Roasting a Bone-In Ham for Holidays
A bone-in ham makes a great centerpiece. Because these hams are usually pre-cooked, roasting warms it through and crisps the exterior. Key points are gentle heat, a pan for drippings, and a late glaze.
Preparation and oven settings:
- Preheat the oven to 325°F (163°C). Place the ham on a rack in a roasting pan. Add 1/2–1 cup of liquid (water, cider, or stock) to the pan to prevent scorching.
- Score the surface in a diamond pattern and stud with whole cloves if desired. This looks festive and helps flavor the surface.
- Tent loosely with foil and roast, allowing approximately 12–15 minutes per pound as a starting point, but always confirm with an internal thermometer—target 140°F (60°C).
Glazing and finishing:
- Prepare a glaze such as brown sugar, mustard, honey, and a splash of orange or pineapple juice.
- Remove the foil and brush glaze on during the last 20–30 minutes of roasting. Repeat once or twice for a thick, glossy coat, then return to the oven uncovered to caramelize.
Carving and serving:
- Let the ham rest 10–15 minutes before carving. Slice against the grain and around the bone for generous portions.
- Serve with sides like roasted vegetables, scalloped potatoes, and a light salad to balance sweetness.
Food safety and tips:
- Keep ham refrigerated until ready to roast. Use a thermometer rather than relying on guesswork.
- Reserve pan juices, skim fat, and reduce briefly for a simple gravy.
With careful heating and a late glaze, your bone-in roast will present beautifully and taste succulent.