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9 Secrets for the Best Baked Ham Ever

The star of any holiday brunch is a perfectly baked ham, with moist meat and a crunchy coating. But since that's easier said than done, we've rounded up a couple secrets to help make your ham heavenly.

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Baked Ham with Honey-Chipotle GlazeTaste of Home

Buy Bone-In Ham

While a boneless ham may be more convenient, a bone-in ham will be more flavorful and moist. And if you’re a little wary of carving your own meat, opt for the semi-boneless, which gives you the best of both worlds.

Here’s everything you need to know about buying the best ham.

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Easy and Elegant HamTaste of Home

Let the Ham Sit at Room Temperature

For an evenly-cooked ham, let the meat sit on the counter for one to two hours before baking it. This will bring it to room temperature, allowing the ham to cook all the way through without drying out or overcooking at the edges.

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Carving hamTaste of Home

Cook Cut Side Down

Place the ham so that the cut side (the flat side) is face-down in the bottom of your pan. This prevents the ham from getting dry while it bakes and ensures you have a delicious dish that you’ll want seconds (and thirds!) of.

If you have leftovers, here are more than enough clever ways to use them up.

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Apricot Ginger Mustard-Glazed HamTaste of Home

Make Your Own Glaze

Forget the premade packet that comes with a store-bought ham. For a truly tasty treat, whip up your own glaze, whether you use mustard, pineapple or the ever-popular brown sugar coating. Try this apricot-mustard glaze for a new twist.

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Brown Sugar Pineapple HamTaste of Home

Cover It Up

Because “low and slow” is the name of the game when cooking a ham, cover the entire pan with aluminum foil before putting it in the oven to help retain moisture.

Need more tips for the best baked ham? Check out this handy how-to.

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Glazing hamTaste of Home

Wait to Glaze

It’s not just how you glaze, but also when you glaze. Apply the glaze liberally over the entire ham 15 to 20 minutes before it’s finished cooking. If you glaze it prior to putting it in the oven, the coating will likely burn.

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Sugar-Glazed HamTMB Studio

Avoid Overcooking

There’s nothing worse than biting into a piece of dried, chewy ham. For a perfectly cooked dish, go by temperature, not timing. Remove the ham from the oven when the internal temperature is between 135° and 140° F. (Use a meat thermometer like this one to check!) It will continue cooking out of the oven until it reaches the safe temperature of 145°.

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Baked Ham with Cherry SauceTaste of Home

Turn Up the Heat

Craving a crispy crust? Toward the end of the cooking time (like the last three to five minutes), turn the oven to the broil setting to get that dark outer layer while keeping the meat inside juicy. You can also a blowtorch on the outside of the meat to get the same effect—it’s good for more than just creme brûlée!

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Carving hamTaste of Home

Let It Rest

Don’t dig in as soon as the ham comes out of the oven. Let the meat sit for 15 minutes before serving to allow all of the juices to be reabsorbed. When you’re ready, follow this guide to carve a ham like a pro.

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Amanda Tarlton
As both a freelance lifestyle writer and editor for a national teen magazine, Amanda spends most of her time creating #content. In those (rare) moments when she's not at her desk typing furiously, she's likely teaching a hot yoga class, reading the latest chick-lit or baking a batch of her famous scones.