To cook a small ham, roast it gently in a moist, covered environment until warmed through, then uncover and glaze it at the end so it caramelizes without drying out. This method works especially well for small fully cooked hams bought in most supermarkets.

Basics of a small ham

  • Most store-bought small hams are fully cooked; you are reheating and adding flavor, not cooking from raw.
  • Aim for an internal temperature of about 135–140°F for a fully cooked ham so it’s hot and juicy without becoming dry.
  • A small ham (2–4 lb) usually fits well in a small roasting pan, Dutch oven, or even a snug baking dish.

Simple oven method (fully cooked ham)

  1. Preheat the oven to 300–325°F (150–160°C).
  1. Unwrap the ham, discard any glaze packet, and place the ham cut side down on a rack or directly in a small roasting pan.
  1. Add a little liquid to the pan (about 1/4–1/2 inch): water, broth, apple juice, or pineapple juice all work well.
  1. Cover the pan tightly with foil or a lid to trap steam and keep the ham moist.
  1. Bake about 12–20 minutes per pound, depending on how low your oven is set, until the center of the ham reaches roughly 135–140°F.
  1. While it bakes, mix a quick glaze (for example, brown sugar + mustard + a splash of juice or honey).
  1. When the ham is hot, remove the foil, brush with glaze, increase the oven temperature to about 400–425°F, and bake another 10–20 minutes until the outside is browned and sticky.
  1. Let the ham rest 10–15 minutes before slicing to keep the juices inside.

Crockpot / slow cooker option

  • Place the small ham in a slow cooker with a little liquid (juice, water, or a mix with maple syrup or honey), cover, and cook on low 4–6 hours until heated through.
  • You can sprinkle brown sugar and drizzle real maple syrup or honey over the top for a sweet, gently glazed finish.
  • For a caramelized crust, transfer the hot ham to a hot oven (400°F) for 10–15 minutes with extra glaze after slow cooking.

Keeping a small ham juicy

  • Cook low and slow (around 300–325°F) and keep it covered for most of the time.
  • Always have some liquid in the pan to create steam and pan juices for basting.
  • Baste once or twice during baking by spooning juices over the ham, especially if it’s spiral-sliced, to keep the slices moist.

Quick serving ideas and sides

  • Serve slices with scalloped or mashed potatoes, bakery rolls, and a simple green salad for a classic ham dinner.
  • Leftovers work well in omelets, fried rice, pasta, soups, and sandwiches for easy next-day meals.

TL;DR: Cover a small fully cooked ham in a pan with a little liquid, bake at about 300–325°F for 12–20 minutes per pound until hot, then uncover, glaze, and roast briefly at high heat to brown, resting before slicing.

Information gathered from public forums or data available on the internet and portrayed here.