Today, I am going to show you how to slow cook a precooked ham in the oven. With this method you’ll get a perfectly baked ham slathered with a homemade Brown Sugar Glaze. You can make this tasty and easy dish in the oven for a holiday meal or a special occasion. It’s always a crowd-pleaser and makes Christmas or Easter dinner extra special with no muss or fuss. Let’s get started!.
Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. Most of the ham you buy at the store is already safe to eat; you just need to heat it up. Plus around Easter or Christmas, they tend to go on sale!.
I always buy a spiral-cut, fully cooked ham with the bone in because it saves me time and effort. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature Ham from Costco because the flavor and price can’t be beaten.
A beautifully glazed boneless ham is the centerpiece of many holiday meals. But nothing is more disappointing than when that ham ends up dry and tough after cooking. Prevent your boneless ham from drying out with these helpful tips.
1. Choose the Right Cut
Opt for a cut from the meatier hind leg, rather than the fattier front leg Also look for a boneless ham labeled “moisture enhanced” which has been injected with a salt solution to make it extra juicy.
2. Cook It Fat Side Down
Place the ham fat side down in the pan The layer of fat will baste the meat while cooking. If your boneless ham doesn’t have a fat cap, cook it with the cut side facing down instead
3. Sear It First
Searing the ham briefly on the stovetop before roasting will help lock in moisture. Heat a skillet with oil or butter Cook each side for 2-3 minutes until lightly browned.
4. Use a Meat Thermometer
Overcooking is one of the top reasons hams dry out. Use an instant read thermometer to monitor the internal temp. For boneless hams, cook to 140°F.
5. Braise It
Cooking the ham in liquid will keep it from drying out. Try apple juice, ginger ale, broth, or water. The braising liquid can be used to make a sauce or gravy later.
6. Cover It While Cooking
Covering the ham with a foil tent blocks the drying effects of oven heat. For maximum protection, wrap the entire pan in two layers of heavy duty foil.
7. Add Moisture to the Pan
Pour water, juice, or stock into the bottom of the roasting pan before cooking. The evaporating liquid will create steam to moisten the meat from below.
8. Glaze Near the End
Don’t glaze the ham right away or the sugars will burn. Wait until the last 30-60 minutes so the glaze helps keep the ham surface moist.
9. Let It Rest Before Carving
Allow the ham to rest for 15-30 minutes after cooking. This allows the juices to redistribute back into the meat. Then carve across the grain for tender slices.
10. Store Leftovers Properly
Wrap extra cooked ham tightly in plastic wrap or foil. Refrigerate for 3-5 days. For longer storage, freeze slices or chunks for use over the next few months.
Taking a few simple precautions when selecting, prepping, cooking, and storing your boneless ham will help you avoid the cardinal sin of dried out meat. With these moisture-retaining methods, you can serve your guests perfectly tender and juicy ham every time.
Common Questions about Preventing Dry Boneless Ham
Here are answers to some frequently asked questions about keeping boneless ham nice and moist.
What’s the best way to reheat leftover ham?
Wrap slices in foil with a splash of liquid like broth or water. Reheat in a low oven until warmed through, about 20 minutes per pound. Microwaving can cause edges to dry out.
Should you score a boneless ham?
Scoring helps a bone-in ham absorb glaze but isn’t necessary for boneless. Only lightly score if the ham is very thick to allow heat to penetrate inside. Avoid cutting into the meat too deeply.
How long does an 8 pound boneless ham take to cook?
Plan for approximately 18-20 minutes per pound at 325°F. An 8 pound boneless ham will take about 2 1/2 – 3 hours. Always use a meat thermometer for best results.
Can you freeze a fully cooked ham?
Yes, fully cooked hams freeze very well for 3-6 months. Allow the ham to cool completely before freezing. Wrap it tightly in plastic wrap and foil. Thaw in the fridge before reheating.
Should you bake a ham at 350 or 325?
325°F is ideal, as the lower temp will better prevent drying out. Boneless hams don’t require the higher 350°F oven temp that raw bone-in hams do. Cook to between 130-140°F.
Can you overcook a pre-cooked ham?
Yes, even fully cooked hams can dry out and become tough if overcooked. Reheating hams uses lower, gentler temps than cooking raw meat. Follow recipe guidelines and use a meat thermometer.
Is it okay to bake a ham overnight at 200°F?
Cooking at 200°F could cause a ham to dry out rather than cooking it faster. It’s best to use an oven temp between 325-350°F. You can prep the ham the night before but avoid extremely low, slow cooking.
Keeping your boneless ham juicy starts with smart shopping and careful cooking methods. Monitor the temperature, baste, glaze, and tent it while baking. Rest, slice, and store the ham correctly after cooking. Follow these handy tips for moist, flavorful ham everyone will love.
Preheat Oven and Prep Ham
Preheat oven to 275° F. The good thing about baking a bone-in spiral cut ham that has already been cooked is that you are just reheating it.
The bad news is if you over bake it, you can dry it out easily. Since it’s already sliced, it really doesn’t take much to dry it out. Put the ham face down in a baking dish or roasting pan and cover it with aluminum foil. This will keep it from drying out. Keeping it covered with aluminum foil (or heavy duty foil) will keep that moisture in!.
Make the Brown Sugar Glaze
Make the glaze while ham is baking.
Measure out the brown sugar, real maple syrup, yellow or Dijon mustard, and garlic for the glaze. Put them all in a small saucepan and stir them over medium-high heat. Simmer glaze until sugar melts and becomes syrupy about 1-2 minutes.