Cooking a ham that has already been smoked and cured is less about “cooking” in the traditional sense and more about the art of reheating and flavoring. Since the meat is already technically safe to eat, your goal is to infuse it with moisture, enhance its natural smokiness with a delicious glaze, and bring it to the ideal serving temperature without drying it out. Whether you are preparing a centerpiece for a holiday feast or a simple Sunday dinner, mastering the nuances of the smoked ham is a skill every home cook should have in their repertoire.
Understanding Your Smoked Ham
Before you even preheat your oven, it is essential to understand exactly what kind of ham you have purchased. Most hams found in modern grocery stores are labeled as “fully cooked.” This means the ham has been cured in a brine and then smoked, effectively cooking the meat through to the bone.
There are three primary cuts you will likely encounter. The city ham is the most common variety, usually sold bone-in or boneless and vacuum-sealed in plastic. Then there is the spiral-cut ham, which has been pre-sliced in a continuous circle around the bone, making it incredibly convenient for serving but also more prone to drying out during the reheating process. Finally, you might find a country ham, which is dry-cured and much saltier, requiring a completely different preparation method including long soaking periods. For the purposes of this guide, we will focus on the standard fully cooked smoked city ham.
Preparation and Tempering
To ensure even heating, you should never take a ham straight from the refrigerator and put it directly into a hot oven. The exterior will overheat and become tough before the center reaches a palatable temperature. Instead, let the ham sit at room temperature for about 1 to 2 hours before you plan to start the process.
During this time, you can prepare your roasting pan. A heavy-duty roasting pan with a rack is ideal. The rack keeps the ham off the bottom of the pan, allowing heat to circulate underneath and preventing the bottom of the meat from becoming soggy. If you do not have a rack, you can create a natural one using thick slices of onions, carrots, and celery.
The Secret to Moisture: The Steam Bath
The biggest challenge when reheating a smoked ham is the loss of moisture. To combat this, you must create a humid environment inside the oven. Pour about 2 cups of liquid into the bottom of the roasting pan. While plain water works perfectly fine, you can add layers of flavor by using apple cider, pineapple juice, ginger ale, or even a splash of white wine.
Once the liquid is in the pan, place the ham on the rack, flat-side down. If it is a whole ham, place it fat-side up so the melting fat renders down and bastes the meat. The most crucial step is the seal. Wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a tent that traps the steam inside, ensuring the ham stays succulent and tender throughout the long warming process.
Temperature and Timing
Because the ham is already cooked, you want to use a low and slow approach. High heat will cause the proteins to contract and squeeze out the juices. Set your oven to 325 degrees Fahrenheit. This temperature is high enough to warm the meat efficiently but low enough to preserve the texture.
As a general rule of thumb, a bone-in smoked ham requires approximately 15 to 20 minutes per pound to reach the desired internal temperature. A boneless ham may cook slightly faster, usually around 10 to 15 minutes per pound. If you are reheating a spiral-sliced ham, aim for the shorter end of the time spectrum, as the slices allow heat to penetrate the center much faster, increasing the risk of overcooking.
The ultimate goal is to reach an internal temperature of 140 degrees Fahrenheit. Using a meat thermometer is non-negotiable here. Insert the probe into the thickest part of the meat, making sure it does not touch the bone, which can give a false high reading.
Crafting the Perfect Glaze
While a smoked ham is flavorful on its own, a glaze adds that iconic sticky, sweet, and savory crust that defines a great holiday roast. The glaze should typically be applied during the last 30 to 45 minutes of the heating process. If you apply it too early, the high sugar content in most glazes will burn, leaving you with a bitter, blackened exterior.
A classic glaze often involves a balance of sweetness, acidity, and spice. Brown sugar and honey are popular bases, but maple syrup or apricot preserves also work beautifully. For acidity, use Dijon mustard, apple cider vinegar, or citrus juice. Spices like ground cloves, cinnamon, or even a pinch of cayenne pepper can add depth.
To apply the glaze, remove the ham from the oven and carefully peel back the aluminum foil. Increase the oven temperature to 400 degrees Fahrenheit. Generously brush the glaze over the entire surface of the ham. Return it to the oven uncovered and bake for another 15 to 20 minutes, basting once or twice more, until the glaze is bubbling and caramelized.
Resting Before Serving
One of the most overlooked steps in cooking a smoked ham is the resting period. Once the ham has reached 140 degrees Fahrenheit and the glaze is set, remove it from the oven and transfer it to a carving board. Tent it loosely with foil and let it rest for at least 15 to 20 minutes.
Resting allows the juices that have been pushed to the surface by the heat to redistribute throughout the meat. If you carve the ham immediately, those juices will run out onto the board, leaving the meat dry. A well-rested ham will be significantly easier to slice and much more flavorful.
Carving and Presentation
If you are working with a bone-in ham, carving can seem intimidating, but it is relatively straightforward. For a shank-end ham, cut slices vertically toward the bone, then make a horizontal cut along the bone to release the slices. For a spiral ham, the work is mostly done for you; simply cut along the natural muscle lines to release the pre-cut slices from the bone.
Arrange the slices on a warm platter and garnish with fresh herbs like rosemary or thyme, or perhaps some roasted fruits like oranges or pineapples to complement the glaze. Don’t forget to save the ham bone! It is packed with smoky flavor and is the perfect base for split pea soup, navy bean stew, or collard greens.
Frequently Asked Questions
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Do I need to wash the ham before putting it in the oven?
No, you should not wash a smoked ham. Washing raw or processed meat can spread bacteria around your kitchen sink and countertops. Any surface bacteria will be destroyed by the heat of the oven. If the ham has excess brine or moisture on the surface, simply pat it dry with paper towels before seasoning or scoring the fat. -
Can I cook a smoked ham in a slow cooker instead of an oven?
Yes, a slow cooker is an excellent tool for reheating a smoked ham, especially if you have a smaller cut like a ham butt or a small boneless ham. Place the ham in the slow cooker with a bit of liquid, cover it, and cook on the low setting for 4 to 6 hours. This method is very effective at keeping the meat moist, though you won’t get the same crispy, caramelized crust on the glaze as you would in an oven. -
What should I do if my ham is labeled “cook before eating“?
If your ham is not labeled “fully cooked” or “ready to eat,” it is considered a fresh or partially cooked ham. In this case, you must cook it to a higher internal temperature of 160 degrees Fahrenheit to ensure it is safe for consumption. Follow the same low and slow methods but extend the cooking time significantly, usually 25 to 30 minutes per pound. -
How do I store and use leftovers?
Leftover smoked ham can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes exceptionally well. You can dice the leftovers for omelets, pastas, or salads, or use thick slices for sandwiches. If freezing, wrap the ham tightly in plastic wrap and then aluminum foil; it will stay fresh for up to 3 months. -
How much ham should I buy per person?
When planning your meal, the general rule is to allow for 3/4 to 1 pound of bone-in ham per person. This accounts for the weight of the bone and ensures everyone has a generous portion with enough left over for the next day. For a boneless ham, you can reduce this to about 1/2 pound per person.