Smoked ham is a centerpiece classic that brings a sense of celebration to any table. Whether it is a holiday feast, a Sunday family dinner, or a special occasion, knowing how to cook a ham that is smoked correctly ensures a juicy, flavorful result every time. Most smoked hams you purchase at the grocery store are technically already cured and smoked, meaning they are “ready to eat.” However, the real magic happens when you properly reheat, glaze, and finish the meat to enhance its natural smokiness and achieve that signature caramelized crust.
Understanding Your Smoked Ham
Before you preheat your oven, it is essential to understand what kind of ham you are working with. Not all smoked hams are created equal, and the type you choose will dictate your cooking time and technique.
The most common variety is the city ham. These are wet-cured and then smoked. They usually come fully cooked and often pre-sliced in a spiral fashion. Then there are country hams, which are dry-cured and heavily salted, often requiring soaking before cooking. For the purpose of this guide, we will focus on the popular fully-cooked smoked city ham.
You also need to decide between bone-in and boneless. A bone-in ham generally offers superior flavor and moisture, and the leftover bone is a goldmine for future soups and stews. Boneless hams are easier to slice and serve but can dry out more quickly if not monitored closely. Finally, consider the cut: the shank end is the classic “ham” shape with one straight bone, while the butt end is leaner and offers more meat but has a more complex bone structure.
Preparing for the Oven
Cooking a smoked ham is less about “cooking” the meat and more about gentle reheating to preserve its internal moisture. The biggest mistake home cooks make is using high heat, which causes the exterior to toughen and the interior to become fibrous.
To start, take your ham out of the refrigerator about one to two hours before you plan to put it in the oven. Bringing the meat closer to room temperature allows for more even heating. While the ham rests, preheat your oven to a low and slow temperature. Generally, 325°F is the sweet spot for maintaining moisture.
Inspect your ham for any heavy skin or excess fat. While a layer of fat is vital for flavor and moisture, you may want to score it. Using a sharp knife, create a diamond pattern by cutting shallow lines across the surface, about a quarter-inch deep. This not only looks professional but also allows your glaze to penetrate deeper into the meat.
The Roasting Process
The key to a succulent smoked ham is moisture management. Because the meat is already cooked, the oven’s dry heat is your primary enemy. To combat this, place the ham in a heavy roasting pan. If it is a half-ham, place it flat-side down. This protects the interior meat from direct heat exposure.
Add a small amount of liquid to the bottom of the pan. You can use water, but for extra layers of flavor, consider apple cider, pineapple juice, or even a dry white wine. Cover the entire roasting pan tightly with heavy-duty aluminum foil. Creating a tight seal is crucial; you want to trap the steam inside so the ham braises gently in its own juices and the added liquid.
As a general rule, a fully cooked smoked ham needs about 12 to 15 minutes of cooking time per pound. If you are using a meat thermometer, you are aiming for an internal temperature of 140°F. If you are cooking a ham that was not fully cooked (labeled “cook before eating”), you must reach an internal temperature of 160°F.
Crafting the Perfect Glaze
While the smoke provides the foundation of the flavor, the glaze provides the finish. A good glaze should balance sweetness, acidity, and spice. Common bases include brown sugar, honey, maple syrup, or apricot preserves. To balance the sugar, add components like Dijon mustard, apple cider vinegar, or citrus juice. For warmth, incorporate ground cloves, cinnamon, or even a pinch of cayenne pepper.
Timing the glaze is critical. If you apply a sugar-heavy glaze at the beginning of the cooking process, it will burn long before the ham is hot in the center. The best practice is to wait until the last 20 to 30 minutes of cooking.
Remove the ham from the oven and increase the oven temperature to 400°F. Carefully remove the foil—be mindful of the hot steam. Generously brush your glaze over the entire surface, ensuring it gets into the scores you made earlier. Return the ham to the oven uncovered. Every 10 minutes, apply another layer of glaze. This “lacquering” process creates a beautiful, sticky, and crackling crust that defines a great smoked ham.
Resting and Slicing
Once your ham reaches the desired internal temperature and the glaze is bubbly and caramelized, remove it from the oven. This is the most difficult part of the process: you must let it rest.
Transfer the ham to a cutting board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes. During this time, the juices redistribute throughout the muscle fibers. If you slice it immediately, those juices will run out onto the board, leaving you with dry meat.
When it comes time to slice, go against the grain. For a bone-in ham, cut slices away from the bone until you reach the joint, then turn the ham and continue. For spiral-sliced hams, the work is largely done for you; simply cut along the natural muscles to release the slices from the center bone.
Flavor Variations and Additions
While a classic honey-mustard glaze is always a hit, do not be afraid to experiment with the flavor profile of your smoked ham. The smoky notes of the meat pair exceptionally well with fruity flavors.
A popular variation is the “Hawaiian style” ham, where pineapple rings and maraschino cherries are pinned to the surface with toothpicks or cloves. The acidity of the pineapple helps tenderize the surface of the meat. Another sophisticated option is a balsamic and fig glaze, which offers a deep, earthy sweetness that complements the woodsmoke aroma.
If you prefer something savory, a glaze made with bourbon, brown sugar, and black pepper adds a mature, robust kick. Regardless of the flavor profile you choose, the goal is always to enhance, not mask, the high-quality smoke of the ham.
Managing Leftovers
One of the best parts of learning how to cook a ham that is smoked is the abundance of leftovers. Smoked ham stores incredibly well and can be used in countless dishes.
Store leftover ham in an airtight container in the refrigerator for up to four days, or freeze it for up to two months. Diced ham is a perfect addition to morning omelets, quiches, or breakfast burritos. For lunch, thin slices are the gold standard for sandwiches. For dinner, consider adding ham to a creamy carbonara or a split pea soup. The bone itself should be saved to flavor stocks, beans, or collard greens, providing a rich, smoky depth that no other ingredient can replicate.
FAQs
- How long do I cook a smoked ham per pound?
- For a fully cooked smoked ham, you should plan on roasting it for approximately 12 to 15 minutes per pound at 325°F. The goal is to reach an internal temperature of 140°F. If the ham is not fully cooked, increase the time to roughly 18 to 20 minutes per pound until it reaches 160°F.
- Should I cook a smoked ham covered or uncovered?
- You should cook the ham covered with foil for the majority of the time. This prevents the meat from drying out and helps it heat through evenly using steam. You should only uncover the ham during the final 20 to 30 minutes of cooking when you are applying the glaze and want to develop a crust.
- Do I need to add water to the bottom of the roasting pan?
- Yes, adding about a half-cup to a full cup of liquid (water, juice, or broth) to the bottom of the roasting pan is highly recommended. This creates a moist environment inside the foil-covered pan, which ensures the ham remains tender and juicy during the reheating process.
- Can I cook a smoked ham in a slow cooker?
- Absolutely. A slow cooker is an excellent tool for cooking a smoked ham, especially if you want to keep your oven free for side dishes. Place the ham in the slow cooker with a bit of liquid and cook on low for 4 to 6 hours. You may need to trim the ham slightly to fit it inside the pot.
- How do I prevent a spiral-sliced ham from drying out?
- Spiral-sliced hams are prone to drying out because the pre-cut slices allow moisture to escape easily. To prevent this, ensure the ham is placed face-down in the pan, wrap it very tightly with foil, and consider using a roasting bag. Avoid overcooking; start checking the internal temperature earlier than you would for a whole ham.