While turkey often takes center stage during the holidays, a beautifully glazed, succulent ham is the true secret to a stress-free and delicious feast. Knowing how to cook ham Thanksgiving style ensures that your centerpiece is not only flavorful and juicy but also pairs perfectly with traditional sides like mashed potatoes, green bean casserole, and cranberry sauce. Whether you are a first-time host or a seasoned pro, mastering the art of the holiday ham will elevate your dinner table and provide incredible leftovers for days to come.
Choosing the Best Ham for Your Thanksgiving Feast
Before you even turn on the oven, the success of your meal depends on the type of ham you select. Most hams sold in grocery stores are “city hams,” which means they are already cured and often pre-cooked or smoked. This makes your job significantly easier, as you are essentially reheating the meat to a safe and delicious temperature rather than cooking it from scratch.
Bone-In vs. Boneless
A bone-in ham is generally considered the gold standard for holiday flavor. The bone helps conduct heat more evenly and adds a deeper, richer taste to the meat. Plus, the leftover ham bone is a culinary prize, perfect for making split pea soup or white bean chili the next day. Boneless hams are easier to carve and offer more uniform slices, making them a convenient choice for larger gatherings where speed is a priority.
Spiral-Cut vs. Whole
Spiral-cut hams are incredibly popular because they are pre-sliced all the way to the bone. This eliminates the stress of carving at the table. However, because they are already sliced, they are more prone to drying out if not handled carefully. A whole, uncut ham retains its moisture better but requires a bit more skill with a carving knife once it is time to serve.
Preparing Your Ham for the Oven
Preparation is minimal, but a few key steps will ensure the best results. Start by taking the ham out of the refrigerator about 1 to 2 hours before you plan to cook it. Bringing the meat closer to room temperature allows it to heat more evenly, preventing the outside from becoming tough while the center remains cold.
Scoring the Ham
If you are using an uncut ham, scoring the fat is a traditional technique that makes the finished product look professional and allows the glaze to penetrate deeper. Use a sharp knife to cut shallow diamond patterns into the surface of the fat, being careful not to cut into the meat itself. You can even press a whole clove into the center of each diamond for a classic aesthetic and a hint of spice.
The Roasting Pan Setup
Place the ham in a heavy roasting pan. To prevent the meat from sticking and to help create a moist environment, add about a half-inch of liquid to the bottom of the pan. Water works fine, but using apple cider, pineapple juice, or even a splash of white wine adds a subtle layer of flavor to the steam.
The Low and Slow Cooking Process
The most common mistake when learning how to cook ham Thanksgiving guests will love is rushing the process with high heat. Because most hams are pre-cooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit without evaporating all the natural juices.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature provides enough heat to warm the ham thoroughly while keeping the proteins tender. Covering the ham tightly with heavy-duty aluminum foil is essential. The foil traps the steam and moisture inside, ensuring the ham stays succulent.
Estimating Cooking Time
Generally, you should plan for about 15 to 20 minutes per pound. A 10-pound ham will take roughly 2.5 to 3 hours to reach the ideal serving temperature. Always use a meat thermometer to check the thickest part of the ham, making sure the probe does not touch the bone, which can give a false high reading.
Crafting the Perfect Thanksgiving Glaze
The glaze is where you can truly customize your Thanksgiving ham. A good glaze needs a balance of sweetness, acidity, and spice. Brown sugar and honey are the most common bases, providing a sticky texture and a caramelized finish.
Popular Glaze Ingredients
To brighten the sweetness of the sugar, consider adding acidity through Dijon mustard, apple cider vinegar, or orange juice. For that signature Thanksgiving warmth, stir in spices like ground cloves, cinnamon, or even a pinch of cayenne pepper for a subtle kick. Some families swear by a classic “Coca-Cola” or “Dr. Pepper” glaze, which uses the soda’s sugar and carbonation to tenderize and flavor the crust.
When to Apply the Glaze
Timing is everything. If you apply a sugar-heavy glaze too early, it will burn before the ham is heated through. Wait until the last 20 to 30 minutes of cooking. Remove the ham from the oven, increase the temperature to 400 degrees Fahrenheit, and remove the foil. Generously brush the glaze over the entire surface and return it to the oven uncovered. Baste the ham every 10 minutes until the glaze is bubbly, browned, and slightly tacky.
Resting and Carving Your Masterpiece
Once the ham reaches an internal temperature of 140 degrees Fahrenheit and the glaze looks spectacular, remove it from the oven. Resting is a non-negotiable step. Let the ham sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is moist.
Tips for Easy Carving
If you have a spiral-sliced ham, simply cut along the bone to release the slices. For a whole bone-in ham, cut a few slices off the thinner side to create a flat base, then set the ham on that base for stability. Cut perpendicular to the bone to create uniform slices.
Side Dishes That Complement Thanksgiving Ham
While turkey usually pairs with stuffing and gravy, ham opens up a different world of side dish possibilities. The saltiness of the ham is beautifully balanced by creamy or sweet components.
Classic Pairings
- Consider serving scalloped potatoes or a rich macaroni and cheese alongside your ham. The dairy helps cut through the salt.
- Roasted root vegetables, like glazed carrots or parsnips, also echo the sweetness of the ham’s glaze.
- For a bit of crunch, a fresh autumn salad with walnuts and dried cranberries provides a refreshing contrast to the hearty meat.
Storing and Reusing Thanksgiving Leftovers
One of the best parts of cooking a ham is the versatility of the leftovers. Leftover ham can be stored in the refrigerator for up to 3 to 4 days, or frozen for up to 2 months.
Creative Leftover Ideas
- Beyond the standard ham and cheese sandwich, try dicing the leftovers into a morning frittata or breakfast burrito.
- It is also excellent when tossed into a creamy pasta carbonara or used as a topping for a homemade “Hawaiian” style pizza.
- As mentioned before, never throw away the bone; it is the secret ingredient for the best stocks and soups you will ever taste.
FAQs
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How much ham should I buy per person for Thanksgiving?
For a bone-in ham, plan on about 3/4 pound per person. If you are buying a boneless ham, 1/2 pound per person is usually sufficient. If you want plenty of leftovers for sandwiches the next day, increase those estimates by about 1/4 pound per guest.
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Do I need to wash the ham before cooking?
No, you should never wash raw or cured meat in the sink. Washing can spread bacteria around your kitchen surfaces. Simply remove the ham from its packaging, pat it dry with paper towels if it is excessively wet, and proceed with your preparation.
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How do I prevent a spiral-cut ham from drying out?
The key to a moist spiral-cut ham is a tight foil seal and a low oven temperature. You can also place the ham cut-side down in the roasting pan to protect the slices from direct heat. Adding liquid to the bottom of the pan is also crucial for creating a moist environment.
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Can I cook a ham in a slow cooker instead of the oven?
Yes, if your ham is small enough to fit, a slow cooker is a great option. Cook it on the “low” setting for 4 to 6 hours. This is an excellent way to save oven space for your turkey or side dishes on Thanksgiving morning.
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What is the difference between a “fully cooked” and “partially cooked” ham?
Most hams found in modern supermarkets are labeled “fully cooked,” meaning they are safe to eat right out of the package, though they taste much better when heated. If a label says “cook before eating” or “ham with natural juices,” it may be partially cooked and will require reaching a higher internal temperature of 160 degrees Fahrenheit to be safe. Always read the label carefully before starting.