Learning how to cook a tavern ham in the oven is a fantastic way to prepare a centerpiece meal for a special gathering or a holiday. This guide will walk you through the simple process, ensuring a flavorful and juicy result every single time.
Tavern hams are known for being pre-cooked and often pre-sliced, which makes them incredibly convenient. Your main job in the oven is to heat it through thoroughly and create a beautiful, tasty glaze on the outside. With just a little preparation, you can have a impressive ham ready for your table.
How To Cook A Tavern Ham In The Oven
This section covers the complete, start-to-finish method. Before you begin, always check the label on your specific ham for any unique heating instructions from the manufacturer, as sizes and preparations can vary slightly.
What You’ll Need
- One fully cooked, bone-in or boneless tavern ham
- A roasting pan or a large baking dish, preferably with a rack
- Aluminum foil
- A meat thermometer (this is essential for perfect results)
- Ingredients for your chosen glaze (see options below)
- A sharp knife for scoring (optional)
- A small brush for applying glaze
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 325°F (165°C). This is the standard safe temperature for reheating pre-cooked hams. It heats it gently without drying it out.
While the oven heats, take the ham out of its packaging. If your ham came with a plastic disk over the bone, be sure to remove it. Place the ham, flat side down, on a rack set inside your roasting pan. If you don’t have a rack, you can place it directly in the pan, but a rack helps heat circulate.
Step 2: Score the Ham (Optional but Recommended)
Scoring the ham means making shallow cuts in a diamond pattern across the fat cap. This step isn’t strictly necessary, but it has two big benefits. First, it allows the glaze to penetrate into the meat better. Second, it creates those classic, attractive edges that get deliciously caramelized in the oven.
Use a sharp knife to cut lines about 1/4-inch deep, about an inch apart, first in one direction and then crosswise. Don’t cut into the meat itself, just through the layer of fat.
Step 3: Cover and Begin Heating
Tent the ham loosely with aluminum foil. You don’t want it tight against the surface. This foil tent traps steam and keeps the ham moist during the initial long heating phase. Place the pan in the center of your preheated oven.
The general rule for heating time is about 15-18 minutes per pound for a pre-cooked ham. Since tavern hams are often smaller, your total time will likely be between 1.5 to 2.5 hours. But remember, the thermometer is your best guide, not the clock.
Step 4: Prepare Your Glaze
While the ham heats, you can make a simple glaze. A classic brown sugar glaze is always a winner. Here’s a basic recipe you can adjust:
- 1 cup packed brown sugar
- 1/2 cup honey, maple syrup, or pineapple juice
- 2 tablespoons Dijon mustard or whole grain mustard
- 1 tablespoon apple cider vinegar or orange juice
Combine all ingredients in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth, about 3-5 minutes. You can also add a pinch of cloves or a dash of cinnamon if you like. Set it aside to cool slightly.
Step 5: Apply the Glaze
About 30 minutes before the ham is done, take it out of the oven. Carefully remove the foil—watch out for steam. Using your brush, generously apply about half of your glaze all over the surface of the ham, getting it into the scores.
Return the ham to the oven, uncovered, for these final 30 minutes. This allows the glaze to bake on and become sticky and caramelized. For an extra-glazy finish, you can apply the remaining glaze 10 minutes before it’s done.
Step 6: Check the Temperature and Rest
The ham is safely heated when a meat thermometer inserted into the thickest part (without touching bone if it has one) reads 140°F (60°C). Once it reaches this temperature, take it out of the oven.
This next step is crucial: let the ham rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat. If you carve it immediately, all those flavorful juices will run out onto the cutting board, leaving the ham drier.
Step 7: Carve and Serve
For a bone-in ham, carve thin slices perpendicular to the bone. For a boneless tavern ham, you can simply slice it as you would a loaf of bread. Arrange the slices on a platter and spoon any delicious pan juices over the top before serving.
Delicious Glaze Variations to Try
Don’t feel limited to the brown sugar glaze. Here are a few other easy ideas that pair wonderfully with ham’s salty-sweet flavor.
Honey Mustard Glaze
Mix 3/4 cup honey with 1/4 cup whole grain mustard and a tablespoon of softened butter. This one is tangy and sweet with a great texture from the mustard seeds.
Pineapple Brown Sugar Glaze
Use 1 cup crushed pineapple (juice included), 1 cup brown sugar, and 2 tablespoons of lemon juice. Simmer until it thickens slightly. This is a tropical classic.
Maple Bourbon Glaze
Combine 3/4 cup pure maple syrup, 1/4 cup bourbon, 2 tablespoons brown sugar, and a tablespoon of soy sauce. Simmer for 5-7 minutes until it reduces a bit. The flavor is deep and complex.
Common Mistakes to Avoid
- Overheating: Cooking at too high a temperature or for too long is the main cause of dry ham. Stick to 325°F and use your thermometer.
- Skipping the Rest: Rushing to carve is a common error. Patience here makes a big difference in juiciness.
- Glazing Too Early: If you put a sugar-based glaze on at the start, it will likely burn by the time the ham is heated. Save it for the last 30 minutes.
- Not Using a Thermometer: Guessing doneness often leads to under or overcooked meat. A simple digital thermometer is a kitchen essential.
What to Serve With Your Tavern Ham
A perfectly cooked ham deserves great side dishes. Consider these traditional and tasty options:
- 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, crisp green salad with a vinaigrette
Leftover ham is also a fantastic bonus. Use it for sandwiches, diced in omelets or quiche, chopped into soups, or mixed into a hearty ham and bean soup.
Storing and Reheating Leftovers
Once cool, store leftover ham in an airtight container in the refrigerator for up to 4 days. For longer storage, you can wrap it tightly and freeze it for 1-2 months.
To reheat slices without drying them out, place them in a baking dish with a splash of water or broth. Cover tightly with foil and warm in a 325°F oven until heated through. You can also reheat slices gently in a skillet over medium-low heat.
Frequently Asked Questions
What is a tavern ham exactly?
A tavern ham is typically a smaller, pre-cooked ham that’s already sliced partially or fully for easy serving. It’s named for it’s convenient size, perfect for smaller gatherings. They are usually smoked and fully cooked, so you are just reheating them.
Do I need to add water to the pan when cooking ham?
It’s not usually necessary, especially if you tent the ham with foil for most of the cooking time. The tent creates a steamy environment. If you’re worried about drippings burning, you can add a cup of water, broth, or even apple juice to the bottom of the roasting pan at the start.
How long does it take to cook a tavern ham per pound?
For a pre-cooked ham at 325°F, plan for 15 to 18 minutes per pound. However, the internal temperature of 140°F is the only true indicator of doneness. Always use a meat thermometer to be sure, as oven temperatures can vary.
Can I cook a ham without a glaze?
Absolutely. A glaze adds flavor and a shiny appearance, but it’s not required. The ham will still be tasty and juicy if you simply heat it as directed. You could also brush it with a little pineapple juice or apple cider during heating for subtle flavor.
Why did my glaze burn in the oven?
Glazes with sugar can burn if applied too early or if the oven temperature is to high. To prevent this, only apply your glaze during the last 30 minutes of cooking, and keep the oven at the recommended 325°F. If your oven runs hot, you might even reduce it to 300°F for the glazing phase.
Is it better to cook a ham covered or uncovered?
It’s best to do both. Cover the ham loosely with foil for the majority of the heating time to keep it moist. Then, uncover it for the final 30 minutes when you apply the glaze. This allows the glaze to set and caramelize without the ham drying out.
Following these steps will give you a fantastic result. The key is low, slow heating and that final glazing step for a beautiful finish. With your oven and a few basic ingredients, you can prepare a meal that feels special and tastes wonderful. Remember to check the temperature, let it rest, and enjoy the process.