Autumn has arrived, which means it’s time to start planning what you’ll serve for the holidays. Of course, you wouldn’t be the only one who wants to make a deliciously glazed oven-roasted ham this holiday season. However, many at-home chefs have been scorned by an overcooked ham’s dry, crumbly, chalky insides. To prep your pig just right, let’s look at how to keep your ham from drying out.
Most people tend to buy spiral ham because it’s pre-sliced and, therefore, much easier to carve. It’s fine to buy a spiral ham, and it might taste just as good as a fresh cut from the butcher. But many home cooks make a mistake: they treat the ham like it’s raw, even though most spiral hams are already cooked. You’re not really cooking the ham at all; you’re just reheating it. Keeping this in mind is the first step to not overcooking your ham and keeping it moist.
A beautifully glazed baked ham is the centerpiece of many holiday meals. But keeping that ham warm without drying it out can be tricky. Cold, dry leftover ham is a letdown after spending hours preparing a gorgeous entrée. Follow these tips to hold ham at the perfect temperature for serving without sacrificing moisture and texture.
Use Low, Even Heat
The key to keeping ham warm without parching is using low, even heat. High temperatures will quickly dehydrate the meat. Place cooked hams in a 200-250°F oven to keep warm for up to 2 hours. Tent loosely with foil to prevent drying. For buffets, warming trays, slow cookers and chafing dishes set on low will all keep ham slices moist. The indirect radiant heat gently warms it without causing moisture loss like a hot oven would.
Cook Slices Separately
Cooking large hunks of meat intact helps retain juices. But for keeping ham warm, separate the slices first for more even heating. Arrange slices on a sheet pan in a single layer, not touching or overlapping. Pop in a low oven, or cover and place in a slow cooker or warming drawer on low. The slices will heat gently without drying out. This method also lets you take out only what’s needed.
Provide a Water Source
Providing some moisture while reheating is crucial for tender ham Add a quarter inch of water or broth to the bottom of pans before heating Or place slices in a steam table pan or chafer with water to create steam. Baste ham occasionally with glaze or pan juices, too. The water evaporates to hydrate the meat, rather than the moisture getting pulled from the ham.
Wrap in Foil
For grab-and-go ham meals, wrap each slice individually in foil before warming. The foil traps steam to re-moisten the meat. Or wrap entire hams or slices in heavy duty foil with broth or water added. Crimp tightly and place in an oven, slow cooker or warmer. The sealed parcel keeps moisture in and prevents drying. Foil is also great for transporting cooked ham slices to parties or picnics.
Use Insulated Gear
Insulated food carriers, Cambro boxes and good old-fashioned coolers keep ham warm for hours out of the oven. Wrap cooked ham in foil or place in disposable foil pans. Put in the pre-warmed insulated container, cover and seal. The insulation maintains an even, gentle heat and contains moisture. Foil wrap bags meant for subs also work nicely for holding ham slices.
Add Moisture Before Cooking
Preventing ham from drying starts before it even goes in the oven. Soak the raw meat in brine, juice, ginger ale or another flavorful liquid before roasting or baking. Baste with glaze periodically while cooking, too. And be sure to tent ham with foil and add juice or stock to the oven pan. Starting with well-hydrated meat makes keeping it moist afterwards much easier.
Take It Out Sooner
Don’t overcook ham in the first place. Take it out of the oven when a thermometer reads 140°F, before it gets dried and tough. Let carryover cooking bring it up to the food safe 145°F as it rests. And cook it only until the very center is a light pink 140°F; the ends will hit 160°F and be drier but you can trim those parts off. Perfectly cooked ham needs less reheating.
Pick the Right Cut
Choose a cut of ham that holds moisture well like the shank end versus the drier tip. Cook bone-in ham for added flavor and juiciness; the bone conducts less heat. Opt for a cut with some fat, avoid very lean ham. Fattier cuts baste the meat from within. And seek out high quality heritage breed hams with terrific moisture retention abilities.
With some care and the right techniques, your holiday ham can be a juicy delight. Maintaining even, gentle heat and providing moisture is the secret to serving warm, succulent ham that lives up to its starring role at your festive meal.
Cover it in Foil
Put the ham in a roasting pan and cover it with foil. Today you’re going to cook it. The foil traps steam and keeps the meat moist. The foil doesn’t have to be tightly wrapped around the ham because you’ll want to check on it later. Instead, simply cover the ham with the foil, tucking it under the lip of the roasting pan. Line the pan with tin foil too if you don’t want to deal with all the drips and want to make cleanup easier.
Put Liquid in Your Pan
In order to keep your ham from drying out, you should use the drippings that come in the package. Pour the juice from the package onto the ham. If there isn’t a lot of juice in your package, you may want to add your own liquid. Put just enough to cover the bottom of the pan and coat the ham. You don’t want to make ham soup. Even though water will work, wine or beef, chicken, or vegetable stock will make it taste better. Most of this liquid will cook off, but your tinfoil cover will help your meat absorb those juices.
How do you reheat a ham without drying it out?
FAQ
How do you keep ham warm for a party?
How do you keep a fully cooked ham from drying out?
How to keep spiral ham warm without drying out?
What can I put on ham to moisten it?
How do you keep a ham moist if reheated?
The trick is always to keep your ham covered when you reheat it. Wrap in aluminum foil, or cover it with a lid to prevent it from getting dry. Also, using a slow cooker or an air fryer will keep your ham moist without needing to cover it.
How do you keep a ham from drying out?
Airtight containers are always a good idea, but they work even better with plastic wrapping foil. Wrap the ham with plastic foil tightly and place it in an airtight container. The foil doesn’t allow the ham to become dry, and the containers will keep it from contact with air.
How do you cook a spiral ham without drying it out?
To prevent a spiral ham from drying out during cooking, pour the package juices in the bottom of the pan and cover it tightly with foil, ensuring no steam escapes. Place the ham in the center of the oven with the fat side up, and preheat to 325°F. The ham should be cooked in this manner to prevent it from drying out.
How do you keep a ham moist in the oven?
To keep your ham moist, after you’ve taken it out of the oven, unwrap it and pour two cups of water into the baking tray. Place the ham back, again with the cut part down. Bake for another 15-20 minutes at the same temperature. This way, your ham will be moist and juicy because it will absorb the water from the tray.