Sliced ham on a plate.

How To Roast A Pre-Cooked Easter Ham Without Drying It Out

NEWS

By MATTHEW LEE

Ham on a plate.
Most pre-cooked hams sold today come sliced up with the inner meat exposed, making it very easy for your oven’s heat to dry up the interior of your ham when roasting it.
Cooked ham wrapped in foil next to a plate and knife.
To keep your ham from becoming dry, chewy, and rubbery, begin by placing it on the roasting pan with its cut side facing down and then cover it with aluminum foil before roasting.
Basting brush being used to brush juices onto ham.
Finally, when you observe juices gathering at the bottom of the pan as your ham cooks, use a basting brush to collect them and apply them to the ham once or twice during cooking.
Partially sliced ham on plate.
The first step keeps the cut side away from direct heat flow and ensures you expose as little of the ham’s interior to the heat as possible, partially preventing it from drying up.
Partially sliced ham on a plate.
Though you can’t prevent your ham’s juices from evaporating as it roasts, the second step helps to seal in as much moisture as possible, further aiding in preserving its juiciness.
Partially sliced glazed ham with clove studs.
The final step is equally crucial in keeping your ham from drying out completely. Brushing the juices onto the ham adds moisture back into it while enhancing its flavor.