How to Cook a Ham
Most hams sold in grocery stores are already fully cooked and cured, so the goal isn't to cook them through like raw meat, it's to reheat them gently enough that they don't dry out before the glaze even sets. Blast the oven too hot or skip the foil and a spiral-cut ham turns stringy at the edges long before the center is warm.
Steps
- 1Remove the ham from the fridge 30-45 minutes before baking so it isn't ice-cold going into the oven.
- 2Preheat the oven to 325°F (165°C).
- 3Place the ham cut-side down in a roasting pan and add about 1/2 cup of water or broth to the bottom of the pan.
- 4Cover the pan tightly with foil, this traps steam and keeps the outer slices from drying out.
- 5Bake for 13-16 minutes per pound, until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 130-135°F (54-57°C).USDA safe minimum for leftovers & casseroles (reheating): 165°F (74°C)
- 6Remove the foil, brush the ham generously with glaze, and return it uncovered to the oven for 15-20 minutes, until the glaze is browned and sticky and the internal temperature reaches 140°F (60°C).USDA safe minimum for leftovers & casseroles (reheating): 165°F (74°C)
- 7Let the ham rest for 15 minutes before carving so the juices redistribute through the slices.
Common mistakes
- Baking uncovered the whole time: the foil is what keeps a fully cooked ham from drying out, only remove it for the last 15-20 minutes to set the glaze.
- Cooking to a high internal temperature like it's raw pork: a fully cooked ham only needs to reach 140°F, pushing it past that turns the meat dry and rubbery.
- Glazing at the start: sugar-based glazes burn well before the ham is heated through, always add the glaze in the final stretch of baking.
- Skipping the resting time: cutting into the ham straight out of the oven pushes most of the juice out onto the cutting board instead of staying in the meat.
Equipment
- Roasting pan with a rack or foil liner
- Instant-read meat thermometer
- Basting brush
- Aluminum foil
FAQ
What internal temperature should a fully cooked ham reach?
140°F (60°C) is enough since the ham was already cooked during curing and smoking, this step is really about reheating and food safety, not finishing raw meat.
Do I need to cook a fresh, uncured ham differently?
Yes, a fresh ham is raw pork and needs to reach 145°F (63°C) internally with a 3-minute rest, and it takes noticeably longer in the oven, closer to 20-25 minutes per pound at 325°F.
Should I cook a spiral-cut ham cut-side up or down?
Cut-side down, this keeps the exposed slices from drying out and pooling glaze into the pan instead of down through the meat.
Can I glaze a ham without sugar burning?
Apply the glaze only in the last 15-20 minutes of baking with the foil removed, adding it earlier gives the sugars time to scorch before the ham finishes heating.
Need exact temperatures or timing? Check our Time & Temperature Guide →