Even with a ready-to-eat ham, youll still need to heat it up if you want a warm centerpiece. But doing so can lead to a dried-out cut of meat.
Shawn Matijevich, lead chef for online culinary arts and food operations at the Institute of Culinary Education, says there are two main reasons why ham can dry out in the oven.
First, the oven’s dry, hot air pulls water out of the ham while it heats it up.
Overcooking is the other culprit. Matijevich says that as the ham cooks, the proteins in the muscle fibers clump together. This is why meats texture and color change as it cooks, he says. It gets so that the spaces between the protein molecules are too small for water molecules at a certain point, Matijevich says. “The water gets squeezed out.”
Luckily, there are ways to cook your ham so that it stays moist and tender. This is true whether you’re using an oven or air fryer to heat it up, and it doesn’t matter if the ham is already cooked.
Tenting a ham with foil is a simple but effective way to keep it moist and flavorful when cooking. The foil creates a protective barrier that seals in the natural juices and prevents the ham from drying out. With just a few easy steps, you can transform an ordinary ham into a succulent centerpiece that will wow your dinner guests.
Why Should You Tent a Ham with Foil?
Foil-tenting a ham has several advantages:
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Prevents moisture loss The tight foil wrap traps steam and stops moisture from evaporating as the ham cooks. This keeps it tender and juicy.
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Enhances flavor: Sealing in the juices also seals in flavor. Your ham will be infused with its natural savory taste.
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Promotes even cooking: Tenting helps the ham cook evenly, preventing the edges from overcooking before the center is done.
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Easy cleanup: Containing juices makes cleanup simpler. Your baking pan won’t be overflowing with drippings.
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Saves time A foil tent can reduce cooking time since you don’t have to wait for a hard outer layer to form
Step-by-Step Guide to Foil-Tenting a Ham
Tenting a ham is simple but proper technique is important. Follow these steps for perfect results every time
1. Choose an Appropriate Foil Size
Select a sheet of heavy-duty aluminum foil that is large enough to completely wrap the ham with some overlap. It’s better to have too much foil than not enough. For hams under 8 pounds, an 18-inch wide roll of foil should suffice. Opt for wider 24-inch foil for larger roasts over 8 pounds.
2. Preheat the Oven
Preheat your oven to the temperature specified in your recipe, usually 325°F for a fully cooked ham. Removing the ham from the fridge while the oven preheats helps it cook more quickly and evenly later on.
3. Place the Ham Fat Side Up in a Pan
Set the ham in a foil-lined roasting pan, fat side up. The fat will baste the meat from underneath as it melts. Too much fat may cause smoking, so trim off any excess first.
4. Pour In a Small Amount of Liquid
Adding 1/2 cup of water, juice, wine or other liquid to the bottom of the pan will help keep your ham from drying out. The liquid will evaporate and moisten the meat.
5. Wrap the Foil Around the Ham
Take the sheet of foil and wrap it loosely around the ham. Ensure the shiny side is facing the ham. Leave room between the foil and meat for air circulation.
6. Crimp and Seal the Foil Edges
Fold over and crimp the foil edges to create a tightly sealed tent around the ham. Press down on the creases. There should be no gaps where steam or moisture can escape.
7. Bake Until Cooked Through
Place pan in the preheated oven. Bake for approximately 20-25 minutes per pound, until the internal temperature reaches 130°F for reheating a cooked ham or 160°F for an uncooked ham.
8. Let Rest Before Carving
Allow the ham to rest tented in foil for 15-20 minutes before unwrapping and carving. This lets juices redistribute for moist, tender meat.
9. Unwrap and Serve
Carefully unwrap the foil, taking care to avoid hot steam. Transfer the ham to a cutting board and slice to serve.
Troubleshooting Common Foil-Tenting Issues
Having trouble getting perfect foil tenting results? Here are some quick fixes:
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Dried-out ham: Ensure foil is tightly sealed with no leaks. Add more liquid to the pan next time.
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Ham cooks unevenly: Use wider foil to completely wrap ham. Reposition ham so thick and thin parts get even heat.
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Foil tears: Use heavy-duty or extra-thick foil. Gently reshape torn areas and re-seal with additional foil.
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Ham is hard to carve: Let rest longer after baking. Use a sharp knife to neatly slice cooked ham.
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Ham seems undercooked: Check internal temperature with a meat thermometer. Return to oven if needed until done.
Get Creative with Foil-Tented Hams!
Basic foil tenting is just the start. You can also:
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Add citrus slices, pineapple rings or maraschino cherries under the foil for flavor.
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Coat with brown sugar, honey or maple glazes for a crispy, candied exterior.
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Rub with spices and herbs like rosemary, thyme or ginger before wrapping.
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Infuse with flavors like apple cider, cola or bourbon poured into the pan.
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Cook alongside roasted veggies to allow meat juices to mingle.
Don’t limit yourself – get creative with foil-tented hams! With the right technique, you can enjoy a tender and mouthwatering ham anytime.
So next time a recipe calls for baking an uncured ham, remember the power of foil to retain moisture and flavor. Expertly tenting your ham ensures you serve up the juiciest, most delicious results possible. Your lucky dinner guests will be going back for seconds!
Bake the Ham, Basting Occasionally
Put the ham in the pan with the fat side up. Cook it uncovered, Rose says. Flip it halfway through the cooking time, he says.
Baste with the liquid from the bottom of the pan every 20 minutes.
“If it goes too fast or the pan is getting dry, add a little water to make it less thick.” The sugars will burn easily if left unattended,” Matijevich says.
There should be 145 degrees F inside the thickest part of the ham when it’s done cooking, according to Rose.
How to Prepare an Uncooked Ham
Matijevich says, “If you can find a fresh, raw, uncooked ham, it will take a lot of work to make it look like a cooked holiday ham.”
The work to prepare an uncooked ham starts days ahead of time. This gives you time to thaw the meat (if it’s frozen) and brine it, if you want to.
- Uncooked ham
- Roasting pan
- Mixing bowls
- Brine solution: salt, water, sugar and spice (optional)
- Spices and seasonings (optional)
- Glaze (optional)
- Meat thermometer
Aluminum foil tent for ham
FAQ
Should a ham be wrapped in aluminum foil?
Do you cook a ham in the oven, covered or uncovered?
Do you tent a precooked ham?