The centerpiece of a festive dinner is often a glistening, amber-hued ham. While it may seem like a daunting task to prepare a large joint of meat for a crowd, learning how to cook a ham is actually one of the most straightforward skills a home cook can master. Because most hams sold in grocery stores are already cured and fully cooked, your primary job is to heat the meat without drying it out and to apply a glaze that balances the natural saltiness with sweetness and spice.
Whether you are preparing a traditional bone-in city ham, a rugged country ham, or a convenient spiral-sliced variety, success lies in understanding the specific needs of each cut. This guide will walk you through the essential steps, from choosing the right ham to the final carving.
Understanding Your Options: The Different Types of Ham
Before you even preheat your oven, you need to know exactly what kind of ham you have brought home. The label on the packaging dictates your entire cooking strategy.
City Ham
This is the most common variety found in modern supermarkets. City hams are wet-cured, meaning they have been submerged in or injected with a brine of salt, sugar, and seasonings. Most are also smoked and sold “fully cooked.” When preparing a city ham, you are essentially reheating it to a safe and palatable temperature while adding your own flavor profile through a glaze.
Country Ham
Rooted in Southern tradition, country hams are dry-cured with salt and aged for several months. They are much saltier and have a firmer, drier texture than city hams. Because of the intense salt content, country hams usually require soaking in water for 24 to 48 hours before cooking to leach out excess salt. They are often boiled and then finished in the oven.
Fresh Ham
A fresh ham is simply an uncured leg of pork. It has not been smoked or brined, so it tastes more like a pork roast than the “ham flavor” most people expect. Unlike cured hams, a fresh ham must be cooked thoroughly from a raw state, requiring longer cooking times and higher internal temperatures.
Spiral-Sliced Ham
These are city hams that have been pre-sliced in a continuous spiral around the bone. They offer incredible convenience for serving, but they are also the most prone to drying out. If you are cooking a spiral-sliced ham, you must take extra precautions to keep the moisture locked in.
Preparation and Equipment
To cook a perfect ham, you do not need a kitchen full of gadgets, but a few key items are non-negotiable.
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Roasting Pan: A heavy-duty roasting pan with sides at least 2 to 3 inches high is ideal. It should be large enough to hold the ham comfortably without it touching the sides of the pan.
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Roasting Rack: Placing the ham on a rack keeps it from sitting directly in its own juices, which can lead to a soggy bottom.
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Meat Thermometer: This is the most important tool in your arsenal. Whether you use an oven-safe probe or an instant-read thermometer, checking the internal temperature is the only way to guarantee the ham is hot enough to serve but not overcooked.
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Aluminum Foil: Heavy-duty foil is essential for wrapping the ham to prevent the exterior from burning or drying out during the long heating process.
The Step-by-Step Guide to Baking a Ham
For a standard fully-cooked city ham (the most popular choice), follow these steps to ensure a juicy, flavorful result.
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Temper the Meat
Remove the ham from the refrigerator about 30 to 60 minutes before you plan to cook it. Letting the meat take the chill off helps it heat more evenly in the oven. If you put a stone-cold ham into a hot oven, the outside will likely dry out before the center reaches the target temperature. -
Prepare the Oven and Pan
Preheat your oven to 325°F. This relatively low temperature is the “sweet spot” for reheating ham; it is high enough to kill any lingering bacteria but low enough to prevent the muscle fibers from tightening and becoming tough. Pour about 1/2 cup to 1 cup of liquid into the bottom of the roasting pan. Water is fine, but apple juice, orange juice, or even ginger ale can add a subtle aromatic steam. -
Score the Fat
If your ham has a thick layer of fat on the outside, use a sharp knife to score it in a diamond pattern. Cut about 1/4 inch deep. This not only looks beautiful once the ham is glazed but also allows the rendered fat to baste the meat and helps the glaze penetrate the surface. -
The First Roast
Place the ham on the rack in the roasting pan, flat-side or cut-side down. Cover the entire pan tightly with aluminum foil to trap the steam. As a general rule, a fully cooked bone-in ham needs about 15 to 18 minutes per pound to reach the proper temperature. For a boneless ham, plan for 10 to 15 minutes per pound.
The Art of the Glaze
The glaze is where you can truly make the dish your own. Most glazes are applied during the final 20 to 30 minutes of cooking. If you apply a sugar-based glaze too early, the sugars will burn and turn bitter before the ham is finished.
Popular Glaze Ingredients
A great glaze usually balances four elements:
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Sweet: Brown sugar, honey, maple syrup, or apricot preserves.
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Acid: Dijon mustard, apple cider vinegar, or citrus juice.
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Spice: Ground cloves, cinnamon, ginger, or even a pinch of cayenne.
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Depth: Bourbon, dark rum, or a splash of soy sauce.
How to Apply
Once the ham’s internal temperature reaches about 130°F, remove it from the oven and increase the oven temperature to 400°F. Brush a generous layer of glaze over the entire surface, ensuring it gets into the scores you made earlier. Return the ham to the oven uncovered. Baste it again every 10 minutes until the glaze is bubbly, caramelized, and the internal temperature reaches the target.
Critical Temperatures for Safety and Quality
Using a thermometer is the only way to be sure your ham is ready. Follow these USDA guidelines for internal temperatures:
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Fully Cooked Ham (Reheating): Aim for 140°F. If the ham was not packaged in a USDA-inspected plant (such as a ham from a local butcher), heat it to 165°F.
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Fresh (Uncooked) Ham: Must reach an internal temperature of 145°F.
Resting Period: After removing the ham from the oven, let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the meat. If you cut into it immediately, the moisture will run out onto the cutting board, leaving you with dry meat.
How to Carve Like a Pro
Carving a ham can be intimidating because of the large bone, but it is manageable if you follow the anatomy of the leg.
For a bone-in ham, set it on its side. Make a few slices along the thin side of the ham to create a flat base, then turn the ham to sit on that flat surface. Slice straight down to the bone in 1/4 inch intervals. Finally, run your knife horizontally along the bone to release the slices all at once.
If you are working with a spiral-sliced ham, the work is mostly done for you. Simply cut along the center bone to release the pre-cut slices.
Frequently Asked Questions
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. This account for the weight of the bone and ensures you have enough for seconds or leftovers.
Do I have to cook a ham that is labeled “fully cooked”?
Technically, you can eat a fully cooked city ham cold right out of the package. However, ham is generally much more flavorful and tender when heated through. Heating it also allows you to add a glaze, which significantly improves the taste and presentation.
My ham is spiral-sliced; how do I keep it from drying out?
Spiral-sliced hams are notorious for drying out because the pre-cut slices allow moisture to escape. To prevent this, wrap the ham very tightly in heavy-duty foil before putting it in the pan, and keep it cut-side down. Only remove the foil during the final 15 minutes to apply the glaze.
Can I cook a ham in a slow cooker?
Yes, a slow cooker is an excellent way to cook a small-to-medium-sized ham. Place the ham in the slow cooker with a little liquid and cook on low for 4 to 6 hours. This “low and slow” method keeps the meat incredibly moist. You can still glaze it at the end by transferring it to a broiler for a few minutes.
What should I do with the leftover ham bone?
Never throw away the bone! A ham bone is packed with flavor and collagen. Use it to make split pea soup, navy bean soup, or a rich stock for collard greens. You can wrap the bone in plastic and freeze it for up to three months until you are ready to use it.