A bone-in ham is more than just a centerpiece; it is a symbol of celebration, tradition, and culinary comfort. Whether you are hosting a holiday gathering, a Sunday brunch, or a special anniversary dinner, knowing how to prepare bone in ham correctly ensures a juicy, flavorful result that will have your guests asking for seconds. While many hams come pre-cooked, the secret to a professional-grade meal lies in the preparation, the glaze, and the precision of the reheating process.
Understanding Your Bone In Ham
Before you even preheat your oven, it is essential to understand what kind of ham you have purchased. Most bone-in hams found in grocery stores are “city hams,” which means they have been cured in a brine and are usually precooked or smoked.
The bone is the most important factor here. Keeping the bone in during the cooking process provides better flavor and helps the meat retain moisture. Additionally, the leftover bone is a culinary goldmine for future soups, stews, and beans. You will likely encounter two main cuts: the butt end and the shank end. The shank end has that classic “ham” shape and is easier to carve, while the butt end is leaner but can be slightly more difficult to slice around the bone.
Necessary Tools and Ingredients
Preparation starts with having the right equipment. To achieve the best results, you will need:
- A heavy-duty roasting pan
- A roasting rack to lift the meat off the bottom of the pan
- Aluminum foil
- A reliable meat thermometer
For the ingredients, you will need your ham, of course, but also liquids for the bottom of the pan to create steam. Water is standard, but apple cider, pineapple juice, or even a dry white wine can add subtle aromatic layers. For the glaze, common pantry staples like brown sugar, honey, Dijon mustard, cloves, and balsamic vinegar are excellent choices.
Thawing and Tempering the Meat
If you bought a frozen ham, the most important step in how to prepare bone in ham is a safe thaw. Never thaw a ham on the counter at room temperature. The safest method is in the refrigerator, allowing roughly 4 to 6 hours of thawing time per pound. This means a large ham might need two to three days to defrost completely.
Once thawed, or if starting with a fresh-from-the-store chilled ham, let it sit on the counter for about 1 to 2 hours before it goes into the oven. This is called “tempering.” Bringing the internal temperature up slightly ensures that the ham heats evenly, preventing the outside from drying out while the center remains cold.
The Art of Scoring and Seasoning
Scoring the ham is a classic technique that serves two purposes: it makes the ham look beautiful and allows the glaze to penetrate deep into the meat. Using a sharp knife, make shallow cuts across the fat cap in a diamond pattern. Aim for cuts about 1/4 inch deep. Be careful not to cut too deep into the meat itself, as this can cause the juices to escape.
In the intersections of your diamond pattern, you can press whole cloves. This adds a timeless aesthetic and infuses the fat with a warm, spicy aroma. If you prefer a more modern flavor profile, you can rub a dry mix of smoked paprika, garlic powder, and black pepper into the scores before the ham enters the oven.
Proper Roasting Techniques
To keep the ham moist, place it cut-side down in the roasting pan. This protects the most vulnerable part of the meat from direct heat. Add about a cup of your chosen liquid (water or juice) to the bottom of the pan.
Cover the entire roasting pan tightly with heavy-duty aluminum foil. The goal is to create a sealed environment where the moisture stays trapped. Set your oven to a low temperature, typically 325°F. High heat is the enemy of a pre-cooked ham; it will turn the meat rubbery. Aim for a slow and steady warm-up.
Generally, you should cook the ham for about 15 to 20 minutes per pound. However, time is only a guide. The only way to be certain is to use a thermometer. You are looking for an internal temperature of 140°F for a pre-cooked ham, which is the standard for serving it hot and safe.
Crafting the Perfect Glaze
The glaze is where you can truly customize the flavor. A classic glaze usually involves a balance of sweetness, acidity, and spice.
Brown Sugar and Mustard Glaze
Combine 1 cup of brown sugar, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar. This creates a tangy, caramelized crust that cuts through the saltiness of the pork.
Honey and Pineapple Glaze
Mix 1/2 cup of honey with 1/4 cup of pineapple juice and a pinch of ground cloves. This results in a brighter, tropical flavor profile that pairs beautifully with the smoky notes of the ham.
The timing of the glaze is critical. Do not apply it at the beginning of the cooking process, as the high sugar content will cause it to burn. Instead, wait until the ham has reached an internal temperature of about 120°F (usually the last 20 to 30 minutes of cooking). Remove the foil, brush the glaze generously over the surface, and return it to the oven uncovered. You can increase the oven temperature to 400°F for these final minutes to help the sugar bubble and caramelize into a sticky, golden crust.
The Importance of Resting
One of the most overlooked steps in how to prepare bone in ham is the rest period. Once you pull the ham out of the oven, do not slice it immediately. Transfer it to a cutting board and tent it loosely with foil.
Let the ham rest for at least 15 to 20 minutes. This allows the muscle fibers to relax and reabsorb the juices. If you cut into it too soon, all that delicious moisture will run out onto the board, leaving you with dry meat. Resting also makes the ham easier to handle and carve.
Carving Like a Pro
Carving a bone-in ham can be intimidating, but it is manageable if you follow the bone. Start by cutting a few slices off the thinner side of the ham to create a flat base, then turn the ham to stand on that flat surface.
Identify the bone and cut slices vertically down to the bone. Once you have made several vertical cuts, slice horizontally along the bone to release the pieces. For the shank end, you can often simply slice around the center bone in a circular motion. Always use a very sharp carving knife to ensure clean, even slices.
Storing and Using Leftovers
Proper storage is key to enjoying your hard work for days to come. Leftover ham should be carved off the bone and stored in airtight containers or heavy-duty freezer bags. It will stay fresh in the refrigerator for 3 to 5 days, or in the freezer for up to two months.
Don’t forget the bone! The ham bone is packed with collagen and savory flavor. You can simmer it in a pot of water with aromatics to make a rich stock, or drop it directly into a slow cooker with split peas or navy beans for a classic hearty meal.
FAQs
How long do I cook a bone-in ham per pound?
For a fully cooked bone-in ham, you should plan for 15 to 20 minutes per pound in a 325°F oven. If the ham is labeled “cook before eating,” it may require closer to 20 to 25 minutes per pound to reach the required internal safety temperature.
Should I wrap the ham in foil while baking?
Yes, it is highly recommended to wrap the ham tightly in aluminum foil or cover the roasting pan with a tight lid. This prevents the moisture from evaporating, ensuring the meat stays juicy. Only remove the foil during the last 20 to 30 minutes to apply the glaze and develop a crust.
What is the ideal internal temperature for bone-in ham?
For a pre-cooked city ham, you want to reach an internal temperature of 140°F. This ensures the ham is hot throughout without being overcooked. If you are cooking a fresh, raw ham, it must reach an internal temperature of 145°F followed by a three-minute rest.
Can I prepare a bone-in ham in a slow cooker?
Yes, a slow cooker is an excellent option for smaller bone-in hams. Place the ham in the crockpot, add a small amount of liquid, and cook on low for 4 to 6 hours. This is a great way to keep the meat moist and save oven space during busy holidays.
Why is my ham salty and how can I fix it?
Ham is naturally salty due to the curing process. To reduce the saltiness, you can soak the ham in cold water for several hours (or even overnight) before cooking, changing the water occasionally. Alternatively, use a glaze with plenty of sweetness, like honey or maple syrup, to balance the salt on the palate.