I finally figured out the “secret” for how to make a Perfect Baked Ham every time. This Easter our Baked Ham was irresistible… deliciously roasted on the outside and moist on the inside – yum!
Now I have to tell you that over the years, I have tried many different variations on baking a ham. There are a ton of different methods to bake a ham; and I feel like I’ve tried most of them…
I’ve made baked ham that was good but a little dry. With another recipe the ham was nice and hot on the outside but cold in the middle! I sadly recall another recipe where the ham turned out tough and leathery with a so-called “goof proof” method. Aaaurgh! Who knew baking a simple ham could be so confusing…
- Some recipes called for the ham to be baked at 250 degrees, 275, 300, 325, 350 or 375 degrees and I’ve even seen recipes calling for 500 degrees!
- Then there are variations in timing. Recipes call for the ham to be baked anywhere from 45 minutes to five hours. Oh, I almost forgot, I have a recipe for baking the ham overnight, too!
- And what about this… should the ham be covered or uncovered?
- Glazed or unglazed?
Perfect (Naked) Baked Ham
had been injected with a wheat/water solution!
Needless to say, I did not purchase that ham!
So for your health’s sake; read all ham labels and
be sure that your ham is gluten free!
How to Make a Perfect Baked Ham
This must be the easiest recipe in the world for baking a ham; no cooking skills needed! Fabulous… simple… Perfect Baked Ham!
Ingredients:
1 (9- pound) store bought, fully cooked, bone-in ham or spiral sliced ham
- (You DID read the ingredient list, right? Your ham should be gluten-free with no added wheat in it!)
1 cup water
Directions:
1. Preheat oven to 300 degrees F. Place ham in a roasting pan and pour one cup water into the bottom of the pan. Cover tightly with aluminum foil and bake for two hours or until heated through, soft and tender. (Don’t over-bake! Remember ~ this type of ham is already cooked; it just needs to be fully heated for the best flavor and texture.) Take the foil off of the ham; let it rest for 15 minutes before slicing.
Actually, I have three reasons for saying, “No” to covering a baked ham with a glaze.
Now, of course if you have an overwhelming desire to glaze; you should go for it. However, don’t expect us lovers of “Ham in the Buff” to jump up and down with excitement when you serve Navy Bean Soup with that over-powering essence of Pineapple-Clove-Raisin-Pecan Glaze…
- I recommend that if you really want to have a glazed ham ~ serve that wonderful ham glaze in a separate bowl. Now everyone is HAPPY!
Perfect Spring Dinner Menu
Salad
Main Dish
Perfect (Naked) Baked Ham
Smashed Potatoes
Bread
Dessert
We served the Perfect Spring Dinner Menu twice to two different groups of people and celebrated Easter on two different days! (We love celebrating Easter!) Both Easter dinners were a fabulous success; everyone loved everything and I got to finish my novel while the ham baked. Perfect!
May all your Baked Hams be perfectly naked from now on!
Much love to you and big hugs, Lynn
Thank you Thank youi! I am one to prefer the natural flavor of ham..nothing sweet added. If you want sweetness on your plate…add a raisin sauce.
Hi Sylvia! You are right! Natural ham flavor is hard to beat! But a raisin sauce (on the side, of course!) does sound really good!
Thanks so much for your advice on the naked ham. My family does not like their meat sweet. I am baking ham tomorrow for Sunday lunch–no special holiday, but a ham day. Thanks again.
Cathey
Is the ham sitting in the water or is it on a rack with the water under it in the pan
Hi Janelle! Since I don’t have a rack that fits with my pan, I just put the water in the pan, and gently plopped the ham in the water. So sorry, I wasn’t clear about that! Thank you for writing!
Thanks for the recipe – I am not a fan of glaze but I do like ham. I will be doing this today. Gruyere Mac and cheese and asparagus for my veggie.
Would you, could you cook this ham the night before or the same day?
Hi Dee! I would cook it the same day. A ham, still warm out of the oven smells and tastes DELICIOUS!
All I can say is thank you!!
I forgot to get glaze and I’m no longer freaking out. I’m going to make a yummy ham that tastes like ham!! And with confidence. Great article.
This is perfectly timed! I will try this this weekend (instead of a glaze I was considering a pineapple chutney or something).
I have never heard of ham gravy (why would I? It would taste like pineapple) is there a recipe?
Hi Colleen!
Yikes, I’m so sorry I couldn’t answer you sooner! But, you know what they say… “Better late than never!” (Mercy!)
Ham Gravy: I really love how Shauna Ahern makes gravy. I’m going to give you the link to her recipe: Shauna’s GlutenFreeGirl Gravy Recipe. You can make Ham Gravy the exact same way as you make Turkey Gravy. Note: I add all my Ham drippings to the gravy, to give it a ton of delicious, ham flavor!
I hope this is helpful… for the next ham you make!!
Thanks so much for writing, Colleen! Big hugs to you!
How long would you cook this in the crock pot?
Hi Carlene!
I have never made this recipe in a crock pot so I don’t know how to answer this. If you try it, please let us all know how it turns out! Smiles, Ruby Lynn