Maybe you grabbed a spiral-sliced ham for Easter, or a bone-in half ham for a holiday buffet. Here’s a comforting truth: the ham is already cooked when you buy it. Knowing how to cook ham is really about reheating it gently, keeping it moist, and giving it time to pick up a sticky, sweet outside.
Start With the Right Ham
Read the label before you choose a method. Most grocery-store hams are labeled fully cooked or ready to eat, so they only need a gentle warm-up. If the label says cook before eating, or if you bought a fresh ham, follow the package instructions instead. For fully cooked hams, plan on a 325°F oven and a little patience.
What You’ll Need
- One fully cooked ham (spiral-sliced, bone-in, or boneless)
- Roasting pan with a rack
- Heavy-duty aluminum foil
- ½ cup water, apple cider, or chicken broth
- Instant-read meat thermometer
- Glaze ingredients, if you want a shiny finish
Oven Times at a Glance
For a fully cooked ham, roast at 325°F and use these general guides:
| Ham type | Roasting time | Stop when internal temp reads |
|---|---|---|
| Spiral-sliced | About 10 minutes per pound | 140°F |
| Bone-in, not presliced | 18–24 minutes per pound | 140°F |
| Boneless | 20–25 minutes per pound | 140°F |
How to Heat a Fully Cooked Ham
- Take the ham out of the refrigerator 1 to 2 hours before roasting, leaving it wrapped. A less-chilly ham heats more evenly.
- Heat the oven to 325°F. Set the ham on a rack in a roasting pan, flat or cut side down.
- Pour ½ cup of water, apple cider, or broth into the bottom of the pan, not over the ham. This keeps the air moist and stops pan juices from burning.
- Cover the pan tightly with heavy-duty foil. Roast using the times above, and start checking with your thermometer about 30 minutes before the timer goes off. Insert it into the center of the meat, away from the bone.
- If you want a glazed exterior, pull the ham out about 25 minutes before it finishes. Remove the foil, brush the glaze over the entire surface, and return the ham to the oven uncovered.
- Let the ham rest for 15 minutes before serving. This lets the juices settle, so each slice is tender and juicy.
📌 Note: For spiral-cut ham, don’t let it overstay its welcome in the oven. The slices expose a lot of surface area, so it can dry out faster than an unsliced ham. Take it to 140°F, glaze during the last few minutes if you like, then rest and slice.
The best ham dinner isn’t complicated: buy a good fully cooked cut, warm it gently with a little liquid, and add a glaze only at the end. One reliable meat thermometer will tell you when to pull it, and the rest of the meal will feel easy from there.
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