Cooking a smoked ham is a culinary tradition that brings a sense of warmth and celebration to any table. Whether you are preparing a centerpiece for a holiday feast or simply looking for a reliable way to feed a large family, mastering the art of the smoked ham is a skill every home cook should possess. Because most smoked hams purchased at the grocery store are already cured and precooked, the process is less about “cooking” in the raw sense and more about reheating the meat properly to preserve its moisture while enhancing its natural flavors with glazes and aromatics.
Understanding Your Smoked Ham
Before you preheat your oven, it is essential to understand exactly what kind of ham you have. Most hams sold in supermarkets are “city hams,” which are wet-cured and smoked. These are typically sold fully cooked. “Country hams,” on the other hand, are dry-cured and aged, resulting in a much saltier, more intense flavor that requires soaking before cooking. For the purposes of this guide, we will focus on the popular smoked city ham.
Choosing the Right Cut
There are three main cuts you will encounter: the butt end, the shank end, and the whole ham. The butt end is the upper part of the leg; it is leaner and contains more meat but can be trickier to carve due to the complex bone structure. The shank end is the lower part; it has a classic tapered shape and is much easier to carve, though it contains more connective tissue. Many people prefer the spiral-cut ham, which has been pre-sliced around the bone, making serving a breeze. However, spiral hams are prone to drying out more quickly than uncut hams.
Bone-In vs. Boneless
A bone-in ham is widely considered superior in flavor and texture. The bone helps conduct heat more evenly and adds a depth of flavor to the surrounding meat. Furthermore, the leftover ham bone is a prize in itself, perfect for flavoring soups, beans, and stews later in the week. Boneless hams are pressed into a shape and are convenient for slicing, but they often lack the authentic texture of a traditional bone-in cut.
Preparation and Tempering
The secret to a juicy ham starts long before it enters the oven. One of the most common mistakes is taking a ham directly from the cold refrigerator and placing it into a hot oven. This causes the exterior to dry out before the center reaches a safe serving temperature.
Bringing the Meat to Room Temperature
Aim to take your ham out of the refrigerator about 1 to 2 hours before you plan to cook. This allows the internal temperature to rise slightly, ensuring more even heating. While the ham sits, check it for any plastic packaging or plastic “buttons” on the bone that need to be removed.
Scoring the Surface
If you are using a non-spiral-cut ham, scoring the fat is a traditional technique that serves two purposes. Using a sharp knife, create a diamond pattern across the surface of the ham, cutting about 1/4 inch deep. This allows your glaze to penetrate deeper into the meat and creates a beautiful, professional presentation as the fat renders and pulls apart during the roasting process.
The Reheating Process
Since the ham is already smoked and cooked, your primary goal is to reach an internal temperature of 140 degrees Fahrenheit without losing the precious juices that make ham so delicious.
Setting Up the Roasting Pan
Place the ham in a heavy-bottomed roasting pan. To prevent the bottom of the meat from scorching and to create a moist environment, add about 1/2 inch of liquid to the bottom of the pan. While water works, you can add layers of flavor by using apple juice, hard cider, ginger ale, or even a splash of bourbon.
Sealing in the Moisture
Covering the ham is the most critical step in preventing dryness. Wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a steam chamber that keeps the moisture locked inside the meat. If you are cooking a spiral ham, this step is even more vital, as the pre-cut slices provide more surface area for moisture to escape.
Oven Temperature and Timing
Set your oven to a low and slow temperature, typically 325 degrees Fahrenheit. Cooking at a higher temperature risks toughening the proteins. As a general rule of thumb, you should allow 15 to 20 minutes of cooking time per pound of ham. A 10-pound ham will take approximately 2.5 to 3 hours to heat through. Use a meat thermometer to check the thickest part of the ham, ensuring it does not touch the bone, until it reaches 130 degrees Fahrenheit. At this point, you will remove the foil to apply the glaze.
Crafting and Applying the Glaze
The glaze is where you can truly express your culinary personality. A good glaze needs a balance of sweetness to counteract the saltiness of the ham and a bit of acidity or spice for complexity.
Common Glaze Ingredients
Most glazes start with a sugar base like brown sugar, honey, maple syrup, or apricot preserves. To this, you might add Dijon mustard for tang, cloves or cinnamon for warmth, and perhaps a bit of vinegar or citrus juice to brighten the flavor. For a classic profile, whisk together 1 cup of brown sugar, 2 tablespoons of mustard, and 2 tablespoons of cider vinegar.
The Glazing Technique
Once the ham reaches 130 degrees Fahrenheit, remove it from the oven and carefully take off the foil. Increase the oven temperature to 400 degrees Fahrenheit. Generously brush your glaze over the entire surface of the ham, ensuring it gets into the scored cracks or between the spiral slices. Return the ham to the oven, uncovered. Continue to bake for another 15 to 20 minutes, brushing with more glaze every 5 to 7 minutes, until the glaze is bubbly and caramelized and the internal temperature reaches a perfect 140 degrees Fahrenheit.
Resting and Carving
The work is not over when the ham comes out of the oven. Resistance is key here; you must let the meat rest.
The Importance of Resting
Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the muscle fibers to relax and reabsorb the juices. If you cut into the ham immediately, the juices will run out onto the board, leaving you with dry meat.
Carving Tips
If you have a spiral ham, simply cut along the natural fat lines and around the bone to release the slices. For a whole shank ham, cut slices perpendicular to the bone. Start from the thin end and work your way toward the larger end. For the butt end, you may need to turn the ham as you go to navigate the bone structure. Always use a long, sharp carving knife for the cleanest slices.
Serving Suggestions and Leftovers
Smoked ham is incredibly versatile. While it shines as a main course alongside mashed potatoes, roasted carrots, and green beans, it is also excellent served at room temperature on a buffet.
Accompaniments
A side of honey-mustard sauce or a fruit-based chutney can complement the smoky sweetness of the meat. If your ham was glazed with maple and bourbon, consider a side of cornbread or sweet potato casserole to round out the meal.
Managing Leftovers
Leftover smoked ham is a gift that keeps on giving. It stays fresh in the refrigerator for 3 to 5 days or can be frozen for up to 2 months. Use it in:
- Breakfast strata
- Diced into omelets
- As the star of a classic ham and cheese sandwich
Don’t forget the bone! Simmer it with dried split peas or navy beans for a soul-warming soup that tastes even better the next day.
Frequently Asked Questions
How do I prevent my smoked ham from becoming too salty?
If you are worried about saltiness, you can rinse the ham under cold water before cooking to remove surface brine. However, the best way to manage salt is to use a glaze with plenty of sweetness (like honey or brown sugar) and to avoid adding any extra salt to your side dishes.
Can I cook a smoked ham in a slow cooker?
Yes, a slow cooker is an excellent tool for keeping ham moist. Place the ham in the crock, add a small amount of liquid, and cook on low for 4 to 6 hours. This is especially effective for smaller hams or ham halves that can fit comfortably within the slow cooker.
Is it safe to eat a smoked ham without reheating it?
Since most smoked hams are sold fully cooked and “Ready-to-Eat,” they are safe to consume cold right out of the package. However, reheating them to an internal temperature of 140 degrees Fahrenheit improves the texture and allows you to add flavor through glazing.
What is the best liquid to put in the bottom of the roasting pan?
While water is fine for creating steam, apple juice or pineapple juice are the most popular choices because they add a subtle fruitiness. For a deeper flavor, some cooks use a dark beer or even ginger ale, which helps tenderize the exterior of the meat.
How much ham should I buy per person?
When buying a bone-in ham, plan for about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have plenty of meat for everyone, plus a bit left over for sandwiches the next day. For a boneless ham, 1/2 pound per person is usually sufficient.