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Guide to Cooking Ham: Everything You Need to Know This Year
Ham is back in a big way. Whether you’re planning a festive holiday feast, a casual family dinner, or stocking up your freezer for the months ahead, cooking ham in 2025 isn’t just about tradition — it’s about cooking smart, saving money, and turning a single cut of meat into multiple meals. Our Guide to cooking Ham will motivate you to be creative in the ktichen!
But let’s be honest: the price of ham has gone up. Those once-affordable whole hams now feel more like a luxury item, which means we’re making every slice count. That starts with cooking it right, serving it well, and using every delicious bit.
Just last week, we walked into our local grocery store and we always check the price of ham (it’s Jody’t thing, and part of what motivated us to write this Guide to Cooking Ham!). Jaws nearly hit the floor when we saw the price tag. But instead of walking away, we doubled down. We planned a full menu around it, saved every scrap, and even turned the bone into a smoky soup that made dinner the next day just as exciting as the first. Trust us, if you know how to cook ham properly, it will reward you tenfold.
Ready to become a ham expert? Let’s dig into every detail of cooking ham — this Guide to Cooking Ham will cover everything from selecting your cut to making the most of your leftovers.
Choosing the Right Ham
Types of Ham
- Bone-In Ham: Classic and full of flavor. The bone helps with moisture and makes an excellent base for soups later.
- Boneless Ham: Easy to slice and ideal for serving a crowd, but can be slightly less flavorful.
- Spiral-Cut Ham: Convenient and elegant, but be cautious — it can dry out if overcooked.
Cured vs. Uncured
- Cured Ham: Salted and sometimes smoked; this is the traditional choice.
- Uncured Ham: Cured with natural ingredients like celery powder and sea salt. A bit more delicate in flavor.
Preparing Ham for the Oven
Thawing
If your ham is frozen, plan ahead. Thaw in the fridge — 24 hours for every 5 lbs is a good rule of thumb
Scoring
Use a sharp knife to score the ham in a diamond pattern. This not only looks beautiful but allows your glaze to seep into every bite.
Guide to Cooking Ham: Three Foolproof Methods
Oven-Baked Ham
- Preheat oven to 325°F (163°C).
- Place ham cut-side down in a roasting pan with a bit of water.
- Cover with foil and bake for about 15-20 minutes per pound.
- During the last 30 minutes, remove the foil, baste with glaze, and return to oven.
Slow Cooker Ham
This is a great set-it-and-forget-it method.
- Place ham in the slow cooker.
- Pour in 1-2 cups of apple cider or pineapple juice.
- Cook on low for 5-6 hours.
- Glaze during the last hour.
Grilled Ham (Yes, Really!)
Perfect for summer gatherings or when the oven is already full.
- Preheat grill to medium.
- Use indirect heat and keep the lid closed.
- Rotate and baste every 30 minutes with your glaze.
Glaze Ideas
Classic Brown Sugar Glaze
- 1 cup brown sugar
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup apple cider vinegar
Simmer until syrupy and brush onto your ham during the last 30 minutes of cooking.
Apple Butter Glaze!
On a recent trip to the St. Jacob’s Farmer’s Market, many Mennonite stands were selling their homemade apple butter. We thought it would be perfect for a ham glaze!
- 1/2 cup apple butter
- 1/4 cup yellow mustard
Simply mix both together and brush atop ham for the last hour or so of cooking. And here’s the best part of this glaze: mix in some of the ham cooking liquid to serve alongside the ham or drizzle over top just before serving:
Serving and Leftovers
A great ham dinner is just the beginning. Leftovers are where the magic continues:
- Ham & cheese breakfast sandwiches
- Chopped ham in scrambled eggs or frittatas
- Tossed into fried rice or a hearty lentil soup
- Shaved into grilled cheese or added to pasta salads
- Don’t forget the bone — it’s gold for making ham stock! Read more on Stock HERE!
Pro tip: Slice your leftovers right away and portion them out for the freezer. You’ll thank yourself later.
Don’t Sleep on the Leftovers: Make Ham a Year-Round Hero
One of the biggest reasons we love cooking ham? The leftovers. Sure, the main dinner is memorable — but what you do with the extras is where the real kitchen magic happens.
In fact, we’d argue that ham is more fun the day after.
Whether you’re making our go-to Ham Fried Rice — salty, savoury, and super fast — or simmering your way to comfort with Split Pea and Ham Soup, you’ll see that one ham stretches further than you think.
But don’t just relegate ham to winter comfort food territory. We’re here to make a strong case for summer ham.
This is a childhood recipe from Kirstie’s Oma: Our Potato, Ham & Yellow Bean Soup is everything you want in a warm-weather bowl: light, brothy, full of garden veggies, and deeply satisfying. It’s a seasonal favorite at for us and one of the best ways to use that frozen ham bone in the middle of July or August.
So next time you see ham on sale, don’t wait for a holiday — grab it, roast it, freeze it, and keep the flavour going all year long.
FAQ: Guide to Cooking Ham
Q: How do I know when the ham is done?
A: Use a meat thermometer. Aim for 140°F (60°C) for pre-cooked hams and 160°F (71°C) for fresh ones.
Take a look at this picture– for bone -in ham, the meat should be pulling away from the ham:
Q: Do I need to baste the ham?
A: It’s not essential, but it helps with flavor and color, especially during the last 30 minutes.
Q: Should I rest the ham before carving?
A: Yes — 15-20 minutes. This keeps the juices where they belong. See our mouthwatering video below!
Q: Can I cook ham the day before?
A: Absolutely. Reheat gently in a covered dish at 300°F (150°C) with a splash of water or stock.
Storage Tips
- Refrigerate leftover ham in an airtight container for up to 5 days.
- Freeze sliced or diced ham in zip-top bags for up to 2 months.
- Freeze the bone for future soups, stews, or beans.
What to Avoid When Cooking Ham
- Overcooking! Always use a meat thermometer.
- Skipping the rest time.
- Forgetting to add moisture (liquid in the pan or slow cooker).
- Not planning for leftovers (waste not!).
Final Thoughts on our Guide to Cooking Ham in 2025
Cooking ham in 2025 is all about maximizing flavor, minimizing waste, and enjoying every part of what you paid for. It’s a classic dish that deserves a spot in your rotation more than just once a year. With a little planning, this helpful guide to cooking ham, and the right techniques, you’ll turn one ham into a week’s worth of incredible meals.
