Learning how to cook ham roast in oven is a fantastic skill for any home cook. A perfectly baked ham is a centerpiece dish that feels special but is surprisingly simple to prepare. This guide will walk you through every step, from choosing the right ham to carving it beautifully. You’ll get clear instructions, helpful tips, and answers to common questions. Let’s get started.
How To Cook Ham Roast In Oven
This method works for most fully cooked, bone-in hams you find at the grocery store. We’ll focus on a classic, gently glazed approach that highlights the ham’s natural flavor. The process is mostly hands-off, leaving you time to prepare the rest of your meal.
What You’ll Need: Equipment and Ingredients
First, gather your tools and ingredients. Having everything ready makes the process smooth.
- A large roasting pan with a rack
- Aluminum foil
- Sharp carving knife and fork
- Meat thermometer (this is essential)
- Pastry brush for glazing
- Small saucepan for making glaze
For the ham itself, you’ll need:
- 1 fully cooked, bone-in ham (size depends on your guests)
- 1 to 2 cups of liquid (water, apple juice, or broth)
- Whole cloves (optional, for studding)
- Ingredients for your chosen glaze (see options below)
Choosing the Right Ham
Picking your ham is the first important step. Here’s what to look for at the store.
- Fully Cooked vs. “Cook Before Eating”: For simplicity, choose a ham labeled “fully cooked” or “ready to eat.” You are essentially reheating it and adding flavor.
- Bone-In vs. Boneless: A bone-in ham has more flavor and tends to stay juicier. The bone can also be used for soup later.
- Shank vs. Butt: The shank end (from the leg) is easier to carve. The butt end (from the upper part) has more meat but is trickier to slice.
- Spiral-Cut: A spiral-sliced ham is convenient, but it can dry out more easily. You’ll need to adjust your glazing technique slightly.
Step-by-Step Oven Instructions
Follow these numbered steps for a perfectly cooked ham every single time.
Step 1: Preheat and Prepare the Oven
Preheat your oven to 325°F (165°C). This low and slow temperature ensures even heating without drying out the exterior. Place the oven rack in the lower third of the oven so the ham fits comfortably.
Step 2: Prepare the Ham
Remove the ham from its packaging. If it has a plastic disc or cap over the bone, take that off. Place the ham, flat/cut side down, on the rack in your roasting pan. This creates a stable base. If you like a clove-studded pattern, now is the time to press whole cloves into the fat in a diamond pattern. It adds a lovely aroma.
Step 3: Add Liquid and Tent with Foil
Pour about 1 to 2 cups of your chosen liquid into the bottom of the roasting pan. This creates steam and keeps the ham moist. Loosely tent the entire ham with aluminum foil, sealing it around the edges of the pan. This traps heat and moisture.
Step 4: Calculate the Cooking Time
For a fully cooked ham, you’ll heat it for about 15-18 minutes per pound. Use the weight on the package label. A 10-pound ham, for example, will take roughly 2.5 to 3 hours. Always use a meat thermometer to be sure.
Step 5: Make the Glaze
While the ham heats, prepare your glaze. A simple classic glaze combines 1 cup brown sugar, 1/4 cup honey or maple syrup, 2 tablespoons Dijon mustard, and a pinch of spices like cinnamon or cloves. Heat it in a saucepan until smooth.
Step 6: Apply the Glaze
About 30 to 45 minutes before the ham is done, remove it from the oven. Carefully pull back the foil. Using your pastry brush, apply a thick, even layer of glaze all over the ham. Return it to the oven, uncovered, for the final portion of cooking. This allows the glaze to caramelize and become sticky and golden.
Step 7: Check the Final Temperature
The ham is ready when its internal temperature reaches 140°F (60°C). Insert the meat thermometer into the thickest part of the meat, avoiding the bone. Once it hits temperature, take the ham out of the oven.
Step 8: Rest and Carve
This step is crucial. Let the ham rest, loosely covered with foil, for 15-20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist. Then, carve thin slices against the grain for the most tender result.
Delicious Glaze Variations to Try
Don’t feel limited to one type of glaze. Experiment with these easy ideas to match your meal.
- Brown Sugar & Pineapple: Use pineapple juice in the pan and add crushed pineapple to your brown sugar glaze.
- Apple Cider & Mustard: Simmer apple cider until it reduces and thicken, then mix with grainy mustard.
- Apricot & Ginger: Combine apricot preserves with fresh grated ginger and a splash of soy sauce.
- Maple & Bourbon: A mix of pure maple syrup and a tablespoon of bourbon creates a rich, deep flavor.
Common Mistakes to Avoid
Even experienced cooks can run into a few pitfalls. Here’s how to steer clear of them.
- Overcooking: This is the biggest mistake. Since the ham is already fully cooked, you are just warming it. Rely on your thermometer, not just the clock.
- Skipping the Rest: Carving immediately will cause all the flavorful juices to run out onto the cutting board. Patience pays off.
- Glazing Too Early: If you put a sugar-based glaze on at the start, it will likely burn in the long cooking time. Apply it only during the last 30-45 minutes.
- Not Using a Rack: Placing the ham directly in the pan can cause the bottom to become soggy or overcooked. The rack allows for hot air circulation all around.
Storing and Using Leftovers
A ham roast often leads to wonderful leftovers. Here’s how to handle them.
Let the leftover ham cool completely. Store it in airtight containers in the refrigerator for up to 4-5 days. For longer storage, you can freeze sliced ham for up to 2 months. Use leftovers in sandwiches, chopped in omelets or scrambled eggs, diced for hearty soups or split pea soup, or baked into a classic ham and cheese casserole. The bone is a treasure—simmer it with vegetables for a flavorful soup base.
Side Dish Pairings
A great ham deserves great sides. These classic pairings always work well.
- Scalloped potatoes or a creamy potato gratin
- Roasted asparagus or green beans with almonds
- Sweet potato casserole or mashed sweet potatoes
- Buttery dinner rolls or biscuits
- A simple, tangy coleslaw to cut the richness
FAQs About Cooking Ham Roast
Do you cover a ham when baking?
Yes, for most of the cooking time. You should cover the ham loosely with foil to keep it from drying out. Remove the foil only during the last 30-45 minutes to apply the glaze and let it caramelize.
What is the best temperature to cook a ham?
A low, steady oven temperature of 325°F (165°C) is ideal. It heats the ham through gently without causing the exterior to become tough or dry.
How long do you cook a ham per pound?
For a fully cooked ham, plan for about 15-18 minutes per pound at 325°F. Always use a meat thermometer to check for an internal temperature of 140°F.
Can I cook a ham without a rack?
It’s best to use a rack, but if you don’t have one, you can create a “nest” of sliced onions or sturdy vegetables (like carrots and celery) in the bottom of the pan. This lifts the ham slightly and adds flavor to the drippings.
What’s the difference between a shank and butt ham?
The shank comes from the lower leg and has a classic ham shape with one long bone. It’s generally easier to carve. The butt comes from the upper shoulder and has more meat and a more complex bone structure, making carving a bit more challenging but yielding more servings.
How do you keep a spiral ham from drying out?
For a spiral-sliced ham, reduce the heating time slightly since the slices expose more surface area. Cover it tightly with foil during heating, and consider adding a bit more liquid to the pan. You can also pour a little glaze between the slices for extra moisture.
Final Tips for Success
With these final pointers, you’re sure to have a great result. Remember, the meat thermometer is your best friend—it takes the guesswork out of cooking. Don’t be afraid to personalize the glaze to your taste; if you like it sweeter, add more honey, or for a tangy kick, use more mustard. Let the ham’s quality shine through; a good ham doesn’t need to be overwhelmed with flavors. Finally, enjoy the process. Cooking a beautiful ham roast is a rewarding experience that brings people together around the table. The simple steps we’ve covered make it accessible for any occasion, from a sunday dinner to a holiday feast.