Cooking a cured ham is a centerpiece tradition for many holidays and family gatherings, but the timing can be intimidating. Unlike a raw roast, a cured ham has already undergone a preservation process using salt, sugar, or smoke. Most hams found in modern grocery stores are “city hams,” which are wet-cured and often fully cooked before they even reach your shopping cart. However, the secret to a spectacular meal lies in reheating it without drying it out, or properly preparing a “cook-before-eating” variety.
The question of how long to cook a cured ham depends entirely on the weight of the meat, whether it is bone-in or boneless, and its initial preparation state. Because cured hams are dense, they require a low and slow approach to ensure the center reaches a safe and appetizing temperature while the exterior remains succulent.
Understanding Your Cured Ham Type
Before you set your timer, you must identify the specific type of ham you have purchased. The label is your best friend here. If the package says “fully cooked” or “ready-to-eat,” your goal is simply to reheat the meat to an internal temperature of 140 degrees Fahrenheit. This temperature is high enough to make the ham delicious and warm but low enough to prevent the proteins from tightening and becoming rubbery.
On the other hand, if the label says “cook before eating” or “partially cooked,” the ham must reach an internal temperature of 145 degrees Fahrenheit to be safe for consumption. These hams are typically smoked but haven’t been heated through to the core during processing. Finally, there are “country hams,” which are dry-cured and intensely salty. These require a completely different approach, often involving soaking for 24 to 48 hours to remove excess salt before a long, slow simmer or bake.
The Standard Oven Method for City Hams
The most reliable way to cook a cured ham is in an oven set to 325 degrees Fahrenheit. This temperature provides enough heat to penetrate the thick muscles without scorching the sugar-based glazes often used on the surface.
For a fully cooked, bone-in ham, you should plan for approximately 15 to 18 minutes per pound. If you are preparing a half ham, which usually weighs between 5 and 7 pounds, the total time will be roughly 1.5 to 2 hours. A whole bone-in ham weighing 10 to 14 pounds can take closer to 3 hours.
Boneless hams generally cook slightly faster because they lack the thermal mass of the bone, which can sometimes slow down the heat transfer to the very center of the meat. For a boneless cured ham, expect to cook for 10 to 15 minutes per pound. Always use a meat thermometer to check the thickest part of the ham, ensuring you aren’t hitting the bone, which can give a false high reading.
Timing Guide for Cook-Before-Eating Hams
If you have a cured ham that is not fully cooked, the timing increases slightly to ensure food safety. These hams are usually labeled as “fresh cured” or “smoked, uncooked.” Because you are actually cooking the meat rather than just reheating it, you need to reach that 145 degrees Fahrenheit threshold.
For these varieties, set your oven to 325 degrees Fahrenheit and calculate 18 to 25 minutes per pound. A 7-pound shank or butt portion will likely need about 2.5 hours. It is vital to let these hams rest for at least 15 to 20 minutes after they come out of the oven. During this resting period, the internal temperature will often rise by another 5 degrees, and the juices will redistribute, making the ham much easier to slice.
How to Handle Spiral Sliced Hams
Spiral sliced hams are a popular choice for convenience, but they are the most susceptible to drying out. Because the meat is already sliced down to the bone, the hot air of the oven can easily penetrate the slices and evaporate the moisture.
To prevent a dry dinner, these hams should be cooked at a lower temperature, often 275 degrees Fahrenheit or 300 degrees Fahrenheit. At 275 degrees Fahrenheit, you should allow 10 to 12 minutes per pound. The goal is to get the ham to 140 degrees Fahrenheit as quickly as possible without letting the edges of the slices curl or harden. Wrapping the ham tightly in heavy-duty aluminum foil and adding a splash of water, apple juice, or cider to the bottom of the pan is essential for maintaining a moist environment.
The Influence of Glazing on Cooking Time
Glazing is the final touch that gives a cured ham its iconic shimmering, caramelized crust. However, because glazes are high in sugar, they can burn if left in the oven for the entire cooking process.
The best practice is to wait until the last 20 to 30 minutes of cooking. At this point, remove the ham from the oven, increase the temperature to 400 degrees Fahrenheit, and brush the glaze generously over the surface. Return it to the oven uncovered. This short burst of high heat caramelizes the sugar and creates that beautiful mahogany color without overcooking the interior of the ham.
Cooking Cured Ham in a Slow Cooker
If your oven is occupied by side dishes, a slow cooker is an excellent alternative for smaller cured hams, typically those under 8 pounds. The moist, enclosed environment of a slow cooker is perfect for keeping a city ham tender.
To cook a cured ham in a slow cooker, place the ham flat-side down and add about a half-cup of liquid. Set the cooker to “Low” and cook for 4 to 6 hours. Even in a slow cooker, you should aim for that internal temperature of 140 degrees Fahrenheit for a pre-cooked ham. Because slow cookers vary in heat intensity, it is best to start checking the temperature at the 4-hour mark to ensure the meat doesn’t become over-tender and “mushy.”
Factors That Can Change Your Cooking Schedule
Several variables can unexpectedly shorten or lengthen your cooking time. If you take the ham directly from a cold refrigerator and put it into the oven, it will take longer to reach the target temperature than a ham that has sat on the counter for 30 to 60 minutes to take the chill off.
The shape of the ham also matters. A long, thin ham will cook faster than a round, spherical one of the same weight. Additionally, the accuracy of your oven plays a role. Many home ovens are off by 10 to 25 degrees. This is why a meat thermometer is the only truly “correct” way to determine when your ham is finished. Relying solely on the clock can result in a ham that is either ice-cold in the middle or as dry as a desert.
Essential Tips for Success
To ensure your cured ham is a success, follow these foundational rules:
- First, always cook the ham “cut-side down.” This protects the most vulnerable part of the meat from direct heat and allows the fat cap on top to melt and baste the meat as it cooks.
- Second, use moisture. Whether it is a cup of pineapple juice, ginger ale, or plain water in the bottom of the roasting pan, creating a “steam room” effect inside the foil tent will dramatically improve the texture.
- Third, don’t skip the rest. If you cut into a ham the second it leaves the oven, the steam will escape, and the juices will run out onto the cutting board. Waiting 15 minutes allows those juices to settle back into the muscle fibers, ensuring every bite is succulent.
FAQs
What happens if I overcook a cured ham?
Overcooking a cured ham, especially a pre-cooked city ham, causes the muscle fibers to tighten and squeeze out all their moisture. The result is meat that is dry, crumbly, and overly salty, as the salt becomes more concentrated when the water evaporates. If you realize you have overcooked it, serving it with a thin sauce or gravy can help restore some perceived moisture.
Can I cook a cured ham at 350 degrees Fahrenheit to save time?
While you can cook a ham at 350 degrees Fahrenheit, it is not recommended for larger hams. The higher heat can cause the outside of the ham to become dry and tough before the center is even warm. If you must use 350 degrees Fahrenheit, reduce the cooking time to about 10 to 12 minutes per pound and be very diligent about checking the internal temperature frequently.
Is it safe to eat a cured ham that is still pink in the middle?
Yes, cured hams are supposed to be pink. The curing process, which involves nitrates or nitrites, reacts with the myoglobin in the meat to fix the color. Unlike a fresh pork roast which turns white or tan when cooked, a cured ham will remain a vibrant pink or even a rosy red even when it is fully cooked to a safe temperature.
Do I need to wash a cured ham before cooking?
You should not wash a standard city ham. Rinsing meat can spread bacteria around your kitchen sink. The only exception is a “country ham,” which is often covered in a layer of salt or mold (which is normal for that variety). Country hams must be scrubbed with a stiff brush and soaked in water to make them palatable.
How long can I keep leftover cooked ham in the fridge?
Once your cured ham has been cooked and cooled, it should be wrapped tightly and stored in the refrigerator. It will stay fresh and safe to eat for 3 to 5 days. For longer storage, you can freeze cooked ham for up to 2 months, though the texture may become slightly softer upon thawing.