This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. For the first half of this recipe, moist heat is used to cook the meat. At the end, a blast of high heat is used to caramelize the top of the ham. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining!.
Last Christmas, I bought a half, bone-in ham from Dakin Farm. It was marked with lines and cloves, and I baked it for 10 minutes per pound at 325ºF as the recipe said to do. I turned up the heat and brushed it with a simple glaze made of brown sugar, maple syrup, and orange juice that had just been squeezed.
In my post Christmas after-action report, I wrote: “The ham was spectacular; the mustard sauce outrageously delicious.”
But I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?
So I emailed Dakin Farm: To Score or Not? A man named Eric replied, “My advice to everyone is to add a little water to the pan and cover it with foil.” This really helps in preventing the ham from being dry. ”.
He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. And added that glazing is nice for visual purposes.
This all made sense to me, and the next time around, I followed his advice. I roasted my 13-pound whole ham, which wasn’t scored or cloved, at 325ºF for 1 hour and 45 minutes in a pan with a little water and foil over it. In the last 30 minutes, I took off the foil, raised the temperature to 425oF, and glazed the ham twice, each time for 15 minutes.
The result? A beautifully burnished, glazed ham with super moist, tender meat. And no thanks to anything I did: the meat was super flavorful.
Hams come in a variety of cuts, with the butt portion being a popular choice for its rich flavor and generous portion size. But cooking a ham butt properly requires some special considerations to end up with tender, juicy meat
As an avid home cook and food blogger, I’ve baked my share of hams over the years. In this guide, I’ll share my best tips for selecting, preparing and cooking a ham butt roast so it turns out moist and delicious every time.
Choosing the Right Ham Butt
When purchasing a ham butt, here’s what to look for:
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Bone-in or boneless – Bone-in is more flavorful. Choose based on your menu plans.
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Heft and shape – Pick one that feels heavy for its size with tapered ends. Avoid ones with uneven shapes
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Color and marbling – Opt for pink meat with thin white lines of fat marbling throughout.
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Firmness – Press the meat gently. It should feel firm and spring back slightly. Pass on mushy ham.
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Unenhanced – Select a natural, old-fashioned unenhanced ham if you can find one. The label should indicate no injections or flavorings.
I recommend choosing an 8-10 lb. bone-in ham butt roast for the best texture and flavor.
Proper Seasoning and Prep
Take a few easy steps before cooking for enhanced juiciness:
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Rinse and dry – Give the ham a quick rinse, then pat dry with paper towels. Remove any excess brine or film.
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Score the fat – Use a sharp knife to cut shallow slits across the surface fat cap. This helps the seasonings penetrate.
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Apply a rub – Gently coat the scored ham with a basic blend of brown sugar, salt, pepper and spices.
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Inject with stock – For a moisture boost, inject low-sodium chicken or turkey stock in a few places.
Choosing the Best Cooking Method
You can cook a ham butt using various methods:
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Oven roasting – Cook uncovered at 325°F, basting periodically, until internal temp hits 140°F.
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Smoking – For authentic flavor, smoke at 225-250°F for 5-8 hours depending on size.
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Slow roasting – Cook in a 200-225°F oven for 8-10 hours until very tender.
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Slow cooker – Cook on low for 7-9 hours in a lined slow cooker with 1 cup of liquid.
I highly recommend oven roasting for the easiest, most reliable results. The uncovered cooking allows moisture to evaporate rather than making the ham soggy.
Glazing and Basting
For a beautiful presentation and added moisture:
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Make a glaze – Simmer ingredients like brown sugar, honey, preserves or maple syrup.
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Brush on glaze – Liberally apply the glaze during the last 30 minutes of oven roasting.
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Baste frequently – Spoon pan juices over the ham every 30 minutes while roasting.
Letting the Ham Rest
Never skip the resting time! After cooking, transfer the ham to a cutting board and tent loosely with foil. Letting it rest for at least 15-30 minutes allows the juices to redistribute evenly. The texture will be better.
Carving and Serving the Ham
Follow these easy steps when ready to serve your showstopping ham:
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Place the rested ham on a large cutting board. Have a sharp knife and meat fork ready.
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Carefully carve off slices, cutting across the grain for maximum tenderness.
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Arrange the slices neatly on a serving platter. Offer condiments like mustard on the side.
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Serve with classic sides like buttery mashed potatoes, mac and cheese, roasted asparagus etc.
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Refrigerate leftovers within 2 hours and enjoy on sandwiches or in omelets and casseroles.
With the proper prep and cooking technique, your ham butt roast will turn out juicy, flavorful and impressive. For more guidance, check out my recipes for [Maple Glazed Ham Butt] or [Brown Sugar & Bourbon Ham].
FAQs About Preparing a Ham Butt Roast
What’s the best way to cook a bone-in ham butt?
The best technique is oven roasting uncovered at 325°F, basting periodically. Cook to 140°F internal temperature. Tent with foil and allow to rest for 15-30 minutes before carving.
How long does it take to cook a 10 lb ham butt?
Figure around 18-22 minutes per pound for a 10 lb bone-in ham butt. So at 325°F, it will need 3.5-4 hours total cooking time. Always use a meat thermometer for doneness.
Should you marinate or brine a fresh ham butt?
Brining isn’t necessary since most store-bought ham contains ample salts and seasoning already. But you can add extra flavor with a simple dried spice rub or minced garlic, onion and herb marinade.
What’s the best way to reheat leftover baked ham butt?
To reheat leftover cooked ham, slice it and add to a skillet with a bit of broth or water. Heat it gently over medium-low, adding more liquid if needed, until warmed through. Avoid overcooking or the ham will dry out.
How long does cooked ham butt last in the refrigerator?
Leftover fully cooked ham will keep refrigerated for 3-5 days. Slice ham into portions before storing. Refrigerate sliced ham for max 3-4 days for best quality.
[Add a few concluding sentences about your top tips for cooking a ham butt roast.]
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Baked Ham Best Practices
- Cook 10 minutes a pound at 325ºF.
- Cook with the fat side up in a roasting pan with about 1/2 inch of water. Most of the time, cover tightly with foil and cook.
- Take off the foil, raise the temperature to 425ºF, and brush the bread with a simple glaze at least twice in the last 30 minutes.
- Let rest 20 minutes before carving.
The Secret to Baking A Good Ham?
… lies in the ham. If you buy a good one, you’ll bake a good one. If you buy a bad one, you won’t. No glaze or scoring or cooking technique will save a bad ham. You’re not marinating or brining a ham (and how nice!) — you’re simply heating it through. And the glaze, while delicious, doesn’t penetrate beyond the outer layer.
As you can tell, I really like Dakin Farm (I have nothing to do with the company; I’m just a fan!) My Vermont aunt and uncle have always had some kind of Dakin Farm ham product when we visit, and it’s always delicious. I’ve purchased both their whole and half hams, and they never disappoint. A half ham will feed at least 12 people, making the cost per serving about $4. 66.
My mother’s advice regarding ham is to never buy a spiral or frozen ham. One year, I bought just that: a frozen, spiral ham (from a highly regarded source). It looked beautiful when it came out of the oven, and I thought, “Just this once, I’ll show her!” But it was dry and tasteless when it was done. Should have known.
Friends: If you have any ham-baking tips or sources for favorite hams, please share in the comments.