While the turkey often steals the spotlight on the Thanksgiving table, a beautifully glazed, succulent baked ham is frequently the true crowd favorite. Whether you are serving it as the primary protein or as an salty, sweet companion to the bird, knowing how to bake a Thanksgiving ham correctly is the difference between a dry, forgettable main course and a show-stopping feast. This guide will walk you through every step of the process, from selecting the right cut to mastering the internal temperature and crafting the perfect glaze.
Selecting the Right Ham for Your Holiday Table
Before you even preheat your oven, you need to choose the right piece of meat. The term “ham” refers to the hind leg of a pig, but how that leg is processed changes everything about your cooking method.
Most hams sold in grocery stores are “city hams.” These are wet-cured, usually smoked, and come fully cooked. This means your job is essentially to reheat the ham without drying it out. “Country hams” are dry-cured and very salty, often requiring soaking before cooking. For a traditional Thanksgiving dinner, a city ham is the standard choice.
You also need to decide between bone-in, boneless, or spiral-cut. A bone-in ham offers the best flavor and leaves you with a delicious bone for soup later. Spiral-cut hams are incredibly convenient because they are pre-sliced, making serving a breeze, but they are also more prone to drying out during the reheating process. If you choose spiral-cut, you must be extra vigilant about your moisture levels.
Preparation and Room Temperature
One of the most common mistakes people make when learning how to bake a Thanksgiving ham is taking it straight from the refrigerator to the oven. Because hams are dense, a cold center takes a long time to heat up, often resulting in the outer edges becoming tough and dry before the middle is warm.
Plan to take your ham out of the refrigerator about 1 to 2 hours before you intend to bake it. Let it sit on the counter (still wrapped) to take the chill off. This ensures more even cooking. While the ham rests, you can prepare your roasting pan. Use a sturdy pan with a rack; lifting the ham off the bottom of the pan allows the heat to circulate entirely around the meat, preventing the bottom from becoming soggy or scorched.
Setting the Oven and Initial Baking
To keep the meat tender, you want to bake it at a moderate temperature. Preheat your oven to 325°F. This lower heat prevents the exterior from burning while the interior slowly reaches the desired temperature.
Place the ham in the roasting pan with the flat side (the cut side) facing down. This protects the most vulnerable part of the meat from direct heat. To create a moist environment, add about half a cup of water, apple juice, or white wine to the bottom of the pan.
Cover the entire roasting pan tightly with heavy-duty aluminum foil. This is the most critical step in the initial phase. The foil traps the steam generated by the liquid in the pan, essentially “braising” the ham in its own juices and keeping it incredibly moist.
Calculating Cooking Time
Since most Thanksgiving hams are pre-cooked, you are aiming for an internal temperature of 140°F. Generally, you should allow for 15 to 20 minutes of baking time per pound of meat.
For a standard 10-pound ham, this means about 2.5 to 3 hours in the oven. However, every oven is different, and the shape of the ham can affect timing. Always rely on a meat thermometer rather than the clock. Start checking the temperature about 30 minutes before the calculated time is up.
Scoring the Ham for Maximum Flavor
If you chose a non-spiral-cut ham, scoring the fat is a traditional technique that adds visual appeal and allows the glaze to penetrate deeper into the meat. Using a sharp knife, cut a diamond pattern into the surface of the fat, making cuts about a quarter-inch deep.
Do not cut into the meat itself, just the fat layer. This creates “channels” for your glaze to settle into. You can also press whole cloves into the intersections of the diamonds for a classic holiday look and an aromatic spiced flavor.
Crafting the Perfect Thanksgiving Glaze
The glaze is where you can truly customize your Thanksgiving ham. A good glaze needs a balance of sugar, acidity, and spice. The sugar—usually in the form of brown sugar, honey, or maple syrup—caramelizes under the heat to create that signature sticky crust.
A simple yet effective glaze recipe involves mixing one cup of brown sugar with two tablespoons of Dijon mustard, a splash of apple cider vinegar, and a pinch of ground cloves or cinnamon. For a fruitier profile, you can use pineapple juice or orange marmalade as a base.
Wait to apply the glaze until the final 20 to 30 minutes of cooking. If you apply it too early, the high sugar content will cause it to burn before the ham is heated through.
The Glazing Process
Once your ham reaches an internal temperature of about 120°F to 130°F, remove it from the oven and discard the aluminum foil. Increase the oven temperature to 400°F.
Generously brush the glaze over the entire surface of the ham, ensuring it gets into the scored diamonds or between the slices if using a spiral-cut. Return the ham to the oven, uncovered. Every 10 minutes, brush on more glaze. The high heat will cause the glaze to bubble and thicken, creating a beautiful, lacquered finish. Watch it closely during these final minutes to ensure it browns perfectly without charring.
The Importance of Resting
Once the ham reaches an internal temperature of 140°F, remove it from the oven. Resist the urge to carve it immediately. Transfer the ham to a cutting board and tent it loosely with foil.
Resting is a non-negotiable step. It allows the juices to redistribute throughout the meat. If you cut into it right away, the juices will run out onto the board, leaving you with dry meat. A 15 to 20-minute rest will result in a much juicier, more flavorful serving.
Carving and Serving Your Masterpiece
If you have a spiral-cut ham, serving is as simple as cutting along the natural muscle lines to release the slices. For a bone-in ham, use a long, sharp carving knife. Cut slices perpendicular to the bone. You can work around the bone by making a large horizontal cut at the base and then vertical slices down to that cut, which will allow the slices to fall away easily.
Arrange the slices on a warm platter. If you have leftover glaze in the bottom of the roasting pan (and it hasn’t scorched), you can skim the fat and drizzle the remaining juices over the meat for extra moisture and shine.
Frequently Asked Questions
How much ham should I buy per person?
For 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 plenty of meat. For a boneless ham, 1/2 pound per person is usually sufficient. If you love having leftovers for sandwiches or breakfast hashes the next day, aim for the higher end of those estimates.
Can I bake a ham ahead of time?
Yes, you can bake the ham a day in advance, but it is best served fresh. If you must cook it early, do not glaze it until you are ready to serve. Reheat the ham slowly at 275°F with a bit of liquid in the pan and covered with foil until it reaches 140°F, then apply the glaze and finish it at a higher temperature.
What if my ham is labeled “Cook Before Eating”?
While rare for city hams, some hams are only partially cooked or are “fresh hams” (uncured). If your ham is not fully cooked, you must bake it to an internal temperature of 160°F to ensure it is safe to eat. Always check the packaging labels carefully before you begin.
How do I prevent a spiral-cut ham from drying out?
Spiral-cut hams are notorious for drying out because the slices are exposed to the air. To prevent this, keep the ham tightly covered with foil for the majority of the cooking time. You can also place the ham cut-side down in a shallow pool of apple juice or water. Only uncover it for the final glazing process.
What are the best sides to serve with Thanksgiving ham?
Because ham is salty and sweet, it pairs beautifully with creamy and acidic sides. Classic choices include scalloped potatoes, roasted Brussels sprouts with balsamic glaze, honey-glazed carrots, and of course, a bright cranberry sauce. The saltiness of the ham also provides a great contrast to the richness of traditional stuffing or dressing.