Cooking a ham can be intimidating. You want it to turn out moist, juicy and full of flavor, but it’s easy to end up with a dried out disappointment. I’ve learned that one of the secrets to cooking a great ham is tenting it with foil. This simple technique helps seal in moisture and prevents the ham from drying out. In this article, I’ll explain what tenting a ham with foil is, when you should do it, and how to do it properly for the best results.
What Does It Mean to Tent a Ham with Foil?
Tenting a ham with foil refers to loosely wrapping foil around the ham while it cooks You aren’t tightly sealing the foil to the ham Instead, you want the foil to hover over the ham, forming a tent-like structure.
The foil helps retain and circulate moisture while allowing air flow This prevents the dry heat of the oven from evaporating all the natural juices Tenting is an easy way to ensure your ham stays tender and juicy,
Why Should You Tent Your Ham with Foil?
There are two main reasons to tent a ham with foil while cooking:
1. Retains Moisture
The biggest benefit of tenting with foil is moisture retention. Ham dries out easily in the hot, dry air of an oven. The foil traps steam released by the ham and keeps it close to the surface of the meat. This steam reabsorbs into the ham, keeping it moist.
Without foil, all that moisture would just escape into the oven air. Tenting allows the ham to essentially baste itself with its own juices.
2. Prevents Burning
If you glaze or baste your ham, the sugar in the glaze can burn easily under high heat. Tenting with foil prevents this by moderating the oven temperature closest to the ham.
Once the ham is almost fully cooked, you can remove the foil and apply the glaze to get nice caramelization.
When Should You Tent Your Ham with Foil?
For best results, tent your ham with foil in the beginning of the cooking process. Here are the optimal times:
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For an uncooked ham, tent it immediately upon putting it in the oven.
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For a fully cooked ham, tent it after about 15 minutes in the oven when the chill has come off but it is not yet piping hot.
The tent should remain on for the majority of cooking. Only remove it toward the very end once the ham has reached your desired internal temperature.
For an uncooked ham, that temperature is 145°F. For a fully cooked ham, remove the tent at 140°F.
How to Properly Tent Your Ham with Foil
Tenting a ham is simple but there are a few tips for doing it right:
Supplies Needed
- Aluminum foil
- Roasting pan
- Cooking spray or broth/liquid (optional)
Steps
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Preheat your oven to 325°F.
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Place the ham in a roasting pan. For easier cleanup, you can spray the pan with cooking spray or add some broth or water.
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Tear off a sheet of aluminum foil that is larger than your ham. Enough to drape over with several extra inches of overhang.
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Loosely wrap the foil around the ham, covering all sides. The foil should hover above the ham surface by an inch or two. It should not be touching or tightly sealed to the ham.
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Fold up and crimp the foil edges so steam can’t escape easily. Try to create a tent-like enclosure.
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Cook the ham as desired, leaving tent on until the last 15-30 minutes.
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Carefully remove hot tent foil. Brush ham with glaze if using and continue cooking until done.
And that’s all there is to it! Tenting a ham with foil really is simple but makes a huge difference in ensuring your ham stays moist and delicious. Give it a try on your next ham dinner!
Frequently Asked Questions About Tenting a Ham with Foil
Here are answers to some common questions about tenting ham with foil:
Should you tent bone-in or boneless ham?
You can tent both bone-in and boneless ham. The bone may provide a bit more natural moisture but foil tenting will still benefit a boneless roast.
Does tenting make the ham cook faster?
Tenting can increase cooking time slightly since it moderates the oven temperature. But the difference is usually only 5-15 minutes. It’s worth the small time increase for a juicier ham.
Can you use something other than foil to tent?
Technically yes – you could tent with a lid, parchment paper or other heat-safe material. But foil works best to retain moisture and is easy to mold into a tent shape.
Do you tent a spiral cut ham?
Yes, tenting works great for spiral cut hams! The foil will prevent the exposed meat slices from drying out. Tent loosely so as not to press down on the delicate slices.
Can you tent ham when baking it indirectly?
Indirect baking uses lower heat so tenting isn’t necessary. The ham is not exposed to drying hot air. Tenting is most useful for hams cooked at over 300°F.
Should you baste the ham while it is tented?
You can baste a tented ham but it’s not mandatory. The steam inside the tent bastes the ham. Basting may dirty the foil tent so only do it if really desired.
What if my foil tent touches the ham?
Try your best to prevent direct contact but if the foil does touch the ham briefly, don’t worry! Just rearrange it so air can circulate under the tent.
Mistakes to Avoid When Tenting a Ham with Foil
While tenting a ham with foil is fairly straightforward, beginners often make these common mistakes:
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Tent too loosely so steam escapes. Be sure to crimp and seal the edges.
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Tent too tightly so foil is pressed against ham. Air flow is needed for proper basting.
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Use too small of a foil sheet that can’t cover ham fully. Use wide heavy-duty foil.
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Remove tent too early. Wait until ham is nearly cooked through before removing foil.
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Forget to remove foil toward end. The ham won’t brown or caramelize if tented the entire time.
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Tear foil tent off carelessly allowing hot juices to spill out. Carefully unfold tent when done.
Tips for the Best Foil Tented Ham
Follow these tips for a perfect tented ham:
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Choose a quality, fresh ham preferably with some fat. The fat bastes the meat.
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Always start with a cold ham straight from the fridge so it cooks evenly.
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Use heavy-duty or double layered foil to create a sturdy moisture tent.
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Add liquid to the roasting pan to prevent drippings from burning.
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Tent ham after about 15 minutes in the oven once chilled.
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Fold up edges of tent to seal steam inside.
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Use an oven-safe meat thermometer to check doneness before removing foil.
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Let the ham rest at least 15 minutes before slicing for juicy results.
Alternatives to Foil Tenting
If you don’t have foil, you can still keep your ham nice and moist. Here are some alternatives to try:
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Cover tightly with a lid or roasting pan lid while cooking.
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Tent ham with a layer of parchment paper and then a layer of aluminum foil. The parchment prevents sticking.
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For small hams, tent with an inverted bowl or pot instead of foil.
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Cook ham in a roasting bag designed to seal in moisture. Just be sure to vent according to package directions.
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glaze more frequently to create a moist exterior crust.
While foil is the easiest and most effective option, you have choices if you ever find yourself without it. Don’t let that stop you from enjoying perfect juicy ham.
Delicious Foil Tented Ham Recipes
Here are two of my favorite foolproof recipes for cooking tented ham:
Brown Sugar Glazed Ham
- 1 bone-in, fully cooked smoked ham (5-8 pounds)
- 1 cup packed brown sugar
- 1/4 cup honey
- 2 tablespoons maple syrup
- 1 tablespoon mustard
- 1/4 teaspoon cloves
Place ham in a foil lined pan. In a small bowl, combine glaze ingredients and mix well. Bake ham at 325°F for 1 hour 15 minutes, loosely tented with foil. Remove foil and brush with half the glaze. Bake 30 minutes more, glazing with remaining glaze every 10 minutes.
Pineapple Studded Baked Ham
- 1 boneless cooked ham (3-4 pounds)
- 1 20-ounce can pineapple slices
- 1/4 cup brown sugar
- 1 tablespoon honey mustard
Drape ham loosely in heavy foil. Bake at 300°F for 1 hour. Remove foil and stud surface with pineapple slices. Mix brown sugar and mustard and brush over ham and pineapple. Bake 30 minutes more until glazed.
The Takeaway
Tenting a ham with foil is one of the best ways to keep it moist and tender while cooking. The foil creates a little moisture-sealed environment that allows the ham to baste itself with its own juices. Just be sure to tent loosely, seal the edges, and remove the foil toward the end once the ham has heated through. Master this simple technique and you’ll have juicy, flavorful ham every time.