if left in the oven for the entire cooking duration. Wait until the ham has reached an internal temperature of about 130 degrees Fahrenheit.
The Finishing Touch
Remove the foil, crank the oven temperature up to 400 degrees Fahrenheit, and brush a generous layer of glaze over the entire surface. Return the ham to the oven uncovered. Baste the ham with more glaze every 5 to 10 minutes for a total of about 20 minutes. This creates a thick, lacquered crust that provides a satisfying crunch and a burst of flavor in every bite.
The Importance of Resting
Once the ham has reached its target temperature and the glaze is perfectly caramelized, remove it from the oven. This is the hardest part: you must let it rest. Transfer the ham to a cutting board and tent it loosely with foil. Let it sit for at least 15 to 30 minutes.
Resting allows the muscle fibers to relax and reabsorb the juices that have been pushed to the surface by the heat. If you carve the ham immediately, those juices will run out onto the board, leaving the meat dry. A rested ham is significantly easier to slice and much more flavorful.
Carving and Serving
If you have a bone-in ham, carving can seem tricky. Start by cutting a few slices off the thinner side of the ham to create a flat base, then set the ham on that flat side. Slice down vertically toward the bone, then make a horizontal cut along the bone to release the slices. For a spiral-sliced ham, simply cut along the natural muscle seals and the bone to release the pre-cut pieces.
Serve your ham with classic accompaniments like scalloped potatoes, roasted green beans, or honey-glazed carrots. The leftovers are perhaps the best part, perfect for split pea soup, breakfast hashes, or the ultimate ham and cheese sandwich.
Frequently Asked Questions
- What is the best oven temperature for reheating a ham?
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The ideal temperature for reheating a pre-cooked ham is 325 degrees Fahrenheit. This temperature is low enough to prevent the meat from drying out while ensuring it reaches a safe internal temperature of 140 degrees Fahrenheit. High temperatures should only be used at the very end of the process to set the glaze.
- How do I prevent a spiral ham from drying out in the oven?
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Spiral hams are prone to drying because the pre-cut slices allow moisture to escape easily. To prevent this, wrap the ham very tightly in heavy-duty foil and add a liquid like water or fruit juice to the bottom of the pan. Keep the ham face-down in the pan if possible, and only uncover it during the last 15 minutes of glazing.
- How many minutes per pound should I cook a bone-in ham?
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For a fully cooked bone-in ham, you should calculate 15 to 18 minutes per pound at 325 degrees Fahrenheit. For a ham that is labeled “cook-before-eating,” increase that time to 20 to 25 minutes per pound to ensure it reaches the safe internal temperature of 160 degrees Fahrenheit.
- Should I cover the ham with foil while it cooks?
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Yes, for the majority of the cooking time, the ham should be covered tightly with foil. This traps moisture and prevents the exterior from becoming tough or burnt before the interior is warm. The only time you should remove the foil is during the final stages of glazing to allow the sugars to caramelize.
- Can I cook a ham from a frozen state?
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It is highly recommended to thaw a ham completely in the refrigerator before cooking. Cooking a frozen ham in the oven will lead to very uneven results, where the outside becomes overcooked and dry while the center remains cold. A large ham can take 2 to 3 days to thaw completely in the fridge, so plan accordingly.