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.
Wrapping ham in foil is a time-honored technique for keeping this holiday centerpiece nice and moist while it cooks. The right foil wrap method seals in natural juices and protects the exterior from drying out.
Whether your ham is fully cooked or raw, bone-in or boneless, learning proper foil wrapping ensures tender, succulent results. In this complete guide, we’ll cover everything you need to know about wrapping ham in foil.
Why Bother Wrapping Ham in Foil?
You may be wondering—is it really necessary to wrap ham in foil at all? Here are some key benefits
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Prevents moisture loss – Foil creates a protective barrier against the dry oven air, keeping natural juices sealed inside.
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Promotes even cooking – Foil helps the ham cook evenly, preventing the edges from overcooking.
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Aids in flavoring – Foil allows you to add aromatics like orange slices, pineapple, or brown sugar that infuse the ham with flavor.
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Simplifies cleanup – Foil keeps sugary glazes or marinades from sticking to your pan for easier cleanup.
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Enhances browning – Removing foil near the end of cooking lets the exterior caramelize to a nice mahogany color.
With so many perks, it’s easy to see why foil is ideal for oven-baked ham. Let’s look at proper foil wrapping methods.
Choosing the Right Foil
You’ll want foil that’s:
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Heavy-duty – Thin, low-quality foil can tear easily and won’t protect as well. Opt for a sturdy, heavy-duty variety.
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Non-stick – Non-stick foil releases food more easily without sticking or tearing. It simplifies removal.
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Aluminum – Aluminum foil conducts heat better than tin foil, leading to more even cooking.
Look for extra-wide, heavy duty aluminum foil for the easiest wrapping experience. Now let’s prep the ham.
Preparing Ham Prior to Foil Wrapping
Proper prep ensures the best results:
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Thaw fully – If frozen, thaw ham completely in the fridge before cooking.
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Remove packaging – Take ham out of any netting, plastic or external wrapping.
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Trim excess fat – Cut away thick chunks of surface fat, leaving about 1/4 inch.
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Score fat – Lightly score remaining fat in a diamond pattern. This allows rendered fat to drain away.
Your ham is now ready for optimal foil wrapping.
How to Wrap a Whole Bone-In Ham
For impressive whole hams, here’s a foolproof foil wrapping method:
What You’ll Need:
- Foil
- Roasting pan
- Glaze ingredients (brown sugar, honey, etc.)
- Fresh herbs and fruits (optional)
Step-by-Step:
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Place ham fat-side up in roasting pan.
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In a small bowl, prepare glaze ingredients of your choice to brush on ham.
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Lay strips of foil vertically across ham, overlapping slightly. Leave an overhang on both ends to seal.
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Fold overhang tightly at ends to seal in juices. Make additional folds along seams for extra leak protection.
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Brush on about 1/3 of glaze mixture, covering ham entirely.
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Add fresh herbs, fruits or aromatics inside the foil if desired. Pineapple rings are a classic choice.
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Fold and crimp foil loosely over ham like a tent. This prevents direct contact that could tear the foil later.
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Bake ham at 325°F until fully cooked, brushing with more glaze every 45 minutes.
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For the last 30 minutes, open foil tent to brown exterior. Brush with remaining glaze.
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Remove from oven, tent foil and let rest 15 minutes before unwrapping and slicing to serve.
The foil keeps ham amazingly moist while allowing delicious caramelized glaze flavors to permeate.
How to Wrap a Half Bone-In Ham
For smaller gatherings, a bone-in half ham is perfect. Adapt the wrapping method:
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Place ham cut-side down in roasting pan.
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Layer foil sheets underneath to catch drips.
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Wrap top and sides in foil, leaving a foil “chimney” open at one end.
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Fold overhang under to make a leak-proof seal.
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Proceed with glazing and baking as for a whole ham. The foil chimney allows heat and smoke to penetrate the open side while retaining moisture.
Wrapping a Boneless Ham
Boneless hams offer easy slicing but require extra care when foil wrapping:
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Position ham with fattiest side up.
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Wrap first in cheesecloth or muslin cloth to prevent direct foil contact.
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Wrap tightly in foil, sealing the ends.
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Bake at a lower 300°F until thermometer reaches 140°F for pre-cooked boneless ham.
The cloth layer keeps the foil from sticking for simpler serving. Boneless hams take less time to bake as well.
Mistakes to Avoid When Wrapping Ham in Foil
While foil-wrapped ham often turns out perfect, watch for these common stumbling blocks:
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Using low-quality, thin foil that tears easily
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Allowing folds or seams to come undone, causing leaks
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Poking holes in foil when glazing or basting
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Letting rendered fat or sugary glaze accumulate under ham
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Not tenting foil to prevent sticking to ham exterior
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Opening oven frequently, disrupting temperature
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Waiting too long to open foil and brown exterior
With attention to detail, you can avoid these issues and foil wrap ham like a pro!
Frequently Asked Questions
Still have questions about foil wrapping ham? Here are some common FAQs:
Should I wrap ham in foil if I’m glazing it?
Yes, glazing ingredients can burn without foil protection. Tent foil over ham while glazing. For the last 30 minutes, open the foil to caramelize the glaze.
Can I use an oven bag instead of foil?
Yes, oven bags work great and eliminate messy foil crimping. However, you won’t get the caramelized exterior.
Should I wrap ham in foil if oven roasting it?
Foil is highly recommended for oven roasting to prevent the hot, dry air from drying out the exterior.
What’s the best way to reheat leftover ham in foil?
Slice ham and wrap tightly in foil. Reheat at 325°F until warmed through, about 20-30 minutes depending on thickness.
Get Perfectly Moist Ham with a Proper Foil Wrap
Wrapping your beautiful holiday ham in foil may seem like a simple step, but proper technique is key to keeping ham optimally moist and delicious.
With heavy-duty non-stick aluminum foil, thorough sealing, and tenting during baking, you can ensure juice retention while also infusing glaze flavors. Avoid foil pitfalls like tears, leaks, and uneven browning.
Mastering the foil wrap method leads to tender, mouthwatering ham to impress your guests.
Glaze the Ham (Optional)
When the ham is about 15 minutes from being fully heated through, take off the foil and put on the glaze you made earlier. Apply three times, glazing every 5 minutes, Rose suggests.
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.