How to Cook a Moist, Juicy Ham to Perfection

As a seasoned home cook and entertainer I know that a moist tender ham is one of the most impressive centerpieces you can serve for gatherings with family and friends. However, achieving the perfect texture can be tricky if you don’t follow some key tips.

In this comprehensive guide, I’ll share all my secrets for selecting, preparing, and cooking a mouthwatering moist ham with ease. Let’s get started!

Choosing the Right Ham

When shopping for your ham here are some important things to look for

• Bone-in or Boneless – Bone-in hams retain more moisture but boneless are easier to carve. Choose based on your menu plans.

• Premium Quality – Select a spiral sliced, uncured ham from a trusted butcher or brand for best flavor and texture.

• Adequate Marbling – Look for ample fat marbling throughout as this keeps the ham juicy

• Color and Firmness – Opt for a pink ham with firm, springy flesh. Avoid any with dry or darkened areas.

I like to choose a bone-in, spiral sliced ham between 8-12 lbs for the best results. Talk to your butcher to source an exceptional ham.

Proper Seasoning and Prep

Before cooking, take a few easy steps to enhance the ham’s moisture:

• Rinse and Dry – Give the ham a quick rinse and pat dry with paper towels. Remove any excess brine or residue.

• Score the Fat – Use a sharp knife to cut slits in a diamond pattern across the surface fat. This allows the seasoning to penetrate deeper.

• Apply a Rub – For a flavor boost, gently rub the scored ham with a blend of brown sugar, salt, pepper, dry mustard, cinnamon and cloves.

• Inject with Stock – For ultimate juiciness, inject the ham in several places with low-sodium chicken or turkey stock using an injector tool.

Choosing the Best Cooking Method

The cooking method you use can make all the difference when it comes to maintaining moisture:

• Oven Roast Uncovered – Roast at 325°F, uncovered to allow moisture to evaporate rather than condense. Frequent basting helps.

• Cook Covered in Liquid – Simmer the ham in water, broth, or cider for a portion of the cook time to infuse it with extra moisture.

• Slow Cook in a Slow Cooker – Use a slow cooker on low for 8-10 hours to gently cook the ham, retaining its natural juices.

• Smoke Low and Slow – For unmatched juiciness, smoke the ham at 225°F – 250°F for 8+ hours if you have a smoker.

I highly recommend oven roasting alongside periodic basting for the easiest route to a moist ham.

Basting and Glazing

Frequently mopping the ham with juices prevents it from drying out. I also brush on a sweet glaze during the last 30 minutes of cooking for an extra moisture boost. To make a glaze, simmer:

• 1 cup brown sugar
• 1⁄4 cup honey
• 1⁄4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp cider vinegar

Brush on the glaze 2-3 times as the ham finishes cooking until glossy and caramelized.

Letting the Ham Rest

Never skip letting the ham rest before carving! During the resting time, the juices redistribute throughout the meat.

• After cooking, immediately transfer the ham to a cutting board.

• Loosely tent with aluminum foil and let rest for at least 15-30 minutes.

• The internal temperature will climb 5-10°F during resting which is ideal.

• Adding a bit of extra glaze after resting gives a sticky, candied texture.

Carving and Serving the Ham

Follow these easy steps for carving and serving your masterpiece ham:

• Place the fully rested ham on a large cutting board with a carving knife and fork.

• Carefully cut into thin slices across the grain for maximum tenderness.

• Arrange slices on a platter and garnish with fresh herbs. Offer condiments like honey mustard.

• Serve with classic sides like buttery mashed potatoes, scalloped potatoes, or roasted vegetables.

• Refrigerate leftovers within 2 hours and enjoy on sandwiches and in casseroles.

With the right prep and cooking methods, your ham will turn out perfect every time. For more flavorful, foolproof ham recipes, check out my [Brown Sugar & Mustard Glazed Ham] or [Apple Cider & Bourbon Ham] recipes. Happy cooking!

FAQs About Cooking a Moist Ham

What is the best way to cook a bone-in ham?

The best way to cook a bone-in ham is by roasting it uncovered in the oven. Roast at 325°F, basting frequently, until the internal temperature reaches 140°F. Allow the ham to rest for 15-30 minutes before carving.

Should you boil ham before baking?

Boiling the ham before baking is recommended. Bring it to a boil in water or cider, then reduce heat and simmer for 1-2 hours. This helps draw out excess saltiness and infuse moisture. Drain, then roast until 140°F.

How long should I bake a 10 lb ham?

Cook a 10 lb bone-in ham for approximately 18-20 minutes per pound, or about 3-3.5 hours at 325°F. Use a meat thermometer to confirm it reaches an internal temperature of 140°F when done.

How do you keep a baked ham from drying out?

To prevent drying, roast the ham uncovered, score the fat, baste every 30 minutes, and avoid overcooking. Brushing on a sweet glaze the last 30 minutes adds moisture. Letting it rest before slicing also allows juices to redistribute.

Can I bake an uncooked ham without boiling it first?

Yes, you can bake an uncooked fresh ham without boiling it first. Simply prepare it with seasonings and roast uncovered at 325°F, basting periodically, until the internal temperature hits 140°F. The roast time may be slightly longer without boiling first.

What is the best way to reheat leftover baked ham?

To reheat baked ham, slice it into pieces or shred it. Add a bit of chicken or ham stock to moisten it. Heat in a skillet over medium low or in the oven at 300°F until warmed through, about 15-20 minutes. Avoid overheating which can dry it out.

How long does cooked ham last in the fridge?

Properly stored, sliced cooked ham will last 3-4 days in the refrigerator. Whole cooked hams will keep for 4-7 days. Freeze ham for 1-2 months in an airtight container for longer storage. Refrigerate thawed ham and use within 4-5 days.

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