Baking a pre-cooked ham might seem like a simple task of reheating, but there is a significant difference between a dried-out, salty roast and a succulent, glazed centerpiece that falls off the bone. Since most hams sold in grocery stores are already cured and smoked, your job isn’t actually to “cook” the meat in the traditional sense, but rather to heat it through while enhancing its natural flavors and maintaining its moisture.
Whether you are preparing a holiday feast or a simple Sunday dinner, mastering the art of the oven-reheat is essential. This guide covers everything from selecting the right cut to the final glaze, ensuring your next ham is the highlight of the meal.
Choosing the Right Type of Pre Cooked Ham
Before you even turn on the oven, you need to understand what kind of ham you are working with. Not all pre-cooked hams are created equal, and the type you choose will dictate your preparation method.
Smoked vs. Unsmoked
Most pre-cooked hams are smoked, giving them that classic woody flavor. If you prefer a cleaner pork taste, look for “unsmoked” varieties, though these are less common in the pre-cooked section.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and moisture. The bone acts as a conductor of heat and keeps the surrounding meat tender. Boneless hams are much easier to slice and serve, making them a popular choice for large gatherings where speed is a priority.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone in a continuous circle. While incredibly convenient for serving, they are much more prone to drying out during the reheating process. Whole (unsliced) hams require more effort to carve but retain their juices far better.
Essential Preparation Steps
To get the best results, you shouldn’t take the ham straight from the fridge to the oven. Following a few preparatory steps will ensure even heating.
Bringing the Meat to Room Temperature
Take the ham out of the refrigerator about 1 to 2 hours before you plan to bake it. If the center of the ham is ice-cold when it goes into the oven, the exterior will dry out before the middle reaches a safe serving temperature.
Trimming and Scoring
If your ham has a thick layer of fat on the outside, you may want to trim it down to about a quarter-inch thickness. Once trimmed, use a sharp knife to score the fat in a diamond pattern. This isn’t just for aesthetics; it allows the glaze to penetrate the meat and helps the fat render out beautifully.
Setting the Oven and Pan
Proper equipment and temperature settings are the “secret sauce” to a juicy ham.
The Ideal Reheating Temperature
Because the ham is already cooked, high heat is your enemy. You want to use a low and slow approach. Set your oven to 325°F. This temperature is high enough to warm the meat efficiently but low enough to prevent the proteins from tightening and squeezing out all the moisture.
Choosing the Roasting Pan
Use a sturdy roasting pan with a rack. Placing the ham on a rack lifts it off the bottom of the pan, allowing hot air to circulate underneath for even heating. If you don’t have a rack, you can use sliced aromatics like onions, carrots, and celery as a natural “trivet.”
Preventing Dryness with Moisture
The biggest complaint with pre-cooked ham is that it becomes “leathery.” You can combat this using two primary methods: liquid and foil.
Adding Liquid to the Pan
Pour about 1/2 cup to 1 cup of liquid into the bottom of the roasting pan. Water works fine, but for added flavor, consider using apple cider, pineapple juice, or even a splash of dry white wine. As the ham bakes, this liquid will create a steamy environment that keeps the meat hydrated.
The Power of Aluminum Foil
Wrap the ham tightly with heavy-duty aluminum foil. If you have a spiral-cut ham, this step is mandatory. The foil traps the steam against the meat. You will only remove this foil during the last 20 to 30 minutes of cooking to apply the glaze and crisp up the exterior.
Baking Times and Internal Temperatures
While many recipes give a specific time, every oven and every ham is different. Using a meat thermometer is the only way to be 100% sure.
Estimated Time per Pound
- For a whole bone-in ham, plan for about 15 to 18 minutes per pound.
- For a boneless ham, it usually takes about 10 to 15 minutes per pound.
The Target Temperature
You are looking for an internal temperature of 140°F. Since the ham is already cooked, you don’t need to reach the 165°F required for raw pork. Once the thermometer reads 135°F, it is time to take it out, as “carry-over cooking” will bring it up the final 5 degrees while it rests.
Crafting and Applying the Perfect Glaze
The glaze is where you can truly customize the flavor profile of your meal. A good glaze needs a balance of sugar (to caramelize) and acid (to cut through the salt).
Common Glaze Ingredients
- Sweeteners: Brown sugar, honey, maple syrup, or apricot preserves.
- Acids: Apple cider vinegar, dijon mustard, or orange juice.
- Spices: Ground cloves, cinnamon, ginger, or black pepper.
When to Glaze
Do not put the glaze on at the beginning of the cooking process. The high sugar content will cause it to burn long before the ham is hot. Instead, wait until the last 20 to 30 minutes. Remove the foil, brush a generous layer of glaze over the ham, and increase the oven temperature to 400°F or turn on the broiler for a few minutes to achieve a sticky, caramelized crust.
The Importance of Resting
One of the most overlooked steps in baking a ham is the rest period. Once you remove the ham from the oven, tent it loosely with foil and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you carve it immediately, all that precious moisture will run out onto the cutting board, leaving the meat dry.
Frequently Asked Questions
How do I keep a spiral ham from drying out?
To keep a spiral ham moist, wrap it very tightly in foil and place it cut-side down in the roasting pan. Adding a bit of liquid (like apple juice) to the bottom of the pan and keeping the oven temperature low at 325°F will also help preserve the moisture between the slices.
Should I wash the ham before baking?
No, you should never wash raw or pre-cooked meat. Rushing water can splash bacteria around your sink and countertops. Simply remove the ham from its packaging and pat it dry with paper towels if it is excessively wet.
Can I bake a pre-cooked ham from frozen?
It is not recommended to bake a ham directly from a frozen state. It will heat very unevenly, resulting in a burnt exterior and a cold interior. For the best results, thaw the ham in the refrigerator for 24 to 48 hours before you plan to bake it.
How much ham should I buy per person?
A good rule of thumb is to calculate 1/2 pound per person for a boneless ham and 3/4 pound to 1 pound per person for a bone-in ham. This accounts for the weight of the bone and ensures you have enough for leftovers.
What should I do with the leftover ham bone?
Never throw away the ham bone! It is packed with flavor and is perfect for making pea soup, lentil stew, or flavoring a pot of collard greens. You can freeze the bone for up to three months until you are ready to use it.