Cured ham is the centerpiece of countless holiday feasts, Sunday dinners, and celebratory gatherings. Whether it is a honey-glazed spiral slice or a traditional bone-in roast, the key to a successful meal lies in understanding the timing. Unlike fresh pork, cured ham has already undergone a preservation process using salt, sugar, and often smoke. This means that in many cases, you aren’t actually cooking the meat from scratch; you are carefully reheating it to enhance its flavor and texture without drying it out. Knowing exactly how long to cook cured ham is the difference between a juicy, tender masterpiece and a tough, salty disappointment.
Understanding Your Type of Cured Ham
Before you set your timer, you must identify exactly what kind of ham is sitting in your refrigerator. Cured hams generally fall into two categories: fully cooked and partially cooked. This distinction is the most important factor in determining your kitchen schedule.
Most hams found in modern grocery stores are labeled “fully cooked.” These have been heated to a safe internal temperature during the curing and smoking process at the plant. For these, your goal is simply to warm them through. However, you may occasionally find a “cook-before-eating” ham. These have been cured but not heated through, meaning they require a longer duration in the oven to reach a safe internal temperature of 160 degrees Fahrenheit.
The cut of the ham also plays a role. A bone-in ham usually retains moisture better but takes longer to heat through to the center. A boneless ham is more convenient to slice and heats up more quickly, but it can dry out faster if left in the oven too long. Finally, the spiral-cut ham, which is pre-sliced all the way to the bone, requires the most care because the heat can easily penetrate the slices and sap the moisture.
General Rules for Oven Temperatures and Timing
To achieve the best results, low and slow is the golden rule for cured ham. High temperatures will seize the muscle fibers and cause the sugars in the cure to burn before the center of the meat is warm. Most experts recommend setting your oven to 325 degrees Fahrenheit. This temperature is high enough to heat the meat efficiently but low enough to preserve the integrity of the juices.
As a baseline, you should plan for approximately 15 to 20 minutes per pound for a whole, bone-in cured ham. If you are working with a half ham, the timing remains similar per pound, but the total time will be shorter. For a boneless ham, you can often reduce the timing to about 10 to 15 minutes per pound because there is no bone acting as an insulator.
If you are preparing a “cook-before-eating” cured ham, you must increase your time estimates. These hams generally require 18 to 25 minutes per pound to ensure they reach the necessary internal temperature to be safe for consumption. Regardless of the type, the only way to be 100 percent sure of your timing is to use a reliable meat thermometer.
How Long to Cook a Fully Cooked Cured Ham
For a standard fully cooked ham, your objective is to reach an internal temperature of 140 degrees Fahrenheit. This is the temperature at which the meat is hot enough to enjoy but has not yet begun to lose its structural moisture.
For a whole bone-in ham weighing between 10 and 14 pounds, expect the process to take about 2.5 to 3 hours. If you have a half ham, which usually weighs 5 to 7 pounds, it will likely be ready in 1.5 to 2 hours.
Spiral-cut hams are a special case. Because they are already sliced, they are incredibly prone to drying out. Most culinary experts suggest wrapping these hams tightly in heavy-duty aluminum foil to trap the steam. You should cook a spiral ham for about 10 to 12 minutes per pound. If you are applying a glaze, wait until the last 15 to 20 minutes of the process to uncover the ham and crank the heat up slightly or use the broiler, as the sugar in the glaze can burn quickly.
Cooking Cured Ham in the Slow Cooker
If your oven is occupied by side dishes or if you want a hands-off approach, the slow cooker is an excellent tool for cured ham. This method is particularly effective for keeping the meat moist because it creates a sealed, humid environment.
When using a slow cooker, you generally do not need to worry about the “per pound” rule as strictly as you do in the oven, provided the ham fits comfortably inside the pot. For a small to medium-sized cured ham, set the slow cooker to “Low” and cook for 4 to 6 hours. Cooking on “High” is possible and usually takes 2 to 3 hours, but the “Low” setting is preferred for maintaining a tender texture. Adding a cup of liquid, such as apple cider, pineapple juice, or even water, creates a steaming effect that ensures the ham stays succulent.
Factors That Influence Cooking Time
While weight is the primary indicator, several other factors can shift your timeline. The shape of the ham matters; a long, thin ham will heat faster than a round, ball-shaped ham of the same weight. Additionally, bringing your ham to room temperature before putting it in the oven can reduce the cooking time and help it heat more evenly. If you take a ham straight from a 35 degree Fahrenheit refrigerator and put it into a hot oven, the outside will likely be overcooked by the time the center reaches the target temperature.
The accuracy of your oven is another variable. Many home ovens are off by 10 to 25 degrees. If your oven runs cold, a 3-hour cook could easily turn into a 4-hour ordeal. This is why checking the internal temperature early and often is the best practice for any home cook.
Tips for Maintaining Moisture
Since cured ham is already high in sodium, it has a tendency to lose water as it heats. To combat this, always place the ham cut-side down in the roasting pan. This protects the most vulnerable part of the meat from direct heat. Adding a half-inch of water or fruit juice to the bottom of the pan and covering the entire dish tightly with foil creates a braising environment that keeps the meat tender.
Resting the ham is just as important as the cooking time itself. Once the ham reaches its target internal temperature, remove it from the oven and let it sit, still covered, for at least 15 to 20 minutes. During this time, the juices redistribute throughout the meat. If you carve it immediately, those juices will run out onto the cutting board, leaving the meat dry.
Summary of Timing and Temperatures
To recap the essential figures for your next meal, remember that 325 degrees Fahrenheit is your target oven temperature. For a fully cooked bone-in ham, aim for 15 to 20 minutes per pound until the center reaches 140 degrees Fahrenheit. For a boneless ham, aim for 10 to 15 minutes per pound. If you are starting with a ham that is not fully cooked, you must ensure it reaches an internal temperature of 160 degrees Fahrenheit, which usually takes about 20 or more minutes per pound.
Frequently Asked Questions
Can I cook a cured ham from a frozen state?
It is not recommended to cook a cured ham while it is still frozen. Cooking from frozen leads to uneven heating where the exterior becomes dry and overcooked while the interior remains dangerously cold. It is best to thaw your ham in the refrigerator for 24 to 48 hours depending on its size before you plan to cook it.
How do I know if my cured ham is fully cooked or needs to be cooked?
You must check the USDA inspection seal or the product label. It will explicitly state “fully cooked” or “cook-before-eating.” If the label says “ham,” it is generally fully cooked. If it says “fresh ham,” it is not cured at all. If it says “cook-before-eating” or “ready-to-cook,” you must treat it like raw pork and reach higher internal temperatures.
What should I do if my ham is getting too dark but isn’t warm yet?
If the exterior of your ham is browning too quickly or the glaze is starting to smoke, simply tent the ham loosely with aluminum foil. This reflects the direct radiant heat while allowing the ambient heat of the oven to continue warming the center of the roast.
Does the bone in the ham affect the flavor or just the cooking time?
The bone actually serves two purposes. First, it acts as a conductor of heat, though it initially takes longer to warm up. Second, it adds significant flavor and helps keep the surrounding meat moist. This is why many people prefer bone-in hams for holiday meals despite the slightly longer cooking time and the extra effort required for carving.
How long can I keep leftover cooked cured ham in the fridge?
Once your cured ham has been heated and served, leftovers should be refrigerated within two hours. In a standard refrigerator, cooked cured ham will remain safe and delicious for 3 to 5 days. If you cannot finish it within that window, you can freeze it for up to 2 months for the best quality, though it remains safe to eat indefinitely while frozen.