1 / 9 Buy Bone-In HamWhile a boneless ham may be more convenient, a bone-in ham will be more flavorful and moist. And if you’re a little wary of carving your own meat, opt for the semi-boneless, which gives you the best of both worlds. Here’s everything you need to know about buying the best ham. 2 / 9  Let the Ham Sit at Room TemperatureFor an evenly-cooked ham, let the meat sit on the counter for one to two hours before baking it. This will bring it to room temperature, allowing the ham to cook all the way through without drying out or overcooking at the edges. 3 / 9 Cook Cut Side DownPlace the ham so that the cut side (the flat side) is face-down in the bottom of your pan. This prevents the ham from getting dry while it bakes and ensures you have a delicious dish that you’ll want seconds (and thirds!) of. If you have leftovers, here are more than enough clever ways to use them up. 4 / 9 Make Your Own GlazeForget the premade packet that comes with a store-bought ham. For a truly tasty treat, whip up your own glaze, whether you use mustard, pineapple or the ever-popular brown sugar coating. Try this apricot-mustard glaze for a new twist. 5 / 9 Cover It UpBecause “low and slow” is the name of the game when cooking a ham, cover the entire pan with aluminum foil before putting it in the oven to help retain moisture. Need more tips for the best baked ham? Check out this handy how-to. 6 / 9 Wait to GlazeIt’s not just how you glaze, but also when you glaze. Apply the glaze liberally over the entire ham 15 to 20 minutes before it’s finished cooking. If you glaze it prior to putting it in the oven, the coating will likely burn. 7 / 9 Avoid OvercookingThere’s nothing worse than biting into a piece of dried, chewy ham. For a perfectly cooked dish, go by temperature, not timing. Remove the ham from the oven when the internal temperature is between 135° and 140° F. (Use a meat thermometer like this one to check!) It will continue cooking out of the oven until it reaches the safe temperature of 145°. 8 / 9 Turn Up the HeatCraving a crispy crust? Toward the end of the cooking time (like the last three to five minutes), turn the oven to the broil setting to get that dark outer layer while keeping the meat inside juicy. You can also a blowtorch on the outside of the meat to get the same effect—it’s good for more than just creme brûlée! 9 / 9 Let It RestDon’t dig in as soon as the ham comes out of the oven. Let the meat sit for 15 minutes before serving to allow all of the juices to be reabsorbed. When you’re ready, follow this guide to carve a ham like a pro. Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission. Originally Published: February 26, 2019 How do you keep ham from drying out in the oven?Gently cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to make sure the ham won't dry out (until you've applied the glaze—then, the foil comes off).
How do I make sure my ham is juicy?Rather than pre-bathing the ham, or basting it throughout the cooking process, add a half cup of stock, wine, or water to the bottom of the pan while it's cooking, which will infuse moisture into the meat throughout the baking process.
Do you cover a ham when you bake it in the oven?Cover either the ham itself or the pan with foil. Make sure it is covered well so the ham doesn't dry out. Set the oven to 350 degrees and bake the ham, basting every 15-20 minutes. Uncover the ham when you baste it, but then cover it back up when you put it back in the oven.
How long should you cook a ham in the oven?Cooking Temperature and Time: A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325°F per pound. For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325°F for 22 to 26 minutes per pound. The internal temperature should be 145°F.
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How to make a juicy ham in the oven
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