Preparing a centerpiece-worthy ham is a rite of passage for many home cooks. Whether it is for a holiday feast, a Sunday family dinner, or simply to have high-quality protein for sandwiches throughout the week, knowing how to make a cooked ham properly is an essential culinary skill. While most hams purchased at the grocery store are technically “pre-cooked,” the art lies in the reheating, glazing, and flavor infusion process that transforms a standard cut of meat into a succulent, flavorful masterpiece.
Understanding Your Ingredients
Before you even turn on your oven, you must understand the type of ham you are working with. The vast majority of hams sold in supermarkets are “city hams.” These are wet-cured, usually smoked, and fully cooked. They are sold either bone-in, partially deboned, or boneless.
Bone-In vs. Boneless
A bone-in ham is widely considered the gold standard for flavor and presentation. The bone helps conduct heat evenly during the cooking process and keeps the meat moist. Furthermore, the leftover ham bone is a culinary treasure, perfect for flavoring split pea soup or white bean stews. A boneless ham is much easier to slice and serves more people per pound, making it a convenient choice for large gatherings where speed is a priority.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced by the manufacturer all the way to the bone. This offers incredible convenience but requires more care during the cooking process. Because the meat is already sliced, it is more prone to drying out if left in the oven for too long. A whole, un-sliced ham requires you to do the carving yourself, but it tends to retain its juices much better during the reheating process.
Essential Preparation Steps
To ensure your ham is flavorful and tender, you shouldn’t just toss it in the oven straight from the wrapper. Taking twenty minutes to prepare the meat will make a world of difference in the final result.
Bringing the Ham to Room Temperature
Never take a large ham directly from the refrigerator and put it into a hot oven. This causes the outside to overcook and dry out before the center has even begun to warm. Instead, take the ham out of the fridge about 1 to 2 hours before you plan to cook. Let it sit on the counter (still wrapped) to take the chill off. This ensures more even heat distribution.
Scoring the Surface
If you are using a ham that isn’t spiral-sliced, you should score the fat cap. Use a sharp knife to cut a diamond pattern into the skin and fat, being careful not to cut deep into the meat itself. Scoring serves two purposes: it allows the glaze to penetrate deep into the ham, and it provides a beautiful, professional look as the fat renders and the edges crisp up.
Adding Aromatics
While the ham itself is the star, the liquid in the bottom of the roasting pan provides the steam necessary to keep the meat moist. Instead of just using water, consider using apple cider, pineapple juice, or even a dry white wine. You can also toss in whole cloves, star anise, or cinnamon sticks to the liquid to infuse the ham with a subtle, complex aroma.
The Roasting Process
The secret to a perfect cooked ham is “low and slow.” Since the ham is already cooked, your goal is simply to bring it to an internal temperature that is safe and pleasant to eat without evaporating all the moisture.
Setting the Temperature
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature is high enough to render the fat but low enough to prevent the exterior from becoming tough. Place the ham in a heavy roasting pan, flat-side down.
The Importance of Moisture
To prevent the ham from drying out, add about a half-inch of liquid to the bottom of the pan. Cover the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a sealed environment where the moisture stays trapped inside with the meat. If you are cooking a spiral-sliced ham, this step is non-negotiable, as the slices act like “fins” that release moisture rapidly.
Timing the Roast
As a general rule of thumb, you should plan on 12 to 15 minutes of oven time per pound of ham. For a standard 10-pound ham, this means about 2 to 2.5 hours in the oven. However, the only way to be 100 percent sure is to use a meat thermometer. You are looking for an internal temperature of 140 degrees Fahrenheit for a fully cooked ham that you are simply reheating.
Crafting the Perfect Glaze
The glaze is where you can truly express your culinary creativity. A good glaze needs a balance of sweetness, acidity, and spice. The sugar in the glaze will caramelize under the heat, creating that iconic sticky, dark crust.
Common Glaze Bases
Most glazes start with a sweet base like brown sugar, honey, maple syrup, or apricot preserves. To balance the sweetness, add an acidic component like Dijon mustard, apple cider vinegar, or orange juice. Finally, add depth with spices like ground cloves, ginger, or even a pinch of cayenne pepper for a subtle kick.
Applying the Glaze
Timing is everything when it comes to glazing. Because glazes have a high sugar content, they will burn if left in the oven for the entire cooking duration. Wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit (usually about 30 minutes before it’s finished). Remove the foil, brush a generous layer of glaze over the entire surface, and return it to the oven uncovered. Increase the oven temperature to 400 degrees Fahrenheit for these final minutes to help the glaze bubble and caramelize.
Resting and Serving
Once the ham reaches 140 degrees Fahrenheit, remove it from the oven. This is the most difficult part: you must let it rest. Transfer the ham to a carving board 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 cut into it immediately, the juices will run out onto the board, leaving you with dry meat.
When carving a bone-in ham, cut slices perpendicular to the bone. For a spiral-sliced ham, simply cut along the natural fat lines and around the bone to release the pre-cut slices. Serve with the remaining glaze or the pan juices on the side.
Frequently Asked Questions
- How long can I keep leftover cooked ham in the refrigerator?
Leftover cooked ham can be safely stored in the refrigerator for 3 to 5 days. Ensure it is wrapped tightly in plastic wrap or aluminum foil, or stored in an airtight container to prevent it from picking up other odors in the fridge. For longer storage, you can freeze cooked ham for up to 2 months, though the texture may become slightly softer upon thawing. - Do I have to cook a “fully cooked” ham?
Technically, a fully cooked ham is safe to eat straight out of the package, cold. However, the flavor and texture are significantly improved by reheating it. Heating the ham melts the fats and allows any glazes or seasonings to penetrate the meat, resulting in a much more enjoyable dining experience. - What should I do if my ham starts to get too dark before it is hot in the center?
If you notice the exterior or the glaze is browning too quickly, simply tent the ham loosely with aluminum foil. This will reflect the direct heat away from the surface while allowing the internal temperature to continue rising. You can also turn the oven temperature down to 300 degrees Fahrenheit to slow the process. - Can I make a cooked ham in a slow cooker?
Yes, a slow cooker is an excellent tool for making a cooked ham, especially if your oven is occupied with side dishes. Place the ham in the slow cooker with a small amount of liquid, cover, and cook on low for 4 to 6 hours. You can still apply a glaze during the last 30 minutes of cooking, though you won’t get the same crispy caramelization that an oven provides. - How much ham should I buy per person?
When buying a bone-in ham, you should plan for about 3/4 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures everyone has a generous serving with some leftovers. For a boneless ham, you can plan for about 1/2 pound per person, as there is no waste involved in the weight.