Cooking a ham is often the centerpiece of major celebrations, from Easter brunches to Christmas dinners. However, despite its popularity, many home cooks find the process intimidating. The most frequent question is: how long do you cook a ham? The answer isn’t a single number; it depends entirely on the type of ham you purchased, its weight, and whether it is bone-in or boneless.
Understanding the timing is crucial because ham is a delicate meat. Cook it too little, and you risk food safety issues with raw cuts or serving a cold center in pre-cooked ones. Cook it too long, and you end up with a dry, salty, and unappealing texture. This guide breaks down exactly how to calculate your cooking time to ensure a juicy, flavorful result every time.
Identifying Your Ham Type Before You Start
The first step in determining your timeline is identifying what kind of ham you have. Most grocery store hams are already fully cooked, but others require a complete cooking process from start to finish.
Fully Cooked or Ready to Eat Hams
These hams have been cured and often smoked. They are technically safe to eat right out of the package. When you “cook” these, you are actually just reheating them to a palatable temperature while adding flavor through glazes. Because they are already done, they require much less time in the oven.
Cook-Before-Eating Hams
These are hams that have been cured but not fully cooked. They must reach a specific internal temperature to be safe for consumption. You will notice these labels clearly marked on the packaging. They require a longer roasting time than fully cooked varieties.
Fresh Hams
A fresh ham is an uncured leg of pork. It has the texture and flavor profile of a pork roast rather than the salty, smoky flavor of a traditional holiday ham. These require the longest cooking times of all because they start completely raw.
Calculating Time per Pound at 325 Degrees Fahrenheit
The standard oven temperature for roasting ham is 325 degrees Fahrenheit. This moderate heat allows the meat to warm through to the center without burning the exterior. Here is the general breakdown of how many minutes per pound you should budget for each type.
Fully Cooked Bone-In Hams
For a whole bone-in ham weighing between 10 and 14 pounds, you should plan for 15 to 18 minutes per pound. If you are cooking a half bone-in ham (usually 5 to 7 pounds), the time increases slightly to 18 to 24 minutes per pound because of the way heat penetrates the smaller cut.
Fully Cooked Boneless Hams
Boneless hams are easier to carve but can dry out faster. For a whole boneless ham, aim for 10 to 15 minutes per pound. If you have a smaller canned or vacuum-packed boneless ham, it typically needs 15 to 20 minutes per pound.
Spiral-Cut Hams
Spiral-cut hams are almost always fully cooked. Because they are pre-sliced, they are extremely prone to drying out. These should be heated for only 10 to 18 minutes per pound. It is essential to keep these tightly covered with foil to trap moisture between the slices.
Raw or Fresh Hams
If you are starting with a fresh, uncooked leg of pork, you need to be patient. A whole bone-in fresh ham requires 22 to 26 minutes per pound. A boneless fresh ham takes about 24 to 28 minutes per pound. If you are only cooking a half fresh ham, it can take as long as 35 to 40 minutes per pound.
The Role of Internal Temperature
While minutes per pound provide a great estimate, the only way to be 100% sure your ham is ready is by using a meat thermometer. Different ovens have “hot spots” or may be calibrated incorrectly, which can throw off your timing.
For a fully cooked ham that you are merely reheating, the USDA recommends an internal temperature of 140 degrees Fahrenheit. This is high enough to be piping hot for service but low enough to maintain the meat’s natural moisture.
For hams that are “cook-before-eating” or completely fresh, you must reach a minimum internal temperature of 145 degrees Fahrenheit. After reaching this temperature, the meat must rest for at least three minutes. During this rest period, the temperature will often rise a few more degrees, finishing the cooking process safely.
Step-By-Step Instructions for Oven Roasting
To get the best results, you should follow a specific sequence of preparation and cooking.
- Preparation: Remove the ham from the refrigerator about 1 to 2 hours before you plan to put it in the oven. Bringing the meat closer to room temperature helps it cook more evenly. If you have a bone-in ham, check for a small plastic “button” or cap on the end of the bone and remove it.
- The Pan Setup: Place the ham in a shallow roasting pan. For many hams, placing the cut-side down helps prevent the meat from drying out. Add about a cup of water, apple juice, or cider to the bottom of the pan. This creates a moist environment inside the oven.
- The Foil Seal: Cover the ham tightly with heavy-duty aluminum foil. This is perhaps the most important step for a juicy ham. Without the foil, the dry heat of the oven will pull moisture out of the meat.
- The First Phase of Cooking: Roast the ham at 325 degrees Fahrenheit based on your weight calculations. About 30 minutes before the estimated end time, use your meat thermometer to check the progress.
- The Glazing Phase: If you are using a glaze, remove the ham from the oven when it is about 10 to 15 degrees away from your target temperature. Increase the oven heat to 400 degrees Fahrenheit. Remove the foil, brush on your glaze generously, and return the ham to the oven uncovered for 10 to 15 minutes until the glaze is bubbly and caramelized.
The Importance of Resting
Once the ham reaches its target internal temperature, remove it from the oven. Do not slice it immediately. Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes.
During this time, the muscle fibers relax and reabsorb the juices that were pushed to the surface during cooking. If you cut into it too early, those juices will run out onto the board, leaving the meat dry. Resting also makes the ham much easier to carve cleanly.
Common Mistakes That Affect Cooking Time
Several variables can unexpectedly change how long you need to cook your ham.
- Oven Crowding: If you are cooking multiple side dishes at the same time as the ham, the oven temperature may drop, or air circulation may be restricted. This will increase the total time needed.
- Starting from Frozen: Never attempt to cook a frozen ham. It will cook unevenly, leaving the outside overdone and the inside potentially dangerous. Always thaw your ham in the refrigerator, allowing about 4 to 6 hours per pound for it to defrost completely.
- Over-Glazing: Applying a sugar-heavy glaze too early in the process will cause it to burn before the ham is warm in the middle. Always wait until the final 20 to 30 minutes of cooking to apply your glaze.
- Altitude: If you live at a high altitude, liquids evaporate faster and meat takes longer to cook. You may need to add 5% to 10% more time to the standard recommendations.
FAQs
- How long do you cook a 10-pound pre-cooked ham?
- A 10-pound fully cooked bone-in ham usually takes between 2 and 2.5 hours at 325 degrees Fahrenheit. You should start checking the internal temperature around the 90-minute mark to ensure it does not exceed 140 degrees Fahrenheit.
- Should I cook ham covered or uncovered?
- You should cook the ham covered with aluminum foil for the majority of the time to retain moisture. You should only uncover the ham during the last 20 to 30 minutes if you are applying a glaze that needs to caramelize or if you want to crisp the exterior.
- How do I prevent a spiral-sliced ham from drying out?
- Spiral-sliced hams dry out quickly because the heat can reach the interior of the slices. To prevent this, wrap the ham very tightly in foil, place it cut-side down in the pan, and add a small amount of liquid like chicken broth or pineapple juice to the bottom of the roasting dish.
- Can I cook a ham at a higher temperature like 350 degrees Fahrenheit?
- While you can cook a ham at 350 degrees Fahrenheit to save time, it increases the risk of the outside becoming tough and dry before the center is warm. If you choose this higher temperature, reduce the cooking time by about 2 to 3 minutes per pound and monitor the internal temperature closely.
- How long does a boneless ham take compared to bone-in?
- Boneless hams often cook faster because they are less dense and don’t have a bone absorbing and radiating heat. On average, a boneless ham will take 10 to 15 minutes per pound, whereas a bone-in ham typically requires 15 to 20 minutes per pound.