Baking a bone-in ham is a culinary rite of passage that often defines a holiday gathering. Whether it is Easter, Christmas, or a Sunday family dinner, the sight of a glistening, mahogany-crusted ham arriving at the table is enough to make anyone’s mouth water. While many people opt for pre-sliced spiral hams for convenience, there is something uniquely satisfying and flavorful about a whole bone-in ham. The bone acts as a conductor of heat, ensuring the meat stays juicy, while also imparting a deep, savory richness that boneless varieties simply cannot match.
Mastering the art of the perfect ham does not require professional chef skills, but it does require patience and attention to detail. This guide will walk you through every step of the process, from selecting the right cut at the butcher shop to achieving that elusive, crackling glaze that guests will be talking about for years to come.
Choosing the Right Bone-In Ham
Before you even turn on your oven, your success depends on the quality of the meat you purchase. When you walk into the grocery store, you will likely see several options. For a traditional baked ham, you are looking for a “city ham.” These are hams that have been cured in a brine and are usually sold fully cooked or partially cooked.
Shank vs. Butt End
A whole ham is massive, so most families opt for a half ham. You will have to choose between the shank end and the butt end. The shank end is the lower portion of the leg. It has that classic “ham shape” and is much easier to carve because it contains only one straight bone. The meat is leaner, which some prefer. The butt end is the upper portion of the leg. It is leaner and more tender but contains the hip bone, which makes carving a bit more of a puzzle. Most experts recommend the shank end for beginners due to its ease of handling.
Smoked and Cured Variations
Check the label carefully for “water added” or “with natural juices.” A ham labeled simply as “Ham” has the least amount of water added and will have the best texture. If the label says “Ham, Water Added,” it may be slightly more diluted in flavor. Avoid “Ham and Water Product” if you want the highest quality result, as these contain a significant amount of fillers.
Preparing Your Ham for the Oven
Once you have brought your ham home, it is time to prep. If your ham was refrigerated, try to let it sit on the counter for about 1 to 2 hours before baking. Bringing the meat closer to room temperature helps it cook more evenly, preventing the outside from drying out before the center is warmed through.
Scoring the Fat
One of the most important steps for a beautiful presentation and flavor infusion is scoring. Most bone-in hams come with a thick layer of fat. Use a sharp utility knife to cut a diamond pattern into the fat, making cuts about 1/2 inch deep. Do not cut into the meat itself. This pattern allows the glaze to seep down into the ham and gives the fat a place to render out, creating those delicious crispy edges.
Adding Aromatics
To elevate the flavor profile, you can press whole cloves into the intersections of your diamond cuts. This provides a classic look and a warm, spiced aroma that permeates the kitchen. In the bottom of your roasting pan, consider adding a cup of liquid to create steam. Water works fine, but apple cider, pineapple juice, or even a dry white wine can add an extra layer of complexity to the steam that surrounds the ham.
The Baking Process
The key to a perfect bone-in ham is low and slow. Since most hams are pre-cooked, your goal is not really to “cook” the meat, but to reheat it to a safe and palatable temperature without losing moisture.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature ensures that the ham warms through to the bone without the exterior becoming tough or leathery. Place the ham in a large roasting pan, flat-side down.
To Foil or Not to Foil
Moisture management is your primary concern. Cover the roasting pan tightly with heavy-duty aluminum foil. This traps the steam and prevents the ham from drying out during the long hours in the oven. You will remove this foil later for the glazing process, but for the bulk of the baking time, it should remain sealed.
Determining Cooking Time
As a general rule of thumb, you should plan for 15 to 20 minutes of baking time per pound. For a standard 10-pound bone-in ham, this means about 2.5 to 3 hours in the oven. However, every oven is different, so the only way to be certain is to use a meat thermometer. You are aiming for an internal temperature of 135 degrees Fahrenheit before you start the glazing process.
Crafting the Perfect Glaze
The glaze is where you can truly make the dish your own. A good glaze needs a balance of sweetness, acidity, and spice. The sugar in the glaze is what caramelizes under the heat, creating that dark, sticky crust.
Classic Glaze Ingredients
Common bases for ham glazes include brown sugar, honey, or maple syrup. To balance the sweetness, add a splash of apple cider vinegar or Dijon mustard. For spice, consider cinnamon, ground cloves, or even a pinch of cayenne pepper for a subtle kick. A very popular combination is a Bourbon Brown Sugar glaze, which uses a bit of whiskey to add a smoky depth to the sweetness.
When to Apply the Glaze
Never put your glaze on at the beginning of the baking process. Because glazes are high in sugar, they will burn if left in the oven for three hours. Instead, wait until the ham is about 20 to 30 minutes away from being finished.
Remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil. Brush a generous layer of glaze all over the scored fat and the sides of the ham. Return it to the oven uncovered. Every 10 minutes, brush on more glaze. Watch it closely; you want the sugar to bubble and turn dark brown, but not turn black.
Resting and Carving
Once the ham reaches an internal temperature of 145 degrees Fahrenheit, remove it from the oven. This is the most difficult part: you must let it rest. Resting for at least 20 to 30 minutes allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture you worked so hard to preserve will run out onto the cutting board, leaving the meat dry.
Carving Techniques
To carve a bone-in shank ham, lay it on its side. Cut two or three slices along the side to create a flat base, then turn the ham to stand on that base. Carve thin slices perpendicular to the bone until you hit the bone. Then, make a horizontal cut along the bone to release all the slices at once.
Repurposing the Leftovers
One of the best reasons to bake a bone-in ham is what happens after the meal. The leftover meat is perfect for sandwiches, omelets, or diced into a breakfast hash. But the real prize is the bone itself. Save the ham bone to make split pea soup, navy bean soup, or a rich stock for collard greens. The marrow and remaining bits of meat on the bone provide a smoky, salty base that cannot be replicated with store-bought broth.
Frequently Asked Questions
Do I need to wash the ham before baking it?
No, you should not wash the ham. Rinsing raw or cured meat can spread bacteria around your kitchen sink and countertops. Any bacteria on the surface of the ham will be killed by the heat of the oven. Simply pat the ham dry with paper towels if there is excess moisture on the surface before you begin scoring the fat.
How do I prevent the ham from becoming too salty?
Hams are naturally salty because of the curing process. If you are sensitive to salt, you can soak the ham in cold water for several hours (or even overnight in the refrigerator) before baking, changing the water once or twice. This will leach out some of the excess salt. Additionally, choose a glaze that is high in sweetness and acidity to help balance the savory saltiness of the meat.
Can I bake a ham that is not pre-cooked?
Yes, but it is a much longer process. A “fresh ham” is an uncured leg of pork. It will not have the pink color or the characteristic “ham” flavor of a cured ham; it will taste more like a pork roast. If you have a fresh ham, you must cook it to an internal temperature of at least 145 degrees Fahrenheit, and the cooking time per pound will generally be longer than a pre-cooked city ham.
What if my ham is a spiral-cut bone-in ham?
Spiral-cut hams are very popular because the work of carving is already done for you. However, they are much more prone to drying out because the slices allow heat to enter the meat more quickly. If you are baking a spiral-cut ham, it is vital to keep it tightly covered with foil and use a lower temperature, perhaps 275 degrees Fahrenheit or 300 degrees Fahrenheit, to gently warm it through.
How long can I keep the leftover ham in the refrigerator?
Cooked ham will stay fresh in the refrigerator for 3 to 5 days when stored in an airtight container or wrapped tightly in foil. If you cannot finish it within that time, ham freezes exceptionally well. Wrap individual portions in plastic wrap and then foil, and they will stay good in the freezer for up to two months. The ham bone can also be frozen for several months until you are ready to make a soup.