You might have a smaller gathering or just don’t need a whole ham. Learning how to cook half a ham in the oven is a perfect solution. It’s simpler than you think and gives you that same great flavor without the week of leftovers. This guide will walk you through every step, from choosing the right ham to carving it perfectly.
Half a ham is just what it sounds like—a whole ham cut right down the center. You’ll usually get either the shank end or the butt end. The shank end has a classic ham shape and is a bit leaner, while the butt end is more tender and has a little more fat. Both are fantastic, so it often comes down to what your store has available. The key is knowing what you’re working with before you start.
How To Cook Half A Ham In The Oven
This is your master method for a beautifully cooked half ham. The process is straightforward, but paying attention to a few details makes all the difference. You’ll end up with a juicy, flavorful centerpiece for your meal.
What You’ll Need
- A half ham (shank or butt end), typically 5 to 7 pounds.
- A sharp knife for scoring.
- A roasting pan with a rack.
- Aluminum foil.
- A meat thermometer (this is essential for perfect results).
- Ingredients for your chosen glaze (more on that below).
- Water or broth for the pan.
Step-by-Step Cooking Instructions
1. Prep the Ham and Oven
First, take the ham out of the refrigerator about an hour before cooking. Letting it sit at room temperature helps it cook more evenly. Preheat your oven to 325°F (165°C). This lower temperature is best for gentle, even cooking without drying out the meat.
While the oven heats, prepare your ham. If it’s a spiral-cut half ham, you can skip scoring. For a traditional half ham, use a sharp knife to score the fat in a diamond pattern. Cut about 1/4-inch deep. This helps the fat render and allows the glaze to soak in.
Place the ham, cut side down, on a rack in your roasting pan. The rack keeps it out of the drippings. Add about a cup of water, broth, or even apple juice to the bottom of the pan. This creates steam and prevents the drippings from burning, making gravy easier later.
2. Calculate the Cooking Time
For a pre-cooked ham (which most are), you’re basically reheating it. The general rule is about 15-18 minutes per pound for a half ham at 325°F. So, a 6-pound half ham will take roughly 1 hour and 30 minutes to 1 hour and 48 minutes. Always use a meat thermometer to be sure.
Cover the ham loosely with aluminum foil for the first two-thirds of the cooking time. This keeps it moist. You’ll remove the foil later to let the glaze caramelize and the exterior get nice and browned.
3. Apply the Glaze
Glazing is what gives the ham its beautiful, shiny, flavorful crust. You apply it near the end of cooking. About 30 minutes before the ham is done, take it out of the oven. Carefully remove the foil.
Brush about half of your glaze all over the surface. Put it back in the oven, uncovered. After 15 minutes, brush on the rest of the glaze. Continue cooking for the final 15-30 minutes, or until the glaze is sticky and bubbly and the internal temperature is reached.
4. Check the Temperature and Rest
This is the most important step. Insert your meat thermometer into the thickest part of the ham, avoiding the bone. For a pre-cooked ham, you want it to reach an internal temperature of 140°F (60°C).
Once it hits that temp, take the ham out of the oven. Loosely tent it with the foil again and let it rest for 15-20 minutes. Resting allows the juices to redistribute throughout the meat. If you skip this, the juices will run out onto the cutting board when you slice it, leaving the ham drier.
Simple and Tasty Glaze Ideas
A good glaze balances sweet, tangy, and savory. Here are three easy options you can mix in a bowl while the ham cooks.
- 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: Combine 3/4 cup pure maple syrup, 2 tablespoons bourbon (optional), and 1 tablespoon soy sauce.
How to Carve a Half Ham
Carving is easy once you know how. For a shank end half ham, place it flat-side down on your cutting board. Make slices perpendicular to the bone, starting from the wider end. When you get near the bone, run your knife along it to release the slices.
For a butt end, it has a more irregular bone. Slice straight down until you hit the bone, then angle your knife to follow the bone’s shape and free the slice. Always carve only what you plan to serve immediately to keep the remaining meat juicy.
Common Mistakes to Avoid
- Overcooking: This is the biggest mistake. Using a thermometer prevents this. A pre-cooked ham only needs to be heated to 140°F.
- Not Using a Rack: Without a rack, the bottom of the ham can become soggy and stew in its own juices.
- Adding Glaze Too Early: Sugar burns easily. Putting the glaze on at the start will cause it to blacken and taste bitter.
- Skipping the Rest: Patience is key. Letting the ham rest ensures every slice is moist.
Storing and Reheating Leftovers
Leftover ham is a gift! Let it cool completely, then wrap it tightly or store in an airtight container. It will last in the fridge for 3-4 days. For longer storage, you can freeze slices for up to 2 months.
To reheat, the best method is in the oven. Place slices in a baking dish with a splash of water or broth, cover with foil, and warm at 325°F until heated through. You can also reheat single portions in the microwave, but use a lower power setting to prevent it from getting tough.
Frequently Asked Questions
Do you cook a half ham covered or uncovered?
You do both. Start covered with foil to retain moisture, then finish uncovered to let the glaze set and the exterior brown. This is the standard method for the best results.
How long does it take to cook a 7 pound half ham?
At 325°F, a 7-pound pre-cooked half ham will take approximately 1 hour and 45 minutes to 2 hours and 6 minutes (15-18 min/lb). Always use a meat thermometer to check for 140°F in the center.
What temperature do you cook a half ham?
A low and slow oven temperature of 325°F (165°C) is ideal. It heats the ham through without drying it out or causing the exterior to burn before the inside is warm.
Should I put water in the pan when cooking a ham?
Yes, adding about an inch of liquid (water, broth, juice) to the bottom of the roasting pan is a good idea. It creates steam for moisture and prevents the flavorful drippings from scorching, which is important if you want to make gravy.
How do you keep a half ham from drying out?
Using the foil cover for the first part of cooking, adding liquid to the pan, not overcooking it, and letting it rest properly are the four keys to preventing a dry ham. A meat thermometer is your best tool for this.
Side Dish Suggestions
A great ham deserves great sides. Since the oven is busy, consider sides you can make on the stovetop or ahead of time. Creamy mashed potatoes or scalloped potatoes are a classic pairing. For something green, try roasted asparagus, green beans almondine, or a simple spring salad. Don’t forget a basket of warm, buttery rolls to round out the meal. Sweet potato casserole is another excellent choice that complements the ham’s flavor.
Cooking a half ham in your oven is a manageable and rewarding task. By following these clear steps—prepping properly, calculating time, glazing at the end, and using a thermometer—you’ll get a fantastic result every single time. Remember, the goal is a warm, juicy, and flavorful ham that feels special without the stress. Now you’re ready to prepare a wonderful meal for your family or guests, no matter the occasion.