A cured ham is the centerpiece of many holiday traditions, Sunday dinners, and celebratory feasts. Because the meat has already been preserved through a curing process—usually involving salt, sugar, and nitrates—the goal of baking isn’t necessarily to “cook” the meat from scratch, but rather to heat it thoroughly while enhancing its flavor and texture. Understanding exactly how long to bake cured ham is the difference between a succulent, tender slice of meat and a dry, disappointing dinner.
Understanding Your Cured Ham
Before you preheat your oven, you need to identify exactly what kind of ham you have sitting in your refrigerator. Cured hams generally fall into two categories: “fully cooked” or “cook before eating.” Most hams sold in modern grocery stores are fully cooked, meaning they are safe to eat right out of the package. However, baking them brings out the juices and allows you to apply a delicious glaze.
A “cook before eating” ham has been cured but not heated to a temperature that kills all potential bacteria. These require a longer stay in the oven and a higher internal temperature to ensure safety. Check the label carefully; this distinction drastically changes your timing and temperature targets. Additionally, consider whether your ham is bone-in or boneless. Bone-in hams generally take longer to heat through but offer superior flavor and a more dramatic presentation.
Preparation Steps Before Baking
Timing begins long before the ham enters the oven. To ensure even heating, take the ham out of the refrigerator about one to two hours before you plan to bake it. This allows the meat to lose its chill. If you put a cold-to-the-core ham directly into a hot oven, the outside will dry out before the center reaches the desired temperature.
Preheat your oven to a moderate temperature. Most experts agree that 325°F is the “sweet spot” for baking cured ham. It is high enough to render some fat and warm the meat efficiently, but low enough to prevent the exterior from becoming tough. Place the ham in a roasting pan, usually flat-side down, and add a small amount of liquid to the bottom—water, apple juice, or cider works beautifully—to create a moist environment. Cover the pan tightly with heavy-duty aluminum foil to trap steam.
How Long to Bake Cured Ham: The Time Breakdown
The general rule of thumb for a fully cooked, bone-in ham is to bake it for 15 to 18 minutes per pound. If you are working with a boneless ham, that time usually drops slightly to about 10 to 15 minutes per pound because the heat penetrates the solid meat more uniformly.
Fully Cooked Ham (The Most Common Type)
For a standard 10-pound fully cooked bone-in ham, you are looking at a total bake time of roughly 2.5 to 3 hours at 325°F. Your goal is to reach an internal temperature of 140°F. Since the ham is already cooked, you are simply “reheating” it to a palatable, serving-hot temperature.
Cook Before Eating Ham
If your label indicates the ham must be cooked before eating, you must be more diligent. These hams need to reach an internal temperature of 145°F to be safe. Plan for 18 to 25 minutes per pound. For that same 10-pound ham, this could mean up to 4 hours in the oven.
Spiral Sliced Hams
Spiral sliced hams are incredibly convenient, but they are also prone to drying out because the pre-cut slices allow moisture to escape more easily. To combat this, bake them for a shorter duration, usually 10 to 12 minutes per pound at 325°F, and ensure the foil seal is incredibly tight.
The Importance of the Glaze
The glaze is the crowning glory of any baked cured ham. However, if you apply it too early, the sugars in the glaze will burn, leaving a bitter crust rather than a sweet shimmer. The best practice is to wait until the last 20 to 30 minutes of the baking process.
Remove the ham from the oven, increase the temperature to 400°F, and carefully take off the foil. Brush your glaze—typically a mixture of brown sugar, honey, mustard, or fruit preserves—generously over the surface. Return it to the oven uncovered. You may want to baste it once or twice more during this final stretch to build up a thick, lacquered coating. Keep a close eye on it; once the glaze starts to bubble and caramelize, it is ready.
Testing for Doneness
While time-per-pound estimates are a great starting point, they are not foolproof. Oven calibration, the shape of the ham, and the starting temperature of the meat all play a role. The only way to be 100% certain is to use a meat thermometer.
Insert the probe into the thickest part of the ham, making sure it does not touch the bone, as the bone conducts heat differently and will give you an inaccurate reading. For a fully cooked ham, you are aiming for 140°F. For a ham that requires cooking, aim for 145°F. If you are glazing the ham, pull it out when it hits 130°F to 135°F, apply the glaze, and let the final high-heat blast bring it up to the finish line.
Resting the Meat
One of the most overlooked steps in baking a cured ham is the resting period. Once the ham comes out of the oven, tent it loosely with foil and let it sit on the counter for at least 15 to 20 minutes.
During this time, “carryover cooking” occurs, where the internal temperature may rise another 5 degrees. More importantly, resting allows the muscle fibers to relax and reabsorb the juices. If you slice into the ham immediately, all that moisture will spill out onto the cutting board, leaving the meat dry. A well-rested ham is easier to carve and significantly juicier.
Troubleshooting Common Issues
If you find that your ham is heating too slowly, check the seal of your foil. Any steam escaping represents lost heat and moisture. If the exterior is browning too quickly before the center is warm, lower your oven temperature to 300°F and ensure the ham is well-covered.
On the flip side, if you want a crispier skin (if the ham has a fat cap), you can score the fat in a diamond pattern before baking. This not only looks professional but allows the glaze to seep deeper into the meat and helps the fat render out, creating those coveted crispy edges.
Summary of Baking Times at 325 degrees Fahrenheit
- Fully Cooked Bone-In Ham: 15 to 18 minutes per pound.
- Fully Cooked Boneless Ham: 10 to 15 minutes per pound.
- Cook Before Eating Ham: 18 to 25 minutes per pound.
- Spiral Sliced Ham: 10 to 12 minutes per pound.
By following these timing guidelines and prioritizing the internal temperature, you ensure that your cured ham remains the star of the show—tender, flavorful, and perfectly warmed through.
Frequently Asked Questions
Should I wrap the ham in foil while baking?
Yes, it is highly recommended to wrap the ham in heavy-duty aluminum foil or place it in a covered roasting pan. This traps the moisture and prevents the outside of the ham from becoming tough and leathery while the center heats through. You should only remove the foil during the last 20 to 30 minutes if you are applying a glaze and want to caramelize the surface.
Can I bake a cured ham at a higher temperature to save time?
While you can technically bake a ham at 350°F or 375°F, it is not recommended. Cured ham is lean and can dry out very quickly at higher temperatures. Cooking at 325°F provides a gentle heat that preserves the integrity of the meat. If you are in a rush, a boneless ham is a better choice as it naturally heats faster than a bone-in variety.
How do I prevent a spiral sliced ham from drying out?
Spiral hams are the most vulnerable to drying. To keep them moist, place the ham cut-side down in the pan, add half a cup of water or juice to the bottom, and seal the pan very tightly with foil. Some cooks even recommend wrapping the ham itself in foil and then placing it in the pan for a double layer of protection. Keep the heating time to the lower end of the spectrum, around 10 minutes per pound.
What is the safe internal temperature for a cured ham?
For a fully cooked ham (the most common type), the USDA recommends reheating it to an internal temperature of 140°F. If the ham was packaged in a plant not inspected by the USDA, or if it is a “cook before eating” ham, you must reach an internal temperature of 145°F to ensure it is safe for consumption. Always use a meat thermometer for accuracy.
Is it better to bake a ham with the bone in or boneless?
This depends on your preference for flavor versus convenience. A bone-in ham usually has more flavor and moisture because the bone acts as a heat conductor from the inside and provides structure. However, it takes longer to bake and is more difficult to carve. A boneless ham is much easier to slice and heats more quickly, making it a great choice for casual gatherings or smaller families.