While turkey often takes center stage during the holidays, a beautifully glazed ham is frequently the true crowd-pleaser of the Thanksgiving feast. Ham is versatile, easier to carve than poultry, and provides incredible leftovers for sandwiches and soups the next day. If you are looking to master the art of the holiday roast, this guide will walk you through every step of selecting, prepping, and glazing the perfect centerpiece.
Selecting the Right Ham for Your Table
Before you even turn on the oven, you need to choose the right cut of meat. Not all hams are created equal, and the type you buy will dictate your preparation method.
City Ham vs. Country Ham
Most Thanksgiving cooks prefer a City ham. These are wet-cured, usually smoked, and sold fully cooked. They are juicy and mild. Country hams, conversely, are dry-cured with salt and aged. They have a very intense, salty flavor and usually require soaking for 24 hours before cooking. For a traditional Thanksgiving, stick with a City ham.
Bone-In, Boneless, or Spiral-Cut
Bone-in hams generally have better flavor and texture because the bone helps conduct heat and keeps the meat moist. However, they are trickier to carve. Boneless hams are convenient and easy to slice but can sometimes be a bit more processed. Spiral-cut hams are pre-sliced all the way to the bone, making serving a breeze, though they are more prone to drying out if not handled carefully.
Essential Equipment and Preparation
Preparation begins with having the right tools. You don’t want to be hunting for a roasting pan while your guests are arriving.
The Tools You Need
You will need a sturdy roasting pan, a roasting rack (to keep the ham off the bottom of the pan), aluminum foil, a pastry brush for glazing, and a reliable meat thermometer. An instant-read thermometer is your best friend when it comes to preventing a dry ham.
Bringing the Meat to Room Temperature
One of the most common mistakes is taking a ham straight from the fridge to the oven. For a more even cook, let the ham sit on the counter for about 1 to 2 hours before roasting. This takes the chill off the center, ensuring the outside doesn’t overcook while the inside remains cold.
The Roasting Process
Since most hams are pre-cooked, your goal isn’t really to “cook” the meat, but rather to heat it through to an internal temperature of 140°F without losing moisture.
Setting the Oven Temperature
Low and slow is the secret to success. Preheat your oven to 325°F. This gentle heat allows the fat to render and the collagen to soften without toughening the proteins.
Adding Moisture to the Pan
To create a moist environment, pour about 1 cup of liquid into the bottom of the roasting pan. You can use water, but for more flavor, try apple cider, pineapple juice, or even a dry white wine. Place the ham flat-side down on the rack.
Wrapping and Initial Bake
Cover the ham tightly with heavy-duty aluminum foil. This step is non-negotiable; it traps the steam and prevents the outer layers from becoming leathery. Roast the ham for approximately 15 to 20 minutes per pound. For a 10-pound ham, this usually takes about 2.5 to 3 hours.
Crafting the Perfect Thanksgiving Glaze
The glaze is where you add your personal touch and that signature holiday shimmer. A good glaze needs a balance of sweetness, acidity, and spice.
Choosing Your Base
Brown sugar and honey are the most popular bases for a glaze because they caramelize beautifully. Maple syrup is another fantastic option that fits the autumnal Thanksgiving theme perfectly.
Adding Depth of Flavor
To balance the sugar, add a tablespoon of Dijon mustard or apple cider vinegar. For spice, consider ground cloves, cinnamon, or even a pinch of cayenne pepper if you like a little heat. Some people love the kitschy but delicious addition of pineapple rings and maraschino cherries pinned to the surface with toothpicks.
Scoring the Fat
Before applying the glaze, use a sharp knife to score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. This allows the glaze to penetrate the meat and creates more surface area for those crispy, caramelized edges to form.
Applying the Glaze and Finishing
Timing is everything when it comes to the glaze. Because of the high sugar content, glazes burn easily.
The Final 30 Minutes
Increase the oven temperature to 400°F during the last 30 minutes of cooking. Remove the foil and generously brush the ham with your glaze. Return it to the oven and continue to baste every 10 minutes until the glaze is bubbly and dark golden brown.
Monitoring the Internal Temperature
Use your thermometer to check the thickest part of the ham, avoiding the bone. Once it hits 140°F, it is ready to come out. If you are using a fresh (uncooked) ham, you must cook it to an internal temperature of 145°F and then let it rest.
Resting and Carving Your Masterpiece
The hardest part is waiting, but resting the meat is crucial for a juicy result.
The Importance of Resting
Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute through the meat. If you carve it immediately, all that delicious moisture will run out onto the board, leaving the meat dry.
Carving Techniques
If you have a bone-in ham, cut around the bone first to release the large muscles. Then, slice against the grain for the most tender bites. For a spiral-cut ham, simply cut along the natural fat lines and around the center bone to release the pre-cut slices.
Common Mistakes to Avoid
Even seasoned cooks can run into trouble with a holiday ham. Keep these tips in mind to ensure a flawless meal.
-
Don’t Overcook It
The number one reason for a disappointing Thanksgiving ham is overcooking. Remember, you are mostly reheating. Use a thermometer rather than relying solely on the clock.
-
Don’t Skip the Liquid
Without a bit of liquid in the pan and a tight foil seal, the salt in the ham will draw out the moisture, leaving you with a dry, salty mess.
-
Don’t Glaze Too Early
If you put the glaze on at the beginning of the roasting process, the sugars will burn and turn bitter long before the center of the ham is warm. Save the sweetness for the finish.
Creative Ways to Use Leftovers
One of the best parts of preparing a ham for Thanksgiving is the abundance of leftovers.
-
Post-Holiday Breakfast
Diced ham is a perfect addition to a post-Thanksgiving brunch. Fold it into omelets, toss it into a breakfast hash with sweet potatoes, or serve thick slices alongside eggs and toast.
-
Soups and Stews
Don’t throw away that ham bone! It is pure gold for making stocks. Use it to flavor a classic split pea soup, a hearty navy bean soup, or a smoky batch of collard greens. The residual meat on the bone will shred off and add wonderful texture to your dish.
FAQs
-
What size ham should I buy for my guest count?
A good rule of thumb is to plan for 3/4 pound per person for a bone-in ham and 1/2 pound per person for a boneless ham. This ensures everyone gets a generous serving with enough left over for sandwiches.
-
Can I prepare the ham in a slow cooker?
Yes, you can. A slow cooker is a great way to save oven space on Thanksgiving. Place the ham in the crockpot with 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 pan and popping it under the oven broiler for a few minutes.
-
Should I wash the ham before cooking?
No, you should never wash raw or cured meat in the sink. This can spread bacteria around your kitchen. Simply pat the ham dry with paper towels before scoring and seasoning.
-
How long can I keep leftover Thanksgiving ham in the fridge?
Cooked ham will stay fresh in the refrigerator for 3 to 5 days if stored in an airtight container or wrapped tightly in foil. For longer storage, you can freeze ham for up to 2 months.
-
What are the best sides to serve with Thanksgiving ham?
Ham pairs beautifully with slightly sweet or acidic sides. Consider honey-glazed carrots, scalloped potatoes, roasted Brussels sprouts with balsamic glaze, or a bright cranberry chutney to cut through the richness of the meat.