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Super Easy Baked Ham: A Culinary Revelation

I remember the first time I was tasked with baking a ham for a holiday gathering. Visions of perfectly glazed, succulent centerpieces danced in my head – visions that quickly turned to dread as I faced a mountain of complex recipes. One particularly hectic year, amidst the chaos, I decided to strip away all the fuss. I simply relied on a trusty meat thermometer and let the oven do its magic. The result? The most unbelievably delicious, juicy ham I’d ever tasted. It was a revelation that simplicity could yield such incredible flavor, and it’s been my go-to method ever since.

Recipe Overview

Prep Time: 5 minutes
Cook Time: Approximately 3 hours
Total Time: Approximately 3 hours 5 minutes
Servings: 20
Dietary Type: Varies based on ham – check the label

Ingredients

(10-15 lb) cooked ham, bone-in shank half
Salt and pepper, to taste (optional)

Equipment Needed

9″x13″ baking pan (at least 1 inch deep)
Probe style meat thermometer
Large pot/sink for rinsing (optional)
Sharp carving knife

Instructions

Preheat your oven to 350°F (175°C) and ensure the oven racks are positioned low enough to accommodate the ham with ample space above.
Bring the ham (still in its packaging) to the sink. Have your 9″x13″ baking pan readily available. This size is generally perfect for holding a large ham.
Remove the ham from its wrapper. If you feel it needs it, rinse it under cool water. Locate and remove the plastic “doohickey” (usually a small plug) on the large, cut end of the ham. This is usually present to protect the cut end. At this stage, you can trim off excess fat if desired, but I usually prefer to leave it, as much of it renders down into the pan during baking, adding to the flavor and moisture. Any remaining fat is easily trimmed after cooking.
Place the ham in the baking pan with the large, cut side facing down. This helps to keep the ham moist as it bakes.
Now for the most crucial step: using a probe-style meat thermometer. Insert the probe end (the long metal skewer) into the thickest part of the ham, ensuring it penetrates a substantial portion of the meat, avoids any pockets of fat, and doesn’t touch the bone. Set your thermometer to alert you when the ham reaches an internal temperature of 140°F (60°C). This ensures it’s heated through without drying out.
Once your oven has reached 350°F (175°C), carefully place the pan containing the ham into the oven. Remember, it’s heavy, so use oven mitts!
Patiently wait for the meat thermometer to alert you that the ham has reached 140°F (60°C). This will likely take around 15 minutes per pound, but the thermometer is the most reliable indicator.
When the alarm sounds, carefully remove the ham from the oven – again, remember it’s heavy and hot. Remove the thermometer probe. You can either begin carving the ham immediately or transfer it to a beautiful platter to impress your family and guests before carving.

NOTE: The outer skin of the ham may become very dark and crispy during baking. Don’t be alarmed! This is normal. The meat underneath will be juicy and delicious. Simply cut away the overly crispy skin to reveal the succulent meat beneath.

ALSO: If you don’t have a probe-style thermometer, a good guideline for reheating a pre-cooked (city) ham is approximately 15 minutes per pound to reach an internal temperature of 140°F (60°C). Keep in mind that this is an estimate, and a thermometer is always recommended for accuracy.

FINALLY: Leftovers can be easily portioned for later use. I like to carve the remaining ham into 1-pound portions and store them in labeled quart-sized freezer bags for future casseroles, pasta dishes, or beans. The bone can also be frozen in a gallon-sized freezer bag and used later to add flavor to hearty bean soups.

Expert Tips & Tricks

Don’t skip the thermometer: Using a probe thermometer is essential for perfectly cooked ham. This method ensures your ham is heated through without drying out.
Resting period: Allowing the ham to rest for about 10-15 minutes after baking helps the juices redistribute, resulting in a more tender and flavorful product. Tent it loosely with foil during this time.
Pan drippings: Save the pan drippings! They can be used to make a delicious pan sauce. Simply skim off the excess fat and whisk in a bit of flour to thicken the sauce. Season with salt, pepper, and any other desired herbs or spices.

Serving & Storage Suggestions

Serve your baked ham warm, carved into thin slices. It pairs wonderfully with classic side dishes like scalloped potatoes, green bean casserole, roasted vegetables, and dinner rolls.

Leftover ham should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the ham in freezer-safe bags or containers for up to 2-3 months.

To reheat refrigerated ham, simply bake it in a preheated oven at 325°F (160°C) until warmed through. You can also reheat it in a skillet or microwave, but be careful not to overcook it. Frozen ham should be thawed in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	618.8 kcal	N/A
Calories from Fat	359 g	58%
Total Fat	39.9 g	61%
Saturated Fat	14.7 g	73%
Cholesterol	213.1 mg	71%
Sodium	136 mg	5%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	60.8 g	121%

Note: Nutritional information is an estimate and may vary based on the specific ham and serving size.

Variations & Substitutions

Glazed Ham: While this recipe focuses on simplicity, you can easily add a glaze during the last 30-45 minutes of baking. Common glazes include honey-mustard, brown sugar-mustard, or fruit-based glazes.
Smoked Ham: Use a smoked ham for a richer, smokier flavor.
Boneless Ham: While bone-in ham generally has more flavor, you can use a boneless ham if preferred. Cooking times may vary, so always use a thermometer to ensure doneness.
Spice Rub: For a more complex flavor profile, rub the ham with a mixture of spices before baking. Consider using a blend of paprika, garlic powder, onion powder, and brown sugar.

FAQs (Frequently Asked Questions)

Q: Why is the skin so dark and crispy?
A: This is a natural result of the baking process and is perfectly safe. The ham remains juicy underneath the skin, so don’t worry! Simply remove the darkened skin before serving.

Q: Can I bake the ham at a lower temperature for longer?
A: Yes, you can bake the ham at a lower temperature, such as 325°F (160°C), for a longer period. This may result in a slightly more tender ham, but be sure to use a thermometer to ensure it reaches 140°F (60°C).

Q: Do I need to add water to the pan?
A: Adding water to the pan is not necessary for this recipe. The ham will release its own juices during baking, which will help to keep it moist.

Q: Can I bake the ham ahead of time and reheat it?
A: Yes, you can bake the ham ahead of time and reheat it when needed. Allow the ham to cool completely, then wrap it tightly in foil and store it in the refrigerator. Reheat in a preheated oven at 325°F (160°C) until warmed through.

Q: What should I do with the ham bone?
A: The ham bone is a valuable ingredient for flavoring soups and stews. Freeze the bone in a freezer-safe bag and use it to add depth and richness to your next batch of bean soup or split pea soup.

Final Thoughts

This incredibly simple baked ham recipe is proof that delicious food doesn’t always require complicated techniques or lengthy ingredient lists. It’s a testament to the natural flavors of a good quality ham and the power of proper cooking. So, go ahead and try this recipe – you might be surprised at how easy it is to create a show-stopping centerpiece for your next meal! Feel free to experiment with glazes or spice rubs to customize the flavor to your liking. I’d love to hear about your experiences and any creative twists you add. Pair this ham with some cheesy scalloped potatoes or a bright, tangy coleslaw for a truly unforgettable feast.

Super Easy Baked Ham Recipe