Preparing a ham is a culinary tradition that brings a sense of warmth and celebration to any table. Whether you are hosting a festive holiday dinner or simply preparing a hearty family meal, knowing the nuances of how to select, prepare, and cook a ham is essential. While most hams sold in grocery stores are technically pre-cooked, the art of “cooking” a ham really involves heating it to the perfect temperature while adding layers of flavor through glazes and proper resting techniques.
Understanding Your Ham Options
Before you preheat your oven, you must identify what kind of ham you have. This dictates your entire cooking strategy. In the United States, you will primarily find two categories: City Ham and Country Ham.
City Ham
This is the most common variety found in modern supermarkets. City hams are wet-cured, meaning they are brined in a solution of salt, water, sugar, and seasonings. They are typically sold fully cooked and smoked. Because they contain a higher moisture content, they are juicy and mild in flavor. These hams are ideal for glazing and are very forgiving to the home cook.
Country Ham
Rooted in Southern tradition, country hams are dry-cured with salt and aged for months. They have a deep, intense, and very salty flavor profile. Unlike city hams, country hams are often shelf-stable but require significant preparation. To cook a country ham, you must soak it in water for 24 to 48 hours to remove excess salt and rehydrate the meat before boiling or baking.
Bone-In vs. Boneless
A bone-in ham generally offers better flavor and texture because the bone conducts heat and keeps the surrounding meat moist. It also leaves you with a ham bone for future soups. Boneless hams are easier to carve and more convenient for sandwiches but can occasionally be drier if overcooked.
Preparation Steps Before Heating
Proper preparation is the secret to a professional-grade ham. If your ham is frozen, it must be completely thawed in the refrigerator. This can take 24 to 48 hours depending on the size.
About one hour before you plan to cook, remove the ham from the refrigerator. Bringing the meat closer to room temperature allows it to heat more evenly, preventing the outside from drying out before the center is warm. Remove all packaging, including any plastic “buttons” covering the bone.
For a classic presentation, many chefs choose to score the ham. Use a sharp knife to create a diamond pattern across the surface of the fat, making cuts about 1/4 inch deep. This doesn’t just look beautiful; it allows your glaze to penetrate the meat and helps the fat render and crisp up.
The Oven Roasting Method
The goal of “cooking” a pre-cooked ham is to warm it through without losing moisture.
- Preheat your oven to 325°F. This “low and slow” temperature ensures the ham heats evenly.
- Place the ham in a roasting pan. For half-hams, place the flat, cut-side down. This protects the meat from direct heat exposure.
- Add a small amount of liquid to the bottom of the pan—about 1/2 cup of water, apple juice, or cider. This creates a moist environment.
- Cover the pan tightly with aluminum foil to trap the steam.
- The general rule for timing is 15 to 20 minutes per pound for a whole ham, and about 18 to 24 minutes per pound for a half-ham.
Mastering the Glaze
The glaze is where you can truly customize the flavor. A good glaze usually contains a balance of sweetness (brown sugar, honey, maple syrup), acidity (mustard, apple cider vinegar, pineapple juice), and spice (cloves, cinnamon, or even a dash of bourbon).
You should not apply the glaze at the beginning of the cooking process. Because glazes have high sugar content, they will burn if left in the oven too long. Instead, wait until the ham’s internal temperature reaches about 100°F to 110°F.
At this point, remove the foil, brush the glaze generously over the scored fat and between any spiral slices, and return the ham to the oven uncovered. Increase the oven temperature to 400°F for the last 15 minutes if you want a dark, caramelized, and sticky crust.
Ensuring Food Safety and Perfect Doneness
Using a meat thermometer is the only way to be certain your ham is ready. Relying on a timer alone can lead to a dry, overcooked dinner.
For a fully cooked ham (city ham) that was packaged in a USDA-inspected plant, the goal is to reach an internal temperature of 140°F. If the ham was not packaged in such a plant or if you are cooking a “cook-before-eating” ham, it must reach a minimum internal temperature of 145°F.
Once the ham reaches the target temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for 15 to 30 minutes. This resting period is crucial; it allows the juices to redistribute through the meat, ensuring every slice is tender.
How to Carve Like a Pro
Carving a bone-in ham can feel intimidating, but it follows a simple logic.
First, identify the bone. Cut a few slices off the bottom of the ham to create a flat, stable base. Set the ham on this flat surface. Using a long, sharp carving knife, make vertical slices perpendicular to the bone. Once you have made several slices, cut horizontally along the bone to release them.
If you have a spiral-cut ham, the work is mostly done for you. Simply cut along the center bone to release the pre-existing slices.
Frequently Asked Questions
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How long can I keep leftover cooked ham in the fridge?
Leftover ham can be safely stored in the refrigerator for 3 to 5 days. It should be wrapped tightly in foil or stored in an airtight container to prevent it from drying out. -
Can I cook a ham in a slow cooker?
Yes, a slow cooker is an excellent way to keep a ham moist. Place a 5 to 8 pound ham in the slow cooker with a splash of liquid and cook on low for 4 to 6 hours until the internal temperature reaches 140°F. -
Why is my ham tough or dry?
Dryness is almost always caused by overcooking or cooking at too high a temperature without a cover. Ensure the oven stays at 325°F and use foil to keep the moisture in until the final glazing stage. -
Do I need to wash the ham before cooking?
No, you should not wash ham. Washing meat can spread bacteria around your kitchen surfaces. Any surface bacteria on the ham will be destroyed by the heat of the oven. -
What should I do with the leftover ham bone?
Never throw away the bone! It is packed with flavor and collagen. Use it to make split pea soup, navy bean soup, or a rich ham stock for collard greens. You can freeze the bone for up to 3 months if you aren’t ready to use it immediately.