Preparing a fully cooked ham might seem like a simple task since the meat is technically already safe to eat. However, there is a significant difference between a ham that is merely “warmed up” and one that is succulent, beautifully glazed, and infused with flavor. Whether you are hosting a holiday dinner, a Sunday brunch, or a casual family gathering, mastering the art of reheating a pre-cooked ham ensures that the centerpiece of your meal is never dry or uninspiring.
Understanding the Different Types of Fully Cooked Ham
Before you even preheat your oven, it is important to understand what kind of ham you have purchased. Most hams found in the grocery store are labeled as “fully cooked,” but they come in various styles that dictate how you should handle them.
City Ham vs Country Ham
City hams are the most common variety. These are wet-cured, meaning they have been brined in a mixture of salt, water, and often sugar or spices, and then smoked. They are moist and ready to be heated through. Country hams, on the other hand, are dry-cured and aged. They are much saltier and tougher, often requiring soaking before cooking. Most people searching for “how to prepare fully cooked ham” are dealing with a City Ham.
Bone-In vs Boneless
Bone-in hams generally offer superior flavor and texture. The bone helps conduct heat more evenly and keeps the meat moist. Additionally, the leftover ham bone is a culinary treasure for soups and beans. Boneless hams are easier to slice and more convenient for sandwiches, but they can dry out more quickly if not monitored closely during the reheating process.
Spiral-Cut vs Whole
A spiral-cut ham is pre-sliced in a continuous circle all the way to the bone. This makes serving incredibly easy, but it also increases the surface area of the meat, making it highly susceptible to drying out in the oven. A whole, uncut ham requires more effort to carve but retains its juices much more effectively.
The Preparation Phase: Bringing the Ham to Temperature
To ensure even heating, you should never take a ham straight from the refrigerator and put it into a hot oven. This causes the exterior to overcook and dry out before the center even begins to warm.
Remove the ham from the refrigerator about 1 to 2 hours before you plan to cook it. Let it sit on the counter (still wrapped) to take the chill off. This small step significantly reduces the total time the ham spends in the oven, which is the primary secret to keeping it moist.
While the ham is resting, preheat your oven to a low temperature. For fully cooked hams, the goal is not to “cook” but to “reheat.” A temperature of 325 degrees Fahrenheit is generally considered the sweet spot. Anything higher risks scorching the exterior.
The Secret to Moisture: The Roasting Pan Setup
Dry heat is the enemy of a pre-cooked ham. To combat this, you need to create a humid environment within your roasting pan.
Place the ham in a heavy-duty roasting pan. If it is a half ham, place it flat-side (the cut side) down. This protects the most vulnerable part of the meat from direct air contact. Add about a half-inch of liquid to the bottom of the pan. While water works perfectly fine, you can add layers of flavor by using apple juice, pineapple juice, or even a dry white wine or hard cider.
The most critical step in this phase is the seal. Cover the roasting pan tightly with heavy-duty aluminum foil. You want to ensure that no steam escapes. This “tenting” method essentially steams the ham in its own juices and the liquid you added, ensuring the meat remains tender.
Calculating Reheating Time and Internal Temperature
Because the ham is already cooked, you are aiming for an internal temperature that is pleasant to eat, rather than a temperature required for food safety. The USDA recommends reheating fully cooked ham to an internal temperature of 140 degrees Fahrenheit.
A general rule of thumb for timing is to allow 10 to 15 minutes per pound at 325 degrees Fahrenheit. For example, a 10-pound ham will take approximately 2 to 2.5 hours to reach the desired internal temperature. Using a meat thermometer is the only way to be certain. Insert the probe into the thickest part of the ham, making sure it does not touch the bone, as the bone conducts heat differently and will give an inaccurate reading.
The Art of the Glaze
While a ham is delicious on its own, a glaze adds a professional finish, a beautiful sheen, and a complex flavor profile that balances the saltiness of the pork.
When to Apply Glaze
Never apply your glaze at the beginning of the reheating process. Most glazes have a high sugar content (from honey, maple syrup, or brown sugar), and if they sit in the oven for two hours, they will burn and turn bitter. Instead, wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit—usually about 20 to 30 minutes before the end of the cooking time.
How to Apply Glaze
Remove the ham from the oven and carefully take off the aluminum foil. Increase the oven temperature to 400 degrees Fahrenheit. Generously brush the glaze over the entire surface of the ham. If you have an uncut ham, this is the time to score the fat in a diamond pattern, which allows the glaze to seep into the meat. Return the ham to the oven uncovered. You may want to baste it one or two more times during these final minutes to build up a thick, lacquered crust.
Popular Glaze Ingredients
- Brown sugar and Dijon mustard
- Honey and orange zest
- Maple syrup and bourbon
- Pineapple juice and ground cloves
- Apricot preserves and ginger
Resting the Meat
One of the most overlooked steps in preparing a fully cooked ham is the resting period. Once you remove the ham from the oven at 140 degrees Fahrenheit, transfer it to a cutting board or a serving platter and tent it loosely with foil. Let it rest for at least 15 to 20 minutes.
During this time, the juices that were pushed to the center of the meat by the heat will redistribute themselves throughout the ham. If you carve it immediately, those juices will run out onto the board, leaving you with dry meat. Resting also allows the glaze to set and harden slightly, creating that desirable “bark.”
Carving and Serving Tips
If you chose a spiral-cut ham, carving is as simple as cutting along the natural muscle lines to release the slices from the bone. For a whole bone-in ham, use a sharp carving knife to cut slices perpendicular to the bone.
To keep the meat warm for guests, serve the ham on a pre-heated platter. If you have leftover liquid in the roasting pan (the “jus”), you can skim off the fat and serve it in a boat on the side for an extra boost of moisture.
Storing and Using Leftovers
Properly prepared ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for up to 3 to 5 days or frozen for 1 to 2 months.
Leftovers are incredibly versatile. You can dice the meat for omelets and quiches, thin-slice it for sandwiches, or toss it into a creamy carbonara pasta. Perhaps the most important part of the leftover ham is the bone; use it to make a rich stock for split pea soup or navy bean stew. The smoky flavor embedded in the bone is something that cannot be replicated with store-bought broth.
Common Mistakes to Avoid
- Not covering the ham: Cooking an uncovered ham is the fastest way to turn a premium cut of meat into leather. Keep that foil tight until it is time to glaze.
- Using a high temperature: High heat causes the protein fibers to contract and squeeze out moisture. Low and slow is the mantra for reheating.
- Ignoring the thermometer: Every oven is different. Relying solely on a clock rather than a temperature probe is a recipe for either a cold center or an overcooked exterior.
- Forgetting the liquid: Adding that small amount of juice or water to the pan creates the steam necessary to keep the meat fibers supple.
By following these steps—tempering the meat, using a low oven temperature, sealing in moisture with foil and liquid, and applying a glaze at the very end—you will transform a standard grocery store ham into a gourmet centerpiece that is tender, juicy, and full of flavor.
FAQs
Should I wash the ham before preparing it?
No, you should not wash or rinse a ham. Rinsing raw or cooked meat can spread bacteria around your kitchen sink and countertops. Instead, simply remove the ham from its packaging and pat it dry with paper towels if there is excess moisture on the surface before you begin your preparation.
How do I prevent a spiral-cut ham from drying out?
Spiral-cut hams are notorious for drying out because the slices are already exposed. To prevent this, place the ham cut-side down in the pan, add plenty of liquid (like apple juice), and ensure the aluminum foil seal is completely airtight. You can also cook it at a slightly lower temperature, such as 300 degrees Fahrenheit, to be extra cautious.
Can I prepare a fully cooked ham in a slow cooker?
Yes, a slow cooker is an excellent tool for reheating a fully cooked ham, especially if you need to save oven space. Place the ham in the slow cooker with a splash of liquid and cook on the “low” setting for 4 to 6 hours until it reaches 140 degrees Fahrenheit. Note that you won’t get a crispy glazed crust in a slow cooker, so you may want to finish it under the oven broiler for a few minutes at the end.
Is it necessary to score the ham?
Scoring—cutting shallow diamond shapes into the fat layer—is not strictly necessary for a ham that is already sliced, but it is highly recommended for whole hams. It serves two purposes: it creates a beautiful presentation and provides channels for the glaze to penetrate deeper into the fat and meat, rather than just sliding off the surface.
What is the pink liquid in the ham packaging?
The liquid found in the vacuum-sealed packaging is not blood; it is a mixture of water, salt, and curing agents that were used during the processing of the ham. This is often referred to as “purge.” While it contains flavor, most people prefer to discard it and use fresh liquid (like juice or broth) in the bottom of the roasting pan for a cleaner taste.