The holidays are prime time for serving up both succulent roasted turkey and glazed ham to hungry family and friends. But with oven space at a premium, is it possible to cook these two large roasts together? Absolutely! With some strategic planning and simple preparation, you can easily bake turkey and ham at the same time in one oven.
Follow this complete step-by-step guide for tips timing, temperatures and foolproof instructions to get moist, juicy results for both meats using just one oven.
Benefits of Cooking Ham and Turkey Together
Simultaneously cooking your holiday ham and turkey offers several advantages:
- Saves oven space since you only need to use one oven instead of two
- Cuts your total cooking time nearly in half compared to roasting separately
- Subtly enhances and balances flavors as the meats impart essences on each other
- Simplifies temperature control with only one oven setting to monitor
Choosing the Right Sized Turkey and Ham
The first key step is selecting a turkey and ham that will comfortably fit in your oven
For the turkey, allow about 1 pound per person. A 15-20 lb bird will feed a crowd. Opt for a whole turkey or bone-in breast.
For the ham, choose a cooked, bone-in ham around 6-8 lbs. Pre-sliced spiral cut hams are perfect.
Make sure both meats can fit on separate racks with a few inches of clearance all around for air circulation.
Preparing the Turkey and Ham
Get both roasts ready for the oven:
Turkey:
- Remove giblets and neck from cavities
- Rinse turkey and pat dry
- Trim excess skin and fat
- Brine or rub with seasoning (optional)
Ham:
- Use a fully cooked, bone-in ham
- Remove skin and trim fat
- Score fat cap in diamond pattern
- Stud with cloves or glaze (optional)
Positioning the Turkey and Ham in the Oven
Organize the turkey and ham correctly on the racks:
- Place turkey on lower rack in a roasting pan. Tent with foil.
- Put ham on upper rack in a foil-lined baking dish.
Be sure air can flow freely around both meats.
Cooking Times and Temperatures
Follow these guidelines for perfect doneness:
- Preheat oven to 325°F. This temperature works well for turkey and ham.
- Roast turkey for 15-18 minutes per pound until 165°F internal temperature.
- Cook ham to 140°F internal temperature to fully reheat.
- Check periodically and tent with foil if browning too fast.
- Let rest 15-20 minutes before carving.
Helpful Cooking Tips
Keep these additional tips in mind:
- If oven space is tight, use a small 12-15 lb turkey and vertical poultry roasting rack.
- Monitor temperature closely and adjust if one food is cooking faster.
- Use a meat thermometer and check doneness every 30 minutes after initial time.
- Allow at least 5-6 hours total cooking time depending on meat sizes.
- Never skip the resting time for juicy results.
Carving and Serving the Feast
Once rested, it’s time to slice into the turkey and ham:
- Carve turkey and arrange slices on a platter. Spoon over pan juices.
- Slice or chunk ham into pieces. Place alongside turkey.
- Serve with favorite holiday sides and sauces.
Frequently Asked Questions
What should I cook first, the ham or the turkey?
Since it takes longer, start cooking the turkey first. Begin the ham halfway through the turkey’s cook time.
How long does ham take compared to turkey?
Ham cooks much quicker, only around 15 minutes per pound. Turkey needs 15-18 minutes per pound.
Can I smoke the turkey and ham together?
Absolutely! Smoke uncovered at 225°F for the first hour, then cover and continue cooking until done.
Do ham and turkey taste good cooked together?
Yes, their flavors subtly complement each other. The cured ham balances the delicate turkey.
Should I cook stuffing in the turkey?
No, cook stuffing separately to ensure it reaches a safe internal temperature of 165°F.
What sides go well with turkey and ham?
Classic holiday dishes like mashed potatoes, sweet potatoes, roasted veggies, biscuits, cranberry sauce, and bread stuffing.
Bring on the Holiday Feast!
With proper planning and a few simple tips, you can easily roast a flavorful holiday turkey and ham together in one oven. Now you can enjoy all your favorite meats without needing extra appliances or ovens. Implement this guide for your best dual oven-roasted turkey and ham yet!
Apple-Sage Stuffing Whipped Potatoes Mac ‘N’ Cheese Green Bean Casserole
Allow pans to sit at room temperature for 1 hour before cooking.
- Remove plastic lid from the pan and replace with foil.
- Place pan in a 325° F oven for 40 minutes or until the internal temperature of your dish reaches 145° F.
- Remove the lid and allow to cook an additional 15 minutes of cooking to melt and brown the topping.
Allow pans to sit at room temperature for 1 hour before cooking.
Remove plastic lid from the pan and place in a 325° F oven for 25-35 minutes until hot throughout.
Allow sauce to sit at room temperature for 15 minutes before heating.
Transfer to a sauce pan and heat over low heat until hot throughout. Stir often to avoid burning at the bottom of the pan.
You may also remove the lid and lay a paper towel over top of the container, then microwave in 90 second intervals until hot throughout.
Bowman & Landes Whole Turkey
Turkeys have been seasoned and are fully prepped for the oven.
Prior to cooking, allow the turkey to sit at room temperature for two hours to ensure even cooking without drying out the skin.
- Preheat the oven to 325°F
- Add 2 cups of water to the bottom of the roasting pan and loosely cover or “tent” the turkey with foil before cooking. Once the oven is at the correct temperature, place the covered turkey into the oven for approximately 75 minutes until a thermometer probed into the thickest part of the thigh reads a temperature of 150° F-155°F.
- Once the temperature is in that zone, remove the foil and baste the turkey by spooning the liquid from the roasting pan back over the top of the turkey. Baste just enough to moisten the top, as this will help brown and crisp the outside. Leave uncovered and place back in oven until the internal temperature of the thickest part of the thigh reaches 165° Fahrenheit. The juices that are released when you probe the turkey should be clear (estimate 30 minutes). Do not leave the turkey in the oven after it’s reached 165° or it will dry out.
- Allow the turkey to rest at room temperature with foil tented over it for 20 minutes before carving. This allows all of the juices to redistribute into every bite!
If you are waiting for other sides to cook, the turkey can be put on an oven safe platter and placed in the oven for just 10 minutes to give it a “flash” of heat.
Turkey Breast is fully cooked, seasoned, ready for the oven.
Prior to cooking, allow the turkey to sit at room temperature for 1 hour to ensure even heating without drying out.
- Preheat the oven to 325°F
- Add 1 cup of water to the bottom of the roasting pan and cover tightly with foil before cooking. Once the oven is at the correct temperature place the covered turkey in the oven for 30 minutes.
- After that time, remove the foil and baste by spooning the liquid from the roasting pan back over the top of the turkey. Leave uncovered and place back in oven until the internal temperature reaches 165°F (estimate 30 minutes).
If you will be eating later or if you are waiting for other sides to reheat, the turkey can be put on an oven safe platter and put back in the oven for just 5 minutes to give it a “flash” of heat prior to serving.