Country ham slices are a Southern favorite, rich in flavor and perfect for breakfast or dinner. Cooking them in the oven is simple, hands-off, and delivers juicy, evenly cooked results every time. With just a few ingredients and basic prep, you can enjoy this savory delicacy without the guesswork.
Key Takeaways
- Soak before cooking: Country ham is very salty, so soaking in water for 12–24 hours (changing water every 6–8 hours) reduces saltiness and improves texture.
- Use low and slow heat: Bake at 325°F (163°C) to gently cook the ham without drying it out or making it tough.
- Add moisture with glaze or liquid: A simple glaze of brown sugar, mustard, or apple juice keeps the ham tender and adds a sweet-savory finish.
- Score the fat for even cooking: Lightly scoring the fat layer helps render excess fat and allows flavors to penetrate the meat.
- Rest before slicing: Let the ham rest for 10–15 minutes after baking to lock in juices and make slicing easier.
- Store leftovers properly: Refrigerate cooked ham in an airtight container for up to 5 days or freeze for up to 2 months.
- Pair with traditional sides: Serve with red-eye gravy, biscuits, grits, or green beans for an authentic Southern meal.
Quick Answers to Common Questions
Do I need to soak country ham before baking?
Yes, soaking is highly recommended. Country ham is very salty due to the curing process, and soaking for 12–24 hours (with water changes) reduces saltiness and improves texture.
What temperature should I bake country ham slices at?
Bake at 325°F (163°C) for even, gentle cooking. Increase to 375°F (190°C) during the last 10–15 minutes to caramelize the glaze.
How long do I bake country ham slices?
Bake for 20 to 25 minutes per pound. For example, 2 pounds of ham slices will take about 40 to 50 minutes total.
Can I freeze cooked country ham?
Yes, freeze cooked country ham in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
What sides go well with country ham?
Serve with biscuits, grits, scrambled eggs, red-eye gravy, green beans, or mashed potatoes for a classic Southern meal.
📑 Table of Contents
Introduction to Country Ham
Country ham is a time-honored Southern tradition, known for its deep, salty flavor and firm texture. Unlike the sweet, smoky hams you might find in the deli section, country ham is dry-cured, often aged for weeks or months, and requires special preparation before cooking. It’s a staple at holiday gatherings, Sunday brunches, and family dinners across the South.
If you’ve never cooked country ham before, you might be intimidated—but don’t worry. With the right method, it’s surprisingly easy. One of the most reliable and convenient ways to prepare it is by baking country ham slices in the oven. This method ensures even cooking, retains moisture, and allows you to infuse the meat with delicious glazes and seasonings. Whether you’re a seasoned cook or a beginner, this guide will walk you through every step to achieve tender, flavorful results.
Why Cook Country Ham in the Oven?
While country ham can be fried, grilled, or simmered, baking in the oven offers several advantages. First, it’s a hands-off method—once the ham is in the oven, you can focus on preparing sides or setting the table. Second, the consistent, indirect heat helps prevent overcooking, which can make the meat tough or dry. Third, the oven allows you to use glazes and liquids that caramelize beautifully, enhancing both flavor and appearance.
Visual guide about How to Cook Country Ham Slices in Oven
Image source: janeovenrecipes.com
Another benefit is portion control. Country ham often comes in large cuts, but slicing it into individual portions before baking makes it easier to serve and ensures each piece cooks evenly. Plus, baking allows you to cook multiple slices at once, making it ideal for feeding a crowd.
Oven vs. Other Cooking Methods
Frying country ham on the stovetop is quick, but it can lead to uneven cooking and splattering grease. Simmering in water or broth reduces saltiness but may wash away some of the ham’s natural flavor. Grilling adds a smoky char, but it’s harder to control the temperature and can dry out the meat.
Baking strikes the perfect balance. It gently cooks the ham, preserves its rich taste, and gives you room to get creative with glazes. Whether you’re making a holiday centerpiece or a simple weeknight meal, the oven is your best friend.
Preparing Country Ham Slices
Before you even think about turning on the oven, proper preparation is key. Country ham is intensely salty due to the curing process, so soaking is essential. This step not only reduces the salt content but also rehydrates the meat, making it more tender and enjoyable to eat.
Step 1: Soak the Ham
Start by placing your country ham slices in a large bowl or pot. Cover them completely with cold water. For best results, soak for 12 to 24 hours, changing the water every 6 to 8 hours. This process draws out excess salt and softens the texture. If you’re short on time, a 6-hour soak can help, but longer is better—especially for very salty hams.
Pro tip: Add a tablespoon of sugar or a splash of apple cider vinegar to the soaking water. This can help balance the saltiness and add a subtle depth of flavor.
Step 2: Pat Dry and Score
After soaking, remove the ham slices from the water and pat them dry with paper towels. This helps the glaze adhere better and promotes even browning. Next, use a sharp knife to lightly score the fat layer in a diamond pattern. Don’t cut too deep—just enough to allow fat to render and flavors to penetrate.
Scoring also helps prevent curling during baking, especially if the slices are thick. If your ham has a thick rind, you can trim it down slightly, but leave some fat for flavor and moisture.
Choosing the Right Glaze
A good glaze can transform country ham from savory to spectacular. The right combination of sweet, tangy, and aromatic ingredients complements the ham’s rich flavor without overpowering it. Here are a few classic options to try:
Brown Sugar and Mustard Glaze
Mix 1/4 cup brown sugar, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. This glaze adds a sweet and tangy kick that pairs beautifully with the saltiness of the ham. Brush it on during the last 20 minutes of baking for a glossy, caramelized finish.
Honey and Spice Glaze
Combine 1/4 cup honey, 1 teaspoon ground cloves, and a pinch of black pepper. This warm, spiced glaze is perfect for holiday meals. The honey caramelizes in the oven, creating a sticky, golden crust.
Apple Juice and Cinnamon Glaze
Simmer 1/2 cup apple juice with 1 cinnamon stick and a few cloves until reduced by half. Brush this fragrant glaze over the ham during the last 15 minutes of cooking. It adds a subtle fruitiness that’s especially nice with breakfast dishes.
Feel free to experiment! Maple syrup, bourbon, or even a splash of balsamic vinegar can add unique twists. Just remember: less is more. You want to enhance the ham, not mask it.
Baking Country Ham Slices in the Oven
Now for the main event—baking your country ham slices to perfection. The goal is to cook them gently, retain moisture, and develop a rich, flavorful crust. Follow these steps for consistent, delicious results.
Preheat and Prep the Pan
Preheat your oven to 325°F (163°C). This moderate temperature ensures even cooking without drying out the meat. While the oven heats, line a baking dish or rimmed sheet pan with aluminum foil for easy cleanup. Place a wire rack inside the pan if you have one—this allows heat to circulate around the ham and promotes even browning.
Arrange the Slices
Place the soaked and dried ham slices on the rack or directly in the pan, leaving a little space between each piece. If you’re using a glaze, brush a light layer over the top of each slice now. You’ll add more later.
Bake and Baste
Bake the ham for 20 to 25 minutes per pound. For example, if your slices total 2 pounds, plan for about 40 to 50 minutes. Halfway through, flip the slices and baste with any remaining glaze or a little liquid (like apple juice or broth) to keep them moist.
In the last 10 to 15 minutes, increase the oven temperature to 375°F (190°C) to help the glaze caramelize and the fat render. Watch closely to avoid burning—especially if your glaze contains sugar.
Check for Doneness
Country ham is already cooked through the curing process, so you’re mainly reheating and flavoring it. However, it’s still important to ensure it’s heated evenly. Use a meat thermometer to check the internal temperature—it should reach at least 140°F (60°C). If you don’t have a thermometer, the ham should feel hot to the touch and the edges should be slightly crispy.
Serving and Storing
Once your country ham slices are beautifully glazed and heated through, remove them from the oven and let them rest for 10 to 15 minutes. This allows the juices to redistribute, making each bite more tender and flavorful.
How to Serve
Country ham is incredibly versatile. Serve it warm with traditional Southern sides like buttermilk biscuits, scrambled eggs, or creamy grits. It’s also delicious with red-eye gravy—a simple sauce made from ham drippings and coffee. For dinner, pair it with roasted green beans, mashed potatoes, or a fresh salad.
Slice the ham thinly against the grain for the most tender texture. If you’re serving a crowd, arrange the slices on a platter and drizzle with a little extra glaze for a restaurant-worthy presentation.
Storing Leftovers
Store leftover country ham in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven at 300°F (150°C) or in a skillet with a splash of water to prevent drying out. You can also freeze cooked ham for up to 2 months—just wrap it tightly in plastic wrap and aluminum foil, then place in a freezer bag.
Frozen ham can be thawed in the refrigerator overnight and reheated as needed. It’s great for adding to soups, casseroles, or breakfast hash.
Conclusion
Cooking country ham slices in the oven is a simple, reliable method that delivers delicious results every time. With proper soaking, gentle baking, and a flavorful glaze, you can turn this Southern staple into a standout dish for any meal. Whether you’re feeding your family or hosting a holiday feast, this technique ensures tender, juicy ham with minimal effort.
Don’t be afraid to experiment with different glazes and sides to make the dish your own. Once you master the basics, you’ll find that country ham is not only traditional—it’s also incredibly satisfying. So preheat that oven, grab your favorite glaze, and get ready to enjoy a taste of Southern comfort.
Frequently Asked Questions
Can I cook country ham without soaking?
You can, but it will be extremely salty. Soaking is strongly recommended to balance the flavor and improve texture, especially for first-time cooks.
Is country ham fully cooked?
Yes, country ham is dry-cured and fully cooked during the curing process. You’re mainly reheating it and adding flavor through glazing.
Can I use a slow cooker instead of the oven?
Yes, you can cook country ham slices in a slow cooker on low for 4–6 hours. Add a little liquid and glaze, but monitor closely to avoid overcooking.
Why is my country ham tough?
Toughness can result from overcooking or insufficient soaking. Bake gently at 325°F and ensure you soak the ham long enough to rehydrate the meat.
Can I use pre-sliced country ham?
Absolutely. Pre-sliced country ham is convenient and works well for oven baking. Just adjust cooking time based on thickness.
What is red-eye gravy?
Red-eye gravy is a traditional Southern sauce made by deglazing the pan with coffee after cooking country ham. It’s simple, savory, and pairs perfectly with biscuits.
