How To Cook Cured Ham

Cured ham should be scored and glazed with brown sugar before roasting to caramelize the surface. Learning how to cook cured ham is simpler than you might think, and it transforms a basic ingredient into a stunning centerpiece. This guide will walk you through every step, from selecting the right ham to serving it with confidence.

Cured ham is already cooked during the curing process, so your job is mainly about reheating and adding flavor. The key is to avoid drying it out while creating a beautiful, tasty crust. Let’s get started.

Understanding Cured Ham

Before you begin, it helps to know what you are working with. Cured ham has been preserved with salt, sugar, and often nitrates. This gives it that distinctive pink color and salty flavor.

Most hams you buy at the store are fully cooked. This includes spiral-sliced hams, bone-in hams, and boneless hams. Always check the label to be sure. If it says “fully cooked” or “ready to eat,” you are good to go.

Types Of Cured Ham

City ham: Wet-cured, mild flavor, most common in supermarkets.
Country ham: Dry-cured, saltier, firmer texture. Needs soaking before cooking.
Spiral-sliced ham: Pre-sliced for easy serving, but can dry out faster.
Bone-in vs. Boneless: Bone-in has more flavor but is harder to carve. Boneless is easier to slice.

Now for the main event. This method works for most fully cooked hams. It delivers a moist interior and a sticky, sweet glaze on the outside.

What You Will Need

One fully cooked cured ham (bone-in or boneless)
Sharp knife for scoring
Roasting pan with a rack
Aluminum foil
Meat thermometer
Basting brush

Ingredients For A Simple Glaze

1 cup brown sugar, packed
1/4 cup honey or maple syrup
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves (optional)
1/4 cup pineapple juice or apple cider

Step-By-Step Instructions

Preheat your oven to 325°F (163°C). Remove the ham from the refrigerator about 30 minutes before cooking to take the chill off.
Prepare the ham. If your ham has a rind or thick skin, trim it off, leaving a thin layer of fat. Score the fat in a diamond pattern, cutting about 1/4 inch deep. This helps the glaze penetrate.
Place the ham on a rack in a roasting pan, cut side down. Add about 1/2 cup of water to the bottom of the pan to create steam and keep the ham moist.
Cover tightly with aluminum foil. This traps steam and prevents drying. Roast for about 15-18 minutes per pound for a bone-in ham, or 10-14 minutes per pound for a boneless ham.
Make the glaze. While the ham roasts, combine the brown sugar, honey, mustard, cloves, and juice in a small saucepan. Heat over medium heat until the sugar dissolves and the mixture thickens slightly. Set aside.
Glaze the ham. About 30 minutes before the ham is done, remove it from the oven. Increase the oven temperature to 425°F (218°C). Brush the glaze generously over the scored surface.
Finish roasting uncovered. Return the ham to the oven and roast until the glaze is bubbly and caramelized, about 15-20 minutes. Baste once or twice with the pan juices.
Check the temperature. Insert a meat thermometer into the thickest part of the ham, avoiding the bone. It should read 140°F (60°C) for a fully cooked ham. If it is not there yet, continue roasting covered.
Rest and serve. Remove the ham from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute. Carve against the grain for the most tender slices.

Tips For A Perfect Ham

Do not overcook. Since the ham is already cooked, you are just reheating it. Overcooking makes it dry and tough.
Use a meat thermometer. This is the only reliable way to know when it is done.
Add aromatics to the pan. Throw in a few cloves of garlic, some bay leaves, or a cinnamon stick for extra flavor.
Save the bone. After you finish eating, use the ham bone to make a delicious soup or beans.

Alternative Cooking Methods

Roasting is the most common method, but you can also cook cured ham using other techniques. Each has its own advantages.

Slow Cooker Method

This is great for a hands-off approach. Place the ham in a slow cooker, cut side down. Add a cup of apple juice or ginger ale. Cook on low for 4-6 hours for a small ham. Glaze during the last 30 minutes if desired. The result is very moist, but you won’t get a caramelized crust.

Grilling Method

Grilling adds a smoky flavor. Preheat your grill to medium heat (about 350°F). Place the ham on the grill, cover, and cook for about 10 minutes per pound. Baste with glaze during the last 20 minutes. Watch carefully to prevent burning. This works best with spiral-sliced or smaller hams.

Instant Pot Method

For a quick meal, use an Instant Pot. Place the ham on the trivet with 1 cup of water. Cook on high pressure for about 10 minutes per pound. Let the pressure release naturally for 10 minutes. Then glaze and broil in the oven for a few minutes to caramelize. This method is fast but can be tricky with larger hams.

Common Mistakes To Avoid

Even experienced cooks can make errors with cured ham. Here are the most common pitfalls and how to avoid them.

Skipping the scoring. Without scoring, the glaze just sits on top and doesn’t soak into the fat. The diamond pattern also looks beautiful.
Using too high a heat. High heat will dry out the ham before the center is warm. Stick to 325°F for the main cooking.
Forgetting to cover. Uncovered ham loses moisture quickly. Always cover with foil for most of the cooking time.
Glazing too early. If you glaze at the start, the sugar will burn before the ham is done. Glaze only in the last 30 minutes.
Not resting. Cutting into a hot ham causes juices to run out. Resting makes for juicier slices.

How To Serve Cured Ham

Once your ham is perfectly cooked, it is time to serve it. Here are some ideas for accompaniments and leftovers.

Classic Side Dishes

Scalloped potatoes or mashed potatoes
Green beans with almonds
Roasted carrots or glazed carrots
Cornbread or dinner rolls
Coleslaw or a simple green salad

Using Leftover Ham

Leftover ham is a gift. You can use it in countless ways.

Ham sandwiches with mustard and cheese
Ham and bean soup
Ham salad with mayo and pickles
Omelets or quiches
Ham fried rice
Pasta with ham and peas

Frequently Asked Questions

Do I Need To Soak A Cured Ham Before Cooking?

Only if it is a country ham or a very salty dry-cured ham. Most city hams do not need soaking. If you are unsure, ask your butcher or check the package instructions.

Can I Cook A Cured Ham From Frozen?

It is not recommended. Thaw the ham in the refrigerator first. Cooking from frozen will result in uneven heating and a dry exterior. Allow about 24 hours of thawing for every 5 pounds.

What Is The Best Glaze For Cured Ham?

Brown sugar and mustard is a classic. You can also use honey, maple syrup, pineapple juice, or even orange marmalade. The key is to have a balance of sweet and tangy flavors.

How Long Does Cooked Ham Last In The Fridge?

Cooked ham will keep for 3-5 days in the refrigerator. Store it tightly wrapped or in an airtight container. You can also freeze it for up to 2 months.

Can I Use The Ham Drippings For Gravy?

Yes, but be careful. The drippings are very salty. Use them sparingly or dilute with water or stock. You can make a simple pan sauce by deglazing the pan with a little wine or broth and thickening with a slurry.

Final Thoughts On Cooking Cured Ham

Cooking a cured ham is one of the easiest ways to impress your guests. With just a few simple steps, you can turn a store-bought ham into a memorable meal. The scoring and glazing technique is foolproof, and the results are always delicious.

Remember to keep an eye on the temperature and let the ham rest before carving. Whether you are making it for a holiday dinner or a Sunday supper, this method will serve you well. Experiment with different glazes and sides to make it your own.

Now you know exactly how to cook cured ham with confidence. Go ahead and give it a try. Your family will thank you.