Do You Cook a Ham Covered or Uncovered? How Proper Cooking Method Prevents Drying

Few holiday centerpieces elicit as many oohs and aahs as a perfectly glazed ham garnished with pineapple and cherries However, achieving ham perfection depends greatly on using the proper cooking method One of the most common questions surrounding ham prep is should it be covered or uncovered while cooking?

The answer is not simply one or the other. For the juiciest, most flavorful results, a combination uncovered and covered technique is ideal. Read on to learn why the cooking vessel matters, how to know when to cover and uncover, and tips to prevent a dried-out ham.

Why Covering and Uncovering Makes a Difference

There are two primary reasons to utilize both covered and uncovered cooking when baking your ham

Moisture Control

Covering the ham while baking provides a protective barrier to seal in natural moisture and prevent the meat from drying out. This moist environment essentially steams the ham from the inside out.

However, lengthy covered cooking can limit browning and crisping of the exterior glaze and fat cap.

Flavor Development

Cooking the ham uncovered for portions of time allows the surface to caramelize and candied glazes to set. This adds color and rich roasted flavors.

But going uncovered the entire time leaves the meat exposed and prone to moisture loss.

Balancing covered and uncovered cooking gives you the best of both worlds – a moist interior and browned, flavorful exterior.

How to Cook a Bone-In Ham

For a traditional bone-in half or whole ham, follow these steps for perfect results:

• Place the raw or cooked ham flat side down in a roasting pan and add 1-2 cups of liquid like fruit juice, wine, or broth. This will baste the ham during roasting.

• Loosely tent foil over the ham, sealing the edges so steam stays trapped inside.

• Roast at 325°F for the first half of the estimated cook time. The foil allows gentle, even heating while keeping the ham moisturized.

• Remove foil during the second half of estimated baking time. Baste with pan juices and glaze the ham. Return to oven uncovered.

• Continue roasting until the boneless ham reaches 140°F internally or a bone-in ham reaches 130°F. The bone conducts less heat so bone-in hams need to roast longer.

• Allow the ham to rest 15 minutes before slicing to allow juices to absorb.

This method gives you succulent meat protected by the foil tent, then crispy glazed exterior once uncovered.

How to Cook a Boneless Ham

Preparing a boneless ham follows a similar principle but with slightly different technique:

• Choose a roasting bag designed for meats and poultry. Place boneless ham inside and seal according to package directions.

• Roast at 325°F for the first half of estimated cooking time. The bag creates a self-contained moisture-locking environment.

• Carefully remove ham from the bag, brush with glaze, and return to oven uncovered.

• Finish roasting until the internal temperature hits 140°F.

• Rest 15 minutes before slicing.

The roasting bag provides insulation to prevent drying while still allowing browning once uncovered.

Should You Completely Uncover Towards the End?

There is some debate around whether to remove the foil or bag completely near the end or just unwrap one side. Here are a few options to consider:

• For a boneless ham or a spiral cut ham, go ahead and uncover it fully for the last 30-60 minutes. These cuts are already naturally tender and moist. Full exposure crisps the outside nicely.

• For bone-in and less tender hams, try tenting foil to leave just the top exposed. This prevents drying on the sides but fully glazes the fatty top cap.

• Compromise by placing a foil ring around the edges to protect the ends but keep the top and sides exposed.

In general, less tender roasts benefit from more moisture protection versus leaner/tender meats.

What Kind of Pan Is Best for Cooking Ham?

Your choice of roasting pan impacts moisture levels too. Consider these tips:

• Use a shallow pan – This increases evaporation so the ham doesn’t stew in liquid. Elevate on a rack for air flow.

• Go larger rather than smaller – Crowding into a pan restricts air flow and can cause steaming.

• Avoid dark metal – Dark pans absorb and conduct more heat. Stick to stainless steel or enameled cast iron.

• Get a good fit – The pan shouldn’t dwarf the ham or be too snug. Leave 1-2 inches around the ham.

A good roasting pan setup steams less and allows surface browning.

What Internal Temp Is Best for Cooked Ham?

Heating a cooked ham to the proper internal temperature is also key. Here are USDA recommended minimums:

• Fresh ham, cook to 145°F
• Uncooked smoked ham, cook to 145°F
• Fully cooked ham, heat to 140°F

Always use a meat thermometer to confirm food safety. Reaching appropriate inner temperatures kills any bacteria.

How Long Per Pound to Cook Ham?

While internal temperature trumps time, here are general ham cooking times per pound:

• Bone-in cured ham at 325°F: Allow 15-18 minutes per lb
• Boneless cured ham at 325°F: Allow 12-15 minutes per lb
• Fresh uncured ham at 325°F: Allow 20-25 minutes per lb

So for example, an 11 lb bone-in ham would take around 165 – 198 minutes, or 2 hours 45 minutes – 3 hours 15 minutes.

Adjust cooking time up or down based on multiple factors like bone-in vs boneless, cook temp, and thickness. Rely on a thermometer for doneness, not just time.

Common Mistakes to Avoid

Watch out for these rookie errors that quickly dry out otherwise delicious ham:

• Skipping the resting period – Always let it rest to redistribute juices
• Turning oven too high – 325°F max helps prevent drying
• No tenting at the start – Some protected cooking time locks in moisture
• Excess scored fat – Score just 1/4 inch deep into the fat cap
• Too small of a pan – Overcrowding causes extra steaming
• Cutting near the bone – This dries out the meat

With the proper prep and cooking method, your holiday ham can be memorably moist and full of flavor. Just take it low and slow, tent for insurance, and uncover briefly to glaze. Mastering these simple techniques will have your guests begging for seconds of your spectacular ham.