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Making the Perfect Baked Ham
A fully cooked baked ham is a great choice for stress-free entertaining. Because it simply needs to be rewarmed, there’s no second guessing on doneness and once you pop it in the oven, you’re left with plenty of time to focus on making side dishes and a tasty glaze to finish the ham before serving.
Here you’ll find our easy instructions for preparing a moist, tender, flavorful baked ham along with a shopping guide to help you choose the best cut and type of ham for your needs and budget.
Demystifying Ham Labels: A Guide to Shopping for Ham
Ham labels provide information on the type of cut and the processing method used. Here are some of the most common terms you’ll see on ham labels and what they mean.
Processing Terms:
- Fully Cooked: The majority of hams found in grocery stores have been precooked regardless of the processing method (cured or uncured) or cut (butt, shank, spiral-sliced).
- Cured: To cure a ham, a mixture of salt, nitrates, nitrites, seasonings, sugars, and preservatives is injected into the meat. These additives prolong shelf life and give ham its distinctive pink color and texture.
- Uncured: Uncured hams are preserved using a brine of natural ingredients such as sea salt, celery, and beet juice, along with seasonings. These ingredients contain naturally occurring nitrates, making them a somewhat healthier option than synthetic nitrates.
- Smoked: After curing, hams are slowly smoked over wood chips for several days to enhance flavor and complete the cooking process.
- Organic or Natural: These labels indicate that the ham was raised without antibiotics or added hormones.
USDA Grades:
The USDA grades ham based on the percentage of protein by weight and the amount of water added during curing. Here are the different designations and what they signify:
- Ham: Minimum of 20.5% protein, no more than 2% added water.
- Ham with natural juices: Minimum of 18.5% protein, no more than 8% added water.
- Ham, water added: Minimum of 17% protein, no more than 10% added water.
- Ham and water product: Less than 17% protein, more than 10% added water.
What Size Ham to Buy
The size and weight of hams can vary depending on the breed of pig and the processing method. Whole hams can range from 12 to 18 pounds, half hams (butt or shank) from 5 to 10 pounds, spiral-sliced hams from 7 to 10 pounds, and boneless hams from 2 to 8 pounds.
- If you’re buying a bone-in ham, plan on purchasing about 1/2 pound per guest. This should allow for generous portions and some tasty leftovers.
- For boneless ham, plan on 6 ounces per guest and you should have some to put away for a second meal as well.
Cuts of Ham: Butt vs. Shank
- Butt (half): The butt is a bone-in cut from the upper half of a hog’s hind leg. It may be labeled semi-boneless if the “aitch” bone has been removed for easier carving. This cut is tender, flavorful, and simple to carve.
- Shank (half): The shank is a bone-in cut taken from the lower half of a hog’s hind leg and is identified by its funnel-like shape. It is slightly tougher than the butt half but has a robust flavor.
- Butt or Shank Portion: If either butt or shank is followed by the term portion, it means that the center slices of the ham have been removed, often for ham steaks.
- Spiral Sliced: Spiral slicing is accomplished by a special machine that cuts the ham around the bone into thin, uniform slices, leaving the femur intact. After heating, the slices are ready to serve without much additional carving.
- Boneless: As the name implies, boneless hams have had all the bones removed and are then firmly pressed into a uniform, easy-to-carve shape. With most brands of boneless ham, the salt in the curing process will break down some of the proteins in the meat, causing them to rejoin and fill in the gaps left when the bones were removed. However, some brands will use ground ham and/or binders to help fill those gaps. This must be marked on the label though, so if you’re concerned about additives, be sure to read carefully before choosing.
How to Cook and Glaze a Ham – A Quick Overview
These basic steps outline best practices for rewarming the ham to ensure a moist and tender texture and can be used for bone-in, boneless, and spiral-sliced hams. Be sure to see the printable recipe card below for the detailed, step-by-step instructions.
PREP: Before you get started, take your ham out of the fridge and let it sit at room temperature for about an hour, then preheat the oven, grab a roasting pan, pour some water in the bottom, and place a rack inside.
BAKE: Set your ham on the roasting rack, cut side down, and cover the whole thing tightly with heavy-duty foil. Bake for 15 to 18 minutes per pound (or a little longer if it’s a big ham) until the internal temp hits 140°F. While it’s cooking, whip up a glaze of your choice.
GLAZE: Once the ham reaches temp, take it out, bump up the oven temperature, brush on your glaze of choice (see below), and pop it back in the oven until the glaze is caramelized. Remove the ham from the oven and let it rest before slicing.
What to Serve with Baked Ham
The classic side dishes that go really well with ham can vary somewhat by season but usually include scalloped or mashed potatoes. If you’re celebrating a spring holiday, roasted asparagus is a top choice for a green vegetable, and carrot cake is a nice choice for dessert.
During the winter holidays, you might want to serve roasted pearl onions, braised red cabbage, or green beans.
For beverages, a dry rosé is our favorite choice, but pinot noir and dry rieslings pair nicely too. When it comes to beer, stick with something light like a lager.
Six Easy Glazes for Baked Ham
Here are six simple glazes that are delicious on ham and can be used for oven-baked chicken, pork chops, or pork roasts. Each one makes about 1-1/4 cups of glaze and takes less than 15 minutes to prepare. Remember that all glazes will thicken as they cool, so don’t go overboard in reducing them over the heat.
BROWN SUGAR-HONEY GLAZE
Melt 2 tablespoons of butter in a small saucepan, add 1 clove of minced garlic, and cook until fragrant barely golden (don’t let it brown). Stir in 1 cup brown sugar, 1/2 cup honey, 3 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Cook over medium-low heat until the brown sugar dissolves and the glaze is smooth and syrupy.
CIDER BOURBON GLAZE
Combine 1 cup apple cider, 1-3/4 cups light brown sugar, 3 tablespoons bourbon, and 1 teaspoon dry mustard in a small saucepan over medium heat. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy, 5 to 7 minutes.
PINEAPPLE GINGER GLAZE
Combine 1 cup pineapple juice, 1-3/4 cups brown sugar, 2 teaspoons grated fresh ginger, and 1 tablespoon Dijon mustard in a small saucepan. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy.
TANGY APRICOT GLAZE
Combine 1 cup apricot preserves, 1/3 cup orange juice, 3/4 cup brown sugar, 1 tablespoon lemon juice, and 1 teaspoon fresh lemon zest together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy.
CHERRY PORT GLAZE
Combine 1 cup cherry preserves, 1/3 cup ruby port, 3/4 cup brown sugar, and 1/2 teaspoon vanilla extract together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy.
CRUMB CRUST
While not technically a glaze, this coating bakes to form a crunchy, sweet-and-savory crust on the outside of the ham. To make it, stir together 3 beaten egg yolks, 2/3 cup dry breadcrumbs (unseasoned), 1/3 cup whole grain mustard, 1/2 cup brown sugar, 2 teaspoons apple cider vinegar, and 1/2 teaspoon ground ginger. Using the crumb mixture, follow the same instructions for glazing ham and return to a 400°F for about 20 minutes until golden brown.
What to Do With Leftover Ham
Leftover ham can be wrapped tightly in foil and stored in the refrigerator for up to three days. We recommend slicing it first to use in sandwiches or to reheat in a 300° oven. To freeze leftover ham, place foil-wrapped slices in a zip-top freezer bag and it will keep for up to three months.
One of our favorite ways to use leftover ham is to dice it and freeze it in small batches for other recipes like Classic Split Pea Soup. Here are a few other ideas on how to use diced ham:
- FRIED RICE: Make a quick stir fry of leftover rice, diced ham, egg, peas, onion, garlic, and ginger. Season with soy sauce, a little hoisin, and a dash of sriracha.
- MAC AND CHEESE: Stir some diced ham into a casserole of macaroni and cheese before baking for extra protein and a subtle smoky flavor.
- SALAD: Add diced ham and a hard-boiled egg to turn a salad into a satisfying dinner.
- EGGS: Gently fold warmed diced ham into scrambled eggs or add some along with shredded Cheddar cheese to fill an omelet.
Easy Oven Baked Glazed Ham
Equipment
- Roasting pan with rack
- Heavy duty foil
- Instant read thermometer
Ingredients
- 5 to 8 lb bone-in, spiral-sliced, or boneless ham
- Water
- 1 cup ham glaze
Instructions
- Remove your ham from the refrigerator about an hour before you're ready to cook.
- Preheat the oven to 325°F.
- Add water to the bottom of a roasting pan to a depth of about 3/4 inch.
- Position a rack in the roasting pan and add the ham, cut side down. Cover the pan completely with heavy-duty aluminum foil and seal the edges tightly.
- Bake the ham for 15 to 18 minutes per pound, or until its internal temperature reaches 140°F. Note: The time per pound is calculated for hams up to 10 pounds. Larger hams will take longer.
- While the ham is in the oven, prepare a glaze of your choice (see notes).
- Once the internal temperature of the ham has reached 140°F, remove it from the oven and increase the oven temp to 400°F.
- Uncover the ham and brush liberally with glaze. Return it to the oven for 10 to 15 minutes, or until the glaze is lightly caramelized.
- Allow the ham to rest for 15 minutes before carving.
Notes
Brown Sugar-Honey Glaze
Melt 2 tablespoons of butter in a small saucepan, add 1 clove of minced garlic, and cook until fragrant barely golden (don’t let it brown). Stir in 1 cup brown sugar, 1/2 cup honey, 3 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Cook over medium-low heat until the brown sugar dissolves and the glaze is smooth and syrupy.Cider-Bourbon Glaze
Combine 1 cup apple cider, 1-3/4 cups light brown sugar, 3 tablespoons bourbon, and 1 teaspoon dry mustard in a small saucepan over medium heat. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy, 5 to 7 minutes.Pineapple-Ginger Glaze
Combine 1 cup pineapple juice, 1-3/4 cups brown sugar, 2 teaspoons grated fresh ginger, and 1 tablespoon Dijon mustard in a small saucepan. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy.Tangy Apricot Glaze
Combine 1 cup apricot preserves, 1/3 cup orange juice, 3/4 cup brown sugar, 1 tablespoon lemon juice, and 1 teaspoon fresh lemon zest together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy.Cherry-Port Glaze
Combine 1 cup cherry preserves, 1/3 cup ruby port, 3/4 cup brown sugar, and 1/2 teaspoon vanilla extract together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy. Note: The nutrition information listed below is for a 4-ounce portion of ham only and does not take any glaze into account.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
