A succulent, glazed ham is the centerpiece of many holiday traditions and Sunday dinners. However, because most hams purchased at the grocery store are already “city hams”—meaning they have been cured and fully cooked—the process is less about cooking and more about gentle reheating. The challenge lies in warming the meat thoroughly without drying it out, ensuring every slice remains tender and flavorful. Understanding exactly how long to cook a cooked ham in the oven is the secret to a successful meal.
Understanding Your Ham Before You Start
Before you set your timer, you must identify what kind of ham you have. The label provides essential clues that dictate your timing and temperature settings.
Fully Cooked vs. Partially Cooked Hams
Most modern hams are labeled “fully cooked.” These are safe to eat right out of the package, but they taste significantly better when warmed. If a label says “cook before eating” or “ham—water added,” it may be partially cooked or fresh, requiring much higher internal temperatures and longer durations. This guide focuses specifically on the fully cooked variety, which is the most common choice for home cooks.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and moisture because the bone acts as a conductor of heat from the inside out while preserving the structure of the meat. However, they take slightly longer to heat than boneless hams. A boneless ham is easier to slice and often heats more quickly, but it can dry out faster if not monitored closely.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut into thin, uniform slices right down to the bone. Because the meat is already “open,” moisture can escape more easily. These hams require a lower temperature and often a shorter duration or more protective covering (like heavy-duty foil) to prevent the edges from becoming leathery.
Standard Timing for Heating a Cooked Ham
The general rule of thumb for reheating a fully cooked ham is to allow 10 to 15 minutes per pound. However, this varies based on the specific cut and your oven temperature.
Temperature Settings
The ideal oven temperature for reheating a cooked ham is 325 degrees Fahrenheit. This temperature is high enough to penetrate the dense meat but low enough to prevent the exterior from burning before the center is warm. If you are in a rush, you can go up to 350 degrees Fahrenheit, but you risk losing that prized juiciness.
Weight-Based Calculations
For a whole, bone-in ham weighing between 10 and 14 pounds, you should plan for a total time of 2.5 to 3 hours. For a smaller half-ham (usually 5 to 7 pounds), the time drops to about 18 to 24 minutes per pound, or roughly 1.5 to 2 hours total.
Boneless hams are more compact. A small 3-pound boneless ham might only need 45 minutes to an hour, while a larger 8-pound boneless ham could take up to 2 hours.
Steps for a Moist and Flavorful Result
Success isn’t just about the clock; it is about the technique. Following a few simple steps will ensure that your “cooked ham” doesn’t turn into “overcooked ham.”
Preparation and Room Temperature
Take the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Taking the chill off the meat allows it to heat more evenly. If you put a stone-cold ham into a hot oven, the outside will be piping hot while the center remains icy.
The Importance of Moisture
Place the ham in a roasting pan with the flat side (the cut side) facing down. Add about half a cup of water, apple juice, or cider to the bottom of the pan. This liquid creates a steamy environment. Cover the entire pan tightly with aluminum foil. This “tenting” is the most important step in preventing the meat from drying out.
Using a Meat Thermometer
The only way to know for certain when your ham is ready is by using a meat thermometer. For a fully cooked ham, you are looking for an internal temperature of 140 degrees Fahrenheit. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give an inaccurately high reading.
When to Apply the Glaze
The glaze is what gives the ham its beautiful sheen and sweet-savory crust. However, because glazes usually contain high amounts of sugar (honey, brown sugar, or maple syrup), they burn very easily.
Timing the Glaze Application
Do not apply the glaze at the beginning of the reheating process. Instead, wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit. This is usually about 20 to 30 minutes before the end of the calculated cooking time.
The Finishing Touch
Remove the foil, brush the glaze generously over the surface, and return the ham to the oven uncovered. You can increase the oven temperature to 400 degrees Fahrenheit for these final minutes to caramelize the sugar. Watch it closely; it can go from perfectly golden to burnt in a matter of seconds.
Resting the Ham
Once the ham reaches 140 degrees Fahrenheit, remove it from the oven. This is a step many people skip, but it is vital. Transfer the ham to a carving board and tent it loosely with foil. Let it rest for 15 to 20 minutes. This allows the juices to redistribute through the meat. If you cut into it immediately, all that delicious moisture will run out onto the board, leaving you with dry slices.
Adjusting Times for Different Oven Types
If you are using a convection oven, the fan circulates hot air, which speeds up the process. You should generally reduce the cooking time by about 25 percent or lower the temperature by 25 degrees Fahrenheit.
In a slow cooker, a fully cooked ham will take about 4 to 6 hours on low. This is an excellent method for keeping the meat moist, though you won’t get the same crispy glazed exterior as you would in a traditional oven.
Safety and Storage Considerations
While we are focusing on reheating, safety remains a priority. According to USDA guidelines, if you are reheating a ham that was packaged in a federally inspected plant, 140 degrees Fahrenheit is the safe internal temperature. However, if you are reheating a “leftover” ham that you cooked yourself previously, you should heat it to 165 degrees Fahrenheit.
After the meal, get the ham back into the refrigerator within two hours. Leftover ham will stay fresh for 3 to 5 days in the fridge or can be frozen for up to two months.
Summary of Key Tips
To ensure your ham is the star of the show, remember these three main points:
- Low and slow is better; 325 degrees Fahrenheit is your target oven temp.
- Keep it covered with foil and a little liquid in the pan to trap steam.
- Use a thermometer to hit 140 degrees Fahrenheit exactly.
By following these guidelines, you can accurately estimate how long to cook a cooked ham in the oven, ensuring a delicious, tender result every single time. Whether it’s a small family dinner or a massive holiday feast, the perfect ham is well within your reach.
Frequently Asked Questions
How long do I cook a 10 pound cooked ham?
A 10-pound fully cooked bone-in ham will typically take between 2 and 2.5 hours in an oven set to 325 degrees Fahrenheit. This averages out to about 12 to 15 minutes per pound. Always check the internal temperature with a meat thermometer to ensure it reaches 140 degrees Fahrenheit.
Should I wrap the ham in foil while it heats?
Yes, it is highly recommended to wrap the ham or cover the roasting pan tightly with aluminum foil. This prevents the moisture from evaporating, which is the primary cause of dry, tough ham. You should only remove the foil during the last 20 to 30 minutes if you are applying a glaze.
Can I cook a cooked ham at 350 degrees Fahrenheit?
You can certainly use 350 degrees Fahrenheit if you are short on time. At this temperature, the ham will heat faster, likely taking about 10 to 12 minutes per pound. However, you must be extra vigilant with the foil covering and the meat thermometer to prevent the outer layers from drying out before the center is warm.
How do I keep a spiral sliced ham from drying out?
Spiral sliced hams are prone to drying out because the heat can easily reach the interior of the slices. To prevent this, place the ham cut-side down in the pan, add liquid to the bottom, and wrap the entire ham very tightly in heavy-duty foil. Use a lower temperature, such as 275 degrees Fahrenheit or 300 degrees Fahrenheit, and heat for about 10 minutes per pound.
What if my ham is labeled “ready to cook” instead of “fully cooked”?
If the label says “ready to cook” or “cook thoroughly,” the ham has not been fully cooked during the curing process. In this case, you must cook it longer and to a higher internal temperature. It should reach at least 145 degrees Fahrenheit, followed by a three-minute rest, to be safe for consumption. This usually takes 18 to 20 minutes per pound.