Cooking a large, twenty-pound bird or a massive bone-in ham is often reserved for the chaos of major holidays, but there is something uniquely satisfying about a small ham. Whether you are hosting a quiet Sunday dinner, prepping for a small family gathering, or simply want high-quality protein for a week of sandwiches and salads, learning how to cook a small ham in the oven is a fundamental kitchen skill. Small hams, typically ranging from two to five pounds, are incredibly versatile. They cook faster than their massive counterparts, are easier to handle, and can be just as flavorful if treated with the right techniques.
Understanding Your Small Ham
Before you preheat your oven, it is essential to understand what kind of ham you have purchased. Most small hams found in grocery stores are “city hams,” which means they have been cured in a brine and are usually fully cooked or smoked before they even reach the shelf. These hams are technically ready to eat, so your job in the oven is primarily to reheat them to a safe and palatable temperature without drying out the meat.
There are also “fresh hams,” which are raw pork legs that have not been cured or smoked. These require significantly longer cooking times and more aggressive seasoning. However, for the purpose of a quick and delicious meal, most people opt for the pre-cooked varieties like a small black forest ham, a petite ham steak, or a small spiral-sliced half-ham.
Preparing the Ham for the Oven
Preparation is the stage where you ensure the ham remains juicy. Because small hams have less mass, they are at a higher risk of drying out compared to a large ten-pound ham.
- First, remove the ham from its packaging and let it sit at room temperature for about thirty minutes. This takes the chill off and ensures more even heating. While the ham rests, check for any plastic “buttons” or covers over the bone (if it is a bone-in variety) and remove them.
- Next, consider the surface. If your small ham has a layer of fat on the outside, you may want to score it. Using a sharp knife, make shallow cuts in a diamond pattern across the fat. This doesn’t just look professional; it allows your glaze or seasonings to penetrate deeper into the meat and helps the fat render down, basting the ham as it cooks.
Choosing the Right Pan and Liquids
For a small ham, you do not need a massive roasting pan with a rack. A simple 9×13-inch baking dish or even a heavy oven-safe skillet will work perfectly. The goal is to have a vessel that fits the ham comfortably without leaving too much empty space, which can cause liquids to evaporate too quickly.
One of the best secrets to a moist small ham is the addition of liquid to the bottom of the pan. Pouring about half a cup of water, apple juice, pineapple juice, or even a splash of ginger ale into the pan creates a steam-filled environment. This prevents the edges of the ham from becoming tough or leathery. After adding the liquid, cover the entire dish tightly with aluminum foil. This seal is crucial for trapping moisture during the first phase of cooking.
The Science of Oven Temperature and Timing
When it comes to reheating a pre-cooked small ham, low and slow is the golden rule. You want to set your oven to 325 degrees Fahrenheit. This temperature is high enough to heat the ham through in a reasonable amount of time but low enough to prevent the proteins from tightening up and squeezing out all the moisture.
For a fully cooked ham, you should plan on roughly 15 to 20 minutes of oven time per pound. For example, a three-pound ham will likely take between 45 minutes and an hour to reach the desired internal temperature. Your target internal temperature for a pre-cooked ham is 140 degrees Fahrenheit. If you are cooking a “fresh” or raw ham, you must ensure it reaches an internal temperature of 145 degrees Fahrenheit and then undergoes a three-minute rest.
Enhancing Flavor with Glazes
While a ham is delicious on its own, a glaze provides that iconic sticky, sweet, and savory crust that defines a great roast. Since most glazes contain high amounts of sugar, you should never apply them at the beginning of the cooking process. If you glaze too early, the sugar will burn long before the center of the ham is warm.
Instead, wait until the ham is about 20 minutes away from being finished. Remove the ham from the oven, carefully take off the foil, and brush your glaze generously over the surface. Increase the oven temperature to 400 degrees Fahrenheit for these final minutes to help the glaze caramelize.
A simple and effective glaze can be made by mixing:
- One cup of brown sugar
- Two tablespoons of Dijon mustard
- A splash of apple cider vinegar or pineapple juice
- A pinch of ground cloves or cinnamon
Brush this over the scored fat and return the ham to the oven uncovered. Watch it closely to ensure it turns a deep golden brown without turning black.
Resting the Meat
One of the most overlooked steps in how to cook a small ham in the oven is the resting period. Once the ham reaches 140 degrees Fahrenheit, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10 to 15 minutes.
During this time, the juices that have been pushed to the center of the meat by the heat will redistribute throughout the ham. If you cut into it immediately, those juices will run out onto the board, leaving you with dry meat. Resting ensures every slice is as succulent as the last.
Slicing and Serving Suggestions
If you have a boneless small ham, slicing is straightforward—just cut across the grain into rounds of your desired thickness. For a bone-in small ham, cut around the bone first to release large chunks of meat, then slice those chunks.
Small hams pair beautifully with classic sides like garlic mashed potatoes, roasted green beans, or a bright apple and walnut salad. Because ham is naturally salty, it benefits from sides that have a bit of acidity or sweetness to balance the palate.
Storing and Using Leftovers
One of the best reasons to cook a small ham is the potential for leftovers. Store any remaining ham in an airtight container in the refrigerator for up to four days. You can also freeze sliced ham for up to two months.
Leftover ham is incredibly versatile. It can be diced into omelets for breakfast, tossed into a split pea soup for lunch, or layered with Swiss cheese and mustard in a toasted panini for dinner. Because you took the time to cook it correctly in the oven, the leftovers will remain tender and flavorful even after a second reheating.
Frequently Asked Questions
Do I need to wash the ham before putting it in the oven?
No, you should not wash the ham. Rinsing meat can spread bacteria around your kitchen sink and surfaces. Simply pat the ham dry with paper towels if there is excess moisture from the packaging so that your glaze or rub adheres better to the surface.
Should I cook the ham with the fat side up or down?
You should always cook the ham with the fat side facing up. As the ham heats, the fat will melt and “baste” the meat, trickling down the sides to keep it moist and flavorful. If the fat side is down, the meat will sit in the fat, which can make the bottom soggy while the top dries out.
How do I prevent the ham from becoming too salty?
Most cured hams are naturally high in sodium. To balance this, avoid adding extra salt to your spice rubs or glazes. Instead, use sweet elements like honey, maple syrup, or brown sugar, and acidic elements like vinegar or citrus juice. If you are extremely sensitive to salt, you can soak the ham in cold water for a few hours before cooking, though this is rarely necessary for modern “city hams.”
Can I cook a small ham in the oven if it is still frozen?
It is highly recommended to thaw the ham completely in the refrigerator before cooking. Cooking a frozen ham will result in an unevenly cooked piece of meat where the outside becomes overcooked and dry before the center even reaches a safe temperature. Plan for about 4 to 6 hours of thawing time per pound in the refrigerator.
What is the best way to reheat leftovers without drying them out?
To reheat slices of ham, place them in a baking dish with a tablespoon of water or broth, cover tightly with foil, and heat in a 325 degrees Fahrenheit oven for about 10 minutes. Using the microwave is faster but often results in a rubbery texture; if you must use the microwave, cover the ham with a damp paper towel and use a medium power setting.