How To Bake A Smoked Ham In The Oven

Learning how to bake a smoked ham in the oven is a fantastic way to prepare a centerpiece meal with minimal fuss. A smoked ham is already fully cooked, so your job is really just to heat it through and add incredible flavor. This guide will walk you through every step, ensuring a perfectly juicy, flavorful result every single time.

First, let’s clear up a common point of confusion. The ham you buy at the store is usually labeled “fully cooked” or “ready to cook.” A smoked ham is almost always fully cooked during its smoking process. Baking it warms it, sets any glaze, and makes it tender. It’s much harder to mess up than you might think!

This is your master recipe. Follow these core steps for a perfectly baked ham. We’ll get into the details of each step, plus glazing and carving, in the sections below.

Preheat your oven to 325°F (165°C).
Remove the ham from its packaging and place it flat-side down in a roasting pan.
If desired, score the ham in a diamond pattern.
Tent the ham loosely with aluminum foil.
Bake for about 15-18 minutes per pound, or until the internal temperature reaches 140°F (60°C).
If glazing, apply the glaze during the last 30-45 minutes of baking.
Let the ham rest for 15-20 minutes before carving.

Choosing the Right Smoked Ham

Not all hams are the same. Your choice will affect flavor and preparation. Here’s what to look for at the store.

Bone-In vs. Boneless: A bone-in ham has better flavor and tends to stay more juicy. It’s also traditional for holidays. A boneless ham is easier to carve and often serves more people per pound.
Shank vs. Butt: The shank end (from the leg) is leaner and has a classic ham shape. The butt end (from the upper shoulder) is fattier, more tender, and has more complex meat textures. Both are excellent.
Spiral-Cut: This ham is pre-sliced for incredible convenience. The downside is it can dry out a bit faster in the oven. You’ll need to cover it carefully and watch the heating time.
Water-Added: Many hams have added water. They are often more budget-friendly and still taste good. A “ham with natural juices” or “no water added” ham will have a more concentrated, meaty flavor.

Essential Tools and Ingredients

You don’t need fancy equipment. Here’s your simple checklist.

Roasting Pan: A pan with low sides and a rack is ideal, but any sturdy baking dish works.
Aluminum Foil: For tenting and keeping the ham moist.
Meat Thermometer: This is non-negotiable for perfect results. An instant-read thermometer is best.
Sharp Knife: For scoring the ham, if you choose to do so.
Basting Brush: For applying glaze.
The Ham Itself: Plan for about 3/4 to 1 pound per person if it’s bone-in, or 1/2 pound per person for boneless.
Liquid for the Pan: Water, broth, apple juice, or cider to prevent burning and add steam.

Preparing Your Ham for the Oven

Proper prep sets the stage for success. Take your time here.

Remove the ham from the refrigerator about 1-2 hours before baking. Letting it come closer to room temperature helps it heat more evenly.
Take the ham out of its plastic or netted packaging. Don’t forget to remove any small plastic cap covering the bone, if present.
Place the ham, flat-side down, in your roasting pan. If you have a rack, use it to elevate the ham slightly.
If you want to score the ham, use a sharp knife to cut shallow lines (about 1/4 inch deep) in a diamond pattern across the fat cap. This helps render fat and lets glaze seep in.
Add about 1-2 cups of your chosen liquid to the bottom of the pan. This creates a steamy environment and prevents the drippings from burning.

The Baking Process: Time and Temperature

Low and slow is the rule. A 325°F oven is perfect for gently reheating the ham without drying it out.

Covering the ham is crucial. Loosely tent a large piece of aluminum foil over the pan, creating a dome over the ham. Don’t wrap it tightly. This traps steam and heat, ensuring the meat stays moist while the interior warms through.

Baking time depends entirely on weight. The standard guideline is 15 to 18 minutes per pound for a pre-cooked ham. Always use a meat thermometer to be sure. The goal is an internal temperature of 140°F when measured in the thickest part of the meat, avoiding the bone.

For example, a 10-pound ham will take roughly 2.5 to 3 hours. Start checking the temperature about 30 minutes before the expected finish time. If your ham is spiral-cut, check it even earlier, as it may heat faster.

Creating and Applying a Glaze

A glaze adds a beautiful finish and a burst of flavor. You apply it near the end of cooking so it caramelizes without burning.

When to Glaze: Apply your glaze during the last 30 to 45 minutes of baking. Remove the foil tent first. Brush on a generous layer, then return the ham, uncovered, to the oven. You can brush on additional layers every 10-15 minutes for a thicker coating.

Simple Glaze Ideas:

Classic Brown Sugar & Mustard: Mix 1 cup brown sugar, 1/4 cup Dijon mustard, and 2 tablespoons of apple cider vinegar.
Honey & Orange: Whisk together 3/4 cup honey, the juice and zest of one orange, and a pinch of cloves.
Maple & Bourbon: Simmer 1 cup maple syrup with 1/4 cup bourbon and 2 tablespoons butter until slightly thickened.
Pineapple Brown Sugar: Use 1 cup crushed pineapple (juice included) mixed with 1/2 cup brown sugar.

The Critical Resting Period

Do not skip this step! When the ham reaches 140°F, take it out of the oven. Loosely cover it again with the foil tent and let it rest on the counter for 15 to 20 minutes.

Resting allows the hot juices, which have rushed to the center of the ham, to redistribute back throughout the meat. If you carve immediately, all those flavorful juices will just run out onto the cutting board, leaving the ham drier. Resting makes every slice more juicy and tender.

How to Carve a Baked Ham

Carving is simple, especially if you follow the muscle lines.

Place the rested ham on a stable cutting board, flat-side down.
For a shank ham (with the pointed bone), make a long, vertical cut down to the bone a few inches from the narrow end. This creates a flat surface to steady the ham.
Starting from the opposite end, slice perpendicular to the bone, creating long, even slices. Cut until you reach the bone.
To release the slices, run your knife parallel to the bone along the cut you made in step 2. The slab of slices should come free.
For a spiral-sliced ham, simply follow the existing cuts with your knife to separate the slices.
Turn the ham to get any remaining meat from other sides.

Storing and Using Leftovers

A baked ham is the gift that keeps on giving. Properly stored, leftovers will last 3-4 days in the refrigerator. You can also freeze sliced ham for up to 2 months.

Leftover ham is incredibly versatile. Use it in:

Sandwiches and salads.
Scrambled eggs or omelets.
Split pea or bean soup.
Ham fried rice.
Quiches and casseroles.
Pizza toppings.

Don’t throw away the bone! A ham bone is the secret to the best soups. Simmer it with water, onions, carrots, and celery for a fantastic broth base for split pea, lentil, or white bean soup.

Common Mistakes to Avoid

Even simple processes have pitfalls. Here’s how to steer clear.

Baking at Too High a Temperature: This will dry out the exterior before the inside is warm. Stick to 325°F.
Not Using a Thermometer: Guessing leads to over or undercooked ham. Trust the thermometer.
Skipping the Tent: Without foil, the outside can become tough and dry.
Glazing Too Early: Sugar burns easily. Adding glaze at the beginning means it will be bitter and blackened by the end.
Carving Without Resting: You’ll lose all the good juices. Be patient.
Not Adding Liquid to the Pan: Burnt pan drippings are hard to clean and can create a smokey oven.

Frequently Asked Questions (FAQ)

Do I need to wash the ham before baking?
No, you should not wash any meat, including ham, in the sink. It can spread bacteria. Just pat it dry with paper towels if the surface is very wet.

How long do you cook a smoked ham?
The general rule is 15-18 minutes per pound in a 325°F oven for a fully cooked ham. Always use a meat thermometer to confirm it has reached 140°F internally.

What is the best way to heat a precooked ham?
The best way is in a 325°F oven, tented with foil, with a little liquid in the pan. This method ensures even, gentle heating without drying out the meat.

Can I bake a ham ahead of time?
Yes, you can bake it a day ahead. Let it cool completely, then cover and refrigerate. Reheat slices gently in a covered dish with a bit of broth, or serve it cold.

Why is my ham dry?
The most common causes are baking at too high a temperature, not tenting it with foil, overcooking it, or not letting it rest before carving. Using a thermometer prevents overcooking.

What goes good with baked ham?
Classic sides include scalloped potatoes, macaroni and cheese, green bean casserole, roasted asparagus, dinner rolls, and a simple green salad. Sweet potatoes also pair wonderfully.

Baking a smoked ham is a straightforward process that yields impressive results. By choosing a good quality ham, heating it gently, and adding a simple glaze, you can create a meal that feels special without being stressful. Remember the key tools: a roasting pan, foil, and that essential meat thermometer. With these step-by-step instructions, you’re ready to prepare a fantastic ham that will be the highlight of your table. The leftovers are just a bonus for days of easy, tasty meals afterwards.