Preparing a centerpiece for a holiday feast or a Sunday dinner often centers around one specific protein: the ham. Most hams purchased at the grocery store are labeled as “fully cooked,” “precooked,” or “city ham.” While this means the meat is technically safe to eat straight out of the package, serving a cold, rubbery slab of meat isn’t exactly the culinary highlight most of us aim for. The real challenge lies in reheating the ham so that it is succulent, flavorful, and piping hot without drying it out. Understanding the nuances of timing, temperature, and technique is essential to mastering the art of the perfect ham.
Understanding Your Fully Cooked Ham
Before you even preheat your oven, you need to know exactly what kind of ham you have sitting in your refrigerator. Not all fully cooked hams are created equal, and their shapes and preparations will dictate your cooking strategy.
Bone-In vs. Boneless Hams
A bone-in ham is generally considered the gold standard for flavor. The bone helps conduct heat more evenly through the center and adds a depth of savory richness to the meat. However, because of the bone’s density, these hams often require a slightly longer stay in the oven. On the other hand, boneless hams are pressed into a uniform shape, making them incredibly easy to slice. Because they lack the thermal mass of a bone, they can heat up faster but are also more prone to drying out if left in the oven for too long.
Whole Ham vs. Half Ham
A whole ham can weigh anywhere from 10 to 18 pounds and consists of both the “butt” end and the “shank” end. Most families opt for a half ham. The shank end is the classic “tapered” look you see in advertisements and is easier to carve. The butt end is leaner and rounder but contains a more complex bone structure. The size of the cut is the primary factor in determining the total duration of your baking time.
Setting the Scene: Temperature and Preparation
The secret to a juicy ham is “low and slow.” Since the meat is already cooked, you aren’t trying to reach a high internal temperature to kill bacteria; you are simply rethermalizing the fat and connective tissues to make the meat tender.
The Ideal Oven Temperature
For a fully cooked ham, you should set your oven to 325°F. This temperature is high enough to warm the meat efficiently but low enough to prevent the exterior from becoming tough and leathery before the center reaches the desired heat. Some recipes suggest 350°F for a faster result, but this increases the risk of the ham losing its natural juices.
Room Temperature Matters
If you have the time, take the ham out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. Taking the chill off the meat ensures that the center heats up more quickly, which reduces the total time the outer layers are exposed to the dry air of the oven.
Calculating How Long to Bake Ham Fully Cooked
The general rule of thumb for a fully cooked ham at 325°F is 12 to 15 minutes per pound. However, this varies depending on the specific type of ham you are preparing.
Timing for Bone-In Hams
For a bone-in ham, aim for the higher end of the spectrum. A 10-pound bone-in ham will typically take between 2 and 2.5 hours. It is important to remember that the thickness of the ham matters more than the weight alone. A very thick, round ham will take longer to reach the center than a long, thin one.
Timing for Spiral Sliced Hams
Spiral sliced hams are a popular choice because they are pre-cut for easy serving. However, these are the most delicate of all. Because the meat is already sliced, there is more surface area for moisture to escape. For a spiral ham, reduce the time to 10 to 12 minutes per pound. Overcooking a spiral ham by even 20 minutes can result in dry, “shaved” textured meat that loses its appeal.
Timing for Boneless Hams
Boneless hams are dense and usually smaller. These should be cooked for approximately 10 to 15 minutes per pound. Because they are often shaped like a cylinder, they heat relatively evenly, but you must stay vigilant with your meat thermometer.
The Importance of Moisture Retention
The greatest enemy of a reheated ham is evaporation. To keep your ham moist, you need to create a humid environment within your roasting pan.
Using Liquid in the Pan
Before placing the ham in the oven, pour about half a cup to a full cup of liquid into the bottom of the roasting pan. Water works fine, but using apple cider, orange juice, or even a splash of ginger ale can add a subtle layer of flavor to the steam that envelops the meat.
The Power of Aluminum Foil
Unless you are using a heavy-duty roasting lid, you must wrap your ham tightly with heavy-duty aluminum foil. This traps the steam inside, essentially poaching the ham in its own juices. For the best results, wrap the entire ham or cover the roasting pan so tightly that no steam can escape. You will only remove this foil during the final stages of glazing.
Mastering the Glaze
A glaze is what transforms a simple ham into a masterpiece. Most glazes are sugar-based, using ingredients like brown sugar, honey, maple syrup, or apricot preserves. Because sugar burns easily, the glaze should never be applied at the beginning of the cooking process.
When to Apply the Glaze
The ideal time to apply your glaze is during the last 20 to 30 minutes of baking. At this point, you should remove the ham from the oven, increase the temperature to 400°F or 425°F, and carefully remove the aluminum foil. Brush a generous layer of glaze over the entire surface, ensuring it gets into the nooks and crannies of the spiral slices or the scored fat.
Achieving the Perfect Crust
After applying the glaze, return the ham to the oven uncovered. You may want to baste it one or two more times during this final stretch. The high heat will caramelize the sugars, creating a beautiful, sticky, and slightly crunchy exterior. Watch it closely to ensure it browns but does not char.
Using a Meat Thermometer
While time-per-pound estimates are a great starting point, the only way to be 100% certain your ham is ready is by using a meat thermometer.
Target Internal Temperatures
For a fully cooked ham, the USDA recommends heating it to an internal temperature of 140°F if it was packaged in a federally inspected plant. If the ham was “repackaged” or you are unsure of its origin, it is safer to aim for 165°F. For most high-quality store-bought hams, 140°F is the sweet spot where the meat is hot but still incredibly juicy.
How to Measure
Insert the thermometer into the thickest part of the ham, making sure the tip does not touch the bone. The bone conducts heat differently than the meat, and touching it will give you a false high reading.
The Final Step: Resting the Ham
Once the ham reaches its target temperature and the glaze is perfectly set, remove it from the oven. Resist the urge to carve it immediately. Resting is a vital part of the process. Transfer the ham to a carving board and tent it loosely with foil. Let it rest for 15 to 20 minutes. This allows the juices to redistribute through the fibers of the meat. If you cut into it too soon, those juices will run out onto the board, leaving the meat dry.
Summary Checklist for Success
To ensure your ham is a success, remember these key takeaways:
- Set your oven to 325°F.
- Calculate 12 to 15 minutes per pound.
- Keep the ham tightly covered with foil to lock in moisture.
- Use a meat thermometer to hit an internal temperature of 140°F.
- Save the glazing for the final 20 minutes of cooking at a higher heat.
- Finally, allow the meat to rest before serving.
Following these steps will guarantee a centerpiece that is tender, flavorful, and the highlight of your meal.
Frequently Asked Questions
What happens if I cook the ham at a higher temperature to save time?
Cooking a fully cooked ham at a temperature higher than 325°F, such as 375°F or 400°F, will likely result in the outside of the ham becoming dry and tough before the inside is thoroughly warmed. The fat will also render too quickly, potentially leaving the meat with a stringy texture. It is always better to stick to “low and slow” for the best results.
Do I need to score the ham if it is already fully cooked?
Scoring is not strictly necessary for safety, but it is highly recommended for bone-in hams that are not spiral-sliced. By cutting shallow diamond shapes into the fat layer, you allow the glaze to penetrate deeper into the meat and provide more surface area for the fat to crisp up beautifully.
Can I cook a fully cooked ham in a slow cooker?
Yes, a slow cooker is an excellent way to heat a fully cooked ham, especially if your oven is occupied with side dishes. Place the ham in the slow cooker with a bit of liquid and cook on low for 4 to 6 hours. However, you will miss out on the caramelized crust that an oven provides unless you finish it under the broiler for a few minutes at the end.
How do I prevent a spiral-sliced ham from drying out?
Spiral hams are the most prone to drying. To prevent this, place the ham cut-side down in the roasting pan. This protects the slices from direct exposure to the air. Additionally, ensure the foil wrap is airtight and consider adding a bit more liquid to the pan than you would for a whole, unsliced ham.
Is it safe to eat a fully cooked ham without reheating it?
Yes, hams labeled “fully cooked” or “ready-to-eat” are safe to eat cold right out of the package. Reheating is purely for flavor, texture, and the comfort of eating a warm meal. However, if the label says “cook before eating” or “fresh ham,” it is raw and must be cooked to an internal temperature of 145°F followed by a rest period.