Traditional Baked Ham - ILoveCooking (2024)

FAQs

How do you know when ham is cooked enough? ›

Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

Place ham in an aluminum foil pan or cast-iron pan and wrap with foil. Place on grill grates and cook for 15 to 20 minutes per pound. Remove foil for the last half hour of cooking and baste with a glaze, if using. Cook until the internal temperature of the ham is 140 F.

If reheating is desired, hams that were packaged in processing plants under USDA inspection must be heated to 140°F as measured with a food thermometer. Leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant, must be heated to 165°F.

If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350 degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

Is a smoked ham fully cooked? ›

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

A 7- to 9-pound spiral ham will take two to three hours in a 325°F oven. Since there are many variables that go into the timing, we suggest using a meat thermometer for true precision. Your ham will be ready to serve when it reaches an internal temperature of 140°.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Why slow cook ham? Slow cooker ham is infinitely more tender for a fall-off the bone texture. A low, consistent heat over hours breaks down the collagen and connective tissues, which tenderises the meat. The natural fat slowly renders down, infusing the meat with a more intense, rich flavour.

Cover it in Foil

The foil traps steam and keeps the meat moist. You don't have to wrap the aluminum foil tightly around the ham because you'll want to be able to check on it later. Instead, simply cover the ham with the foil, tucking it under the lip of the roasting pan.

Color changes: Due to the nature of ham, it's common for the meat to remain pink even after it's fully cooked. Some uncured products may look a little paler or even beige. On the flip side, any spot on the inside of the ham that looks gray, brown or green is a strong indicator of spoilage.

It will continue to cook while it rests and stopping at this point will keep your ham juicy. The recommended rest period is 30 minutes, tented under foil, prior to slicing and serving.

Simmering the ham in liquid usually means that it is quite difficult for the ham to dry out. But you do need to cook it at a gentle simmer, as if you boil a ham too briskly then it can also become dry. Overcooking the ham can also cause it to become dry.