A beautifully glazed ham is more than just a meal; it is a centerpiece that brings people together. Whether it is a holiday feast, a Sunday dinner, or a special celebration, knowing how to cook a ham properly is a fundamental skill for any home cook. While it might seem intimidating due to its size, cooking a ham is actually one of the most straightforward roasting tasks if you understand the basics of temperature, timing, and moisture retention.
Most hams sold in modern grocery stores are “fully cooked,” meaning your primary job is to reheat the meat without drying it out. However, if you have sourced a fresh or “cook-before-eating” ham, the process requires a bit more vigilance. This guide will walk you through every step of the journey, from choosing the right cut to applying a shimmering glaze that will have your guests asking for seconds.
Understanding Your Ham Varieties
Before you preheat your oven, it is essential to know exactly what kind of ham you have sitting on your counter. The labels provided by butchers and manufacturers dictate the cooking method and final internal temperature required for safety and flavor.
Fully Cooked Hams
The most common type found in supermarkets, these have been cured and smoked or baked by the manufacturer. They are safe to eat right out of the package, but they taste significantly better when warmed through. Because they are already fully cooked, the biggest risk is overexposure to heat, which leads to a dry, stringy texture.
Fresh Hams
A fresh ham is essentially a raw leg of pork that has not been cured or smoked. It has the pale color of a pork roast rather than the deep pink of a traditional ham. These require full cooking to a higher internal temperature and a longer roasting time.
Spiral-Cut Hams
These are pre-sliced in a continuous spiral around the bone. They offer incredible convenience for serving but are the most prone to drying out because the slices expose more surface area to the hot air of the oven. Special care must be taken to seal in moisture when preparing these.
Essential Preparation Steps
To achieve professional results, your preparation begins before the ham even enters the oven.
Remove the ham from the refrigerator about 1 to 2 hours before cooking. Allowing the meat to lose its chill and move toward room temperature ensures more even heating. If you put a stone-cold ham into a hot oven, the exterior may become overcooked and dry before the center reaches the desired temperature.
If your ham has a thick layer of fat or a tough outer skin (rind), you may need to do some light trimming. Use a sharp knife to remove the tough skin, but leave at least a quarter-inch of the fat cap. This fat protects the meat and provides a surface for your glaze to cling to.
The Foundation of Roasting
The goal of roasting a ham is a gentle, even rise in temperature. For most hams, a low and slow approach is best.
Preheat your oven to 325°F. This moderate temperature prevents the sugars in the meat and glaze from burning while slowly warming the interior. Use a heavy-duty roasting pan with a rack. Placing the ham on a rack allows heat to circulate underneath, preventing the bottom from becoming soggy.
Position the ham with the flat, cut side facing down. This protects the most tender part of the meat and provides a stable base. To create a moist environment inside the pan, pour about 1 or 2 cups of liquid into the bottom. Water works fine, but apple cider, pineapple juice, or even a dry ginger ale can add a subtle aromatic steam that enhances the final flavor.
Protecting the Moisture
One of the most important secrets to a juicy ham is the use of aluminum foil. Unless you are using a specialized roasting bag, you should wrap the ham tightly with heavy-duty foil or cover the roasting pan with a very tight lid. This traps the steam generated by the pan liquid, effectively poaching the ham in its own juices and the flavored liquid you added.
For a spiral-sliced ham, this step is non-negotiable. Some chefs even recommend wrapping the ham in parchment paper first, then foil, to ensure the metal does not react with any salt or sugar on the surface of the meat.
Cooking Times and Internal Temperatures
While time is a helpful guideline, internal temperature is the only true measure of doneness. Use a reliable meat thermometer, inserting it into the thickest part of the ham while avoiding the bone.
For Fully Cooked Hams
Aim for an internal temperature of 140°F. If you are reheating a ham that was not packaged in a USDA-inspected plant, the target should be 165°F for safety. Generally, allow 15 to 18 minutes per pound for a bone-in ham and 18 to 24 minutes per pound for a boneless variety.
For Fresh or Uncooked Hams
These must reach a minimum internal temperature of 145°F, followed by a mandatory 3-minute rest. Many cooks prefer taking fresh ham to 160°F for a more traditional “roast” texture. Expect these to take significantly longer, often 22 to 26 minutes per pound.
Creating the Perfect Glaze
A glaze is the “jewelry” of the ham. It provides a sweet, tangy, or spicy counterpoint to the saltiness of the meat. A classic glaze usually includes a sweetener like brown sugar, honey, or maple syrup, combined with an acid like Dijon mustard or cider vinegar, and warm spices like cloves, cinnamon, or ginger.
The golden rule of glazing: Never apply it at the beginning of the cooking process. Because glazes are high in sugar, they will burn long before the ham is heated through. Instead, wait until the last 20 to 30 minutes of cooking.
Remove the ham from the oven and increase the temperature to 400°F. Carefully remove the foil. If you want a decorative look, use a knife to “score” the fat in a diamond pattern, making shallow cuts about one-inch apart. Brush a generous layer of glaze over the entire surface. Return the ham to the oven uncovered. Baste it again every 10 minutes until the glaze is bubbling, caramelized, and a deep mahogany color.
Resting and Carving
Resist the urge to slice the ham immediately after it leaves the oven. Resting is a critical step that allows the juices to redistribute through the muscle fibers. If you cut into it too soon, those juices will run out onto the carving board, leaving the meat dry. Let the ham rest for at least 15 to 20 minutes, loosely tented with foil.
When carving a bone-in ham, identify the bone and cut slices perpendicular to it. Once you have made several vertical cuts, run your knife horizontally along the bone to release the slices. For a spiral-cut ham, simply cut along the natural muscle seams to free the pre-sliced pieces from the center bone.
Storing and Reusing Leftovers
Ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for 3 to 5 days if wrapped tightly in foil or stored in an airtight container. For longer storage, you can freeze ham for up to 2 months.
Don’t forget the bone! A ham bone is culinary gold. Use it to flavor split pea soup, navy bean stew, or a pot of slow-cooked collard greens. The residual marrow and smoky bits of meat will provide a depth of flavor that store-bought stocks simply cannot match.
Frequently Asked Questions
Why did my ham turn out dry even though I followed the timing?
Dryness is usually caused by a lack of moisture protection or a faulty oven temperature. Ensure the ham is sealed tightly with foil and that you have added liquid to the bottom of the pan. Furthermore, hams continue to cook after being removed from the oven (carryover cooking), so if you wait until the thermometer hits exactly 140°F before pulling it out, it may end up at 145°F or 150°F by the time you eat. Try removing it when it is 5 degrees below your target.
Can I cook a ham in a slow cooker instead of an oven?
Yes, a slow cooker is excellent for keeping ham moist. Place the ham in the slow cooker with your aromatics and liquids, then cook on low for 4 to 6 hours. However, you will miss out on the crispy, caramelized crust that an oven provides. For the best of both worlds, finish the slow-cooked ham in a 400°F oven for 10 minutes after applying your glaze.
Do I have to use a glaze?
Not at all. A high-quality smoked ham has plenty of flavor on its own. If you prefer a savory profile, you can skip the sugar-based glaze and simply rub the exterior with herbs like rosemary and thyme mixed with a bit of olive oil or mustard.
How much ham should I buy per person?
As a general rule, plan for 3/4 to 1 pound per person for a bone-in ham. The bone accounts for a significant portion of the weight. For a boneless ham, 1/2 pound per person is usually sufficient. This should leave you with a modest amount of leftovers for sandwiches the next day.
What is the difference between a shank end and a butt end ham?
The shank end (the lower part of the leg) is the classic “ham shape” and is easier to carve because it has only one straight bone. The butt end (the upper part of the leg) is leaner and more tender but can be more difficult to carve because the bone structure is more complex. Both are delicious, so the choice often comes down to your preference for fat content versus ease of slicing.