I love a good, juicy ham on Easter and Christmas (and any day in between). Some hams we’ve had are dry, expensive, and too sweet, even when we bought expensive, well-known hams from a ham store. It’s enough to make a person sit down and cry into her taters. In order to find the cheapest and tastiest way to cook ham, we did it ourselves…just for you. You’re welcome.
Cooking up a glazed ham is a cherished tradition for many holiday meals and gatherings While aluminum foil is commonly used to cover hams while baking, some cooks prefer to bake their ham uncovered. Cooking a ham without foil allows the exterior to caramelize and crisp up rather than getting steamed and soggy. Uncovered hams develop a rich, complex flavor while still remaining moist and tender on the inside
With a few simple tips and techniques, you can cook an amazing foil-free ham worthy of any special occasion feast. Let’s look at the benefits of cooking ham without foil along with step-by-step instructions for roasting, glazing and serving up a mouthwatering ham.
Why Bake a Ham Without Foil?
There are a few reasons why some cooks choose to bake their ham without using foil
-
Better Browning – Skipping the foil allows the exterior of the ham to caramelize and crisp up. This results in delicious browning and a rich depth of flavor.
-
Crispier Texture – Foil can cause the ham to steam and become soggy on the outside. Uncovered hams develop a crispy, crackling exterior texture.
-
Easier Glazing – Glazes stick and caramelize better on an uncovered ham. The glaze won’t get diluted by condensation from the foil.
-
Less Mess – Foil containment can lead to overflowing juices and messy clean-up. An uncovered ham contains drippings neatly in the pan.
-
Cooking Evenly – Without foil obstructing air flow, the ham cooks more evenly from all sides.
Step-by-Step Guide to Roast Ham without Foil
Follow these simple steps for baking a flavorful, juicy ham without using any foil.
1. Prepare Ham and Pan
- Select a cooked, fully-cooked or spiral sliced ham. Allow 1/3 to 1/2 pound per person.
- Place ham fat side up in a shallow roasting pan. Add 1 cup water or fruit juice to pan.
2. Bake Uncovered Ham
- Preheat oven to 325°F.
- Insert meat thermometer into thickest part of ham, avoiding bone.
- Roast uncovered until thermometer reads 140°F, about 10-15 min per pound.
3. Apply Glaze and Finish Baking
- During last 30 minutes of baking, brush or spoon glaze over ham.
- Increase oven temp to 400°F. Bake until glaze is sticky and ham is 145°F.
4. Let Ham Rest before Serving
- Once ham reaches optimal internal temperature, remove from oven.
- Allow to rest 15 minutes before slicing for juicier results.
Handy Tips for Maximizing Flavor
Here are some useful tips for cooking up the most delicious foil-free ham:
-
Choose a ham with more natural flavoring like ones smoked over fruitwood or cured in maple.
-
Rub seasoning blends, brown sugar or mustard onto ham before baking for added flavor.
-
Try inserting cloves into the ham for aromatic flavor. Cover bone end in cherries or pineapple rings.
-
Use a baking rack to elevate ham off bottom of pan. This allows better air circulation for even cooking.
-
Baste ham with pan juices every 30 minutes while roasting to keep exterior from drying out.
Glazing Ideas for Baked Ham
Glazes provide flavor, moisture and help ham caramelize. Whip up a homemade glaze or use a store-bought variety. Brush glaze on ham during the last 30 minutes of roasting. Follow package instructions for store-bought glazes. Get creative with sweet and savory flavor combinations like:
- Brown sugar, maple syrup, mustard and orange juice
- Pineapple juice, brown sugar and ginger
- Honey, cinnamon and orange marmalade
- Bourbon, brown sugar and whole grain mustard
- Coke, brown sugar and ketchup
Letting Ham Rest for Best Results
An important step after roasting is allowing the ham to rest before carving. Resting helps ham juices redistribute evenly throughout the meat. Follow these resting tips:
-
Loosely tent ham with foil when resting to retain heat.
-
Allow 15-20 minutes rest time; a large bone-in ham may need up to 30 minutes.
-
The internal temperature will rise about 10°F during resting time. Remove from oven when it reaches 135°F.
-
Resist cutting into the ham right away! Waiting the full rest time ensures the juiciest texture.
Cooking up a wonderful holiday ham without using foil is easy with these helpful tips. Allowing the ham to roast uncovered results in incredible caramelized flavor and a crispy exterior. Give this foil-free method a try and you’ll never want to cover your ham again.
How to Bake a Ham – A Simple Guide
- a ham
- pan
- one cup water (optional)
- aluminum foil
- meat thermometer
- oven
- extra ingredients for an extra sauce—all you need for ours is brown sugar and a sauce pan.
How long do I cook the ham?
If the ham is already cooked, heat it until it reaches 110 to 140 degrees Fahrenheit inside, then remove it from the oven. This will depend on how warm you like your ham. (If it’s fully cooked, you can theoretically eat it cold. ).
If the ham is not pre-cooked or only partially cooked, heat it to 150-155 (Fahrenheit) and pull immediately. I know the meat police say 160, but it will continue cooking 5-10 degrees after you pull it. I pull at 150. If you wait for 160, you may have a dry ham. You’ve been warned.
Use a meat thermometer! Insert it well into the meat, but not touching the bone. if you don’t have a meat thermometer and you cook meat, buy one. If you don’t want to buy one, it will take you about 20 to 30 minutes to cook each pound, but I can’t promise that your stove won’t get too hot and you won’t end up eating a football. In that case, I wash my hands of your ham.
This is my meat thermometer:
You can buy one here.
Can you cook a ham without aluminum foil?
FAQ
Can you cook a ham without aluminum foil?
Can you cook a ham in the oven uncovered?
What is the best way to cook a ham without drying it out?
What is the best way to cook a precooked ham?