With the beginnings of autumn upon us, it’s time to start thinking about what you’re going to serve over the holidays. If you have your heart set on whipping up a deliciously glazed oven-roasted ham this holiday season, you wouldn’t be the only one. However, many at-home chefs have been scorned by an overcooked ham’s dry, crumbly, chalky insides. To prep your pig just right, let’s look at how to keep your ham from drying out.
Know Your Ham
Most people tend to buy spiral ham because it’s pre-sliced and, therefore, much easier to carve. There’s nothing wrong with buying a spiral ham, and it can be just as delicious as a fresh cut from the butcher. However, the problem many home chefs run into is that they treat the ham like it’s raw, even though most spiral hams come precooked. You’re not really cooking the ham at all; you’re just reheating it. Keeping this in mind is the first step to not overcooking your ham and keeping it moist.
Cover it in Foil
To cook ham, your first step should be to cover it in tinfoil and place it in a roasting pan. 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. If you want to make cleanup easier and don’t want to worry about all those drippings, line the pan with tinfoil as well.
Put Liquid in Your Pan
The best way to keep your ham from drying out is to utilize the drippings that come in the package. Pour the juice from the package onto the ham. If there isn’t a lot of juice in your package, you may want to add your own liquid. You don’t want to make a ham soup, so put just enough to coat the ham and cover the bottom of the pan. You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.
Use a Meat Thermometer
Ham is technically lean meat, and the best way to cook lean meat without drying it out is to avoid overcooking it. Your spiral ham packaging should come with instructions for how to cook your ham, and you’ll want to follow those instructions closely. Every ham weighs a little differently and, therefore, will have a different cooking time. Your instructions will detail the exact time and temperature you need for your specific ham.
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The problem here is that some ovens run hotter than others, so you may overcook your ham even if you follow the instructions perfectly. However, you can avoid this. Your instructions should list the ideal internal temperature of the ham, which you can consistently track with a meat thermometer. The hotter your oven runs, the more often you’ll want to check it. This way, you can ensure your ham’s center doesn’t overheat and become dry.
FAQs
Cover it in Foil
How do you keep ham from drying out? ›
Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.
How do you cook a precooked ham without drying it out? ›
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.
What can I put on ham to moisten it? ›
directions
- Foil line a lipped baking sheet.
- Place the ham with the large side down on the foil.
- Mix the applesauce, brown sugar and mustard in a bowl and then use your hands to cover the ham all the way around.
- Cover ham with foil.
- Put it into a 350 degree oven at 350 degrees for 14 minutes per pound.
Cover with foil and place in a 325-degree oven. This way, the slices, according to Dearborn Brand Ham, will heat quickly and not dry out. Another option is to microwave several slices at time until warmed to your desired temperature.
Should you bake a ham covered or uncovered? ›
Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Be sure to keep an eye on the ham, and cover it loosely with foil if it starts getting too dark.
What is the secret to good ham? ›
Cook it low and slow.
This ensures that the meat doesn't dry out as your ham spends at least a couple hours in the oven. The ideal temperature to cook at is 325°, and for a bone-in half ham it will take 20 to 25 minutes per pound to cook at that low of a temperature.
What causes a ham to be dry? ›
Ham is best reheated low and slow, and heating it uncovered means that the moisture in the ham evaporates, leaving it dry and unappetizing. → Follow this tip: Place the ham cut-side down in a baking pan. Cover the ham with foil or use a baking bag to heat up the ham until it's time to glaze.
How do you cook a moist pre cooked ham? ›
Wrap the ham tightly with the foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer registers 140 F when inserted into the thickest part of the meat, not touching bone. If you have a large enough slow cooker, put the ham in it and add about 1 cup of ginger ale, cola, stock, or water.
How do you make a precooked ham taste better? ›
If you're using your oven, place the ham on a roasting rack—cut side down—set inside a pan. Add 1/2-3/4 of a cup of wine or stock to the pan (you don't want the ham swimming in liquid) and throw some aromatics in there—a few whole cloves, some star anise, and cinnamon sticks are all good options.
Heat oven to 325°F. Remove all packaging materials. Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through.
How long to cook a 3 lb fully cooked ham? ›
Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze.
Why is my spiral ham always dry? ›
The key to preventing a shriveled spiral ham disaster is to wrap it in aluminum foil before sticking it in the oven. The aluminum foil blanket will help keep the moisture in the ham by holding onto the steam and preventing the natural juices from evaporating.
How do you keep ham from drying out when reheating? ›
Place in an oven-safe baking dish. Cover top of ham with loosely wrapped aluminum foil to keep moisture in. Bake at 275 degrees F at 10 minutes per pound–or until meat thermometer reads 135 – 140 degrees.
How do you heat up a precooked ham without drying it out? ›
Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.
How do you glaze a ham without drying it out? ›
Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!) You shouldn't need oven time with the foil off to re-caramelise the glaze but you can if needed.
How do you make dry meat moist again? ›
You may need some sweetness and acidity to bring up the tough meat. Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.
