Preparing a centerpiece for a holiday gathering or a Sunday dinner doesn’t have to be a source of stress. When you choose a precooked ham, most of the hard work is already done for you. Because the meat has already been cured, smoked, or cooked, your primary goal isn’t to “cook” it in the traditional sense, but rather to reheat it gently so it remains juicy, flavorful, and tender. Learning how to bake a precooked ham properly ensures that you avoid the common pitfall of serving dry, leathery meat.
Selecting the Best Type of Precooked Ham
Before you even turn on your oven, you need to understand what kind of ham you are working with. Not all precooked hams are created equal, and the type you buy will dictate your preparation method.
Bone-In vs. Boneless
A bone-in ham is widely considered the gold standard for flavor and texture. The bone helps conduct heat more evenly and adds a depth of savoriness to the meat. Plus, you get a ham bone at the end which is perfect for soups and beans. Boneless hams are much easier to slice and serve, making them a popular choice for large crowds or sandwiches, but they can sometimes lack the structural integrity and moisture of their bone-in counterparts.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone in a continuous circle. This is incredibly convenient for serving, as the meat practically falls off in perfect portions. However, because the meat is already sliced, it is much more susceptible to drying out in the oven. A whole, unsliced ham acts as its own insulator, keeping the juices locked inside more effectively, though it requires a bit of carving skill at the dinner table.
City Ham vs. Country Ham
Most hams found in the grocery store are “City Hams.” These are wet-cured and precooked, meaning they are ready to eat right out of the package. “Country Hams” are dry-cured, aged, and often very salty; these usually require soaking in water for 24 hours before cooking and are handled very differently than the standard precooked ham we are focusing on today.
Preparing Your Ham for the Oven
Preparation is the most important step in the process. Since the ham is already cooked, you are essentially performing a controlled reheat.
Bring the Meat to Room Temperature
Taking a large ham directly from a 38 degree Fahrenheit refrigerator and putting it into a hot oven is a recipe for uneven heating. The outside will get hot and dry before the center even loses its chill. For the best results, take your ham out of the refrigerator about 1 to 2 hours before you plan to bake it. This allows the internal temperature to rise slightly, leading to a much more even result.
Scoring the Surface
If you are using a whole (not spiral-cut) ham, scoring the skin is a classic technique. Use a sharp knife to create a diamond pattern across the fat cap, cutting about a quarter-inch deep. This doesn’t just look beautiful; it allows your glaze to penetrate deep into the meat and helps the fat render out, creating a crispier exterior.
The Science of Gentle Reheating
The secret to a moist ham is low and slow heat. You are not trying to sear the meat; you are trying to warm it through to an internal temperature of 140 degrees Fahrenheit.
Setting the Oven Temperature
Preheat your oven to 325 degrees Fahrenheit. While some recipes suggest 350 degrees Fahrenheit, the slightly lower temperature of 325 degrees Fahrenheit provides a safety margin that prevents the edges of the ham from becoming tough while the center reaches the desired temperature.
Using Moisture and Insulation
Place the ham in a heavy roasting pan. If you are using a spiral-cut ham, place it cut-side down to protect the slices from the direct heat. Add about half a cup of water, apple juice, or white wine to the bottom of the pan. This creates a moist environment.
The most critical step is wrapping the ham tightly with heavy-duty aluminum foil. You want to create a steam chamber. If the foil is loose, moisture will escape, and your ham will dry out. Ensure the seal around the edges of the pan is tight.
Calculating Baking Time
Because hams vary so much in size, you should always cook by time per pound rather than a flat duration. Generally, for a bone-in precooked ham, you should plan for 15 to 20 minutes per pound. For a boneless ham, it is often closer to 10 to 15 minutes per pound.
If you have a 10-pound bone-in ham, you are looking at roughly 2.5 to 3 hours in the oven. Always use a meat thermometer to check the internal temperature at the thickest part of the meat, making sure not to hit the bone, which can give a false high reading.
The Art of Glazing
A glaze adds that signature sweet and savory crust that everyone loves. However, many people make the mistake of putting the glaze on too early. Most glazes contain high amounts of sugar (honey, brown sugar, or maple syrup), which will burn if left in the oven for three hours.
When to Apply Glaze
Only apply your glaze during the last 20 to 30 minutes of the baking process. At this point, remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the aluminum foil.
Applying and Finishing
Brush the glaze generously over the surface of the ham, making sure it gets into the scores or between the spiral slices. Put the ham back into the oven uncovered. You may want to baste it one or two more times during this final window. Watch it closely; you want the sugar to caramelize and bubble into a dark, golden brown, but it can go from perfect to burnt in just a minute or two.
Resting Before Serving
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, remove it from the oven. This is the hardest part: let it rest. Transfer the ham to a carving board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that precious moisture will run out onto the board, leaving you with dry meat.
Flavor Profiles for Your Glaze
While you can buy hams that come with a glaze packet, making your own is simple and significantly elevates the flavor.
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Honey Mustard Classic
Mix equal parts honey and Dijon mustard with a pinch of cloves and black pepper. This provides a sharp, tangy contrast to the salty meat.
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Brown Sugar and Pineapple
A nostalgic favorite involves mixing brown sugar with a little pineapple juice and a splash of cider vinegar. You can even pin pineapple rings and maraschino cherries to the outside of the ham using toothpicks for a retro aesthetic.
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Maple and Bourbon
For a more sophisticated, deep flavor, combine real maple syrup with a splash of bourbon and a tablespoon of grainy mustard. The alcohol cooks off, leaving a smoky, woody sweetness that pairs perfectly with the saltiness of the pork.
Storing and Using Leftovers
One of the best things about baking a large ham is the leftovers. A properly baked ham will stay fresh in the refrigerator for 3 to 5 days if wrapped tightly.
Leftover ham is incredibly versatile. It can be diced into omelets, layered into grilled cheese sandwiches, or added to a split pea soup. If you have a bone-in ham, do not throw the bone away. You can freeze the ham bone for up to 3 months and use it later to flavor stocks, stews, or a pot of slow-cooked collard greens.
Frequently Asked Questions
What temperature should a precooked ham reach?
A precooked ham should be reheated until it reaches an internal temperature of 140 degrees Fahrenheit. This temperature ensures the meat is hot enough to be palatable while remaining juicy. If you are cooking a “fresh” ham that has not been precooked, it must reach 145 degrees Fahrenheit for safety, but for the standard grocery store precooked variety, 140 degrees Fahrenheit is the goal for quality.
Should I wash the ham before baking it?
No, you should never wash raw or precooked meat. Washing meat can spread bacteria around your kitchen sink and countertops through splashing. Simply remove the ham from its packaging and pat it dry with paper towels if there is excess moisture on the surface before you begin your preparation.
How do I keep a spiral-cut ham from drying out?
The key to keeping a spiral-cut ham moist is to cook it cut-side down in the roasting pan, add a liquid (like water or juice) to the bottom of the pan, and wrap the entire pan tightly in foil. This creates a steaming effect that prevents the pre-cut slices from curling and drying out under the direct heat of the oven.
Can I bake a ham in a slow cooker?
Yes, a slow cooker is an excellent way to bake a precooked ham, especially if your oven is occupied with side dishes. Place the ham in the slow cooker, add your liquid and aromatics, and cook on low for 4 to 6 hours. You may need to trim the ham slightly if it is too large to fit the pot comfortably.
How much ham should I buy per person?
When buying a bone-in ham, a good rule of thumb is to plan for about 3/4 to 1 pound of ham per person. This accounts for the weight of the bone and ensures everyone gets a generous serving with some leftovers. For a boneless ham, you can plan for about 1/2 pound per person.