Baked Ham Recipe with Apples (2024)

FAQs

How do you keep a ham juicy when baking? ›

First, before placing the ham in the oven, wrap the top of the pan with aluminum foil. This helps to retain the moisture that you added as well because the juices won't escape while baking, keeping the area where your ham is cooking moist.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

A great way to keep your ham from drying out, is to place the ham face down into a baking dish or roasting pan and cover with aluminum foil. Keeping it covered with aluminum foil (or heavy duty foil) will keep that moisture in!

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

Smoked Ham, Uncooked

If you're cooking a smoked ham that has not been pre-cooked (oftentimes labeled as "cook before eating"), you'll need to cook it at 325 degrees F until the internal temperature reaches 145 degrees F.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Roast in a 350 degrees F oven until the thermometer inserted into the thickest part of the ham registers 130 degrees F. Increase the oven temperature during the last 45 minutes of cook time to 375 degrees and glaze several times. The ham is done when it's cooked to 140 degrees F.

COOK. A pre-cooked/smoked ham should be reheated for around 20 minutes per pound at 325 degrees. Every 15-20 minutes, glaze the ham. An optional step is to add a sprinkle of sugar after each glaze to build up even more of a crust, but this is personal preference.

What is the tastiest ham in the world? ›

Some of the best chefs in the world like Joel Robuchon, Ferran Adriá, and Anthony Bourdain, have declared Jamon Ibérico de Bellota as the “Finest cured meat on earth”. It is richer and more complex than even the best prosciutto.

Apple juice is a common ingredient used to keep a pre-cooked ham tender, moist and juicy. The sweet and tart taste of the juice enhances the flavor of your ham, too. Here's how to use an apple juice glaze when baking pre-cooked ham for the most delicious result.

— How to cook your spiral ham without drying it out. To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. You'll also want to use a meat thermometer to check your ham's temperature to avoid overcooking.

Put the meat in a large pan, cover with cold water and bring to the boil, adding any flavourings you wish (cinnamon, bay, peppercorns, coriander seeds and onion all work well). Boil for half the calculated cooking time, periodically skimming and discarding any white froth that rises to the surface.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Add a couple of tablespoons of broth or water and cover with foil. Bake for about 10 minutes or until heated through, turning slices once.

You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist. Of course you want to make sure you have a good instant read thermometer so you can monitor the temperatures. Over cooking the ham past 140°F will likely result in a dry ham.

Ham is best reheated low and slow, and heating it uncovered means that the moisture in the ham evaporates, leaving it dry and unappetizing. → Follow this tip: Place the ham cut-side down in a baking pan. Cover the ham with foil or use a baking bag to heat up the ham until it's time to glaze.