Here’s the golden rule: do not crank the oven to 400°F and hope for the best. That’s a fast track to a dry, jerky-like disaster. Instead, preheat to 325°F—this is the sweet spot where fat renders slowly and the inner meat stays juicy.
Calculate about 10 to 14 minutes per pound for a whole ham, or 18 to 20 minutes for a half. Place it cut-side down in a shallow roasting pan, and add a splash of water, apple cider, or even ginger ale to the bottom. This creates steam, which is your best defense against dryness.
A Little Foil Goes a Long Way
Cover the ham loosely with aluminum foil for the first half of the cooking time. This traps moisture and prevents the outside from scorching before the inside is warm. Remove the foil for the last 30 minutes to let the glaze caramelize into glossy, sticky perfection.
And for the love of leftovers, let the ham rest for 15 minutes before slicing. This allows the juices to redistribute, so every slice is as tender as the first one.
How to Heat a Precooked Ham: Simple Oven Guide
