Keeping ham moist and flavorful is an important part of preparing a delicious holiday meal or anytime you want to serve this tasty meat. There are several methods you can use to help retain moisture and prevent your baked ham from drying out.
Brining
One of the most effective ways to keep ham moist is to brine it before cooking. Brining involves soaking the raw ham in a saltwater solution, which allows the ham to absorb moisture. The salt in the brine also seasons the meat and enhances the flavor.
To brine a ham, mix 1 cup of kosher salt with 4 cups of water until the salt dissolves. Submerge the ham in the brine, cover, and refrigerate for at least 8 hours but no more than 24 hours. An 8 to 12 pound uncooked ham usually requires 8-12 hours of brining. For a precooked ham, reduce the brining time to just 2-4 hours.
After brining, rinse the ham with fresh water, pat it dry and proceed with cooking. The ham will roast up juicy and tender with a delicious salty flavor imparted by the brine.
Marinades and Glazes
Applying a marinade or glaze to the ham is another excellent way to keep it moist during cooking. The marinade soaks into the meat while also adding lots of flavor. Glazes form a tacky, protective coating on the ham to help retain natural juices.
Easy marinade ingredients include apple juice, ginger ale, maple syrup, honey, brown sugar, fruit jams and orange juice. Mix the ingredients until well blended and marinate the ham for 2-4 hours in the fridge before baking.
For glazes, combine ingredients like brown sugar, honey, maple syrup, pineapple juice, mustard, cloves, orange marmalade or fruit preserves. Brush the glaze over the ham periodically during baking to ensure a shiny, sticky coating.
Basting
Frequently basting the ham while it cooks is key to keeping it moist. Basting involves brushing or spooning juices, drippings or glaze over the ham as it roasts. As the basting liquid heats up, it helps conduct heat evenly throughout the meat while replenishing moisture.
Use pan drippings, stock, cider, juice or wine to baste the ham every 30 minutes or so during cooking. Adding a bit of brown sugar, honey or jelly to the basting liquid enhances flavor and promotes caramelization.
Cooking Methods
The way you cook the ham also affects moisture retention. Lower oven temperatures between 325-350°F are ideal, as high heat can cause the exterior to dry out before the interior is done. You can also wrap the ham in foil or baking paper to reduce drying.
For bone-in hams, baking them upside down allows more fat to bast the bottom as it renders, keeping that portion extra moist. Cook to an internal temperature of 140°F.
For spiral sliced hams, tent loosely with foil and bake until 140°F, brushing with glaze during the last 30 minutes. Cook boneless hams to 145°F then let rest for 15 minutes.
Resting
Allowing the ham to rest after cooking enables the juices to redistribute evenly throughout the meat. Tent loosely with foil and let rest for at least 10-15 minutes before slicing for better moisture retention.
Carving
Properly carving thin, even slices helps each portion of ham retain more moisture when served. Use a long, sharp knife to cut thin slices across the grain of the meat. Thick, uneven slices are more prone to drying out quickly.
Serving Suggestions
Certain serving styles and accompaniments can also prevent baked ham from drying out:
- Serve ham slices with pan gravy or sauce to keep each portion moist.
- Pair ham with fruity sauces like pineapple, peach, cherry or plum for added juiciness.
- Top slices with a dollop of mustard, mayonnaise or horseradish sauce.
- Garnish ham with maraschino cherries or fruit jam for a punch of moisture.
- Wrap slices around dill pickle spears for a refreshing crunch.
Leftover Storage
Properly storing leftover baked ham is crucial for maintaining moisture. Only refrigerate ham for 3-4 days maximum. Wrap tightly in plastic wrap or foil, or place in an airtight container.
For longer freezer storage, wrap ham well in plastic wrap followed by foil, label and freeze for 2-3 months. Leftover glazes or pan drippings can be frozen too for making sauces.
Reheating ham in the oven or on the stovetop with a little liquid keeps it from drying out. Add some water or stock to sliced ham before microwaving to restore moisture.
Moisturizing Ingredients
Here is a quick reference table of ingredients that can help keep baked ham juicy and flavorful:
| Ingredient | Uses | Benefits |
|---|---|---|
| Brine | Soaking solution | Infuses ham with moisture & flavor |
| Apple juice | Marinade, basting liquid, glaze | Provides sweetness & moisture |
| Brown sugar | Marinade, basting liquid, glaze | Enhances flavor & caramelization |
| Maple syrup | Marinade, basting liquid, glaze | Imparts moisture & sweetness |
| Honey | Marinade, basting liquid, glaze | Helps ham retain moisture |
| Fruit jam | Marinade, basting liquid, glaze, topping | Excellent source of natural fruit moisture |
| Pineapple juice | Marinade, basting liquid, glaze | Provides sweetness & juiciness |
| Mustard | Glaze, topping | Adds flavor & tangy moisture when served |
| Horseradish | Topping | Pungent moisture & flavor when served |
Conclusion
From brining to glazing to strategic resting and carving, there are many simple but effective ways to keep your baked ham juicy, flavorful and delicious. With the right preparation and cooking techniques, you can serve this holiday favorite without it drying out. Follow these helpful ham moisture tips, and your guests will be going back for seconds!