While the turkey often steals the spotlight on the Thanksgiving table, a beautifully glazed ham is frequently the unsung hero of the holiday feast. For many families, ham is the preferred alternative or the perfect salty companion to the bird. Mastering the art of the Thanksgiving ham involves understanding the type of ham you’ve purchased, the science of the glaze, and the patience to heat it without drying it out.
Choosing the Right Thanksgiving Ham
Before you even preheat your oven, you need to navigate the grocery store’s meat department. Not all hams are created equal, and the type you choose will dictate your cooking method.
Most hams sold for Thanksgiving are “city hams.” These are wet-cured, usually smoked, and sold fully cooked. Your job is essentially to reheat them to a safe and palatable temperature while adding flavor. Within this category, you have three main choices:
- Bone-in Ham: This is the gold standard for flavor and presentation. The bone helps conduct heat more evenly and keeps the meat moist. Plus, you get a ham bone for soup the next day.
- Spiral-Sliced Ham: These are pre-sliced into thin ribbons around the bone. They are incredibly convenient for serving but are prone to drying out because the slices expose more surface area to the hot air.
- Boneless Ham: These are shaped into a round or oval and are easy to slice, but they often lack the depth of flavor and texture found in bone-in varieties.
For the best Thanksgiving experience, a bone-in, shank-end city ham is generally recommended. The shank end (the lower part of the leg) has a classic “ham” shape and is easier to carve than the butt end.
Preparation and Equipment
To cook a successful ham, you don’t need a kitchen full of gadgets, but a few key items will make the process seamless. You will need a heavy roasting pan, a roasting rack to keep the meat off the bottom of the pan, aluminum foil, and a reliable meat thermometer.
Take the ham out of the refrigerator about one to two hours before you plan to cook it. Bringing the meat closer to room temperature ensures that the center heats up without the exterior becoming tough or overcooked. While the ham rests, you can prepare your roasting pan. Pouring about two cups of liquid—water, apple cider, or pineapple juice—into the bottom of the pan creates a steam-filled environment that prevents the ham from losing its natural juices.
Scoring and Seasoning
If you are using a non-spiral sliced ham, scoring the skin is a crucial step for both aesthetics and flavor. Use a sharp knife to cut shallow diamond patterns (about 1/4 inch deep) into the fat layer. This allows your glaze to penetrate deep into the meat rather than just sliding off the surface.
For a classic look, you can press a whole clove into the center of each diamond. This adds a subtle, warm spice aroma that permeates the kitchen and the meat. Be careful not to score too deeply into the muscle, as this can cause the meat to pull apart and lose moisture.
The Roasting Process
The secret to a juicy Thanksgiving ham is “low and slow.” Since the ham is already cooked, you are merely warming it through. Set your oven to 325°F.
Place the ham on the roasting rack, flat-side down. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This step is non-negotiable; the foil traps the moisture and prevents the edges from becoming “jerky.”
A general rule of thumb for timing is 12 to 15 minutes per pound. For a standard 10-pound ham, this means a cooking time of roughly two to two and a half hours. However, time is just a guide. The only way to know for sure is to use a thermometer. You are aiming for an internal temperature of 135°F to 140°F.
Crafting the Perfect Thanksgiving Glaze
While the ham warms, it’s time to focus on the glaze. This is where you can truly customize the flavor profile of your Thanksgiving meal. A good glaze needs a balance of sugar (to caramelize), acid (to cut the richness), and spice (for depth).
A popular Thanksgiving glaze involves mixing one cup of brown sugar with two tablespoons of Dijon mustard, a splash of apple cider vinegar, and a pinch of cinnamon or cloves. For a fruitier twist, many cooks use apricot preserves or pineapple juice as a base.
The most important rule of glazing: wait until the end. Most glazes have high sugar content and will burn if left in the oven for the entire cooking duration. Wait until the ham has reached an internal temperature of about 120°F (usually the last 20 to 30 minutes of cooking) before applying the first coat.
Achieving the Caramelized Crust
Once the ham is close to its target temperature, remove the foil and increase the oven heat to 400°F. Generously brush the glaze over every inch of the ham, making sure it gets into the scored lines.
Return the ham to the oven uncovered. You should re-apply the glaze every 8 to 10 minutes. The high heat will cause the sugars to bubble and darken, creating a beautiful, sticky, mahogany-colored crust. Watch it closely during these final minutes to ensure it doesn’t transition from “caramelized” to “burnt.”
Once the internal temperature reaches 140°F and the glaze is set, remove the ham from the oven.
Resting and Serving
Resist the urge to carve the ham immediately. Let it rest on a cutting board, tented loosely with foil, for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it too soon, those juices will run out onto the board, leaving you with dry slices.
When carving a bone-in ham, cut along the bone to release the large muscle groups, then slice those sections against the grain. If you have a spiral ham, simply use a knife to cut around the center bone, and the slices should fall away effortlessly.
Troubleshooting Common Ham Mistakes
One of the most frequent errors is overcooking. Because the ham is pre-cooked, every minute past 140°F is essentially drying the meat out. If you find your ham is heating faster than your side dishes, you can always lower the oven to 200°F to keep it warm without significantly raising the internal temp.
Another mistake is forgetting the liquid in the pan. Without that buffer of steam, the bottom of the ham can become tough and leathery. If the pan dries out mid-roast, simply add another cup of water or juice.
Finally, ensure your foil seal is tight. If steam can escape, the ham will dry out. If your foil isn’t wide enough, overlap two pieces and crimp them tightly together to create a steam-proof lid.
Frequently Asked Questions
How much ham should I buy per person for Thanksgiving?
For a bone-in ham, you should plan for about 3/4 to 1 pound of meat 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.
Do I need to wash the ham before cooking?
No, you should never wash raw or pre-cooked meat. Rinsing the ham can splash bacteria around your sink and countertops. Simply remove it from the packaging, pat it dry with paper towels if it is excessively wet, and place it directly into your roasting pan.
Can I cook a ham in a slow cooker for Thanksgiving?
Yes, a slow cooker is an excellent way to save oven space on Thanksgiving. However, it only works for smaller hams (usually 6 to 8 pounds) that can fit under the lid. Cook on low for 4 to 6 hours with a bit of liquid, adding your glaze during the final 30 minutes.
What is the best way to reheat leftover Thanksgiving ham?
To keep leftovers moist, reheat them gently. Place slices in a baking dish with a spoonful of broth or water, cover tightly with foil, and bake at 325°F until just warmed through. You can also use a skillet over medium-low heat with a lid.
Should I use the glaze packet that comes with the ham?
While the included glaze packets are convenient, they often consist primarily of sugar and artificial flavorings. Creating your own glaze with brown sugar, mustard, and spices takes only five minutes and results in a significantly more sophisticated and delicious flavor profile.