While turkey often takes center stage, a beautifully glazed Thanksgiving ham is the true unsung hero of the holiday table. It is easier to prepare than a turkey, incredibly forgiving, and provides the best leftovers for sandwiches and soups the next day. If you are looking to master the art of the holiday roast, this guide will walk you through every step of selecting, prepping, and glazing a show-stopping ham.
Choosing the Right Ham for Thanksgiving
Before you even turn on the oven, you need to select the right cut of meat. Most hams found in grocery stores are “city hams,” which means they are already cured and precooked. This makes your job significantly easier because you are essentially reheating the meat while adding flavor through a glaze.
Bone-In vs. Boneless
A bone-in ham is generally considered superior for holiday dinners. The bone helps conduct heat more evenly and adds a deeper, richer flavor to the meat. Plus, you can save the ham bone to make a world-class split pea soup or white bean chili later in the week. Boneless hams are easier to slice and serve, but they can sometimes have a processed texture and may dry out more quickly.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced in a continuous circle around the bone. They are incredibly convenient for serving, but they are also more prone to drying out in the oven because more surface area is exposed to the air. If you choose a spiral-cut ham, you must be extra careful with your liquid levels and foil wrapping. A whole, uncut ham requires you to do the carving yourself, but it tends to stay much juicier.
Prepping Your Ham for the Oven
Preparation is minimal, but there are a few key steps to ensure the best results.
Bringing the Meat to Room Temperature
Take the ham out of the refrigerator about 1 to 2 hours before you plan to cook it. If you put a stone-cold ham directly into a hot oven, the outside will dry out before the center reaches the proper temperature. Letting it take the chill off ensures more even cooking.
Scoring the Surface
If you have a whole (not spiral-cut) ham, you should score the fat cap. Use a sharp knife to cut a diamond pattern about 1/2 inch deep into the fat layer. This isn’t just for looks; it allows the glaze to penetrate deep into the meat and helps the fat render out, creating those delicious crispy edges.
The Roasting Pan Setup
Place the ham in a large roasting pan. If you have a rack, use it to keep the ham off the bottom of the pan, which prevents the bottom from getting mushy. Pour about 1 or 2 cups of liquid into the bottom of the pan—water, apple cider, or pineapple juice work wonders. This creates a moist environment in the oven, acting as a buffer against dry heat.
The Science of Heating Without Drying Out
Since most Thanksgiving hams are precooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit without evaporating all the moisture.
The Low and Slow Method
Set your oven to 325 degrees Fahrenheit. This relatively low temperature allows the heat to penetrate to the bone without scorching the exterior. A general rule of thumb for timing is 12 to 15 minutes per pound for a whole ham, and about 10 to 12 minutes per pound for a spiral-sliced ham.
The Foil Tent
Tightly cover the roasting pan with heavy-duty aluminum foil. Ensure the seal is tight so the steam stays trapped inside. This is the most critical step in preventing a dry, “ham jerky” texture. You will only remove the foil during the final 20 to 30 minutes of cooking when it is time to apply the glaze.
Crafting the Perfect Thanksgiving Glaze
The glaze is where you can truly customize your Thanksgiving ham. A good glaze needs a balance of sweetness, acidity, and spice.
Sweet Components
Brown sugar is the classic choice because it caramelizes beautifully. However, you can also use honey, maple syrup, or even apricot preserves. These sugars create that sticky, mahogany crust that everyone loves.
Acidic and Savory Additions
To balance the sugar, add a bit of Dijon mustard, apple cider vinegar, or citrus juice. For a classic holiday vibe, spices like ground cloves, cinnamon, and ginger are essential. A splash of bourbon or spiced rum can also add a sophisticated depth of flavor.
When to Glaze
Never put the glaze on at the beginning of the cooking process. Because of the high sugar content, the glaze will burn long before the ham is hot. Wait until the internal temperature of the ham reaches about 120 degrees Fahrenheit. Remove the foil, brush a generous layer of glaze over the entire surface, and return it to the oven uncovered. Increase the oven temperature to 400 degrees Fahrenheit for the last 15 minutes to help the sugar bubble and caramelize.
Carving and Serving Your Masterpiece
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, remove it from the oven.
The Importance of Resting
Do not slice the ham immediately. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you cut it too soon, all that moisture will run out onto the cutting board, leaving the meat dry.
Slicing Technique
If you have a spiral ham, simply cut along the bone to release the slices. For a whole bone-in ham, cut vertical slices down to the bone, then make a horizontal cut along the bone to release the pieces. Arrange them on a platter and spoon any remaining pan juices or extra glaze over the top for a professional presentation.
Thanksgiving Ham Side Dish Pairings
To round out your meal, pair your ham with sides that complement its salty-sweet profile.
Creamy and Starchy Sides
Au gratin potatoes or garlic mashed potatoes are natural partners for ham. The creaminess cuts through the saltiness of the pork. A classic baked macaroni and cheese is another crowd favorite that pairs perfectly with a glazed ham.
Bright and Acidic Sides
Since ham is rich, you need something bright to cleanse the palate. A cranberry sauce with orange zest, a crisp green bean almondine, or a shaved Brussels sprout salad with a lemon vinaigrette provides a necessary contrast to the heavy holiday flavors.
Storing and Using Leftovers
One of the best parts of making a Thanksgiving ham is the bounty of leftovers.
Proper Storage
Store leftover ham in airtight containers in the refrigerator for up to 4 days. If you have more than you can eat in that time, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, and it will stay good in the freezer for up to 2 months.
Creative Leftover Ideas
Beyond the standard ham and cheese sandwich, try using diced ham in a breakfast strata, tossing it into a carbonara pasta, or frying it up with potatoes for a hearty breakfast hash. And remember, never throw away the bone! It is the secret ingredient for the best homemade stocks and soups.
Frequently Asked Questions
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How much ham should I buy per person for Thanksgiving?
When buying a bone-in ham, plan for about 3/4 to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftovers. If you are buying a boneless ham, 1/2 pound per person is usually sufficient.
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Should I wash the ham before cooking?
No, you should not wash the ham. Washing raw or cured meat can spread bacteria around your kitchen sink and countertops. Simply remove the ham from its packaging and pat it dry with paper towels if there is excess moisture before putting it in the roasting pan.
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Can I make the glaze in advance?
Yes, you can make the glaze up to a week in advance. Store it in a glass jar in the refrigerator. If it becomes too thick or solidifies, simply microwave it for 20 to 30 seconds or warm it on the stove until it reaches a brushable consistency before applying it to the ham.
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What if my ham is already sliced and I am worried about it drying out?
The best trick for a spiral-sliced ham is to cook it face-down in the pan. This protects the cut surfaces from direct heat. Additionally, adding extra liquid (like a cup of pineapple juice) to the bottom of the pan and ensuring a very tight foil seal will create enough steam to keep the slices moist.
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How do I know when the ham is done if I don’t have a meat thermometer?
While a meat thermometer is the most accurate tool, you can check for doneness by inserting a long metal skewer or a thin knife into the thickest part of the ham (avoiding the bone). Hold it there for 10 seconds, then remove it and carefully touch the tip. If the metal is hot to the touch, the ham is likely heated through. However, for food safety and the best texture, a digital thermometer is highly recommended.