Buying a precooked ham is one of the smartest moves you can make for a holiday feast or a large family gathering. Because the meat has already been cured and smoked (and in most cases, fully cooked), your job isn’t so much about “cooking” it as it is about reheating it without drying it out. The difference between a rubbery, salty mess and a succulent, tender masterpiece lies entirely in your technique.
When you learn how to cook ham that is precooked, you are essentially mastering the art of moisture retention and flavor enhancement. Whether you have a spiral-sliced ham, a whole bone-in ham, or a boneless ham, the goal is to bring the internal temperature up to a safe and palatable level while adding a signature glaze that makes the dish your own.
Understanding the Different Types of Precooked Ham
Before you preheat your oven, it is essential to know exactly what kind of ham is sitting in your refrigerator. Not all precooked hams are created equal, and the type you chose will dictate your prep time.
Spiral Sliced Ham
This is perhaps the most popular choice for convenience. It comes pre-sliced all the way to the bone. While this makes serving a breeze, it also makes the meat more susceptible to drying out because the heat can penetrate between the slices very quickly.
Whole or Half Bone-In Ham
These hams are not sliced. They generally retain the most moisture and have the best texture. If you are looking for that classic “showstopper” look for a centerpiece, this is the one. It requires a bit more effort to carve, but the bone adds a depth of flavor and can be saved for soups later.
Boneless Ham
Boneless hams are pressed into a round or oval shape. They are incredibly easy to slice and serve, making them ideal for sandwiches or casual dinners. However, because they lack the bone and natural structure, they can sometimes lack the nuance of flavor found in bone-in varieties.
Essential Preparation Steps
To get the best results, you should never take a ham straight from the fridge and put it into a hot oven. This causes the outside to overcook before the center is even warm.
Take the ham out of the refrigerator about one to two hours before you plan to cook it. Letting it sit at room temperature allows for more even heating. While the ham is resting, check the packaging. Most precooked hams come with a plastic disc over the bone end; make sure to remove and discard this, as it is not oven-safe.
The Best Oven Method for Reheating
The oven is the traditional and most reliable way to reheat a precooked ham. The secret to success here is low and slow. High heat is the enemy of a juicy ham.
Set your oven to 325°F. This temperature is high enough to warm the meat thoroughly but low enough to prevent the sugars in the ham from burning and the proteins from toughening.
Place the ham in a heavy roasting pan. If it is a half ham, place it flat-side down. This protects the most vulnerable part of the meat from direct heat. Add about a half-cup of liquid to the bottom of the pan—water, apple juice, or even a splash of cider. This creates a steamy environment that keeps the meat moist.
Cover the pan tightly with heavy-duty aluminum foil. This is the most important step. If steam escapes, your ham will be dry. You want to create a sealed environment where the moisture stays trapped inside the foil.
Calculating Cooking Time
Since the ham is already cooked, you are looking for an internal temperature of 140°F. For a standard precooked ham, you should plan for about 10 to 15 minutes per pound.
For example, a 10-pound ham will take roughly 2 to 2.5 hours to reach the desired temperature. Always use a meat thermometer to check the thickest part of the ham, ensuring it doesn’t touch the bone, which can give a false high reading.
The Art of the Glaze
While the ham is delicious on its own, a glaze provides that iconic sticky-sweet crust that everyone loves. Most precooked hams come with a glaze packet, but making your own is simple and significantly elevates the flavor.
Common glaze ingredients include brown sugar, honey, maple syrup, Dijon mustard, and spices like cloves or cinnamon. A simple ratio is one cup of brown sugar to two tablespoons of mustard and a splash of bourbon or apple cider vinegar.
Wait until the last 20 to 30 minutes of cooking to apply the glaze. If you put it on too early, the high sugar content will burn. Remove the foil, brush the glaze generously over the surface, and turn the oven up to 400°F. Return the ham to the oven uncovered and bake until the glaze is bubbling and caramelized.
Alternative Methods for Cooking Precooked Ham
Using a Slow Cooker
If your oven is occupied with side dishes, a slow cooker is a fantastic alternative. This method is particularly effective for keeping the meat moist. Place the ham in the slow cooker (you may need to trim it if it’s too large) and add your liquid and glaze components. Cook on low for 4 to 6 hours. The gentle, moist heat of a slow cooker makes the ham incredibly tender.
Using an Electric Roaster
For very large hams, an electric roaster works just like a portable oven. It frees up your main oven and does an excellent job of maintaining a consistent temperature. Use the same 325°F setting and foil-wrapping technique as you would in a conventional oven.
Resting and Carving
Once the ham reaches 140°F, remove it from the oven. Do not slice it immediately. Transfer it 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 too soon, all that moisture will run out onto the board, leaving you with dry slices.
When carving a bone-in ham, cut along the bone to release the large muscles, then slice across the grain. For a spiral-sliced ham, you simply need to cut around the center bone to release the pre-existing slices.
Storing and Using Leftovers
One of the best parts of cooking a large ham is the leftovers. Cooked ham stays fresh in the refrigerator for 3 to 5 days. It can also be frozen for up to 2 months without a significant loss in quality.
Leftover ham is incredibly versatile. You can dice it for omelets, toss it into a creamy pasta carbonara, or use the bone to flavor a pot of split pea soup or navy bean stew. The smoky, salty profile of the ham acts as a natural seasoning for vegetables like green beans or collard greens.
Common Mistakes to Avoid
The most frequent mistake is overcooking. Remember, you aren’t trying to reach 165°F as you would with raw pork. 140°F is the “sweet spot” for reheating.
Another mistake is failing to use enough moisture. If you don’t add liquid to the pan or fail to seal the foil tightly, the dry air of the oven will pull the moisture right out of the meat.
Lastly, don’t ignore the pan drippings. These are packed with flavor. You can strain them and use them as a base for a savory ham gravy or whisk them into your glaze for an extra punch of saltiness to balance the sugar.
Frequently Asked Questions
Do I need to cook a precooked ham?
Technically, you do not “cook” it because it is already safe to eat. However, eating cold ham is usually reserved for deli sandwiches. For a main course, you want to reheat it to an internal temperature of 140°F to improve the texture and flavor.
How do I prevent my spiral ham from drying out?
The best way to protect a spiral ham is to cook it cut-side down in a pan with liquid and seal it very tightly with foil. Because the slices allow moisture to escape easily, the foil seal is absolutely critical. You should also avoid overcooking it even by a few degrees.
Can I cook a precooked ham from frozen?
It is highly recommended that you thaw the ham completely in the refrigerator before reheating. Thawing can take 24 to 48 hours depending on the size. If you attempt to reheat it from frozen, the outside will become extremely dry and overcooked before the center even reaches room temperature.
What is the best liquid to put in the bottom of the roasting pan?
Water works fine, but fruit juices like apple, pineapple, or orange juice add a subtle sweetness that complements the pork. Some people also use ginger ale or hard cider for a more complex flavor profile.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound to 1 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. This account for the weight of the bone and ensures you have enough for those coveted leftovers the next day.