Yes, you should cover ham for most of the baking time, then uncover it near the end to brown and set the glaze. Covering keeps the ham moist; uncovering at the end gives you that caramelized, flavorful exterior.
Why cover the ham
- Most store-bought hams are already cooked, so you are just gently reheating a dense piece of meat; if it is uncovered the whole time, it can dry out before it is warmed through.
- Covering with foil or using an oven bag traps steam and moisture, helping the ham stay juicy rather than tough and leathery.
How to bake it
- Place the ham in a roasting pan, add a little water, broth, or the packaged juices to the bottom of the pan, and cover tightly with foil (or use a roasting/oven bag).
- Bake covered at about 300–325°F (150–165°C) for roughly 10–15 minutes per pound, or according to the package directions, until the internal temperature is around 120–130°F if it’s a pre-cooked ham.
When to uncover
- For the last 20–30 minutes, remove the foil, brush on your glaze, increase the oven temperature a bit, and bake uncovered so the surface browns and the glaze caramelizes.
- If the top starts to get too dark, you can loosely tent it with foil again while the internal temperature finishes coming up.
