Cooking a ham is often the centerpiece of holiday gatherings, Sunday dinners, and celebratory feasts. However, because hams come in so many different varieties—smoked, fresh, bone-in, boneless, pre-cooked, or raw—determining exactly how long do ham take to cook can feel like a daunting math equation. Getting it right is the difference between a succulent, flavorful centerpiece and a dry, disappointing main course. This comprehensive guide will walk you through every variable, from weight and type to oven temperature and internal safety, ensuring your next ham is the best one yet.
Understanding Your Ham Type
Before you can set a timer, you must identify what kind of ham you have sitting in your refrigerator. The cooking time varies significantly based on how the meat was processed before it reached your kitchen.
Most hams sold in grocery stores are “fully cooked” or “city hams.” These have been cured in a brine and often smoked. When you prepare these at home, you aren’t technically “cooking” them to doneness; you are reheating them to an appetizing temperature. On the other hand, a “fresh ham” is raw pork that has not been cured or smoked. This requires a much longer cooking time and a higher internal temperature to be safe for consumption. There are also “country hams,” which are salt-cured and dry-aged, often requiring soaking before a long, slow simmer or bake.
General Rules for Oven Temperatures
The standard temperature for reheating a pre-cooked ham is 325 degrees Fahrenheit. This temperature is high enough to warm the meat efficiently but low enough to prevent the outer layers from drying out before the center is hot. If you are cooking a fresh, raw ham, you might start at a higher temperature to sear the outside or stick to 325 degrees Fahrenheit for a slow, even roast.
Cooking Times for Fully Cooked Hams
Since most people purchase fully cooked hams, let’s break down the timing for these popular options. The goal for a pre-cooked ham is to reach an internal temperature of 140 degrees Fahrenheit.
Bone-In Fully Cooked Ham
A whole bone-in ham usually weighs between 10 and 14 pounds. At 325 degrees Fahrenheit, you should plan for 15 to 18 minutes per pound. If you have a half ham (either the butt or shank end) weighing 5 to 7 pounds, the timing remains similar, usually 18 to 22 minutes per pound.
Boneless Fully Cooked Ham
Without the bone to act as a heat conductor, boneless hams can sometimes cook a bit faster but are also more prone to drying out. For a boneless ham, estimate about 10 to 15 minutes per pound at 325 degrees Fahrenheit.
Spiral Sliced Ham
Spiral hams are incredibly convenient because they are pre-sliced down to the bone. However, those slices allow moisture to escape easily. To keep a spiral ham juicy, it is best to wrap it tightly in foil. These typically take 10 to 12 minutes per pound. You want to be careful not to overcook these, as the thin slices can turn leathery very quickly.
How Long Do Fresh Hams Take to Cook
Cooking a fresh (raw) ham is more akin to roasting a pork loin or shoulder. Because the meat is raw, it must reach a higher internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest period for safety.
For a whole, bone-in fresh ham weighing 12 to 15 pounds, you should calculate 22 to 26 minutes per pound at 325 degrees Fahrenheit. If you are cooking a smaller fresh ham, perhaps 5 to 8 pounds, it may take 25 to 30 minutes per pound. Always use a meat thermometer to ensure accuracy, as fresh pork can be tough if undercooked and dry if overcooked.
Factors That Influence Cooking Time
While minutes-per-pound estimates are a great starting point, several external factors can shift your timeline.
- Starting Temperature: If you take a ham straight from a 35 degree Fahrenheit refrigerator and put it into the oven, it will take longer to cook than a ham that has sat on the counter for 30 to 45 minutes to take the chill off. For the most even cooking, let the ham sit at room temperature briefly before roasting.
- Oven Accuracy: Not all ovens are calibrated perfectly. If your oven runs 10 degrees cold, your ham could take an extra 30 to 45 minutes. It is always a good idea to check the internal temperature of the meat about 30 minutes before you expect it to be finished.
- Roasting Pan and Foil: Using a heavy roasting pan will distribute heat more evenly. Additionally, wrapping your ham in heavy-duty aluminum foil or using a roasting bag can speed up the process by trapping steam, which transfers heat more efficiently than dry air.
The Importance of the Glaze
The glaze is the “grand finale” of the ham-cooking process, but it also affects your timing.
Most glazes contain high amounts of sugar (honey, maple syrup, or brown sugar), which can burn easily.
You should not apply the glaze at the beginning of the cooking process. Instead, wait until the ham has about 20 to 30 minutes left in the oven. Increase the oven temperature to 400 degrees Fahrenheit, brush on the glaze, and let it caramelize. This short burst of high heat won’t significantly change the total cooking time, but it will provide that signature sticky, sweet crust.
Resting the Meat
One of the most overlooked steps in determining how long do ham take to cook is the resting period. Once the ham reaches its target temperature, you must remove it from the oven and let it sit. For a large ham, 15 to 20 minutes is ideal. During this time, the juices redistribute through the meat. If you carve it immediately, those juices will run out onto the cutting board, leaving the meat dry. Remember that “carry-over cooking” will occur, meaning the internal temperature will likely rise another 5 degrees while resting.
Using Alternative Cooking Methods
While the oven is the traditional choice, other appliances can change the duration of the cook.
- Slow Cooker: A slow cooker is excellent for keeping a ham moist. A small 4 to 6 pound ham will typically take 4 to 6 hours on the Low setting. This is a “set it and forget it” method that is perfect for busy holidays when oven space is at a premium.
- Pressure Cooker: If you are short on time, an electric pressure cooker can heat a pre-cooked boneless ham in about 30 minutes (usually 2 minutes per pound under high pressure with a natural release). While fast, you lose the ability to create a crispy glazed exterior unless you finish it under a broiler.
Safety and Storage
According to food safety guidelines, any leftover ham should be refrigerated within two hours of cooking. Cooked ham stays fresh in the refrigerator for 3 to 5 days. If you find yourself with more leftovers than you can handle, ham freezes beautifully for up to two months. When reheating leftovers, ensure they reach 165 degrees Fahrenheit to ensure any bacteria introduced during handling are eliminated.
FAQs
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How do I tell if my ham is fully cooked or needs to be cooked from raw?
Check the packaging for phrases like “Fully Cooked,” “Hickory Smoked,” or “Heat and Serve.” If the label says “Fresh,” “Uncured,” or “Cook Thoroughly,” it is raw and requires a longer cooking time to reach 145 degrees Fahrenheit. Most hams found in the standard grocery aisle are pre-cooked. -
Do I need to add water to the bottom of the roasting pan?
Adding about a half-inch of water, cider, or white wine to the bottom of the pan is highly recommended. This creates a moist environment in the oven, preventing the exterior of the ham from becoming tough or leathery while it reheats. -
Why did my spiral ham turn out dry even though I followed the timing?
Spiral hams are the most prone to drying because of the pre-cut slices. To prevent this, always bake them face-down in the pan, wrap the entire ham or the pan tightly with foil, and avoid exceeding an internal temperature of 140 degrees Fahrenheit. -
Can I cook a ham from frozen?
It is possible, but it is not recommended for the best quality. Cooking a frozen ham takes approximately 50 percent longer than a thawed one. For the best texture and even heating, it is much better to thaw the ham in the refrigerator for 24 to 48 hours before cooking. -
At what internal temperature is ham safe to eat?
For a pre-cooked ham being reheated, the USDA recommends an internal temperature of 140 degrees Fahrenheit. For a fresh, raw ham, you must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest. Any leftover ham being reheated a second time should reach 165 degrees Fahrenheit.