While turkey often takes center stage during November, many families believe that no holiday spread is truly complete without a succulent, glazed ham. Preparing a Thanksgiving ham is an excellent way to provide a flavorful alternative or accompaniment to the traditional bird. Because hams are often sold precooked, the process is less about “”cooking”” from scratch and more about masterfully reheating, flavoring, and glazing the meat to ensure it remains juicy and festive.
Choosing the Right Ham for Your Thanksgiving Table
The first step in learning how to prepare a Thanksgiving ham starts at the grocery store or butcher shop. Understanding the different types of ham available will determine your preparation time and the final texture of the dish.
City Ham vs. Country Ham
Most Thanksgiving hosts opt for a “”City Ham.”” These are wet-cured, usually smoked, and sold fully cooked. They are easy to prepare and have that classic sweet-and-salty flavor profile. “”Country Hams,”” on the other hand, are dry-cured and aged. They are much saltier and firmer, often requiring a long soaking period to remove excess salt before they can be cooked. For a crowd-pleasing holiday centerpiece, a City Ham is the standard choice.
Bone-In vs. Boneless
A bone-in ham generally offers better flavor and texture. The bone acts as a conductor of heat during the warming process and helps keep the meat moist. Additionally, the leftover ham bone is a culinary prize, perfect for making split pea soup or beans the day after Thanksgiving. Boneless hams are easier to slice and serve, but they can sometimes be more prone to drying out.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced in a continuous circle all the way to the bone. This is incredibly convenient for serving, as the meat pulls away in perfect portions. However, because the meat is already cut, it is much easier to dry out during the reheating process. If you choose a spiral-cut ham, you must be extra vigilant with your moisture levels and oven temperature.
Pre-Preparation Essentials
Before you turn on the oven, there are a few logistical steps to ensure success.
Thawing the Ham
If you purchased a frozen ham, it must be completely thawed before preparation. The safest method is thawing in the refrigerator. Allow approximately 4 to 6 hours of thawing time per pound of meat. A 10-pound ham can take up to two full days to thaw completely, so plan accordingly.
Room Temperature Adjustment
For the most even heating, take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Taking the chill off the meat ensures that the center reaches the desired temperature without the exterior becoming overcooked or tough.
Setting Up Your Roasting Station
You do not need a lot of fancy equipment to prepare a Thanksgiving ham, but a few basics are essential for quality results. Use a heavy-duty roasting pan or a large baking dish. If you have a roasting rack, place it inside the pan. This lifts the ham off the bottom, allowing heat to circulate underneath and preventing the bottom of the meat from sitting in its own rendered fat and becoming soggy.
Add moisture to the bottom of the pan. Pouring about 1 cup of water, apple cider, or pineapple juice into the bottom of the roasting pan creates a humid environment in the oven. This steam is the secret to a juicy ham.
The Reheating Process
Since most hams are pre-cooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit. Overcooking is the primary reason for a dry, disappointing ham.
Wrapping for Moisture
To prevent the surface from drying out during the long warming period, wrap the ham tightly in heavy-duty aluminum foil. If you are using a roasting pan with a very tight-fitting lid, that may suffice, but foil provides a more reliable seal for moisture retention.
Oven Temperature and Timing
Preheat your oven to 325 degrees Fahrenheit. A lower temperature is preferable because it allows the ham to heat through slowly. As a general rule of thumb, plan for 15 to 20 minutes of cooking time per pound. For a standard 10-pound ham, this means about 2.5 to 3 hours in the oven.
Crafting the Perfect Thanksgiving Glaze
The glaze is where you can truly customize the flavor of your Thanksgiving ham. While many hams come with a flavor packet, creating your own homemade glaze elevates the dish significantly.
Sweet and Savory Profiles
A great glaze needs a balance of sugar and acidity. Common bases include:
- Brown sugar or honey for sweetness and caramelization.
- Dijon mustard or apple cider vinegar for tanginess.
- Warm spices like ground cloves, cinnamon, or ginger to match the Thanksgiving theme.
- Fruit juices like orange, pineapple, or apricot nectar for brightness.
When to Apply the Glaze
Timing is everything. If you apply a sugar-heavy glaze too early, it will burn before the ham is heated through. Wait until the last 30 to 45 minutes of the cooking process. Increase the oven temperature to 400 degrees Fahrenheit, remove the foil, and brush a generous layer of glaze over the entire surface. Return the ham to the oven, basting it every 10 to 15 minutes until the glaze is bubbly and caramelized.
Slicing and Serving
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, remove it from the oven. This is the most difficult part: let it rest. Cover the ham loosely with foil and let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.
If you have a spiral-cut ham, simply cut along the natural fat lines and the bone to release the slices. For a whole bone-in ham, cut slices perpendicular to the bone. Arrange the slices on a warm platter and spoon some of the pan juices or extra glaze over the top before bringing it to the table.
Tips for the Best Thanksgiving Ham
To ensure your ham is the star of the show, keep these professional tips in mind:
- Score the skin: If your ham has a thick layer of fat on the outside, use a sharp knife to cut a diamond pattern into the surface (about a quarter-inch deep). This not only looks beautiful but allows the glaze to penetrate deeper into the meat.
- Use a thermometer: Don’t guess. Use a meat thermometer inserted into the thickest part of the ham, ensuring it doesn’t touch the bone, to check for that 140 degrees Fahrenheit mark.
- Balance the sides: Thanksgiving ham is quite salty and sweet. Pair it with savory or tart sides like garlic mashed potatoes, roasted Brussels sprouts with balsamic, or a crisp cranberry sauce to balance the palate.
Storage and Leftovers
Thanksgiving ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for 3 to 5 days. It also freezes exceptionally well for up to two months. Beyond sandwiches, consider using leftover diced ham in breakfast quiches, holiday brunch casseroles, or added to a creamy pasta carbonara.
Frequently Asked Questions
How much ham should I buy per person?
For a bone-in ham, you should plan for about 3/4 pound per person. This accounts for the weight of the bone and ensures everyone has enough for the meal plus a bit extra for leftovers. If you are buying a boneless ham, 1/2 pound per person is usually sufficient.
Do I need to wash the ham before cooking?
No, you should never wash raw or precooked meat. Washing ham can spread bacteria around your kitchen sink and countertops. Any surface bacteria will be destroyed by the heat of the oven during the reheating process. Simply pat the ham dry with paper towels if it is excessively wet when removed from the packaging.
Can I prepare a Thanksgiving ham in a slow cooker?
Yes, a slow cooker is a great way to save oven space on Thanksgiving. However, this only works for smaller hams (usually under 8 pounds) that can fit comfortably inside the pot. Cook on low for 4 to 6 hours with a bit of liquid and glaze, ensuring the internal temperature reaches 140 degrees Fahrenheit.
My ham is already cooked, so why does it take so long to heat?
Ham is a very dense muscle. Even though it is technically “”safe”” to eat cold, eating a large, cold center in a warm slice of meat is unappealing. It takes time for the heat to penetrate to the center of a 10-pound roast without drying out the exterior. Low and slow is the only way to ensure the entire ham is the same pleasant temperature.
How do I keep a spiral ham from drying out?
The key to a moist spiral ham is the “”face-down”” method. Place the ham cut-side down in the roasting pan. This protects the majority of the slices from direct hot air. Additionally, wrapping the ham very tightly in foil and adding liquid to the bottom of the pan is non-negotiable for spiral-cut varieties.