To cook a small boneless ham in the oven, you essentially want to gently reheat it in moist heat, then (optionally) finish it with a glaze at higher heat so it stays juicy but gets a nice caramelized exterior.

Basic oven method (2–3 lb boneless ham)

Most small boneless hams are fully cooked and only need reheating to be juicy and safe to eat. Always check the package; if it says “fully cooked,” you are just warming it through to an internal temperature of about 135–145°F.

  1. Prep the ham
    • Remove the ham from all packaging and any netting.
 * If there are any juices in the package, save them; they help keep the ham moist.

 * Pat the ham dry on the outside so seasonings/glaze will stick.
  1. Set up the pan
    • Place the ham in a small roasting pan or baking dish; if it’s a mini “football-shaped” ham, set it flat side down.
 * Add:
   * Package drippings (if any) plus about 1/4–1/2 cup water so there is a thin layer of liquid in the bottom (up to about 1/2 inch).

 * You can set the ham on a small rack in the pan if you have one, but it’s not required. The important thing is some liquid in the pan and a tight cover.
  1. Cover and bake low and slow
    • Tightly cover the pan with foil to trap steam and prevent drying out. Press the foil around the edges so it’s well-sealed.
 * Preheat the oven to **325°F (163°C)**.

 * Bake the ham for:
   * About **15–20 minutes per pound** if it’s already fully cooked. For a 2 lb ham, that’s roughly **30–40 minutes** ; for a 3 lb ham, **45–60 minutes**.

 * Use a meat thermometer inserted into the center (not touching the pan) and warm it to about **135–145°F** ; many guides aim around 135°F before glazing, then it rises a bit as it rests.

  1. Optional: Add a simple glaze and brown
    If you want a sweet, caramelized finish, you can glaze in the last 15–20 minutes.

    • In a small bowl, whisk together, for example:
      • 1/4 cup brown sugar
      • 1–2 tablespoons Dijon or yellow mustard
      • 1–2 tablespoons orange juice, apple juice, or maple syrup
    • When the ham reaches around 120–130°F:
      • Remove the foil and pour or brush the glaze all over the ham.
   * Increase the oven temperature to **400–425°F**.

   * Return the ham to the oven **uncovered** for about 10–20 minutes, basting once or twice, until the surface is bubbly and browned but not burnt.
  1. Rest and slice
    • Take the ham out of the oven and let it rest, loosely tented with foil, for 10–15 minutes so the juices redistribute.
 * Slice thinly across the grain and serve.

Simple timing guide (fully cooked, boneless, small)

These times assume 325°F and a covered ham with a bit of water in the pan. Always let a thermometer be the final judge.

  • 1.5 lb ham: ~25–30 minutes, then 10–15 minutes to glaze at higher heat if desired.
  • 2 lb ham: ~30–40 minutes, plus 10–15 minutes for glazing.
  • 3 lb ham: ~45–60 minutes, plus 15–20 minutes for glazing.

Finish when the internal temperature reads about 135–145°F in the thickest part.

If the ham is not fully cooked

If your label says something like “cook before eating” (rare for small boneless hams, but possible), treat it more like a roast:

  • Use 325°F and aim for an internal temperature of 145°F , then rest.
  • Cooking time will be longer, closer to 25–30 minutes per pound , still keeping it covered with a bit of water in the pan to stay moist.

Quick recap : For a typical 2–3 lb fully cooked boneless ham, bake covered at 325°F with a little water in the pan for about 15–20 minutes per pound until 135–145°F, then optionally glaze and brown at 400–425°F for 10–20 minutes, rest 10–15 minutes, and slice.