Baking a ham is often viewed as the centerpiece of holiday gatherings, Sunday dinners, and celebratory feasts. While the process might seem intimidating due to the size of the roast, learning how to bake a ham in the oven is actually one of the simplest culinary feats you can master. Because most hams sold in grocery stores are already precooked or smoked, your primary job is to heat the meat thoroughly without drying it out and to apply a glaze that creates a beautiful, flavorful crust.
Whether you are preparing a classic bone-in ham for Easter or a spiral-sliced variety for a quick family meal, the secret lies in temperature control and moisture retention. In this comprehensive guide, we will walk through every step of the process, from selecting the right cut to achieving that perfect mahogany finish.
Choosing the Right Type of Ham
Before you even preheat your oven, you need to understand what you are buying. The meat aisle can be confusing with labels like “city ham,” “country ham,” “shank end,” and “butt end.”
City Ham vs. Country Ham
Most recipes for baked ham refer to city hams. These are wet-cured, meaning they have been brined in a mixture of salt, water, and seasonings, and they are usually smoked. They are sold fully cooked and only require reheating. Country hams, on the other hand, are dry-cured and aged. They are much saltier and tougher, often requiring a long soaking process before cooking. For a traditional succulent oven-baked ham, stick with a city ham.
Bone-In vs. Boneless
A bone-in ham is widely considered superior for flavor and texture. The bone helps conduct heat more evenly and keeps the meat moist. Plus, you get a ham bone at the end for making soups or beans. Boneless hams are easier to slice and more convenient for sandwiches, but they can sometimes have a processed texture since they are often pressed back together.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone in a continuous circle. This makes serving incredibly easy. However, because the meat is already cut, it is much more prone to drying out in the oven. If you choose a spiral ham, you must be extra vigilant about your covering and cooking time.
Preparing Your Ham for the Oven
Preparation is minimal but essential. If your ham comes with a plastic “button” on the bone, make sure to remove it. You should also take the ham out of the refrigerator about 1 to 2 hours before baking. Bringing the meat closer to room temperature ensures that the center heats through without the exterior becoming overcooked and leathery.
If you are using a whole ham that isn’t spiral-sliced, you may want to score the skin. Use a sharp knife to cut a diamond pattern into the fat cap, about a quarter-inch deep. This doesn’t just look professional; it allows your glaze to penetrate deeper into the meat and helps the fat render out, basting the ham as it cooks.
The Best Way to Bake a Ham in the Oven
The goal when reheating a fully cooked ham is to reach an internal temperature of 140 degrees Fahrenheit. To do this without losing moisture, you need a roasting pan and a reliable roll of heavy-duty aluminum foil.
Place the ham in a roasting pan with the flat side or cut side down. This protects the most tender part of the meat from direct heat. To create a moist environment, add about a half-cup to a cup of liquid to the bottom of the pan. Water works fine, but apple juice, pineapple juice, or even a splash of ginger ale can add a subtle layer of flavor to the steam.
Cover the entire roasting pan tightly with aluminum foil. You want to create a seal that keeps the steam inside. Set your oven to a low temperature, typically 325 degrees Fahrenheit. Slow and steady is the rule here. Generally, you should plan for about 15 to 18 minutes of cook time per pound of meat.
Crafting the Perfect Glaze
The glaze is where you can truly customize your baked ham. A good glaze needs a balance of sugar and acidity. The sugar caramelizes under the heat to create that signature sticky crust, while the acid cuts through the richness of the pork.
Common ingredients for a classic glaze include brown sugar, honey, or maple syrup as the base. For acidity, you might use Dijon mustard, apple cider vinegar, or orange juice. Spices like ground cloves, cinnamon, or even a pinch of cayenne pepper can add depth.
You should never apply the glaze at the beginning of the cooking process. Because of the high sugar content, the glaze will burn long before the ham is heated through. Instead, wait until the last 20 to 30 minutes of baking.
The Glazing Process
Once the ham has reached an internal temperature of about 130 degrees Fahrenheit, remove it from the oven and turn the oven temperature up to 400 degrees Fahrenheit. Carefully remove the foil. Be cautious, as the steam escaping will be very hot.
Brush a generous layer of your prepared glaze all over the surface of the ham, making sure to get it into the scores or between the spiral slices. Return the ham to the oven, uncovered. Every 8 to 10 minutes, brush on more glaze. Watch the ham closely during this stage; you want it to become bubbly and dark brown, but not charred.
Slicing and Serving
Once the ham reaches 140 degrees Fahrenheit, remove it from the oven. This is the most difficult part: you must let it rest. Cover it loosely with foil and let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture will run out onto the cutting board, leaving you with dry pork.
To carve a bone-in ham, cut around the bone first to release the large muscles, then slice those sections against the grain. For a spiral ham, simply cut along the natural fat lines and around the bone to release the pre-cut slices.
Storage and Leftovers
Leftover ham is arguably as good as the main event. It stays fresh in the refrigerator for up to 5 days when wrapped tightly. You can also freeze sliced ham for up to 2 months. The bone should be saved and frozen immediately if you aren’t using it right away; it is the perfect base for split pea soup, navy bean soup, or slow-cooked collard greens.
Frequently Asked Questions
How long do I cook a ham per pound?
For a fully cooked, bone-in ham, you should bake it at 325 degrees Fahrenheit for approximately 15 to 18 minutes per pound. If you are cooking a boneless ham, the time is usually slightly less, around 12 to 15 minutes per pound. Always use a meat thermometer to ensure the internal temperature reaches 140 degrees Fahrenheit for safety and quality.
Should I cook the ham covered or uncovered?
You should cook the ham covered with aluminum foil for the majority of the baking time. This traps moisture and prevents the outside from drying out while the center heats up. Only uncover the ham during the last 20 to 30 minutes when you are applying the glaze and want to develop a crust.
Can I bake a ham at a higher temperature to save time?
It is not recommended to bake a ham at a high temperature for the entire duration. High heat will cause the outer layers of the ham to become tough and dry before the center is warm. Sticking to a temperature of 325 degrees Fahrenheit ensures the meat remains tender and juicy.
What liquid should I put in the bottom of the roasting pan?
While plain water works to create steam, you can enhance the flavor by using apple cider, pineapple juice, orange juice, or even white wine. Some people also enjoy using a mixture of water and whole cloves or star anise to infuse the steam with aromatic spices.
How do I fix a ham that has become too dry?
If you overcook the ham and it feels dry, you can try to “rescue” it by slicing it and drizzling it with a bit of warm chicken broth or extra glaze. Let the slices sit in the warm liquid for a few minutes before serving to help them absorb some moisture. Moving forward, always use a meat thermometer to prevent overcooking.