Hosting a holiday dinner or a large family gathering often comes with a bit of “oven Tetris.” Between the sides of roasted vegetables, the trays of dinner rolls, and the various pies waiting for their turn in the heat, your main oven is prime real estate. This is where the electric roaster oven becomes the unsung hero of the kitchen. Learning how to make a ham in the roaster not only frees up your stove but also results in a consistently juicy, tender centerpiece that rivals any traditional oven-baked version.
An electric roaster works similarly to a crockpot but with the precision of an oven. Because it is a smaller, more contained space than a full-size range, it traps moisture exceptionally well, preventing that dreaded dry, leathery ham. Whether you are a seasoned host or a first-time cook, this guide will walk you through the nuances of selecting, prepping, and glazing your ham to perfection.
Why Use an Electric Roaster for Ham?
The primary benefit of using a roaster oven is moisture retention. When you cook in a large conventional oven, the dry air circulates around the meat, often pulling moisture out of the ham. An electric roaster is compact, meaning the steam released during the cooking process stays closer to the meat, essentially self-basting the ham throughout the afternoon.
Additionally, roaster ovens are highly portable. If you are hosting a potluck or moving the party to the patio, you can plug the roaster in anywhere with a standard outlet. This portability, combined with the energy efficiency of a smaller heating element, makes it a practical choice for heavy-duty cooking days like Easter, Thanksgiving, or Christmas.
Choosing the Right Ham for Your Roaster
Before you even plug in your appliance, you need to select the right cut of meat. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. Your goal in the roaster is simply to reheat it to a safe temperature while adding flavor.
Bone-In vs. Boneless
Bone-in hams are widely considered to have better flavor and a more traditional appearance. The bone helps conduct heat more evenly through the center of the meat and provides a great base for soup later. However, if you are working with a smaller roaster, a boneless ham is much easier to fit and slice.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut into thin, even slices. The downside is that they are more prone to drying out because more surface area is exposed to the heat. If you choose a spiral ham for your roaster, you must be extra vigilant about your liquid levels and cooking time. A whole, unsliced ham (sometimes called a “carving ham“) is more resilient and stays juicy longer.
Preparing the Roaster and the Ham
Proper preparation is the secret to a stress-free meal. Start by ensuring your roaster oven is clean and placed on a heat-safe surface.
Setting the Rack
Always use the lift-out rack that comes with your roaster. Placing the ham directly on the bottom of the roaster insert can lead to scorching. The rack allows the heat to circulate underneath the meat and makes it significantly easier to lift the heavy ham out once it is finished.
Adding Liquid
While the roaster traps moisture, adding a base liquid is essential for creating steam and preventing the drippings from burning. You don’t need much—about 1 to 2 cups will do. Plain water works, but for extra flavor, consider using apple cider, pineapple juice, or even a dry white wine. This liquid will eventually mingle with the ham juices to create a delicious base for a glaze or gravy.
Preheating
Treat your roaster like a standard oven. Preheat it to 325°F before placing the ham inside. Most roaster ovens have an indicator light that turns off once the desired temperature is reached.
The Cooking Process
Once your ham is unwrapped and your roaster is preheated, it’s time to get cooking. If you have a bone-in ham, place it flat-side down on the rack. This helps the fat cap on top melt down into the meat, naturally basting it.
Timing and Temperature
Since most hams are pre-cooked, you are aiming for an internal temperature of 140°F. Generally, you should plan for 15 to 20 minutes per pound when roasting at 325°F. For a 10-pound ham, this means a total cook time of about 2.5 to 3 hours.
Avoid opening the lid frequently. Every time you lift the lid, a significant amount of heat and steam escapes, which can add 10 to 15 minutes to your total cooking time and potentially dry out the meat.
Using a Meat Thermometer
The only way to be 100% sure your ham is ready is by using a meat thermometer. Insert it into the thickest part of the ham, making sure not to touch the bone, as the bone will give an artificially high temperature reading. When the thermometer hits 135°F, it’s time to apply your glaze.
Crafting the Perfect Glaze
The glaze is where you can truly customize your ham. A good glaze needs a balance of sugar (to caramelize) and acidity (to cut through the saltiness of the pork).
Popular Glaze Ingredients
- Brown sugar or honey (the base for sweetness)
- Dijon mustard or apple cider vinegar (for tang)
- Ground cloves, cinnamon, or ginger (for warmth)
- Pineapple juice or orange marmalade (for fruitiness)
When to Apply
Do not put the glaze on at the beginning of the cooking process. Because of the high sugar content, a glaze will burn if left in the heat for three hours. Instead, wait until the ham has about 20 to 30 minutes left of cooking time.
Carefully lift the lid, brush a generous layer of glaze over the entire surface, and then turn the roaster temperature up to 400°F for the final few minutes to help the sugar bubble and caramelize into a sticky, dark crust.
Resting the Meat
One of the most common mistakes people make when learning how to make a ham in the roaster is slicing it too soon. Once the ham reaches an internal temperature of 140°F, lift the rack out of the roaster and place the ham on a carving board.
Tent it loosely with aluminum foil and let it rest for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that precious moisture will run out onto the board, leaving you with dry ham slices.
Serving and Storage Suggestions
When it comes to serving, thin slices are usually preferred for spiral hams, while thicker, rustic slabs are great for bone-in varieties. Pair your ham with classic sides like scalloped potatoes, green bean casserole, or a bright citrus salad to balance the richness of the meat.
If you find yourself with leftovers, ham is incredibly versatile. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Use the leftovers for breakfast hash, split pea soup, or the ultimate grilled cheese sandwich. Don’t forget to save the ham bone! Simmering it in a pot of beans or soup adds a smoky depth of flavor that you can’t get from any store-bought stock.
Common Mistakes to Avoid
Even with a roaster oven, a few pitfalls can ruin your dinner. First, never skip the liquid in the bottom. A dry roaster can cause the sugars in the ham to smoke and create an acrid flavor. Second, watch the temperature. Cooking a ham at too high a temperature (like 400°F) for the entire duration will result in a tough exterior and a cold center. Slow and steady wins the race.
Finally, ensure your ham is fully thawed before it goes into the roaster. If you try to cook a partially frozen ham, the outside will overcook by the time the center reaches a safe temperature. Thaw your ham in the refrigerator for 24 to 48 hours depending on its size.
FAQs
Can I cook a frozen ham in the roaster oven?
It is not recommended to cook a ham from a frozen state in a roaster. The outer layers of the meat will spend too much time in the “danger zone” temperature range while the center thaws, posing a food safety risk. Additionally, the texture of the meat will suffer. Always thaw your ham completely in the refrigerator before roasting.
How much water do I need to put in the bottom of the roaster?
You typically only need 1 to 2 cups of liquid. You are not boiling the ham; you are simply creating a humid environment. If the liquid evaporates during the cooking process, you can carefully add a bit more, but avoid submerging the meat.
Do I need to wrap the ham in foil inside the roaster?
If you are cooking a spiral-sliced ham, wrapping it loosely in foil can help prevent the slices from separating and drying out. However, for a whole or bone-in ham, it isn’t strictly necessary since the roaster lid does a great job of holding in moisture. If you want a crispier skin or “bark,” leave the foil off.
What temperature is a ham considered fully cooked?
For a pre-cooked city ham, you are aiming for an internal temperature of 140°F. If you happen to be cooking a “fresh” ham (one that has not been cured or pre-cooked), you must cook it to a minimum internal temperature of 145°F and allow it to rest.
My roaster doesn’t have a rack. What should I use?
If you don’t have the original rack, do not put the ham directly on the bottom. You can create a makeshift rack by placing a few stalks of celery and thick slices of onion on the bottom of the pan to elevate the meat, or you can use a heat-safe silicone baking mat or a small metal cooling rack that fits inside the insert.