A perfectly baked ham is more than just a meal; it is a centerpiece that brings people together. Whether it is a holiday tradition, a Sunday dinner, or a special celebration, knowing how to cook ham in the oven is a fundamental skill for any home cook. While the process might seem intimidating given the size of the meat, it is actually one of the simplest main dishes to master. Most hams purchased at the grocery store are already cured and smoked, meaning your job is less about “cooking” from raw and more about reheating the meat to a juicy, flavorful perfection while adding a signature glaze.
Choosing the Right Type of Ham
Before you preheat your oven, you need to understand what kind of ham you are working with. The variety you choose will dictate your preparation and cooking time.
City Ham vs. Country Ham
Most people are familiar with City Ham. This is the wet-cured ham found in the refrigerated section of most supermarkets. It is usually sold fully cooked and is ready to eat, but it tastes significantly better when heated through in the oven. Country Ham, on the other hand, is dry-cured and aged. It is very salty and often requires soaking in water for up to 24 hours before it can be cooked.
Bone-In vs. Boneless
Bone-in hams generally offer better flavor and texture. The bone helps conduct heat more evenly and provides a base for a delicious soup or stock later on. Boneless hams are easier to slice and are great for sandwiches, but they can occasionally be a bit drier if overcooked.
Spiral-Cut vs. Whole
A spiral-cut ham is pre-sliced by the manufacturer. This makes serving incredibly easy, but it also means the meat is more susceptible to drying out in the oven. A whole, unsliced ham takes a bit more effort to carve but retains its moisture much more effectively.
Essential Tools for Oven Baking
To achieve the best results, you should gather a few basic kitchen tools. You will need a large roasting pan or a heavy-duty 9×13 inch baking dish. A roasting rack is highly recommended as it keeps the ham from sitting directly in its juices, allowing the heat to circulate around the entire piece of meat. You will also need aluminum foil to prevent the exterior from burning, and most importantly, a reliable meat thermometer. Using a thermometer is the only way to ensure the ham is heated to the correct temperature without becoming a dry brick.
Preparing Your Ham for the Oven
Preparation is minimal but crucial. If you are using a whole (non-spiral) ham, you may want to score the skin. Use a sharp knife to create a diamond pattern across the fat cap, cutting about a quarter-inch deep. This allows the fat to render out and gives your glaze a place to settle.
Remove the ham from the refrigerator about 30 minutes to an hour before you plan to cook it. Bringing the meat closer to room temperature ensures that the center heats through without the outer layers becoming overdone.
The Roasting Process
Place the ham on the roasting rack in your pan. If you don’t have a rack, you can create a bed of sliced onions or celery to lift the meat off the bottom. Pour about a half-cup to a full cup of water, apple juice, or pineapple juice into the bottom of the pan. This creates steam, which is the secret weapon against dry meat.
Cover the entire pan tightly with heavy-duty aluminum foil. You want to create a sealed environment so the moisture stays trapped inside.
Recommended Oven Temperature
For a fully cooked ham, you should set your oven to 325 degrees Fahrenheit. This “low and slow” approach gently warms the meat. If you cook at a higher temperature, the outside will dry out before the center is warm.
Calculating Cooking Time
The general rule of thumb for a fully cooked, bone-in ham is 15 to 18 minutes per pound. For a boneless ham, aim for 12 to 15 minutes per pound. If you are starting with a partially cooked ham, you will need closer to 20 minutes per pound.
The Art of the Glaze
The glaze is where you can truly make the dish your own. While many hams come with a packet of glaze, making your own is simple and far more delicious. Common ingredients include brown sugar, honey, maple syrup, Dijon mustard, and spices like cloves or cinnamon.
The timing of the glaze is critical. Because most glazes have a high sugar content, they will burn if left in the oven for the entire cooking duration. You should only apply the glaze during the last 20 to 30 minutes of cooking.
Once the ham’s internal temperature reaches about 130 degrees Fahrenheit, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Remove the foil and brush the glaze generously over the surface. Return it to the oven, uncovered, for 10 to 15 minutes. You can repeat this process every 5 to 7 minutes to build up a thick, sticky crust.
Monitoring the Internal Temperature
Relying on a timer alone is risky. Use your meat thermometer to check the thickest part of the ham, being careful not to touch the bone.
For a fully cooked ham (the most common type), you are looking for an internal temperature of 140 degrees Fahrenheit. This is the temperature recommended by the USDA for safety and quality. If you are cooking a “fresh” or “raw” ham, it must reach 145 degrees Fahrenheit, followed by a three-minute rest.
The Importance of Resting
One of the most common mistakes is carving the ham immediately after it comes out of the oven. Like any large roast, ham needs time to rest. Transfer the ham to a carving 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 meat. If you cut into it too early, all that moisture will spill out onto the board, leaving you with dry meat.
Carving and Serving
If you have a spiral-cut ham, carving is as simple as cutting around the bone to release the slices. For a whole bone-in ham, start by cutting a few slices off the thinner side to create a flat base. Turn the ham onto that flat base so it is stable. Slice vertically down to the bone, then make a horizontal cut along the bone to release the slices.
Serve your ham with classic sides like mashed potatoes, green bean casserole, or honey-glazed carrots. The salty-sweet profile of the ham also pairs beautifully with acidic sides like a bright coleslaw or a cranberry sauce.
Storing and Using Leftovers
Ham is the gift that keeps on giving. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Leftover ham is incredibly versatile. You can dice it for omelets, toss it into a split pea soup, or make the classic “ham and beans.” The ham bone itself should never be thrown away. It is packed with flavor and makes the best base for stocks and stews. Simply freeze the bone if you aren’t ready to use it immediately.
Frequently Asked Questions
How long do I cook a 10 pound ham?
For a 10 pound fully cooked bone-in ham at 325 degrees Fahrenheit, you should plan for approximately 2.5 to 3 hours. It is always best to start checking the internal temperature with a thermometer around the 2-hour mark to ensure it does not overcook.
Should I put water in the bottom of the roasting pan?
Yes, adding a small amount of liquid like water, cider, or wine to the bottom of the pan is highly recommended. This creates a humid environment inside the foil-covered pan, which prevents the meat from drying out during the long reheating process.
Can I cook a ham from frozen in the oven?
It is not recommended to cook a large ham from a completely frozen state. The outside will likely become dangerously overcooked and dry before the center reaches a safe temperature. It is best to thaw your ham in the refrigerator for 24 to 48 hours before cooking.
How do I keep a spiral ham from drying out?
Spiral hams are prone to drying because the pre-cut slices allow moisture to escape. To prevent this, keep it tightly wrapped in foil, keep the “face” or cut side of the ham facing down in the pan, and do not exceed an internal temperature of 140 degrees Fahrenheit.
What is the best way to reheat leftover ham?
To keep leftover ham moist, reheat it in the oven at 325 degrees Fahrenheit with a splash of water or broth in the dish, covered tightly with foil. Alternatively, you can gently heat slices in a skillet over medium heat with a little bit of butter or oil.