Quick Answer
Wrapping ham in foil while baking can help retain moisture and prevent overcooking. Foil acts as a barrier to seal in juices and steam to keep the ham tender. However, foil can also cause the ham to cook faster, so it’s important to adjust oven temperature and cooking time accordingly. Most recipes recommend baking ham uncovered for browning then loosely tenting with foil for the remainder of cooking.
Should You Wrap Ham in Foil While Baking?
There are a few benefits to wrapping ham in foil during baking:
Retains Moisture
Foil helps keep ham moist and tender by trapping steam and juices inside the foil packet. Without foil, the exposed areas of ham may dry out in the hot oven. Tenting foil over the ham after the initial uncovered baking time will ensure it stays juicy.
Prevents Overcooking
Foil provides insulation that can slow down cooking. Ham cooked uncovered the entire time can become dry and tough if baked too long. Loosely wrapping in foil prevents overcooking by regulating the oven heat reaching the ham.
Makes for Easy Cleanup
Any juices or drippings will be confined to the foil, keeping your baking pan clean. Foil also eliminates the need for basting, simplifying the preparation process.
Potential Drawbacks of Foil
May Cause Uneven Cooking
Thick, tightly-sealed foil can create steam that accelerates cooking. The parts of the ham enclosed in foil may end up more well-done than uncovered areas. Prevent this by tenting foil loosely over the ham instead of sealing tightly.
Inhibits Browning
For best flavor and appearance, the exterior of baked ham should caramelize to a nice brown crust. Foil will prevent browning since the ham isn’t directly exposed to oven heat. Only use foil tenting after an initial uncovered baking period.
Can Stick to Ham
Foil in direct contact with the ham may bond to the exterior while cooking. Prevent sticking by spraying the foil with nonstick spray or lining it with parchment before wrapping.
Tips for Baking Ham in Foil
– Uncover ham and bake until lightly browned, about 30 minutes. Then loosely tent foil.
– Reduce oven temperature by 25°F when tenting foil to prevent overcooking.
– Use the shiniest side of foil facing down so heat reflects towards the ham.
– Wrap foil loosely to allow steam to escape rather than tightly sealing.
– Place ham cut side down on a foil-lined sheet pan before wrapping to contain juices.
– Spray foil with nonstick spray to prevent sticking. Parchment paper between ham and foil also helps.
– When checking doneness, lift only one corner of foil to prevent heat loss.
Recommended Foil Baking Times
| Ham Weight | Uncovered Bake Time | Foil Tented Bake Time |
|---|---|---|
| 4-6 lbs | 30 minutes at 325°F | 1.5-2 hours more at 300°F until internal temperature reaches 140°F |
| 6-8 lbs | 30 minutes at 325°F | 2-2.5 hours more at 300°F until internal temperature reaches 140°F |
| 8-12 lbs | 30 minutes at 325°F | 2.5-3 hours more at 300°F until internal temperature reaches 140°F |
Adjust baking times depending on whether the ham is whole, bone-in, boneless, spiral cut, etc. Use a meat thermometer to confirm doneness instead of relying solely on time.
Alternative Browning Methods
If you want to bake the ham completely foiled without first browning the outside, here are some alternatives for achieving color and flavor:
– Brush ham with brown sugar, honey, or molasses glaze before baking. The sugars will caramelize under foil.
– Coat ham in a dry rub spice blend before wrapping in foil.
– Bake the ham on a bed of quartered onions. They will impart flavor and color.
– Broil ham after baking for 5-10 minutes to caramelize exterior.
Conclusion
Wrapping ham in foil while baking can help keep it moist and prevent overcooking. For best results, bake ham uncovered just until lightly browned then loosely tent foil and reduce oven temperature. Ensure foil does not tightly seal around the ham and allow steam to escape. Use foil with caution for optimal texture, appearance and baking time. Check for doneness temperature rather than relying on time alone when baking ham in foil.