You’ll get the best results if you both cover and uncover your ham at different stages: keep it covered for most of the baking time so it stays juicy, then uncover it near the end so the outside can caramelize and brown.

Quick Scoop

  • For a tender, moist ham, cover it with foil or a lid for the majority of the bake.
  • For good browning and a sticky glaze, uncover it for the last 20–30 minutes.
  • Think of it as: steam first , then crisp and caramelize at the end.

Why Covering Helps

Covering traps steam and keeps the ham from drying out, which is especially important for long, slow bakes or larger hams. It also promotes more even heating so the outside does not overcook while the inside catches up.

Key benefits of covering:

  • Better moisture retention and a more tender texture.
  • More even cooking from edge to center.
  • Less risk of the glaze burning early in the bake.

Why You Uncover Later

Leaving the ham uncovered at the end lets the surface dry slightly and the sugars in your glaze caramelize. This is what gives you that chewy, flavorful crust people expect on a holiday ham.

Uncovering near the end:

  • Encourages browning and light crisping on the exterior.
  • Helps the glaze thicken and stick to the surface.
  • Adds deeper, roasted flavor from Maillard browning.

Simple Step‑By‑Step

  1. Place ham cut‑side down in a roasting pan and add a bit of liquid (water, broth, or juice) to the bottom for extra moisture.
  1. Cover tightly with foil or a lid and bake at the temperature recommended for your ham type and weight.
  1. About 20–30 minutes before it is done, remove the cover, brush on your glaze, and return to the oven.
  1. Bake uncovered until the glaze is bubbly and lightly caramelized and the ham reaches a safe serving temperature (usually around 140°F/60°C for a pre-cooked ham).

When You Might Leave It Uncovered Longer

Some cooks prefer more intense browning and will leave the ham uncovered for a larger portion of the bake, especially if it is already very moist or spiral- sliced. If you do this, keep the temperature moderate and monitor closely so the exterior does not dry out or burn.

In most home‑kitchen “ham debates,” the compromise that wins is: covered at first for moisture, uncovered at the end for color and flavor.

Bottom line: If you’re unsure, default to covering your ham for most of the time, then uncover for the final 20–30 minutes for the best balance of juiciness and browned glaze.

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