When you buy a ham from the grocery store, chances are it is already fully cooked. Most hams sold in modern supermarkets are cured, smoked, or baked before they even reach the refrigerated aisle. This is a huge advantage for the home cook because the heavy lifting is already done. However, there is a significant difference between a ham that is simply safe to eat and a ham that is juicy, tender, and coated in a shatteringly crisp glaze.
Learning how to cook ham that is fully cooked is less about "cooking" in the traditional sense and more about the art of gentle reheating. If you treat a pre-cooked ham like a raw roast, you will likely end up with meat that is dry, salty, and tough. This guide will walk you through the essential techniques, temperature targets, and flavor profiles needed to turn a standard store-bought ham into a centerpiece-worthy feast.
Understanding Your Pre-Cooked Ham Options
Before you turn on the oven, it is important to know exactly what kind of ham you are working with, as the cut and style will dictate your preparation method.
Bone-In vs. Boneless
A bone-in ham is widely considered the gold standard for flavor and presentation. The bone helps conduct heat more evenly through the center of the meat and adds a depth of flavor that boneless varieties often lack. Plus, you get a ham bone at the end for soups or beans. Boneless hams are much easier to slice and are often preferred for sandwiches or casual gatherings, but they can dry out more quickly.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced in a continuous circle around the bone. They are incredibly convenient for serving but are the most prone to drying out because the muscle fibers are already exposed to the air. A whole, uncut ham requires more effort to carve but retains its internal moisture much better during the reheating process.
Curing and Smoking Styles
Most fully cooked hams are "city hams," which means they have been wet-cured (brined) and then smoked. They have a high water content and a mild, salty flavor. "Country hams" are dry-cured and aged; these are much saltier and firmer, often requiring soaking before they are even heated. For the purpose of this guide, we are focusing on the common city ham found in most holiday displays.
The Foundation of Succulent Ham: Gentle Reheating
The primary goal when heating a fully cooked ham is to raise the internal temperature without evaporating the moisture trapped inside the meat. Since the ham is already cooked, you are essentially just bringing it up to a palatable serving temperature.
The ideal oven temperature for reheating a ham is 325°F. This moderate heat allows the center of the ham to warm up before the exterior becomes overcooked or leathery. If you use a higher temperature, such as 400°F, you risk scorching the outside while the interior remains cold.
To keep the ham moist, you should always add a small amount of liquid to the bottom of the roasting pan. Water works fine, but apple juice, pineapple juice, or even a splash of white wine can add a subtle layer of aroma. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This creates a steam chamber that prevents the ham’s natural juices from escaping.
Step-by-Step Instructions for Oven Roasting
Preparation and Room Temperature
Take the ham out of the refrigerator about one to two hours before you plan to put it in the oven. Taking the chill off the meat ensures more even heating. If you put a dead-cold ham into the oven, the outside will be overdone by the time the bone-in center reaches the desired temperature.
Setting Up the Roasting Pan
Place the ham in a large roasting pan. If you are cooking a half-ham, place it flat-side down. This protects the most vulnerable part of the meat from direct heat. Add about a half-cup of your chosen liquid to the pan. Cover the pan with foil, ensuring the seal is tight around the edges.
Calculating the Time
A general rule of thumb for a fully cooked ham is to heat it for 10 to 14 minutes per pound. For a 10-pound ham, this means a total time of roughly two hours. However, the most reliable way to check for readiness is with a meat thermometer. You are aiming for an internal temperature of 140°F. This is the temperature at which the ham is hot enough to be delicious but hasn’t yet begun to lose its structural integrity and moisture.
The Art of the Glaze
The glaze is what transforms a basic ham into a culinary highlight. While many hams come with a pre-packaged glaze packet, making your own allows you to control the sweetness and spice levels.
When to Apply the Glaze
Never apply a sugar-based glaze at the beginning of the cooking process. Sugar burns easily, and a glaze that spends two hours in the oven will turn black and bitter. The best time to glaze is during the last 20 to 30 minutes of heating.
How to Apply the Glaze
Remove the ham from the oven and increase the temperature to 400°F. Carefully remove the foil. Brush a generous layer of glaze over the entire surface of the ham. If you have a whole ham, you can score the fat in a diamond pattern before glazing to allow the flavors to penetrate deeper and create a beautiful visual effect. Return the ham to the oven, uncovered, and bake until the glaze is bubbly and caramelized.
Popular Glaze Ingredients
A classic glaze usually balances sweetness with acidity or spice. Common bases include brown sugar, honey, or maple syrup. These are often mixed with Dijon mustard for tang, cloves or cinnamon for warmth, and a liquid like bourbon or orange juice to thin the mixture to a brushable consistency.
Alternative Methods for Smaller Hams
If you aren’t feeding a crowd and are working with a smaller ham portion, you have options beyond the traditional oven method.
The Slow Cooker Method
For a small boneless ham or a ham shank, the slow cooker is an excellent tool. It provides a moist, enclosed environment that is perfect for preventing dryness. Place the ham in the crock with a bit of liquid and cook on the low setting for 4 to 6 hours. This is an "offset" cooking method that frees up your oven for side dishes.
The Air Fryer Method
If you have a very small ham or ham steaks, the air fryer can provide a surprisingly crispy exterior. Because air fryers use intense convection heat, you should wrap the ham in foil for the first portion of the "cook" and only unwrap it for the last few minutes to crisp up the edges or caramelize a glaze.
Resting and Carving
One of the most overlooked steps in cooking a fully cooked ham is the resting period. Once the ham reaches 140°F and the glaze is set, remove it from the oven and tent it loosely with foil. Let it sit for at least 15 to 20 minutes.
Resting allows the juices to redistribute throughout the meat. If you carve it immediately, those juices will run out onto the cutting board, leaving the meat dry. Resting also makes the ham easier to handle and slice.
When carving a bone-in ham, cut slices perpendicular to the bone. For a spiral-sliced ham, simply cut along the bone to release the pre-cut slices. Serve your ham warm, but remember that it is also excellent at room temperature or even cold the next day.
Flavor Pairings and Serving Suggestions
A well-heated ham is a versatile centerpiece. Because ham is inherently salty and sweet, it pairs beautifully with side dishes that offer contrast.
Creamy sides like scalloped potatoes or mashed potatoes help balance the saltiness. Bright, acidic vegetables like roasted Brussels sprouts with a balsamic glaze or a crisp apple slaw can cut through the richness of the meat. For a traditional touch, serve with dinner rolls and a variety of mustards on the side.
Frequently Asked Questions
How do I prevent a spiral ham from drying out?
Spiral hams are more delicate because the pre-cut slices allow moisture to escape easily. To prevent drying, wrap the ham very tightly in heavy-duty foil before placing it in the oven. You can also place the ham face-down in the pan and add more liquid to the bottom to create a steam-heavy environment. Avoiding high temperatures is key; stick to 325°F or even 300°F for a longer period.
Do I have to cook a fully cooked ham?
No, you do not "have" to cook it. By definition, a fully cooked ham is safe to eat straight from the package. Many people enjoy cold ham in sandwiches or on salads. However, heating the ham improves the texture by melting some of the fat and allows you to add a flavorful glaze, which significantly enhances the dining experience for a holiday or formal meal.
How long does leftover cooked ham last in the fridge?
Once you have reheated your ham, the leftovers should be stored in an airtight container or wrapped tightly in foil. It will stay fresh in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, ham freezes exceptionally well. You can freeze sliced ham for up to 2 months for use in future omelets, soups, or casseroles.
Can I cook a ham from frozen?
It is highly recommended to thaw a ham completely before reheating it. Thawing in the refrigerator is the safest method and usually takes 24 to 48 hours depending on the size. If you attempt to reheat a frozen ham, the outside will likely become extremely dry and overcooked before the center even reaches a safe serving temperature.
How much ham should I buy per person?
If you are buying a bone-in ham, aim for about 3/4 to 1 pound per person. The bone accounts for a significant portion of the weight. For a boneless ham, you can plan for about 1/2 pound per person. This usually provides enough for a generous serving during the meal and a small amount of leftovers for the following day.