Today, I am going to show you how to slow cook a precooked ham in the oven. With this method you’ll get a perfectly baked ham slathered with a homemade Brown Sugar Glaze. You can make this tasty and easy dish in the oven for a holiday meal or a special occasion. It’s always a crowd-pleaser and makes Christmas or Easter dinner extra special with no muss or fuss. Let’s get started!.
Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. Most of the ham you buy at the store is already safe to eat; you just need to heat it up. Plus around Easter or Christmas, they tend to go on sale!.
I always buy a spiral-cut, fully cooked ham with the bone in because it saves me time and effort. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature Ham from Costco because the flavor and price can’t be beaten.
A bone-in ham is a classic centerpiece for holidays and special occasions. The combination of salty, smoky meat with an impressive presentation makes bone-in ham a stellar choice. While you can buy pre-cooked hams ready to heat and eat, learning how to cook one from scratch is very rewarding.
As an avid home cook and ham lover I’ve perfected my technique for cooking fully cooked bone-in hams to juicy, tender perfection. In this guide, I’ll share my foolproof method along with tips and tricks for maximizing flavor. Let’s get cooking!
Why Cook Your Own Bone-In Ham?
Here are some of my top reasons for cooking bone-in ham yourself rather than buying pre-cooked:
- Customize flavor – Choose your own seasonings, glazes, smoking method
- Food safety – Control the cooking process from raw state
- Cost savings – Raw bone-in ham costs much less per pound
- Impressive presentation – Homecooked ham looks stunning on the table
- Leftover versatility – Fully cooked ham stores well for sandwiches, casseroles, and more
The unique flavor and texture of a homemade fully cooked ham is well worth the extra effort
Step-By-Step Method for Cooking Bone-In Ham
Follow these simple steps for impressive results
1. Start with a Quality Raw Ham
- Choose bone-in, uncured fresh ham, ideally with skin on
- Estimate cook time based on weight; allow 15-20 min. per lb
2. Prepare the Ham
- Trim off excess skin, leaving about 1⁄2 inch fat
- Score the fat in diamond pattern, about 1⁄2 inch deep
- Apply a rub under and on top of skin (brown sugar, spices, etc.)
3. Determine Cooking Method
- Oven bake: Best for larger/thicker hams
- Grill or smoke: Ideal for thinner hams
- Cook 10-15°F per lb below final internal temp
4. Apply Glaze and Finish Cooking
- Brush with glaze periodically during last 1-2 hours
- Heat until internal temp of 145°F for medium
- For added flavor, glaze again just before serving
5. Rest and Carve the Ham
- Tent ham loosely with foil and let rest 15-30 mins
- Carefully carve along the bones to portion
- Slice across the grain for tenderness
With this easy process, your bone-in ham will have amazing depth of flavor. Now let’s get into more detail on each step.
Picking the Perfect Bone-In Ham
Choosing the right ham is key for achieving the best flavor and texture after cooking. Here’s what to look for:
- Fresh uncured ham – Cured hams are pre-cooked, look for fresh raw meat
- Bone-in – The bone adds flavor and aids cooking
- Skin on – For added flavor, choose skin-on if possible
- Well-marbled – Visible marbling means more moist meat
- Estimate 1⁄3 – 1⁄2 lb per person – Buy accordingly for number of servings
I recommend choosing a fresh, raw, bone-in ham preferably with skin for the most authentic homecooked ham experience.
Prepping the Raw Ham
Before cooking, just a few quick prep steps help ensure optimal results:
- Trim excess skin – Leave about 1⁄2 inch of skin/fat if possible
- Score the fat – Crisscross cuts help fat render and absorb glaze
- Apply a rub – Generously season under and on top of skin
I like using a brown sugar rub to help form a delicious caramelized crust while cooking.
Choosing the Best Cooking Method
You can oven roast, grill, or smoke a bone-in ham with delicious outcomes.
Oven Roast
- Best for hams ≥10 lbs
- Cook at 325°F 10-15°F below final internal temp
- Add liquids like broth or cider to the roasting pan
Grill or Smoke
- Ideal for smaller hams, <10 lbs
- Use indirect heat, along with soaked wood chips for smoke
- Rotate ham and maintain consistent temp
No matter which cooking method you use, always cook to an internal temperature for safe results.
Glazing the Ham
For glistening presentation and flavor, glaze the ham periodically during the last 1-2 hours of cooking:
- Mix glaze – Sweet and sticky is classic, like brown sugar honey or maple syrup
- Brush on glaze – Every 30 mins or so, coat ham with glaze mixture
- Repeat glazing – Do a final glaze just before serving for more flavor
The glaze caramelizes and forms a delicious crust on the ham when finished cooking.
Mastering Doneness
The most foolproof way to test ham doneness is by temperature:
- Use a meat thermometer – Insert into the thickest part of ham, not touching bone.
- Cook to 145°F for medium – This results in juicy meat.
- For well-done, cook to 160°F – The meat may be drier.
- Rest for 15-30 mins – Allows juices to absorb.
Let the bone-in ham rest tented in foil before beautifully carving and serving your masterpiece.
Top Tips for Best Results
Follow these tips and tricks for a sensational homemade fully cooked ham:
- Chill ham thoroughly before carving for clean, attractive slices
- Carve across the grain for most tender bites
- Save bone and leftovers for soups, bean dishes, omelets, etc.
- Store tightly wrapped for 5-7 days in the fridge, 2-3 months in the freezer
- Add broth and simmer bone to make a hearty ham stock
- Use leftovers in sandwiches, quiches, casseroles, potato bakes, and more!
With my step-by-step instructions, you can confidently cook an incredible bone-in ham worthy of any occasion. Enjoy!
Bake and Baste Ham
Place your ham in a roasting pan, flat cut side down. Bake in the oven 12-15 minutes per pound (or cook according to specific package directions). During cooking, baste the ham a few times with the juices that have built up in the pan. Be sure to separate the slices as you baste. This ensures the ham will stay moist.
As the ham cooks, many recipes say to baste it with the glaze. But I’ve found that it works better to baste it with the cooking liquid from the ham juices to keep everything moist, and then finish with the glaze.
Glaze, Broil and Let the Ham Rest
Raise the oven temperature to 425° F and add the glaze after the ham is done cooking. This will help the glaze caramelize and seal in extra flavor. I choose to use my Brown Sugar Glaze Recipe instead of the glaze that comes with the ham. The slices should be kept separate because this is a spiral ham. I like to brush the glaze on as much of the ham as I can.
Bake glazed ham at 425° F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.