{"id":73410,"date":"2025-02-20T01:56:00","date_gmt":"2025-02-20T05:56:00","guid":{"rendered":"https:\/\/www.freshdirect.com\/blog\/?p=73410"},"modified":"2026-04-06T09:15:14","modified_gmt":"2026-04-06T13:15:14","slug":"glazed-stovetop-ham","status":"publish","type":"post","link":"https:\/\/www.freshdirect.com\/blog\/glazed-stovetop-ham\/","title":{"rendered":"How to Cook Ham for Special Occasions"},"content":{"rendered":"\t\t
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How to Cook Ham for Special Occasions<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ham is the most forgiving showstopper in your holiday repertoire\u2014it’s already seasoned, already cured, and practically impossible to ruin. Here’s everything you need to know to cook ham perfectly, plus a simple sweet mustard glaze recipe that makes it unforgettable.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Baked ham is the classic centerpiece of holiday dinners\u2014Easter and Christmas especially\u2014and for good reason. Unlike other grand roasts, ham arrives at your door already brined, smoked, or cured, which means most of the hard work is already done. Learning how to cook ham is less about technique and more about understanding what you’re working with and how to finish it well.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Step 1: Choose the Right Ham<\/h2>

Before you can cook ham, you have to buy the right one. The options at the butcher counter can feel overwhelming, but they really come down to three simple decisions.<\/p>

Bone-in vs. boneless<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Bone-in ham<\/span><\/h3>

More flavorful and moist during cooking. The bone also doubles as a base for soups and broths after the meal. Slightly trickier to carve.<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Boneless ham<\/span><\/h3>

Easy to slice and serve. Watch out for pressed boneless hams\u2014made from smaller pieces\u2014which can dry out faster and have a deli-meat texture.<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pro tip: For bone-in hams, plan on about \u00bd lb per person. For boneless, budget \u2153 lb per guest.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What size do you need?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Size<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Servings<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Best for<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Quarter ham<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6\u20138 people<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Smaller gatherings, intimate dinners<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Half ham<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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12\u201316 people<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Holiday feasts, large family dinners<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Spiral-cut vs. carving ham<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Spiral-cut ham<\/span><\/h3>

Pre-sliced into thin layers\u2014ideal for glazing and serving as a centerpiece. More surface area means more caramelized glaze on every slice.<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carving ham<\/span><\/h3>

An unsliced whole leg you portion yourself. Better for chopping into dishes like pasta, quiche, or fried rice\u2014and less prone to drying out.<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Step 2: Understand the Cooking Method<\/h2>

Since most store-bought hams are fully cooked or cured, your primary goal when cooking ham isn’t to “cook” it in the traditional sense \u2014 it’s to gently reheat it while keeping it moist and adding flavor. The stovetop method below does exactly that.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The stovetop method: low, slow, and steamy.<\/span>
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Simmering ham in a covered Dutch oven with aromatics keeps it incredibly moist \u2014 far better than blasting it in a dry oven. Think of it as a gentle steam bath that brings the whole thing to a perfect, juicy temperature.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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After simmering, a quick 8\u201310 minutes in a hot oven caramelizes the glaze into a sticky, lacquered crust. That two-step process\u2014stovetop moisture, then oven finish\u2014is the secret to a ham that looks dramatic and tastes even better.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Recipe: Ham with Sweet Mustard Glaze<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What you’ll need:
<\/span><\/span>2 medium onions, sliced thick
2 cups dry white wine
1 teaspoon black peppercorns
1 teaspoon whole allspice
<\/span><\/span>4 cloves
1 teaspoon honey
<\/span><\/span>One 6\u20138 lb ham
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For the glaze:<\/span>
3 tablespoons Dijon mustard
1\/2 cup honey or brown sugar\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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What to do:<\/span>
Arrange onion slices in a layer over the bottom of a large Dutch oven. Add white wine, peppercorns, allspice, cloves, and 1 teaspoon honey. Place the ham on top. Cover the pot and bring to a simmer on the stove. Let simmer until ham is completely warmed through and moist, about 30 minutes, basting every now and then. At this point, you can serve the ham as is with its cooking juices or add a sticky glaze and finish it in the oven<\/p>

To glaze:
<\/em><\/span>Preheat the oven to 400 F. Transfer the ham to a sheet pan. Mix together the Dijon mustard and honey or brown sugar. Stir in just enough ham basting liquid to create a loose paste. Brush the ham all over with the mixture, getting some in the crevices if using a spiral-cut ham. Transfer the pan to the oven and roast until glaze thickens and sets, 8\u201310 minutes, then serve.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Step 3: Carve and Serve<\/h2>

Once your ham has rested, carving depends on the style you chose. For a\u00a0spiral-cut ham<\/strong>, the slices come apart naturally \u2014 just run a knife along the bone to free them. For a\u00a0whole carving ham<\/strong>, slice perpendicular to the bone in even, thin cuts, then angle your knife along the bone to release them.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pro tip: Leftover ham? Simmer the bone with water, onion, and herbs for an incredible stock. Use it as the base for split pea soup, white bean soup, or lentils.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Frequently Asked Questions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Do I need to cook a fully cooked ham?
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Most store-bought hams are already fully cooked or cured. You’re simply reheating them to a safe internal temperature of 140 F while adding moisture and flavor. A raw, fresh ham needs to reach 145 F and takes significantly longer to cook.<\/p><\/div>

How do I keep ham from drying out?<\/h4>

The biggest enemy of a dry ham is high, dry heat. This stovetop method avoids that by keeping the ham covered in a steam-rich environment during most of its cooking time. Basting frequently also helps. If finishing in the oven, keep the glaze time short \u2014 10 minutes is plenty.<\/p><\/div>

Can I cook ham in a slow cooker?<\/h4>

Yes \u2014 a slow cooker is an excellent method. Place the ham cut-side down, add \u00bd cup of liquid (water, broth, or apple cider), and cook on low for 4\u20135 hours. Finish with a glaze under the broiler for 5 minutes.<\/p><\/div>

What pairs well with glazed ham?<\/h4>

Classic pairings include scalloped potatoes, roasted asparagus, honey-glazed carrots, or a simple green salad. The sweet-savory glaze also pairs beautifully with stone fruit \u2014 think roasted pears or a cranberry chutney.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ready to get started? Order fresh ham and all the ingredients delivered to your door.<\/span><\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tShop the recipe on FreshDirect<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Ham is the most forgiving showstopper in your holiday repertoire\u2014it’s already seasoned, already cured, and practically impossible to ruin. Here’s everything you need to know to cook ham perfectly, plus a simple sweet mustard glaze recipe that makes it unforgettable. Shop all ham Baked ham is the classic centerpiece of holiday dinners\u2014Easter and Christmas especially\u2014and for good reason. Unlike other grand roasts, ham arrives at your door already brined, smoked, or cured, which means most of the hard work is already done. Learning how to cook ham is less about technique and more about understanding what you’re working with and how to finish it well. Step 1: Choose the Right Ham Before you can cook ham, you have to buy the right one. The options at the butcher counter can feel overwhelming, but they really come down to three simple decisions. Bone-in vs. boneless Bone-in ham More flavorful and moist during cooking. The bone also doubles as a base for soups and broths after the meal. Slightly trickier to carve. Boneless ham Easy to slice and serve. Watch out for pressed boneless hams\u2014made from smaller pieces\u2014which can dry out faster and have a deli-meat texture. Pro tip: For bone-in hams, plan on about \u00bd lb per person. For boneless, budget \u2153 lb per guest. What size do you need? Size Servings Best for Quarter ham 6\u20138 people Smaller gatherings, intimate dinners Half ham 12\u201316 people Holiday feasts, large family dinners Spiral-cut vs. carving ham Spiral-cut ham Pre-sliced into thin layers\u2014ideal for glazing and serving as a centerpiece. More surface area means more caramelized glaze on every slice. Carving ham An unsliced whole leg you portion yourself. Better for chopping into dishes like pasta, quiche, or fried rice\u2014and less prone to drying out. Step 2: Understand the Cooking Method Since most store-bought hams are fully cooked or cured, your primary goal when cooking ham isn’t to “cook” it in the traditional sense \u2014 it’s to gently reheat it while keeping it moist and adding flavor. The stovetop method below does exactly that. The stovetop method: low, slow, and steamy. Simmering ham in a covered Dutch oven with aromatics keeps it incredibly moist \u2014 far better than blasting it in a dry oven. Think of it as a gentle steam bath that brings the whole thing to a perfect, juicy temperature. After simmering, a quick 8\u201310 minutes in a hot oven caramelizes the glaze into a sticky, lacquered crust. That two-step process\u2014stovetop moisture, then oven finish\u2014is the secret to a ham that looks dramatic and tastes even better. Recipe: Ham with Sweet Mustard Glaze What you’ll need:2 medium onions, sliced thick2 cups dry white wine1 teaspoon black peppercorns1 teaspoon whole allspice4 cloves1 teaspoon honeyOne 6\u20138 lb ham For the glaze:3 tablespoons Dijon mustard1\/2 cup honey or brown sugar\u00a0 What to do:Arrange onion slices in a layer over the bottom of a large Dutch oven. Add white wine, peppercorns, allspice, cloves, and 1 teaspoon honey. Place the ham on top. Cover the pot and bring to a simmer on the stove. Let simmer until ham is completely warmed through and moist, about 30 minutes, basting every now and then. At this point, you can serve the ham as is with its cooking juices or add a sticky glaze and finish it in the oven To glaze:Preheat the oven to 400 F. Transfer the ham to a sheet pan. Mix together the Dijon mustard and honey or brown sugar. Stir in just enough ham basting liquid to create a loose paste. Brush the ham all over with the mixture, getting some in the crevices if using a spiral-cut ham. Transfer the pan to the oven and roast until glaze thickens and sets, 8\u201310 minutes, then serve.\u00a0 Shop the recipe Step 3: Carve and Serve Once your ham has rested, carving depends on the style you chose. For a\u00a0spiral-cut ham, the slices come apart naturally \u2014 just run a knife along the bone to free them. For a\u00a0whole carving ham, slice perpendicular to the bone in even, thin cuts, then angle your knife along the bone to release them. Pro tip: Leftover ham? Simmer the bone with water, onion, and herbs for an incredible stock. Use it as the base for split pea soup, white bean soup, or lentils. Frequently Asked Questions Do I need to cook a fully cooked ham? Most store-bought hams are already fully cooked or cured. You’re simply reheating them to a safe internal temperature of 140 F while adding moisture and flavor. A raw, fresh ham needs to reach 145 F and takes significantly longer to cook. How do I keep ham from drying out? The biggest enemy of a dry ham is high, dry heat. This stovetop method avoids that by keeping the ham covered in a steam-rich environment during most of its cooking time. Basting frequently also helps. If finishing in the oven, keep the glaze time short \u2014 10 minutes is plenty. Can I cook ham in a slow cooker? Yes \u2014 a slow cooker is an excellent method. Place the ham cut-side down, add \u00bd cup of liquid (water, broth, or apple cider), and cook on low for 4\u20135 hours. Finish with a glaze under the broiler for 5 minutes. What pairs well with glazed ham? Classic pairings include scalloped potatoes, roasted asparagus, honey-glazed carrots, or a simple green salad. The sweet-savory glaze also pairs beautifully with stone fruit \u2014 think roasted pears or a cranberry chutney. Ready to get started? Order fresh ham and all the ingredients delivered to your door. 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