Yes—when cooking ham, cover it for most of the bake to keep it moist, then uncover near the end to brown the glaze.
Uncovered
Loosely Tented
Tightly Covered
Spiral-Sliced (Cooked)
- Cut side down on rack
- ½ in. water in pan
- Tight foil most of bake
Tender Slices
Uncut City Ham
- Score fat lightly
- Foil tent on pan
- Uncover to set glaze
Juicy Center
Fresh Ham (Raw)
- Cook to 145°F + rest
- Cover early, vent late
- Rest before carving
Safety First
Why Covering Matters For A Juicy Roast
Covering traps steam and buffers the surface from direct oven heat. That slows evaporation, so the slices stay tender instead of chalky. A loose tent also softens hot spots at the edges while the center warms to serving temperature.
Most grocery “city” hams are already cooked. You’re warming, not cooking from raw. The USDA ham page calls for a gentle 325°F oven and a covered pan for spiral cuts—about 10 minutes per pound—so the texture stays supple and the glaze doesn’t scorch early.
Ham Styles And The Best Covering Approach
Different styles behave differently in the oven. Use this chart to match the method, then tweak with glaze time and rack height.
| Ham Style | Goal | Covering Approach |
|---|---|---|
| Spiral-sliced, fully cooked | Even warming, tender slices | Pan with ½ inch water; cover tightly most of the bake, uncover late to set glaze |
| Uncut “city” ham | Juicy interior, light browning | Foil tent over pan; remove for final color and glaze |
| Fresh ham (cook-before-eating) | Reach safe temp, keep moisture | Roast covered until within range, then uncover to crisp the exterior |
| Shank or butt half | Protect lean zones | Foil tent; rotate pan once; uncover for last 20–30 minutes |
| Country ham (salt-cured) | Control salt and texture | Often soaked, then sliced thin; baking whole is uncommon—cover only if label directs |
For accuracy, slide a probe into the center away from bone; correct thermometer placement removes guesswork and helps you avoid overbaking.
Covering Ham In The Oven—Best Practice Timeline
Set a rack in a roasting pan and pour in a modest splash of water. Many brands recommend about ½ inch in the pan and a tight foil seal for gentle steam. That moisture buffers the roast while the core warms. Uncover late so the glaze firms up and takes on color without turning the slices stringy.
Time targets hinge on style and size. The National Pork Board page gives a baseline of 325°F and about 10 minutes per pound for fully cooked styles, and closer to 20 minutes per pound for partially cooked versions. Stick with label specifics on your ham, then let the probe guide any final tweaks.
When To Uncover For Glaze And Color
Glaze sticks and shines once the surface is tacky, not wet. Uncover during the last 20–30 minutes; brush on a layer, return to the oven, and baste once or twice more. If the sugar starts to risk scorching, drop the rack one notch or lay a brief foil shield over the top while the glaze sets.
Should You Add Water To The Pan?
A shallow layer helps a covered roast stay supple. Half an inch is plenty. You’re not braising—just building a humid cushion. Seal the pan so the steam can do its job.
Safe Temperatures You Should Hit
Warm fully cooked styles to a pleasant serving range while keeping food safety in check. Reheat plant-packaged cooked ham to about 140°F; leftovers or ham repackaged at home go hotter. Fresh, uncooked versions need 145°F with a short rest per USDA language.
| Type | Oven Temp | Target / Pace |
|---|---|---|
| Spiral-sliced, fully cooked | 325°F | ~10–16 min/lb, covered; serve ~120–140°F as label directs |
| Partially cooked city ham | 325°F | ~20 min/lb to safe finish stated on label |
| Fresh ham (raw) | 325°F | Cook to 145°F, rest 3 minutes |
If you’re working from leftovers, reheat covered in small batches so moisture stays put. Keep the slices in a single layer, add a spoon of broth, and cap the pan or container so the steam surrounds the meat.
Step-By-Step: Covered, Then Uncovered
Prep
- Heat oven to 325°F. Set a rack in a roasting pan; add about ½ inch of water.
- If spiral-sliced, place cut side down. If uncut, score the fat in a shallow crosshatch.
- Insert a probe toward the center, away from bone.
Bake Covered
- Seal the pan tightly with foil. Bake by time-per-pound while watching the probe rise.
- Rotate the pan once for even heat if your oven has hot spots.
Finish Uncovered
- When the probe nears the serving range, pull the foil. Brush on glaze.
- Return to the oven to set the glaze. Add a second coat if you like a glossy finish.
- Rest 10–20 minutes, tented loosely, before carving.
Tips For Spiral-Sliced Styles
Pre-sliced roasts lose moisture faster along the cut faces. A tight cover and gentle pace keep those slices tender. Many labels advise a covered warm-through at 325°F, cut side down, with a little water in the pan. Follow the directions, then finish uncovered just long enough to lacquer the outside.
Common Mistakes And Easy Fixes
Dry Slices
Cause: no cover, high heat, or no pan water. Fix: keep a tight seal and add that ½ inch of water; pull the foil late, not early.
Tough Exterior
Cause: glaze baked on from the start. Fix: glaze at the end so sugar doesn’t harden before the center warms.
Uneven Heat
Cause: large roast on a bare pan. Fix: set the ham on a rack, tent with foil, and rotate once midway.
Storing Leftovers And Reheating Safely
Chill slices within two hours, pack shallow, and reheat gently with a splash of broth or water and a cover. Microwaves do better with a vented lid and a rotation step, and that lid contains splatter while holding moisture. Want a time chart? Try our leftover reheating times.
Before You Preheat
Read the label on your roast, set a gentle 325°F, add a little water to the pan, and keep a tight cover during the warm-through. Uncover near the end to shine up the glaze. With a probe parked in the center, you’ll get supple slices and a glossy finish every time.