While turkey often takes the spotlight on the Thanksgiving table, a beautifully glazed, succulent ham is the secret weapon of a truly memorable holiday feast. Whether you are serving it as the primary protein or as a savory partner to the bird, knowing how to prepare ham for Thanksgiving dinner ensures that every guest leaves the table satisfied. Ham is remarkably versatile, relatively easy to prepare, and provides the best leftovers for post-holiday sandwiches.
Choosing the Right Ham for Your Holiday
Before you even turn on the oven, the success of your meal depends on selecting the right cut of meat. Most hams found in grocery stores are “city hams,” which means they have been wet-cured and are usually sold fully cooked or partially cooked.
Spiral Sliced vs. Whole Hams
The spiral-sliced ham is a fan favorite for Thanksgiving because the hard work of carving has already been done for you. The machine slices the meat in a continuous circle around the bone, allowing you to pull off perfect portions with ease. However, because it is pre-sliced, it is more prone to drying out if not handled correctly. A whole, unsliced ham requires more effort to carve but tends to retain moisture much better during the reheating process.
Bone-In vs. Boneless
If flavor is your priority, always go with a bone-in ham. The bone conducts heat during the cooking process and adds a deep, savory richness to the meat. Additionally, the leftover ham bone is a culinary prize, perfect for making split pea soup or navy bean stew the next day. Boneless hams are convenient and easy to slice into uniform pieces, but they often lack the texture and depth of flavor found in their bone-in counterparts.
Shank End vs. Butt End
A whole ham is divided into two main sections. The shank end (the lower leg) features that classic ham shape and has a single, straight bone, making it easier to carve. The butt end (the upper leg) is leaner and contains more meat, but it has a complex, T-shaped bone that can be tricky to navigate with a knife. For most Thanksgiving hosts, the shank end provides the best balance of aesthetics and ease of use.
Preparation and Thawing
Most hams are sold frozen or deeply chilled. If you purchase a frozen ham, you must plan ahead. A large ham can take 24 to 48 hours to thaw completely in the refrigerator. Never thaw a ham on the kitchen counter, as this can lead to uneven temperatures and food safety risks.
Once thawed, take the ham out of the refrigerator about 1 to 2 hours before you plan to cook it. Bringing the meat closer to room temperature ensures that it heats more evenly, preventing the outside from becoming tough before the center is warm.
The Science of Reheating Without Drying Out
Since most Thanksgiving hams are pre-cooked, your goal isn’t actually to “cook” the meat, but to reheat it to an internal temperature of 140 degrees Fahrenheit. The biggest challenge is preventing the salt-cured meat from losing its moisture.
The best method is to use a low and slow approach. Preheat your oven to 325 degrees Fahrenheit. Place the ham in a heavy roasting pan, flat-side down. To create a moist environment, add about a half-inch of liquid to the bottom of the pan. You can use water, but for extra flavor, consider apple cider, pineapple juice, or even a splash of ginger ale.
Cover the roasting pan tightly with heavy-duty aluminum foil. This step is non-negotiable. The foil traps the steam generated by the liquid, essentially braising the ham and keeping the fibers tender.
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. The sugar in the glaze caramelizes under the heat, creating a sticky, mahogany crust that contrasts beautifully with the salty meat.
Traditional Brown Sugar Glaze
A classic mixture involves packing brown sugar, Dijon mustard, and a touch of apple cider vinegar or bourbon. The molasses in the brown sugar provides a deep color, while the mustard cuts through the fat.
Fruit-Forward Glazes
For a brighter profile, use apricot preserves or orange marmalade as your base. These fruits pair exceptionally well with the smokiness of the ham. You can enhance these with warm autumnal spices like ground cloves, cinnamon, and ginger to match the other flavors on your Thanksgiving table.
Honey and Maple Variations
If you prefer a smoother sweetness, maple syrup or honey are excellent choices. Combining maple syrup with a bit of smoked paprika and black pepper creates a “sweet and heat” profile that is always a hit.
The Glazing Process
Do not apply the glaze at the beginning of the cooking process. Because glazes have a high sugar content, they will burn if left in the oven for the full duration of the reheating time.
Wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit—usually during the last 20 to 30 minutes of cooking. Remove the foil, brush a generous layer of glaze over the entire surface, and return the ham to the oven uncovered. Increase the oven temperature to 400 degrees Fahrenheit for these final minutes to help the glaze bubble and caramelize. For the best results, apply a second layer of glaze halfway through this final blast of heat.
Carving and Presentation
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, remove it from the oven. Perhaps the most important step in how to prepare ham for Thanksgiving dinner is the rest period. Let the ham sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist when served.
If you have a spiral-sliced ham, simply cut along the natural fat lines and around the bone to release the slices. For a whole ham, use a sharp carving knife to cut thin slices perpendicular to the bone. Arrange the slices on a large platter and garnish with fresh rosemary sprigs, halved oranges, or pomegranate seeds for a festive, holiday look.
Side Dishes That Complement Ham
Ham has a dominant salty and sweet profile, so your side dishes should provide balance. Creamy mashed potatoes or a decadent potato au gratin work well to soften the saltiness. For acidity, consider a bright cranberry relish or a vinegar-based coleslaw. Green beans with toasted almonds or roasted Brussels sprouts with a balsamic glaze offer a necessary bitterness and crunch that cuts through the richness of the ham.
Managing Your Thanksgiving Timeline
One of the best things about serving ham is how forgiving it is regarding timing. Unlike a turkey, which can become dry the moment it finishes, a large ham retains its heat for a long time. You can finish the ham, let it rest, and even carve it while the turkey is finishing its final hour in the oven. This frees up oven space for your stuffing, rolls, and casseroles.
Storing and Using Leftovers
Properly stored, Thanksgiving ham will last 3 to 4 days in the refrigerator. If you find yourself with an abundance of meat, ham freezes exceptionally well. Dice it up for future omelets, quiches, or breakfast burritos, or freeze larger slabs for a quick weeknight dinner later in the winter.
The bone should never be thrown away. It contains collagen and marrow that transform a simple pot of water into a rich, smoky stock. Even if you aren’t ready to make soup the day after Thanksgiving, wrap the bone tightly in plastic wrap and freeze it for up to three months.
Frequently Asked Questions
- How much ham should I buy per person?
- For a bone-in ham, plan on about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftovers. For a boneless ham, 1/2 pound per person is generally sufficient.
- How long does it take to reheat a fully cooked ham?
- At 325 degrees Fahrenheit, you should plan for approximately 10 to 15 minutes per pound. A 10-pound ham will take roughly 2 to 2.5 hours to reach the desired internal temperature. Always use a meat thermometer to be certain.
- Should I score the ham before glazing?
- If you are using a whole (non-sliced) ham, scoring the fat in a diamond pattern is highly recommended. Cut about 1/4 inch deep into the fat. This not only looks beautiful but allows the glaze to penetrate deeper into the meat and helps the fat render out and become crispy.
- Can I prepare the ham in a slow cooker?
- Yes, if the ham is small enough to fit. Cooking ham in a slow cooker is a great way to save oven space. Add a bit of liquid, cover, and cook on low for 4 to 6 hours. You can still glaze it at the end by transferring it to a baking sheet and placing it under the oven broiler for a few minutes.
- What is the difference between a city ham and a country ham?
- City hams are the most common; they are cured in a brine and usually sold fully cooked and smoked. They have a juicy, mild flavor. Country hams are dry-cured with salt and aged for months. They are much saltier, have a firmer texture, and usually require soaking in water for 24 hours before cooking to remove excess salt. For a standard Thanksgiving dinner, a city ham is almost always the preferred choice.