There is something undeniably nostalgic and comforting about a perfectly glazed, oven-baked ham sitting at the center of a dinner table. Whether it is for a holiday celebration, a Sunday family dinner, or a meal-prep strategy for the week, knowing how to oven bake a ham is a foundational skill for any home cook. While it might seem intimidating due to the size of the roast, the process is remarkably simple once you understand the mechanics of heat, moisture, and flavor.
Most hams purchased at the grocery store are “city hams,” which means they are already cured and fully cooked. In these cases, your job isn’t really to “cook” the meat in the traditional sense, but rather to reheat it gently so it remains juicy while developing a caramelized, flavorful exterior. This guide will walk you through every step of the process, from selecting the right cut to achieving that picture-perfect glaze.
Choosing the Right Ham for Baking
Before you even turn on your oven, you need to select the right piece of meat. The quality and type of ham you choose will dictate your baking time and final texture.
Bone-In vs. Boneless
A bone-in ham is generally considered superior in flavor and texture. The bone helps conduct heat more evenly and keeps the meat moist. Plus, you get a ham bone at the end which is perfect for making soups or stocks. Boneless hams are much easier to slice and serve, making them a popular choice for large gatherings where speed is a factor. However, they can sometimes have a more “processed” texture compared to their bone-in counterparts.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone. This is incredibly convenient for serving, but it also means the meat is more prone to drying out in the oven. If you choose a spiral-cut ham, you must be extra diligent about covering it and keeping the temperature low. A whole, unsliced ham requires more effort to carve but retains its juices much better during the baking process.
Cured, Smoked, or Fresh
Most hams are cured (brined in salt and sugar) and often smoked. These are “ready-to-eat,” but baking them improves the flavor. A “fresh ham” is raw pork that has not been cured or smoked; this requires a completely different cooking method, much like a pork roast, and must reach a higher internal temperature to be safe to eat. This guide focuses on the standard cured/smoked ham most people buy for the holidays.
Preparing the Ham for the Oven
Preparation is the key to ensuring your ham doesn’t end up dry or salty. Start by taking the ham out of the refrigerator about 1 to 2 hours before you plan to bake it. Bringing the meat closer to room temperature allows it to heat more evenly, preventing the outside from overcooking while the center remains cold.
Remove all packaging, including the plastic disc that often covers the bone end. Give the ham a quick rinse under cold water to remove excess surface brine and pat it dry with paper towels. If you are using a whole (non-spiral) ham, this is the time to score the fat. Use a sharp knife to create a diamond pattern across the surface, cutting about a quarter-inch deep. This doesn’t just look beautiful; it allows the glaze to penetrate the meat and helps the fat render out.
Setting Up Your Roasting Pan
Place the ham in a heavy-duty roasting pan. For a half-ham, place it flat-side down. This protects the leanest part of the meat from direct heat. To prevent the ham from drying out, add about a cup of liquid to the bottom of the pan. Water works fine, but you can add extra layers of flavor by using apple cider, orange juice, or even a dry white wine.
Covering the ham is the most critical step in the “low and slow” method. Wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a steam chamber that keeps the moisture locked inside. If the foil touches the ham, it might stick, so you can tent it slightly or use a piece of parchment paper between the meat and the foil.
The Baking Process: Time and Temperature
The goal is to reach an internal temperature of 140 degrees Fahrenheit for a pre-cooked ham. To achieve this without burning the exterior, set your oven to 325 degrees Fahrenheit. This moderate temperature allows the heat to penetrate to the bone without toughening the outer layers of protein.
As a general rule of thumb, you should allow 15 to 20 minutes of baking time per pound of meat. For a standard 8-pound ham, this means a total time of about 2 to 2.5 hours. However, since every oven and every ham varies, the only way to be certain is to use a meat thermometer. Start checking the temperature about 30 minutes before the estimated finish time.
Mastering the Glaze
The glaze is where you can truly customize the flavor profile of your ham. While many hams come with a flavor packet, making your own is simple and significantly tastier. A good glaze needs a balance of sweetness, acidity, and spice.
Common ingredients for a ham glaze include brown sugar, honey, or maple syrup for sweetness. For acidity, consider Dijon mustard, apple cider vinegar, or pineapple juice. For depth and spice, add ground cloves, cinnamon, ginger, or even a pinch of cayenne pepper for heat.
The most important rule of glazing is timing. Because glazes have high sugar content, they will burn if left in the oven too long. Only apply the glaze during the last 20 to 30 minutes of cooking. Increase the oven temperature to 400 degrees Fahrenheit, remove the foil, and brush a generous layer of glaze over the entire surface. Return it to the oven and repeat the brushing every 10 minutes until the glaze is bubbly and dark golden brown.
The Importance of Resting
Once the ham reaches 140 degrees Fahrenheit and the glaze is perfectly caramelized, remove it from the oven. Resist the urge to slice into it immediately. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. Resting allows the muscle fibers to relax and reabsorb the juices. If you cut it too soon, all that moisture will run 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 along the natural muscle lines to release the slices from the bone. For a whole bone-in ham, use a long, sharp carving knife. Slice thin pieces perpendicular to the bone. Arrange the slices on a warmed platter and drizzle with any remaining glaze or the pan juices (if they aren’t too salty).
Leftover ham is incredibly versatile. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Use it for breakfast hash, split pea soup, sandwiches, or diced into a cheesy quiche.
Common Mistakes to Avoid
One of the most frequent mistakes is cooking the ham at too high a temperature. This causes the outside to become leathery before the inside is warm. Another mistake is forgetting to add liquid to the pan. Without that bit of steam, the dry heat of the oven will zap the moisture right out of the meat. Finally, never skip the resting period; it is the difference between a “good” ham and a “great” ham.
FAQs
What temperature should the oven be for baking ham?
For a pre-cooked city ham, the ideal oven temperature is 325 degrees Fahrenheit. This allows the ham to heat through evenly without drying out. If you are applying a glaze at the end, you can briefly increase the heat to 400 degrees Fahrenheit for 15 to 20 minutes to caramelize the sugars.
How long do I cook a ham per pound?
You should generally plan for 15 to 20 minutes per pound for a bone-in ham and about 10 to 15 minutes per pound for a boneless ham. Always rely on a meat thermometer rather than just the clock, aiming for an internal temperature of 140 degrees Fahrenheit.
Should I wrap my ham in foil while baking?
Yes, it is highly recommended to wrap the ham or cover the roasting pan tightly with aluminum foil for the majority of the baking time. This traps moisture and prevents the meat from becoming tough and dry. You should only remove the foil during the final stages of baking to apply the glaze and crisp up the exterior.
How do I keep my ham from drying out in the oven?
To keep a ham moist, add a cup of liquid (like water, juice, or cider) to the bottom of the roasting pan, wrap the pan tightly in foil, and bake it at a low temperature of 325 degrees Fahrenheit. Additionally, letting the ham rest for 20 minutes after taking it out of the oven ensures the juices stay within the meat.
Can I bake a ham that is still frozen?
It is not recommended to bake a ham from a frozen state. It will take significantly longer to cook, and the outside will likely become overcooked and dry before the center is even warm. For the best results, thaw your ham completely in the refrigerator, which can take 24 to 48 hours depending on the size.