The centerpiece of any traditional holiday table is undoubtedly a glistening, golden-brown roast. Learning how to make Christmas ham that is both juicy on the inside and perfectly caramelized on the outside is a culinary rite of passage. While the task might seem daunting to a first-time host, the process is actually quite straightforward if you follow a few professional techniques. Most hams purchased from the grocery store are already fully cooked or “city hams,” meaning your primary job is to infuse them with flavor and heat them through without drying them out.
Selecting the Best Quality Ham
Success begins at the butcher counter. When you are looking for the right cut, you generally have three main choices: bone-in, boneless, or spiral-cut.
Many chefs prefer a bone-in ham because the bone helps conduct heat and adds a deeper flavor to the meat. Furthermore, you can save the bone for a post-holiday split pea soup. Boneless hams are easier to carve and more convenient for sandwiches, but they can occasionally be less moist. Spiral-cut hams are pre-sliced all the way to the bone, which is incredibly convenient for serving but requires extra care during the heating process to ensure the thin slices don’t become parched.
Regardless of the cut, aim for about 1/2 pound to 3/4 pound per person. This allows for generous portions during the main meal and the inevitable (and highly coveted) leftovers for the following days.
Preparing the Ham for the Oven
Before you begin the roasting process, you need to prepare the exterior of the meat to receive the flavors of your glaze. If your ham has a thick outer layer of skin, or “rind,” you should carefully remove it using a sharp knife. Be careful to leave a layer of fat about 1/4 inch thick. This fat is essential for keeping the meat moist and for holding the glaze in place.
The Art of Scoring
Scoring the fat is a classic technique that serves two purposes: it creates a beautiful visual “diamond” pattern and allows the glaze to penetrate deeper into the meat. To score the ham, use a sharp utility knife to make shallow diagonal cuts across the surface of the fat, spaced about 1 inch apart. Then, rotate the ham and make diagonal cuts in the opposite direction.
Ensure you only cut into the fat and not the meat itself. For a truly vintage look and an aromatic boost, you can press a whole clove into the center of each diamond intersection.
The Roasting Process
The most common mistake when making Christmas ham is using a temperature that is too high. Since the ham is likely already cooked, you are essentially “reheating” it to a safe and palatable temperature.
Setting the Oven
Preheat your oven to 325 degrees Fahrenheit. Place the ham in a large roasting pan. To ensure the meat stays succulent, pour about one cup of liquid—such as water, apple cider, or pineapple juice—into the bottom of the pan. This creates a steamy environment.
Covering for Moisture
Cover the entire roasting pan tightly with heavy-duty aluminum foil. This step is non-negotiable if you want to avoid a dry result. The foil traps the moisture inside, effectively steaming the ham as it heats.
As a general rule for a fully cooked, bone-in ham, you should bake it for about 15 to 18 minutes per pound. If you are using a meat thermometer, you are looking for an internal temperature of 140 degrees Fahrenheit.
Crafting the Perfect Christmas Glaze
While the ham is in its first stage of roasting, it is time to prepare the glaze. A great glaze requires a balance of sweetness, acidity, and spice.
Classic Brown Sugar and Mustard Glaze
A perennial favorite involves mixing the following ingredients in a small saucepan over medium heat:
- 1 cup of packed brown sugar
- 2 tablespoons of Dijon mustard
- 1/4 cup of honey or maple syrup
- 2 tablespoons of apple cider vinegar or orange juice
- A pinch of ground cloves or cinnamon
Whisk the mixture until the sugar has dissolved and the liquid has thickened into a syrupy consistency.
Creative Flavor Profiles
If you want to stray from the traditional path, consider these variations:
- Pineapple and Bourbon: Use pineapple juice as the base and add a splash of bourbon for a smoky, adult flavor.
- Apricot and Ginger: Use apricot preserves and freshly grated ginger for a bright, zesty finish.
- Balsamic and Cherry: Combine cherry preserves with a splash of balsamic glaze for a deep, tart-sweet profile.
Applying the Glaze and Finishing
The glaze should only be applied during the final 30 to 45 minutes of the cooking time. If you apply it too early, the high sugar content will cause it to burn before the ham is heated through.
Remove the ham from the oven and carefully take off the foil. Increase the oven temperature to 400 degrees Fahrenheit. Using a basting brush, generously coat the entire surface of the ham with your prepared glaze, making sure to get it into the scored crevices.
Place the ham back in the oven, uncovered. Continue to bake, basting with more glaze every 10 to 15 minutes, until the exterior is dark, bubbly, and caramelized. If the edges start to darken too quickly, you can loosely tent those areas with foil.
Resting and Serving
Once the ham has reached its target temperature and looks perfectly bronzed, remove it from the oven. This is the most important step for a juicy result: let the ham rest.
Transfer the ham to a carving board and tent it loosely with foil for at least 15 to 20 minutes. This resting period allows the juices to redistribute throughout the meat. If you carve it immediately, all the moisture will run out onto the board, leaving the meat dry.
When you are ready to serve, carve the ham against the grain. If you have a bone-in ham, cut slices vertically toward the bone, then run your knife horizontally along the bone to release the slices. Arrange the meat on a platter and spoon any remaining pan juices or glaze over the top for an extra burst of flavor.
Frequently Asked Questions
How do I prevent my ham from drying out?
The best way to keep ham moist is to roast it at a lower temperature, around 325 degrees Fahrenheit, and keep it tightly covered with foil for the majority of the cooking time. Adding a cup of water or juice to the bottom of the roasting pan also creates a humid environment that prevents the meat from losing its natural juices.
How long does it take to cook a pre-cooked ham?
For a standard fully cooked bone-in ham, plan for 15 to 18 minutes per pound at 325 degrees Fahrenheit. If you have a boneless ham, it may take slightly less time, roughly 10 to 15 minutes per pound. Always use a meat thermometer to ensure the internal temperature reaches 140 degrees Fahrenheit.
Should I glaze the ham at the beginning of cooking?
No, you should wait until the last 30 to 45 minutes of the roasting process to apply the glaze. Because glazes are high in sugar, they will burn and turn bitter if exposed to oven heat for the full duration of the cooking time. Applying it at the end allows it to caramelize without burning.
What is the difference between a city ham and a country ham?
A city ham is what most people find in the grocery store; it is wet-cured and usually sold fully cooked and smoked. A country ham is dry-cured with salt, aged for several months, and has a much more intense, salty flavor. Country hams often require soaking in water for 24 hours before they can be cooked.
Can I make the ham in a slow cooker?
Yes, a slow cooker is an excellent way to prepare a smaller ham (usually 6 to 8 pounds). Place the ham in the slow cooker with your glaze or a bit of liquid and cook on the “Low” setting for 4 to 6 hours. This method is highly effective at keeping the meat tender and moist, though you won’t get the same crispy, caramelized crust that an oven provides.