Buying a precooked ham is one of the smartest moves a home cook can make, whether it is for a holiday feast or a simple Sunday dinner. Because the meat has already been cured and fully cooked by the processor, your primary job isn’t actually “cooking” in the traditional sense; it is reheating the meat while preserving its moisture and adding a layer of signature flavor. However, the line between a juicy, succulent slice of ham and a dry, leathery disappointment is surprisingly thin.
Understanding the nuances of ham preparation allows you to transform a basic grocery store find into a centerpiece that tastes like it came from a high-end smokehouse. This guide will walk you through every step of the process, from selecting the right cut to achieving that perfect mahogany glaze.
Selecting Your Precooked Ham
Before you even turn on the oven, you need to understand what you are working with. Not all precooked hams are created equal, and the type you buy will dictate your reheating strategy.
City Ham vs. Country Ham
Most hams found in the refrigerated section of your local supermarket are “City Hams.” These are wet-cured, meaning they have been brined in a mixture of salt, water, and seasonings, then smoked. They are sold fully cooked and usually only need to be warmed through.
“Country Hams,” on the other hand, are dry-cured and aged. They are much saltier and have a firmer texture. While some country hams are sold precooked, most require soaking and a different preparation method entirely. For the purpose of this guide, we will focus on the ubiquitous precooked City Ham.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and texture. The bone acts as a heat conductor during the reheating process and helps keep the meat moist. Plus, you get the added bonus of a ham bone for soups or beans later. Boneless hams are easier to slice and more convenient, but they can dry out faster if you aren’t careful.
Spiral-Cut Convenience
Spiral-cut hams are precooked and pre-sliced all the way to the bone. This makes serving incredibly easy, but it also creates more surface area for moisture to escape. If you choose a spiral-cut ham, your focus must be entirely on moisture retention.
Preparing the Ham for the Oven
Preparation is minimal, but there are a few key steps to ensure even heating.
Room Temperature Tempering
Take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Letting it sit on the counter (while still wrapped) allows the internal temperature to rise slightly. This prevents the outside from becoming overcooked and dry while the center remains cold.
Removing the Packaging
Remove all plastic wrap, foil, or netting. Check the cut end of the ham for a small plastic disk covering the bone; many people forget this, and it is not oven-safe.
Reheating Techniques for Maximum Juiciness
The golden rule for reheating a precooked ham is “low and slow.” You want to gently coax the heat into the center without evaporating the natural juices.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. While some recipes suggest 350 degrees Fahrenheit, the lower temperature is safer for maintaining a tender texture.
The Water Bath Method
Place the ham in a heavy roasting pan. To create a moist environment, pour about 1/2 cup of water, apple juice, or cider into the bottom of the pan. This liquid will turn into steam, creating a humid atmosphere that prevents the meat from drying out.
The Foil Shield
This is perhaps the most important step. Wrap the ham tightly with heavy-duty aluminum foil. If you are using a roasting pan, you can also cover the entire pan tightly with foil. The goal is to trap the steam inside with the meat. If you are cooking a spiral-sliced ham, ensure the slices are pressed together to minimize exposure.
Calculating Reheating Time
Since the ham is already cooked, you are looking for an internal temperature rather than a “done” state.
- For a whole, bone-in ham, plan for about 15 to 18 minutes per pound.
- For a half ham, 18 to 24 minutes per pound is usually sufficient.
- If you are reheating a spiral-cut ham, decrease the time to 10 to 15 minutes per pound, as the slices allow heat to penetrate much faster.
Your goal is to reach an internal temperature of 140 degrees Fahrenheit. Use a reliable meat thermometer inserted into the thickest part of the meat, making sure it does not touch the bone.
Adding Flavor with Glazes
A glaze is what elevates a standard ham to a gourmet meal. Because glazes often contain high amounts of sugar, they should only be added during the final stages of cooking to prevent burning.
When to Glaze
Wait until the ham’s internal temperature reaches about 130 degrees Fahrenheit. Remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit.
Applying the Glaze
Carefully brush your glaze over the entire surface of the ham. If you have a spiral-cut ham, try to get some of the glaze between the slices. Return the ham to the oven, uncovered, for 10 to 15 minutes. Watch it closely; the sugars will caramelize quickly and can go from golden brown to burnt in a matter of seconds.
Popular Glaze Components
You can use a store-bought glaze packet, but a homemade version is usually better. Common ingredients include:
- Brown sugar or honey for sweetness and caramelization.
- Dijon mustard for a savory tang.
- Pineapple juice, orange juice, or apple cider for acidity.
- Spices like ground cloves, cinnamon, or ginger.
The Importance of Resting
Once the ham reaches 140 degrees Fahrenheit and the glaze is set, remove it from the oven. Transfer it to a cutting board or a serving platter and tent it loosely with foil.
Let the ham rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you cut into it immediately, the moisture will run out onto the board, leaving you with dry meat.
Handling Leftovers
One of the best parts of cooking a large ham is the leftovers. Once the meal is over, carve the remaining meat off the bone as soon as possible.
Storage
Store leftover ham in airtight containers or resealable bags in the refrigerator for up to 4 days. If you have more than you can eat in that time, ham freezes exceptionally well for up to 2 months.
Using the Bone
Never throw away the ham bone. It is packed with flavor and collagen. You can freeze the bone and use it later to make split pea soup, ham and bean stew, or even a rich stock for collard greens.
Troubleshooting Common Issues
Even with the best intentions, things can go wrong. Here is how to handle common ham mishaps.
The Ham Is Too Salty
If you find the ham is overly salty, serving it with a sweet glaze or a side of creamy mashed potatoes can help balance the flavors. For future reference, you can soak a ham in cold water for a few hours before reheating to draw out excess salt.
The Ham Is Dry
If you overcooked the ham and it feels dry, serve it with a sauce. A simple mixture of honey and mustard, or even a basic gravy, can add much-needed moisture back to the plate.
The Glaze Isn’t Thickening
If your glaze is too runny, you can simmer it in a small saucepan on the stove with a bit of cornstarch slurry before brushing it on the ham.
Final Tips for Success
- Always use a meat thermometer. Visual cues are unreliable when reheating precooked meat.
- Keep the flat side down. When placing a half-ham in the pan, put the cut side down to protect the interior meat from direct heat.
- Don’t over-glaze. A thin, even layer is better than a thick coating that might slide off or burn.
FAQs
How long do I cook a precooked ham per pound?
For a standard bone-in ham, reheat at 325 degrees Fahrenheit for 15 to 18 minutes per pound. For spiral-sliced hams, reduce the time to 10 to 15 minutes per pound to ensure the slices do not dry out.
What is the safe internal temperature for a precooked ham?
Since the ham is already cooked, you only need to reach an internal temperature of 140 degrees Fahrenheit for it to be hot and safe to serve. If you are reheating a ham that was not commercially packaged (like leftovers), it should reach 165 degrees Fahrenheit.
Should I cover the ham with foil while baking?
Yes, covering the ham tightly with aluminum foil is essential. It traps steam and moisture around the meat, preventing the exterior from becoming tough and dry before the center is warmed through.
Can I cook a precooked ham in a slow cooker?
Absolutely. A slow cooker is an excellent way to keep a ham moist. Add a small amount of liquid to the bottom, place the ham inside (you may need to trim it to fit), and cook on low for 4 to 6 hours until it reaches the desired internal temperature.
Do I need to add water to the roasting pan?
While not strictly mandatory, adding about half a cup of water, juice, or wine to the bottom of the pan creates a humid environment that significantly helps in keeping the ham juicy during the long reheating process.