You’ve got a precooked ham and an oven. That’s really all you need for a simple, satisfying meal. This guide will show you exactly how to bake a precooked ham in oven the right way. The goal is simple: to heat it through gently, keeping it juicy and flavorful, without drying it out. It’s one of the easiest things you can make for a holiday or a special Sunday dinner.
Let’s get started. First, know that your ham is already fully cooked and safe to eat. You are essentially just reheating it. But doing it well makes all the difference. A good heating process warms the center, allows any glaze to caramelize, and makes the whole thing taste fantastic.
How To Bake A Precooked Ham In Oven
This is your core method. Follow these steps for a perfectly heated ham every single time. The process is straightforward, but paying attention to a few details will give you great results.
What You’ll Need
- A fully cooked, bone-in or boneless ham
- A roasting pan or a large baking dish (a 9×13 inch dish often works)
- Aluminum foil
- A meat thermometer (this is the most important tool)
- Optional: Glaze ingredients (we’ll cover those later)
- Optional: A rack for the roasting pan
Step-by-Step Heating Instructions
1. Preparation: Thawing and Bringing to Temperature
If your ham is frozen, you must thaw it safely in the refrigerator. This can take several days for a large ham, so plan ahead. A good rule is to allow about 24 hours for every 4 to 5 pounds of meat. Never thaw a ham at room temperature.
Once thawed, or if it was already refrigerated, take the ham out of the fridge about 1 to 2 hours before you plan to bake it. Letting it sit out to lose the chill means it will heat more evenly in the oven. The center won’t be stone-cold when the outside is already hot.
2. Preheat Your Oven and Get the Pan Ready
Preheat your oven to 325°F (163°C). This is the standard, safe temperature for reheating cooked meats. While it heats, prepare your pan. If you have a rack, place it in the roasting pan. This allows heat to circulate. If you don’t have a rack, it’s fine. Just place the ham directly in the pan, usually flat-side down.
For easier cleanup, you can line the pan with foil. Some people also add a little liquid to the bottom of the pan, like water, apple juice, or broth. This creates steam and helps prevent drying, but it’s not strictly nessecary if you foil-tent properly.
3. Score and Stud the Ham (Optional but Recommended)
Using a sharp knife, lightly score the surface fat of the ham in a diamond pattern. Make cuts about 1/4-inch deep. This allows any glaze to penetrate and gives the ham a classic, attractive look. If you like, you can press a whole clove into the center of each diamond. This adds a lovely, warm spice flavor.
4. Cover and Bake (The Low & Slow Part)
Place the ham in the pan. Cover it tightly with aluminum foil. This tent of foil is crucial—it traps steam and heat, ensuring the ham reheats gently and stays moist. Put it in the preheated oven.
Now, for the timing. A general rule is to heat for about 15-18 minutes per pound. But you should always use a meat thermometer to be sure. The goal is to bring the internal temperature to 140°F (60°C). Insert the thermometer into the thickest part of the meat, avoiding the bone if there is one.
5. Glazing (The Final Touch)
About 30 minutes before the ham is done, take it out of the oven. Carefully remove the foil—watch out for steam! If you’re using a glaze, this is the time to apply it. Brush a generous layer all over the surface of the ham.
Return the ham to the oven, uncovered. This final 30 minutes allows the glaze to bake on, bubble, and caramelize. Keep a close eye on it to prevent burning. The sugars in glazes can go from perfect to burnt quickly.
6. Rest and Carve
Once the internal temperature hits 140°F, take the ham out of the oven. Loosely tent it with foil again and let it rest for 15-20 minutes. This rest period is important. It allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you carve immediately, all those flavorful juices will just run out onto the cutting board.
After resting, carve your ham against the grain for the most tender slices. Serve it warm.
Simple Glaze Ideas
You don’t need a glaze, but it adds a wonderful sweet or tangy finish. Here are a few easy options you can mix while the ham bakes:
- Brown Sugar & Mustard: Mix 1 cup brown sugar, 1/4 cup Dijon mustard, and 1-2 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 (optional) until slightly thickened.
- Pineapple: Use the juice from a 20-oz can of pineapple rings, mixed with 1/2 cup brown sugar and 1 tablespoon of soy sauce. You can even place the pineapple rings on the ham with toothpicks before glazing for a classic look.
Common Mistakes to Avoid
- Baking at too high a temperature: This will dry out the exterior before the center is warm. Stick to 325°F.
- Skipping the foil tent: Without it, the outer layers can become tough and dry.
- Not using a thermometer: Guessing leads to overdone, dry ham or a cold center. Trust the thermometer.
- Skipping the rest: Carving too soon wastes all the good juices you worked to keep inside.
- Pouring glaze on too early: If you glaze at the start, the sugars will burn long before the ham is heated. Always glaze in the last 30-45 minutes.
How to Store and Reheat Leftovers
Leftover ham is a gift! Store it properly. Wrap sliced ham tightly in plastic wrap or foil, or place it in an airtight container. It will keep in the refrigerator for 3-4 days.
To reheat slices without drying them out, use a method that adds moisture. Place slices in a baking dish with a splash of water or broth, cover with foil, and warm in a 325°F oven until heated through. You can also reheat single portions gently in the microwave with a damp paper towel over them.
For longer storage, you can freeze ham for up to 2 months. Wrap it very well in freezer-safe bags or containers, removing as much air as possible. Thaw in the refrigerator before using.
Frequently Asked Questions (FAQ)
How long do you heat a precooked ham?
Plan for about 15-18 minutes per pound in a 325°F oven. Always use a meat thermometer to confirm the internal temperature has reached 140°F.
What temperature should the oven be for a precooked ham?
325°F (163°C) is the ideal and safe temperature. It heats the ham thoroughly without overcooking the outer layers.
Do you cover a ham when baking it?
Yes, for most of the cooking time. Cover it tightly with foil for the initial heating phase. Remove the foil only during the last 30-45 minutes if you are applying a glaze.
How do you keep a precooked ham from drying out?
Three key things: 1) Use the foil tent. 2) Bake at the correct low temperature (325°F). 3) Do not overcook it—use a thermometer and pull it at 140°F. Letting it rest before carving also helps retain moisture.
Can I cook a ham without a glaze?
Absolutely. A glaze is purely for added flavor and a shiny finish. A plain, well-heated ham is still delicious and versitile for leftovers.
What’s the best way to reheat leftover ham slices?
The oven is best for keeping them moist. Place slices in a dish with a little liquid (water, broth), cover with foil, and warm at 325°F until hot. The microwave works in a pinch if you cover the slices with a damp paper towel.
Choosing the Right Ham
Knowing what you’re starting with helps. At the store, you’ll see labels like “fully cooked,” “bone-in,” “spiral-cut,” and “portion.”
- Fully Cooked or “Cook Before Eating”? Always choose “Fully Cooked” for the method described here. “Cook Before Eating” hams are actually raw and require a different, longer cooking process.
- Bone-In vs. Boneless: Bone-in hams often have more flavor and tend to stay juicier. The bone can also be used for soup later. Boneless hams are very easy to carve and are often a bit leaner.
- Spiral-Cut Hams: These are a fantastic convenience. They are fully cooked, pre-sliced around the bone, making serving super easy. The main tip for spiral hams is to heat them even more gently. Cover them very well with foil, and consider reducing the heating time slightly to prevent the thin slices from drying at the edges. Glaze can drip down between the slices beautifully.
Side Dish Suggestions
A baked ham pairs wonderfully with so many sides. Here are some classic and easy ideas:
- Scalloped potatoes or a creamy potato gratin
- Roasted asparagus or green beans with almonds
- Macaroni and cheese
- Buttery dinner rolls or biscuits
- Sweet potato casserole
- A simple, crisp green salad with a vinaigrette
- Applesauce or cranberry sauce
Baking a precooked ham is truly one of the simplest ways to feed a crowd with minimal stress. The key takeaways are low heat, a tight foil cover, and that essential meat thermometer. By following these instructions, you’ll have a centerpiece that’s juicy, flavorful, and sure to please everyone at your table. Remember, the ham is already cooked, so your job is just to warm it with care. Now you have all the knowledge you need to do it perfectly.