First, preheat your oven to 325°F. Not 350°F, not 375°F—325°F is the sweet spot where the ham warms through without turning into jerky. Why? Because at higher temps, the exterior dries out before the interior catches up. A 10-pound pre-cooked ham needs about 15 to 18 minutes per pound—so roughly 2.5 to 3 hours total. Yes, that’s a while. But your patience pays off in juicy, pull-apart slices.
Now, place the ham cut-side down on a rack in a shallow roasting pan. That fat cap you see? It’s not for show—it bastes the meat as it melts. If your ham came with a glaze packet, set it aside for later. If not, you can make one with brown sugar, mustard, and honey (I’ll get to that).
How to Score and Glaze Like a Boss
Before it goes in, score the fat in a diamond pattern—cuts about ¼-inch deep. This isn’t just for aesthetics; it lets the glaze seep in and creates crispy edges that’ll make your guests fight over the “crust.” Pro tip: stick a clove in the center of each diamond if you’re feeling fancy, but skip that if you hate picking cloves out of your teeth.
Bake the ham uncovered for the first hour, so the fat renders and gets golden. Then, pull it out, pour half the glaze over the top, and tent it loosely with foil. This traps steam, keeping the meat moist. Return it to the oven for the remaining time, basting with the pan juices every 30 minutes. Do not skip basting—that’s the difference between “meh” and “chef’s kiss.”
How Long to Cook Precooked Ham: Perfect Timing Guide
