How to Oven Bake Ham? Glazed Holiday Main Dish Recipe

Introduction

Oven baked ham is the ultimate holiday main dish, perfect for Christmas dinner, Easter brunch, or even a casual weekend feast. It’s affordable, feeds a crowd, and is far easier to prepare than most people think, even for beginner cooks. Whether you prefer a classic brown sugar glazed ham, a spicy mustard glaze, or a fruity pineapple topping, this guide answers the question How to Oven Bake Ham? with step-by-step instructions, pro tips, and a foolproof glaze recipe that will make your ham the star of any meal. Unlike turkey or roast beef, ham is almost always pre-cured, so you don’t have to worry about undercooking it as long as you follow temperature guidelines, making it a low-stress option for busy holiday hosts.

Table of Contents

• Introduction
• Types of Ham to Choose for Oven Baking
• Essential Ingredients for Glazed Oven Baked Ham
• Equipment You’ll Need
• How to Prepare Ham Before Baking
• Step-by-Step: How to Oven Bake Ham (Base Bake)
• How to Make the Perfect Holiday Ham Glaze
• Step-by-Step: Glazing and Finishing the Bake
• How to Tell When Your Ham Is Done
• Carving and Serving Oven Baked Ham
• Storage and Reheating Leftover Ham
• Common Mistakes to Avoid When Baking Ham
• Frequently Asked Questions
• Conclusion

Types of Ham to Choose for Oven Baking

Not all hams are created equal, and picking the right one for your recipe will make all the difference in flavor and texture. The most common hams sold for holiday baking are cured, meaning they’ve been treated with salt, sugar, and spices to preserve them and add flavor, but you can also find fresh, uncured hams for a more mild, pork-forward taste. Below is a breakdown of the most popular options, plus a comparison table to help you choose:

For most holiday glazed ham recipes, a 7-10 lb wet-cured bone-in ham is the best choice: it has the perfect balance of salt, sweetness, and juiciness, and the bone adds extra flavor during baking. Spiral cut hams are a great option if you’re feeding a large crowd and don’t want to deal with carving, while fresh hams are ideal if you prefer a less salty, more customizable flavor profile.

Essential Ingredients for Glazed Oven Baked Ham

This glaze recipe works for almost any type of ham, and uses simple pantry staples you likely already have. For a 7-10 lb ham, you’ll need:

Base Ingredients

• 1 whole ham (7-10 lbs, bone-in, wet-cured recommended for best flavor)
• 1 cup water or apple cider (for the roasting pan, to keep the ham moist)

Glaze Ingredients

• 1 cup packed brown sugar (for caramelization and sweetness)
• 1/2 cup honey (adds gloss and rich sweetness)
• 1/4 cup Dijon mustard (adds tang to cut through the ham’s richness)
• 2 tbsp apple cider vinegar (balances sweetness and helps the glaze adhere)
• 1 tsp ground cinnamon (warm holiday spice)
• 1/2 tsp ground cloves (warm, deep holiday flavor)
• 1/4 tsp ground nutmeg (subtle, aromatic spice)
• 1 tbsp melted butter (adds richness and helps the glaze crisp up)
• Optional add-ins: 1/4 cup bourbon, 1/4 cup orange juice, 1/2 cup crushed pineapple, 1 tsp cayenne pepper for spice, 2 tbsp orange zest for citrus flavor

All of these ingredients work together to create a glaze that’s sweet, tangy, and packed with warm holiday flavor, with a sticky, caramelized finish that pairs perfectly with the salty ham.

Equipment You’ll Need

You don’t need any fancy kitchen gadgets to bake a perfect ham, but a few key tools will make the process much easier:

• 9×13 inch (or larger) roasting pan: Make sure it’s big enough to hold the ham comfortably with 1-2 inches of space around the edges, so heat can circulate evenly. A deeper pan will catch more drippings for basting.
• Aluminum foil: Used to tent the ham during the base bake to prevent over-browning, and to cover the pan to trap steam for moist meat.
• Silicone basting brush: Unlike wire brushes, silicone brushes won’t shed bristles into your glaze, and they’re easy to clean.
• Instant-read meat thermometer: The most accurate way to check if your ham is done, and avoid undercooking or overbaking. A dial thermometer works too, but takes longer to get a reading.
• Sharp carving knife and fork: A sharp knife will make clean, even slices without tearing the meat.
• Small saucepan: For heating and mixing the glaze on the stovetop.
• Mixing bowl: For prepping the ham before baking, if you want to add extra seasoning.
• Cutting board: A sturdy wooden or plastic board for carving, to protect your countertops.

How to Prepare Ham Before Baking

Proper prep before you put the ham in the oven is the key to a juicy, flavorful final dish. Follow these steps:

1. Remove the ham from its packaging, and discard any included glaze packets if you’re making your own. If your ham has a plastic or metal bone guard, you can leave it in during baking (it’s food safe) or remove it for easier carving later.
2. Rinse the ham under cold running water to remove any excess brine or curing salt, then pat it completely dry with paper towels. Excess moisture on the surface will prevent the glaze from sticking properly.
3. If your ham has a thick layer of fat on top (most bone-in hams do), use a sharp knife to score the fat in a diamond pattern, 1/4 inch deep. Be careful not to cut into the meat underneath, as this will let juices escape during baking. If you’re using a spiral cut ham, you can skip scoring, as the pre-sliced cuts already allow glaze to penetrate.
4. Place the ham cut-side down in your roasting pan. Pour 1 cup of water or apple cider into the bottom of the pan (not directly over the ham) to create steam, which keeps the meat moist and prevents the bottom of the ham from burning on the pan.
5. Let the ham sit at room temperature for 30 minutes before baking. Taking the chill off the ham helps it cook more evenly, so the center isn’t cold when the outside is done.
6. If you’re using a very salty country ham, you can soak it in cold water for 2-4 hours before prepping, changing the water every 30 minutes, to draw out excess salt.

Step-by-Step: How to Oven Bake Ham (Base Bake)

This base bake step heats the ham through and creates a dry surface for the glaze to stick to. Follow these instructions for a perfectly cooked base:

1. Preheat your oven to 325°F (163°C). This lower temperature ensures the outside of the ham doesn’t burn before the center is fully heated through. Higher temperatures will cause the exterior to char and the interior to stay cold.
2. Cover the roasting pan tightly with aluminum foil, making sure no steam can escape. This traps moisture to keep the ham juicy during the base bake.
3. Place the ham in the preheated oven, and calculate your baking time based on the type and weight of your ham:
   • Bone-in ham: 15-18 minutes per pound
   • Boneless ham: 18-20 minutes per pound
   • Spiral cut ham: 10-14 minutes per pound

   For example, a 10 lb bone-in ham will take 150-180 minutes (2.5-3 hours) total for the base bake.

4. Halfway through the calculated baking time, carefully remove the pan from the oven (watch out for hot steam!) and baste the ham with the pan drippings. This adds extra moisture and flavor. Re-cover the pan tightly with foil and return it to the oven.
5. 30 minutes before the end of your calculated baking time, remove the foil from the pan to let the surface of the ham dry out slightly. This step is critical for ensuring the glaze adheres properly instead of sliding off. If the edges of the ham start to get too dark at this point, you can tent it loosely with foil again to prevent burning.

How to Make the Perfect Holiday Ham Glaze

This glaze is sweet, tangy, and packed with warm holiday spices, and it takes less than 10 minutes to make on the stovetop. Follow these steps:

1. Add all glaze ingredients (except optional add-ins) to a small saucepan over medium heat.
2. Stir constantly with a whisk or spoon until the mixture is completely smooth and the brown sugar is fully dissolved, about 3-5 minutes. Do not let the mixture boil, as this will make the glaze too thick and grainy. If it starts to bubble, reduce the heat to low.
3. Remove the saucepan from the heat, and stir in any optional add-ins you’re using, like bourbon, orange juice, crushed pineapple, or cayenne pepper.
4. Let the glaze cool for 5-10 minutes before using. Warm glaze will run off the ham when you brush it on, while slightly cooled glaze will stick to the surface and create a thick, caramelized layer.

Glaze Variations

If you don’t love the classic spice glaze, try one of these easy swaps:

• Citrus Maple Glaze: Substitute honey for pure maple syrup, and add 2 tbsp orange zest and 1/4 cup orange juice to the glaze ingredients.
• Spicy Brown Sugar Glaze: Add 1 tsp chipotle powder or cayenne pepper to the glaze for a smoky, spicy kick.
• Pineapple Glaze: Add 1/2 cup crushed pineapple (drained) to the glaze, and top the ham with extra pineapple slices during the last 10 minutes of baking.
• Whole Grain Mustard Glaze: Substitute Dijon mustard for whole grain mustard for a chunkier, tangier glaze.

Step-by-Step: Glazing and Finishing the Bake

Once your ham’s base bake is 30 minutes from done, it’s time to add the glaze and get that perfect caramelized finish:

1. Remove the ham from the oven, and increase the oven temperature to 375°F (190°C). The higher heat will help the glaze caramelize quickly without overbaking the meat.
2. Use your silicone basting brush to generously coat the entire surface of the ham with the prepared glaze. If you’re using a spiral cut ham, be sure to brush glaze between the slices to get flavor into the meat, not just on top.
3. Return the ham to the oven, uncovered, for the remaining 30 minutes of baking. Every 10 minutes, remove the ham and baste it with more glaze and pan drippings to build up layers of sticky, caramelized flavor.
4. If the edges of the ham start to burn before the 30 minutes are up, tent it loosely with aluminum foil to protect it. For extra crispy glaze, you can turn on the broiler for the last 1-2 minutes of baking, but watch it closely to avoid burning.
5. When the glazing time is up, remove the ham from the oven and let it rest for 10-15 minutes before carving. This resting time lets the juices redistribute throughout the meat, so your slices stay moist instead of drying out.

How to Tell When Your Ham Is Done

One of the biggest concerns when baking ham is making sure it’s cooked through without overbaking it and drying it out. Follow these guidelines to check for doneness:

• For cured, pre-cooked hams (most store-bought hams): The USDA recommends reheating to an internal temperature of 140°F (60°C). Insert an instant-read thermometer into the thickest part of the ham, making sure not to touch the bone (which will give a false reading). The temperature will rise 5-10 degrees after you take the ham out of the oven, so you can pull it a few degrees early if you want.
• For fresh, uncured hams: You’ll need to cook to an internal temperature of 145°F (63°C) for food safety, as these hams have not been treated with curing salt.
• If you don’t have a meat thermometer, check doneness by piercing the thickest part of the ham with a sharp knife. The juices should run clear, and the meat should be hot all the way through. If the juices are pink, the ham needs more time in the oven.

Remember: overbaking is the most common cause of dry ham. It’s always better to check the temperature early and add 5-10 minutes of baking time if needed, rather than leaving it in the oven longer than required.

Carving and Serving Oven Baked Ham

Proper carving ensures you get clean, even slices that stay juicy. Follow these steps based on your ham type:

1. Let the ham rest for 10-15 minutes after taking it out of the oven, as mentioned earlier. This step is non-negotiable for juicy slices.
2. For bone-in ham: Place the ham cut-side down on a sturdy cutting board. Use a sharp carving knife to slice along the bone to remove large sections of meat, then slice those sections against the grain into 1/4 inch thick slices. Cutting against the grain shortens the muscle fibers, making the meat more tender.
3. For boneless ham: Simply slice against the grain into uniform 1/4 inch thick slices. The uniform texture of boneless ham makes it easy to get even portions.
4. For spiral cut ham: You don’t need to do any prep! Simply cut along the pre-sliced lines, and the slices will fall away easily. For a casual presentation, you can even leave the ham whole and let guests slice their own portions.

Oven baked ham pairs perfectly with classic holiday sides like mashed potatoes, roasted Brussels sprouts, green bean casserole, dinner rolls, and cranberry sauce. Leftover ham is incredibly versatile: use it for sandwiches, omelets, fried rice, ham and bean soup, or diced up in a breakfast hash.

Storage and Reheating Leftover Ham

Proper storage will keep your leftover ham fresh and moist for up to a week:

1. Let leftover ham cool completely to room temperature within 2 hours of cooking (per food safety guidelines to avoid bacteria growth).
2. Wrap the ham tightly in aluminum foil or plastic wrap, or store it in an airtight container. You can also slice the ham first and store it in individual portions for easy reheating.
3. Refrigerate leftover ham for up to 5 days, or freeze it for up to 3 months. If you have extra glaze, you can store it separately in an airtight container in the refrigerator for up to 2 weeks, or freeze it for up to 3 months.

To reheat leftover ham, preheat your oven to 325°F (163°C), place the ham in a roasting pan, add 1/4 cup water or chicken broth to the pan to keep it moist, cover tightly with foil, and heat for 10-15 minutes per pound until the internal temperature reaches 140°F (60°C). For individual slices, you can reheat them in the microwave (covered, for 30-60 seconds per slice) or in a skillet over medium heat with a splash of broth to prevent drying out.

Common Mistakes to Avoid When Baking Ham

Avoid these common errors to ensure your ham turns out perfectly every time:

1. Skipping the oven preheat: Putting a cold ham in a cold oven leads to uneven cooking, with a dry, overdone exterior and a cold, undercooked center. Always preheat your oven fully before adding the ham.
2. Overbaking the ham: Cured, pre-cooked hams only need to be reheated to 140°F (60°C). Higher temperatures will dry out the meat and make it tough. Always use a meat thermometer to avoid guessing.
3. Skipping the liquid in the roasting pan: The water or apple cider in the bottom of the pan creates steam, which keeps the ham moist and prevents the bottom from burning against the hot pan.
4. Applying glaze too early: If you put glaze on at the start of baking, it will burn and turn bitter long before the ham is done. Only apply glaze in the last 30 minutes of baking, when the ham is already heated through.
5. Not letting the ham rest before carving: Cutting into the ham immediately after taking it out of the oven will cause all the juices to run out, leaving you with dry, tough slices. Always let it rest for at least 10 minutes.
6. Using a dull carving knife: A dull knife will tear the meat instead of slicing cleanly, leading to messy, uneven portions. Sharpen your carving knife before you start, or use a serrated knife for spiral cut hams.
7. Using a pan that’s too small: If the ham doesn’t fit comfortably in the pan with space around the edges, the glaze will overflow and burn, and heat won’t circulate evenly to cook the ham properly.

Frequently Asked Questions

Can I bake a frozen ham?

Yes, but you’ll need to add 50% more baking time to the base cook time, and make sure the internal temperature reaches 140°F (60°C) for cured hams or 145°F (63°C) for fresh hams. It’s always better to thaw a frozen ham in the refrigerator for 2-3 days before baking for the most even, juicy results.

Do I need to score the ham before baking?

Scoring is only necessary for hams with a thick fat cap (like bone-in cured hams) to help the glaze seep into the meat and create a crispy, caramelized exterior. Spiral cut hams and boneless hams don’t need to be scored, as the pre-sliced cuts already allow the glaze to penetrate.

Can I use a pre-made glaze instead of homemade?

Absolutely! Store-bought glazes work perfectly fine, especially if you’re short on time. Just make sure to apply it in the last 30 minutes of baking, just like homemade glaze, to avoid burning.

Why is my ham too salty?

This is most common with country ham or very heavily cured city hams. To fix it, you can soak the ham in cold water for 2-4 hours before baking, changing the water every 30 minutes, to draw out excess salt. You can also serve it with sweet sides like glazed carrots or cranberry sauce to balance the saltiness.

Can I add other toppings to my ham besides glaze?

Yes! You can add toppings like crushed pineapple, brown sugar, chopped pecans, or even bacon in the last 10 minutes of baking for extra flavor and crunch. Just make sure any added toppings are added late in the cooking process to avoid burning.

Do I need to take the bone out before baking?

No, bone-in hams cook more evenly and stay juicier when baked with the bone in. You can remove the bone after cooking if you prefer boneless slices, but it’s not necessary for the baking process.

What’s the difference between a ham and a pork roast?

A ham is specifically cut from the hind leg of a pig, and is almost always cured and/or smoked, giving it its signature salty, savory flavor. A pork roast can come from any part of the pig, and is usually uncured, with a milder pork flavor.

Conclusion

If you’ve been wondering How to Oven Bake Ham?, this guide has everything you need to make a juicy, flavorful, caramelized glazed ham that’s sure to impress your guests. It’s a low-stress, crowd-pleasing main dish that works for holidays, potlucks, or casual weeknight dinners, and leftovers are versatile enough to use in meals all week long. Don’t be afraid to experiment with glaze flavors to match your taste preferences, and follow the pro tips in this guide to avoid common mistakes and get perfect results every time. With just a few simple steps and minimal active prep time, you’ll have a showstopping holiday main dish that tastes like you spent hours in the kitchen.