The holidays just aren’t the same without a beautifully glazed ham as the centerpiece of the dining table. But nothing is more disappointing than slicing into that ham only to find it dry, tough and lacking flavor. Don’t let a dried out ham ruin your holiday meal!
As an avid home cook and meat lover, I’ve had my fair share of overly roasted hams. But over the years, I’ve learned some simple tricks to keep that ham juicy, moist and packed with flavor every time. In this article, I’ll share all my secrets for how to moisten up a dry ham and have it tasting succulent and delicious.
How Does Ham Get Dry in the First Place?
Before diving into solutions, it helps to understand what causes dry ham in the first place. Here are a few common culprits
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Overcooking – Hams are already fully cooked when you buy them They just need to be heated through, so cooking too long dries out the meat
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No foil – Uncovered hams lose moisture to the dry oven heat
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Improper reheating – The microwave extracts moisture, while stuffing a cold ham straight into the oven leads to uneven cooking.
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Spiral sliced – Pretty, but all those crevices let juice escape.
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Improper storage – Refrigerating for too long causes ham to dry out over time.
Now that you know why it happens, let’s get into my best tips for keeping holiday hams deliciously moist.
1. Start With a Good Quality Ham
You want a ham with some nice marbling throughout. The little veins of fat will baste the meat from the inside and naturally keep it moist. Aim for about 20% fat content. Bone-in hams retain more moisture too.
I love using a nice smoky, fully cooked city ham. Black Forest is a great widely available brand. Stay away from very pale pink hams with little marbling.
2. Take It Out of the Fridge Early
This is a key step that most folks miss. For optimum juiciness, the ham needs to come to room temperature before cooking. Pull it out of the fridge at least 2 hours before heating. The chill will dissipate, allowing for more even cooking.
3. Add Liquid to the Pan
Adding some liquid to the bottom of the roasting pan is magic. Water, broth, juice, wine – they all work. As the liquid simmers below the ham, it infuses moisture right into the meat.
About 1/2 cup is perfect. Too much will make the ham soggy. I like using pineapple or apple juice for sweetness.
4. Cover with Foil
Foil helps trap steam and moisture close to the ham as it cooks. Tuck it loosely around all sides, but don’t wrap it tightly. You just want the foil to act as a cover.
Only remove it for the last 30 minutes of cooking to glaze and brown the ham if desired.
5. Use a Meat Thermometer
This takes the guesswork out of doneness. Cook to 140°F for juicy results. Let rest for 15 minutes before carving – the temp will climb another 10 degrees as it rests.
No thermometer? Estimate 12-15 minutes per pound at 325°F for a cooked ham.
6. Baste Frequently
Brushing on glaze helps keep the ham’s outer layer moist and adds tons of flavor. Make it with brown sugar, honey, jams, mustard – get creative!
Baste every 10-15 minutes once glazing. Watch closely to avoid burning.
7. Bake Upside Down
For spiral cut hams, flip it over so the pretty side is down in the pan. This prevents the slices from flopping open, where they’ll lose moisture.
8. Rest Properly Before Carving
Never slice into a piping hot ham! Let it rest 15-20 minutes after baking. The juices will redistribute evenly throughout the meat, ensuring moistness.
Tent foil over it as it rests to retain the heat. Then slice and serve.
Handy Tips for Reheating Leftover Ham
Got leftover holiday ham? Use these pro tips to revive and moisten up refrigerated cooked ham:
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Heat slices in broth or sauce to impart moisture.
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Wrap in foil and bake at 275°F until warm, 10 mins per pound.
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Dice and add to omelets, fried rice, soups.
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Simmer diced ham in water or milk to rehydrate.
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Make a ham and cheese pressed sandwich in a panini press.
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Sear slices quickly in a hot skillet for a crusty edge.
With the right techniques, you can revive even the driest leftover ham!
What if My Ham is Already Dry – Can I Still Save It?
Don’t panic if your ham is already overcooked and dry. You can still rescue it with a few tried and true moisture boosting methods:
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Simmer pieces in soup or stew – This rehydrates the ham in flavorful liquid.
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Coat slices in glaze – Brush on a sweet glaze and bake briefly to caramelize.
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Make ham salad – Dice ham and bind with mayo or creamy dressing for sandwiches.
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** Fry slices** – Quickly pan fry in butter or oil to crisp the edges while keeping the middle tender.
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Add to casseroles or pasta bakes – The additional ingredients will impart moisture.
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Soak overnight in wine or broth – For an extremely dried out whole ham.
With some creativity, you can still put overly dry ham to good use. The key is adding supplemental moisture. Don’t let a dry holiday ham go to waste!
FAQs About Moistening Up Dry Ham
Still have some questions about perfecting your holiday ham? Here are answers to some frequently asked questions:
How much liquid should I add to the pan?
About 1/2 cup of liquid like wine, broth, juice or water is sufficient. Too much will make the ham soggy.
Should I baste my ham with the pan juices?
Avoid basting with the pan juices as they are very salty. Make a glaze instead.
Can I microwave leftover ham?
Microwaves often dry out ham. Reheat it in the oven or on the stovetop instead for better results.
What’s the best way to reheat a whole cooked ham?
Cover with foil and bake at 325°F, allowing 15 minutes per pound. Use a meat thermometer to confirm doneness.
Is it safe to eat very dry, overcooked ham?
Yes, as long as the ham was fully cooked to start with, it is safe to eat. The texture just won’t be very pleasant.
What’s the minimum oven temp I can reheat ham at?
You can reheat ham at temps as low as 250°F safely. Just allow more time for it to come up to temp.
Enjoy Perfectly Moist, Juicy Ham This Holiday Season
Don’t let dry, flavorless ham ruin your next special meal. With these simple tricks for adding moisture during cooking, glazing, resting, storing and reheating, you’ll have juicy, delicious ham every time.
