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Image Credit: Rebeca Mello/Getty ImagesHam makes the ideal centerpiece for any party. Its tender, flavorful meat combined with a crispy, golden crust creates a showstopper dish, and the delicious aroma filling your home is an added bonus. Best of all, ham requires very little hands-on preparation, allowing hosts to step away from the kitchen and enjoy the celebration.
Ham is a popular choice for major holidays like Easter and Christmas, and it's easy to see why. If you're nervous about cooking ham, don't worry—this guide is here to help. We'll answer all your burning questions, from selecting the right type of ham to carving it with precision, so you can cook the perfect ham every time.
Different Types of Ham
Looking for the perfect ham for your gathering? There are three main varieties to choose from: city ham, country ham, and fresh ham. These hams vary in size and can be found with or without bones. Here’s what you need to know.
Whole vs. Half Hams
Whole hams usually weigh between 10 and 18 pounds, making them perfect for a large party but too much for a smaller dinner (unless you're craving leftovers). For a smaller group, opt for a half ham—either the shank or the butt.
We recommend the shank cut because it’s easier to slice and has more fat, which adds extra flavor. If you prefer a leaner option, go for the sirloin, but be aware that it has a tricky bone that requires careful carving. When we discuss how to cook the different types of ham, we’ll focus on whole hams, not halves.
Hams often come with a "water added" label. We recommend steering clear of those with excessive water content, as it can result in bland meat with a mushy texture.
Boneless vs. Bone-In Hams
All three types of ham are available in both bone-in and boneless options. We suggest choosing bone-in ham, as it’s more flavorful and tender. Though it takes a little more effort to carve, the extra flavor is worth it. If convenience is your priority, boneless ham is a solid option, but it won’t be as tasty as bone-in.
Look for spiral-sliced bone-in ham, which is sliced by a special machine for easy carving. With just one simple cut, you'll have perfect, separate slices without compromising on quality.
For bone-in ham, allocate about 1/2 to 3/4 pound per person. For boneless ham, plan for 1/2 pound per person to satisfy your guests.
Cooking City Ham
City ham is the most commonly found type, fully cooked and cured in a saltwater brine. When you imagine classic ham—pink, tender, and savory—city ham is what you’re picturing. It can be smoked or unsmoked and may come pre-sliced, like spiral-cut ham.
Since city hams are already cooked when you purchase them, you can serve them hot, cold, or anywhere in between. We recommend serving it at a moderate temperature. Here's the best method we’ve discovered to heat it up:
- Wrap the ham tightly in foil.
- Heat it in a low-temperature oven (around 250°F to 325°F) for a few hours, or until it’s fully warmed through.
How to Roast Country Ham
Commonly found in Appalachia, country ham is cured with a dry rub, then hung to dry and sold uncooked. This curing and drying process results in a rich, salty flavor and a drier texture compared to city ham. When cooked at 325°F, a country ham requires about 20-25 minutes per pound.
Cooking country ham begins the day before, with an extended soak in cold water to remove excess salt. Change the water every six hours, scrubbing the surface if any salt chunks remain. The next day, once the ham has finished soaking, follow the steps below.
- Preheat the oven to 325°F.
- Set up a roasting pan with a rack and pour in 2 to 3 cups of water.
- Place the pre-soaked ham in the pan and tightly cover the pan with foil, allowing it to steam during cooking.
- Cook the ham for approximately 3 hours (adjust depending on the size), or until the internal temperature reaches at least 145°F. We prefer cooking the ham until it reaches 160°F.
- Allow the ham to rest for at least 20 minutes before continuing. Tent it with foil while resting to help retain moisture.
Although these cooking times are a solid guideline, keep in mind that every ham and every oven is unique! Be sure to give yourself enough time and have a meat thermometer ready to check when the internal temperature hits at least 145°F.
How to Roast Fresh Ham
Fresh ham is raw and uncured—just the meat in its natural form. Keep in mind that fresh ham can be hard to find, and you'll likely see city or country hams in most stores. Fresh ham requires about 15 minutes of cooking per pound at 350°F.
If you're lucky enough to find a fresh ham, you're in for a real treat. It's known for its juicy interior and crispy exterior. Follow these steps to roast your fresh ham perfectly.
- Remove the ham from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 350°F.
- Place the ham skin-side down in a roasting pan. Depending on its size, cook for about an hour, then flip it skin-side up. Roast for an additional 2 to 3 hours or until the internal temperature reaches 160°F. Baste with the released juices periodically.
- Let the ham rest for at least 20 minutes before serving. Cover with foil to retain moisture while resting.
If you want to get creative with your ham, try scoring it by making shallow cuts with a knife before roasting. This not only enhances the look but also allows spices to penetrate the meat more easily.
Another option is to apply a glaze, such as honey-ginger, either right after roasting or during the last few minutes of cooking. While not essential, a glaze adds a touch of sweetness and a beautiful shiny finish to your ham.
How to Carve a Ham
The simplest approach to mastering the art of carving a ham is by observing an expert. Alternatively, you can follow these steps:
- Start by trimming 1 to 2 slices from the bottom of the ham to create a flat and stable base.
- Place the ham with the flat side down on a cutting board.
- Make vertical cuts perpendicular to the bone, starting from the narrower end and moving towards the thicker end. Slice only as much ham as you require.
- Then, cut along the bone to separate the slices.
- Any remaining ham should be wrapped tightly in plastic wrap and stored in the refrigerator.
