Preparing a meal for a holiday, a family gathering, or a Sunday dinner often centers around a magnificent centerpiece. While many people opt for turkey or roast beef, the precooked ham remains a perennial favorite because of its versatility, ease of preparation, and crowd-pleasing flavor profile. However, there is a distinct difference between simply heating up a piece of meat and mastering the art of how to cook a cooked ham so that it remains juicy, flavorful, and beautifully glazed.
Since most hams sold in grocery stores are already fully cooked, your primary goal isn’t to “cook” the meat in the traditional sense, but rather to reheat it gently while enhancing its natural sweetness and saltiness. If handled incorrectly, a precooked ham can easily become dry and tough. This guide will walk you through every step of the process, from choosing the right cut to the final rest before carving.
Choosing the Right Ham for Your Feast
Before you even turn on the oven, you need to understand the product you are working with. Not all precooked hams are created equal, and the type you buy will dictate your preparation method.
City Ham vs. Country Ham
Most of the hams you find in the refrigerated section of the supermarket are “City Hams.” These are wet-cured, meaning they have been brined in a solution of salt, sugar, and seasonings, and then smoked. They are moist and ready to eat right out of the package. “Country Hams,” on the other hand, are dry-cured and aged. They are much saltier and have a firmer texture. For the purpose of standard roasting and glazing, we are focusing on the City Ham.
Bone-In vs. Boneless
If flavor is your top priority, a bone-in ham is almost always the better choice. The bone helps conduct heat more evenly and adds a deeper, richer flavor to the meat. Additionally, you get the added bonus of a ham bone to use for soups or beans later. Boneless hams are more convenient for slicing and serving, making them ideal for sandwiches or large buffets where speed is essential.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly popular because they come pre-cut in a continuous circle around the bone. This makes serving a breeze. However, because the meat is already sliced, it is much more prone to drying out during the reheating process. If you choose a spiral-cut ham, you must be extra vigilant about moisture retention. A whole, unsliced ham takes a bit more effort to carve but stays juicy much longer.
Preparing the Ham for the Oven
Once you have selected your ham, it is time to get it ready for the heat. Preparation is the most critical stage for ensuring the meat doesn’t end up like leather.
Bringing the Meat to Room Temperature
Do not take a cold ham directly from the refrigerator and put it into a hot oven. For the best results, let the ham sit on the counter for about 1 to 2 hours (depending on its size) to take the chill off. This helps the ham heat more evenly from the edge to the center, preventing the outside from overcooking before the middle is warm.
Scoring the Surface
If you have a whole (not spiral-sliced) ham, you should score the skin and fat layer. Use a sharp knife to create a diamond pattern by cutting crosswise lines about 1 inch apart and 1/4 inch deep. This doesn’t just look professional; it allows your glaze to penetrate the meat and gives the fat a place to render out, creating crispy, flavorful edges.
The Importance of Moisture
One of the biggest mistakes people make when learning how to cook a cooked ham is failing to provide a moist environment. Place the ham in a heavy roasting pan. For a spiral ham, place it cut-side down to protect the slices. Add about a half-inch of liquid to the bottom of the pan. While water works, you can add more depth of flavor by using apple juice, pineapple juice, or even a splash of dry white wine or ginger ale.
The Reheating Process
The secret to a perfect ham is low and slow. Since the meat is already cooked, you are simply trying to reach an internal temperature that is pleasant for eating without evaporating all the internal juices.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. Some recipes suggest 350 degrees Fahrenheit, but 325 degrees Fahrenheit is generally safer for preventing the exterior from drying out.
Wrapping and Sealing
Tightly cover the roasting pan with heavy-duty aluminum foil. You want to create a steam chamber. If the foil is loose, moisture will escape, and the ham will dry out. Ensure there is a tight seal around the edges of the pan.
Timing the Roast
As a general rule of thumb, you should plan for 10 to 15 minutes of oven time per pound of ham. A 10-pound ham will usually take between 2 and 2.5 hours to reach the ideal temperature. Use a meat thermometer to check the internal temperature; you are looking for 140 degrees Fahrenheit. If you are using a “ham-half,” it might cook faster than a full ham, so start checking the temperature about 30 minutes before the estimated finish time.
Crafting and Applying the Glaze
The glaze is where you can truly customize the flavor of your ham. A good glaze usually contains a balance of sweetness, acidity, and spice.
Common Glaze Ingredients
Most traditional glazes use a base of brown sugar, honey, or maple syrup. To balance the sweetness, many chefs add Dijon mustard, apple cider vinegar, or citrus juice. For spice, cloves, cinnamon, or even a pinch of cayenne pepper can add complexity.
When to Apply the Glaze
Never apply your glaze at the beginning of the cooking process. Because glazes have high sugar content, they will burn long before the ham is heated through. Instead, wait until the ham has reached an internal temperature of about 130 degrees Fahrenheit.
Remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit. Remove the foil and generously brush the glaze all over the surface, making sure it gets into the scores or between the spiral slices. Return the ham to the oven, uncovered, for another 15 to 20 minutes. You may want to brush on a second layer of glaze halfway through this final blast of heat to create a thick, lacquered crust.
The Final Rest and Serving
Resist the urge to carve the ham immediately after it comes out of the oven. Much like a steak or a turkey, ham needs time to rest.
Resting Time
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 juices to redistribute throughout the meat. If you cut into it too soon, those juices will run out onto the board, leaving the meat dry.
Carving Technique
If you have a spiral ham, carving is as simple as cutting along the bone to release the pre-cut slices. For a whole bone-in ham, cut a few slices from the thinner side to create a flat base, then turn the ham onto that flat side. Slice vertically down to the bone, then make a horizontal cut along the bone to release the slices.
Frequently Asked Questions
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How long does it take to cook a precooked ham per pound?
For a fully cooked ham, you should reheat it at 325 degrees Fahrenheit for approximately 10 to 15 minutes per pound. This ensures the center reaches the recommended 140 degrees Fahrenheit without the exterior becoming overly dry or tough.
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Should I wrap my ham in foil while baking?
Yes, it is highly recommended to wrap the ham or the entire roasting pan tightly in aluminum foil. This traps the moisture and prevents the ham from drying out during the long reheating process. You only remove the foil during the last 15 to 20 minutes to apply the glaze and caramelize the surface.
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What is the safe internal temperature for a reheated cooked ham?
According to food safety guidelines, a precooked ham should be reheated to an internal temperature of 140 degrees Fahrenheit. If you are reheating a ham that was not packaged in a USDA-inspected plant (such as a leftover ham), it should be heated to 165 degrees Fahrenheit.
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Can I cook a cooked ham in a slow cooker?
Yes, a slow cooker is an excellent way to keep a ham moist. Place the ham in the crockpot with a bit of liquid (like apple juice), cover it, and cook on low for 4 to 6 hours. This is an especially good method for smaller hams or ham halves that might fit more easily in the appliance.
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How do I prevent a spiral-sliced ham from drying out?
To keep a spiral-sliced ham moist, place it cut-side down in the pan, add liquid to the bottom, and seal the pan very tightly with foil. Because the slices provide more surface area for moisture to escape, maintaining a humid environment inside the pan is the most important factor in keeping the meat juicy.