Oven-Baked Precooked Ham
A simple, foolproof method for heating a precooked ham in the oven, complete with a caramelized glaze, ensuring a juicy and flavorful centerpiece for any occasion.
Equipment
- Large roasting pan with a rack Rack is optional but helps with air circulation.
- Heavy-duty aluminum foil
- Instant-read or leave-in digital meat thermometer
- Basting Brush
- Carving knife and fork
Ingredients
- 1 fully cooked ham (8-12 lbs) bone-in, boneless, or spiral-cut
- 1/2 cup water, broth, or apple cider for the bottom of the pan
Instructions
- Adjust your oven rack to the lowest position and preheat to 325°F. Remove the ham from its packaging and pat dry with paper towels.
- Place the ham cut-side down in the roasting pan. Pour water, broth, or apple cider into the bottom of the pan.
- Cover the roasting pan tightly with heavy-duty aluminum foil to trap moisture. Place in the preheated oven.
- Bake for 15-18 minutes per pound (or 12-15 for spiral-cut), or until the ham is about 20-30 minutes away from reaching its target temperature.
- Remove the ham from the oven and discard the foil. Brush a generous layer of your chosen glaze over the entire surface.
- Return the ham to the oven uncovered. Continue baking for the final 20-30 minutes, basting with more glaze every 10 minutes to build a caramelized crust.
- Insert a meat thermometer into the thickest part of the ham, avoiding the bone. The ham is ready when it reads 140°F. Do not overcook.
- Transfer the ham to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes before carving to allow juices to redistribute.
Notes
Save the pan drippings after removing the ham. Mixed with the glaze residue, they make an incredible sauce for drizzling over carved slices or spooning over mashed potatoes.