Ella Walter
Baking ham is a straightforward process, but there are a few tips and tricks to elevate your ham to the next level. One of the most important steps is to ensure your ham doesn't dry out in the oven. One way to do this is to add water to the bottom of the roasting pan to add moisture and prevent the meat from drying out. However, the amount of water you add depends on the size of your pan, as different roasting pans will require different amounts.
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What You'll Learn
How much water to add to the pan
When baking ham, it is recommended to add water to the pan to prevent the meat from drying out. The amount of water to be added depends on the size of the roasting pan and the quantity of ham being cooked.
For a 6-pound ham, pour 1 inch of water into the bottom of the roasting pan. This is enough water to keep the ham moist while cooking. If you are cooking a larger ham, you may need to add more water to ensure that the pan does not dry out. For a 12-pound ham, use about 2 cups of water, or enough to reach a depth of 1 inch in the roasting pan.
If your ham comes with a packet of juices, be sure to pour this into the bottom of the pan along with the water. This will add extra moisture and flavour to your ham. Covering the ham tightly with foil will also help to retain moisture, but leave the bottom uncovered so that the juices can run out into the pan and steam the ham.
You can also add other liquids to the pan, such as wine, stock, or broth, to enhance the flavour and moisture of your ham.
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When to cover the ham with foil
When baking a ham, it is important to cover it with foil to prevent the exterior from burning before the centre is warmed through. Covering the ham with foil also helps it retain moisture.
If you are baking a fully cooked ham, cover it tightly with foil, leaving the bottom of the ham uncovered so that the juices can run out into the pan and steam into the ham. Bake the ham according to the instructions in the recipe or package. Typically, a ham is baked for 12 to 15 minutes per pound.
If you are baking an uncooked or partially cooked ham, cover it completely with foil. Bake the ham to 150°F using a meat thermometer.
For both cooked and uncooked hams, let the ham rest covered for 20 minutes before slicing, so the juices can redistribute throughout the meat.
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How long to bake the ham for
The cooking time for a baked ham depends on the weight of the ham. As a rule of thumb, you should bake your ham for 10 minutes per pound at 325ºF. For example, if your ham weighs 13.69 lbs, you should roast it for 1 hour and 45 minutes at 325ºF, and then finish it off at 425ºF for the last 30 minutes.
However, some sources suggest cooking a ham for 12-14 minutes per pound. This may be because the ham is cooked at a higher temperature of 350ºF. For example, a 12-pound ham should be cooked for 4.5 to 5 hours at 350ºF.
If you are using a pre-cooked ham, follow the directions on the package for baking times.
To check that your ham is cooked, use an instant-read thermometer inserted into the centre of the ham (not touching the bone). The thermometer should read at least 160ºF.
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How to prevent the ham from drying out
To prevent your ham from drying out, you can add a bit of liquid to the bottom of the baking pan for additional moisture. This can be wine, stock, broth, or water. If your ham came in a package with juices, pour them into the bottom of the pan as well. Cover the ham with aluminium foil to retain moisture and prevent the exterior from burning before the centre is warmed.
You can also add water to the roasting pan and cover it with foil. This will prevent the ham from drying out. However, some experts advise against adding water to the pan.
If you are baking a whole ham, the exposed cut side is susceptible to drying out. To prevent this, line the roasting pan with two pieces of aluminium foil long enough to wrap up and around the ham to completely enclose it.
Finally, when reheating a ham, do not heat it uncovered. Instead, heat it covered until it reaches 120°F, then increase the heat to 425°F and brush the ham with glaze.
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Glazing the ham
When preparing the ham for glazing, it is important to cover the meat with aluminum foil, which helps retain moisture and prevents the exterior from burning before the center is warmed through. You should then bake the ham according to the weight, which is typically around 10–15 minutes per pound. For example, a 12-pound ham will bake for about 2 hours.
About 30–45 minutes before the end of the baking time, you should remove the foil and increase the oven temperature to 425ºF. Then, brush the ham with the glaze. You can glaze the ham a couple of times during this period.
After glazing, allow the ham to rest for 20 minutes before carving.
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Frequently asked questions
It is recommended to add about 1 inch of water to the roasting pan. However, the amount of water can vary depending on the size of the pan and the ham. Some recipes suggest adding a little less than a cup of water, while others recommend filling the pan with about 1/2 inch of water.
Adding water to the pan helps to keep the ham moist and prevents it from drying out during the cooking process. The steam created by the water also helps to cook the ham evenly and ensures that it doesn't burn.
Yes, it is generally recommended to cover the ham with aluminum foil when baking. This helps to retain moisture and prevents the exterior from burning before the interior is fully cooked. However, the foil should be removed towards the end of the cooking process to allow the ham to brown and caramelize.
The water should be added to the pan before placing it in the oven. If using a glaze, the ham is typically uncovered and glazed during the last 20-30 minutes of cooking.
Yes, you can add other liquids such as wine, stock, broth, or the juices from the ham packaging to enhance the flavor and moisture of the ham.
