Whether it is for a holiday gathering, a Sunday dinner, or a simple meal prep session, knowing how to make precooked ham the right way is a fundamental skill for any home cook. Most of the hams you buy at the grocery store are already cured and smoked, meaning they are technically safe to eat right out of the package. However, there is a massive difference between a cold, salty slice of deli meat and a succulent, glazed centerpiece that falls off the bone.
The secret to success lies in understanding that you aren’t really cooking the ham; you are reheating it while adding moisture and flavor. If you treat a precooked ham like a raw roast, you will likely end up with a dry, leathery mess. This guide will walk you through the nuances of selection, preparation, glazing, and the science of gentle heating.
Selecting the Right Precooked Ham
Before you even turn on your oven, the quality of your final dish is determined at the meat counter. Precooked hams come in several varieties, and each requires a slightly different approach.
Bone-In vs. Boneless
A bone-in ham is widely considered the superior choice for flavor and texture. The bone acts as a conductor of heat, helping the interior warm up more evenly, and it adds a depth of savory flavor to the surrounding meat. Plus, you get a ham bone at the end for soups and beans. Boneless hams are more convenient for slicing and sandwich making, but they can sometimes have a pressed texture because they are formed from multiple pieces of meat.
Spiral-Cut vs. Whole
Spiral-cut hams are incredibly popular because the butcher has already done the heavy lifting for you. They are pre-sliced in a continuous circle around the bone. While convenient, they are much more prone to drying out because the heat can penetrate the slices more easily. If you choose a spiral-cut ham, your moisture-retention strategy must be flawless. A whole (unsliced) precooked ham takes longer to heat but stays much juicier.
Preparation and Room Temperature Tempering
One of the biggest mistakes people make when learning how to make precooked ham is taking it straight from the refrigerator to a hot oven. Because hams are dense, the outside will often overcook and dry out before the center reaches a palatable temperature.
To combat this, take your ham out of the fridge about 1 to 2 hours before you plan to bake it. Let it sit on the counter (still wrapped) to take the chill off. This ensures more even heat distribution. Once you are ready to prep, remove the packaging and discard any plastic discs covering the bone end.
If you have a whole, unsliced ham, this is the time to score the skin. Use a sharp knife to create a diamond pattern across the surface, cutting about 1/4 inch deep. This doesn’t just look beautiful; it allows your glaze to penetrate the fat layer and reach the meat.
The Importance of Moisture and Steam
Since the ham is already cooked, your primary enemy is evaporation. To keep the meat tender, you need to create a humid environment inside your roasting pan.
Place the ham flat-side down in a heavy roasting pan. Add about 1/2 inch of liquid to the bottom of the pan. While plain water works, you can add layers of flavor by using apple cider, orange juice, pineapple juice, or even a splash of white wine.
The next step is the most crucial: the foil seal. Wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a tent that doesn’t touch the surface of the ham too much but prevents steam from escaping. This steam-roasting method ensures the meat stays hydrated throughout the long reheating process.
Mastering the Low and Slow Reheating Process
To make precooked ham perfectly, patience is required. High heat will tighten the muscle fibers and squeeze out the juices. Instead, set your oven to a modest 325°F.
Calculating Timing
As a general rule of thumb, you should plan for 10 to 15 minutes of heating time per pound of meat. A 10-pound ham will typically take between 2 and 2.5 hours to reach the ideal serving temperature. If you are using a spiral-sliced ham, lean toward the shorter end of that timeframe (10 minutes per pound) to avoid over-drying the slices.
The Target Temperature
You are looking for an internal temperature of 140°F. Use a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone, as the bone will register a higher temperature than the meat itself. Once it hits 135°F, it is time to move on to the glazing phase.
Crafting and Applying the Perfect Glaze
The glaze is where you can truly customize the flavor profile of your ham. A good glaze needs a balance of sugar (for caramelization), acid (to cut the saltiness), and spice (for depth).
Common Glaze Ingredients
Most glazes start with a base of brown sugar, honey, or maple syrup. To this, you might add:
- Dijon or whole-grain mustard
- Apple cider vinegar or citrus juice
- Spices like cloves, cinnamon, or ground ginger
- A touch of bourbon or dark rum for a sophisticated kick
The Glazing Technique
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 cause it to burn.
Increase your oven temperature to 400°F. Remove the foil and generously brush the glaze over the entire surface of the ham, making sure it gets into the scores or between the spiral slices. Return the ham to the oven uncovered. Baste it every 10 minutes with more glaze or the juices from the bottom of the pan until the exterior is bubbly, caramelized, and a deep mahogany brown.
The Final Rest
Just like a steak or a turkey, a ham needs to rest before it is carved. When you remove the ham from the oven, the heat is still moving toward the center, and the juices are active. If you cut into it immediately, those juices will run out onto the cutting board, leaving the meat dry.
Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the fibers to relax and reabsorb the moisture, resulting in a much more tender bite.
Troubleshooting Common Issues
Even when you know how to make precooked ham, things can occasionally go wrong.
If the ham tastes too salty, it is likely because it wasn’t balanced with enough sweetness or acidity in the glaze. You can serve it with a side of fruit chutney or a bright, vinegary mustard sauce to offset the sodium.
If the ham is dry, it was likely overcooked or not sealed well enough with foil. In this case, your best bet is to serve it with a gravy or a jus made from the pan drippings. Simply whisk a little cornstarch slurry into the boiling pan juices to create a quick sauce that adds moisture back to each slice.
Creative Ways to Use Leftovers
One of the best parts of making a large precooked ham is the abundance of leftovers. Because the ham has been double-cooked and glazed, it holds up beautifully in other dishes.
- Breakfast: Dice the ham and fold it into omelets, or serve thick slices alongside eggs and grits.
- Lunch: Thinly sliced ham with brie and green apple makes for an elevated grilled cheese sandwich.
- Dinner: Add ham chunks to a creamy carbonara pasta or a hearty split pea soup.
- The Bone: Never throw away the bone. Freeze it if you aren’t ready to use it, then simmer it in a pot of navy beans or collard greens for hours to extract every bit of smoky flavor.
FAQs
What is the best temperature to reheat a precooked ham?
The ideal oven temperature for reheating a precooked ham is 325°F. This “low and slow” approach prevents the meat from drying out. You should aim for an internal meat temperature of 140°F before removing it from the oven to serve.
Do I need to wash the ham before cooking it?
No, you should never wash a ham or any poultry/meat. Washing meat can spread bacteria around your kitchen surfaces. Simply pat the ham dry with paper towels if it is excessively wet from the packaging before you begin the preparation process.
How much ham should I buy per person?
For a bone-in ham, a good rule of thumb is to plan for 3/4 to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for everyone, plus a bit of leftovers. For a boneless ham, 1/2 pound per person is usually sufficient.
Can I make a precooked ham in a slow cooker?
Yes, a slow cooker is an excellent way to keep a precooked ham moist. Place the ham in the slow cooker with a bit of liquid, cover it, and cook on the low setting for 4 to 6 hours. However, you won’t get the same crispy, caramelized crust that an oven provides unless you finish it under the broiler for a few minutes.
How long does leftover ham stay good in the fridge?
Leftover cooked ham can be safely stored in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, and it will maintain its quality in the freezer for up to 2 months.