Preparing a cured ham is a culinary tradition that brings a sense of celebration to any table. Whether it is a holiday centerpiece or a Sunday dinner staple, understanding the nuances of heat and timing is essential for a moist, flavorful result. Because cured hams are already preserved through a process of salting, smoking, or drying, the goal of “cooking” is often more about reheating and glazing rather than cooking from scratch. However, the timing varies significantly depending on the cut, the size, and whether the ham is bone-in or boneless.
Understanding Your Cured Ham
Before you preheat your oven, you must identify exactly what kind of ham you have. Most hams sold in grocery stores are “city hams,” which are wet-cured and usually fully cooked. These require gentle reheating. “Country hams,” on the other hand, are dry-cured and aged; they are much saltier and often require soaking before they even see the inside of an oven.
If the label says “fully cooked,” your primary mission is to bring the internal temperature to a palatable level without drying out the meat. If the label says “cook before eating,” you are dealing with a partially cooked product that requires a higher internal temperature to ensure safety and texture. Knowing how long do you cook cured ham starts with reading that label carefully.
General Timing Rules for Reheating
For a standard, fully cooked cured ham, the general rule of thumb is to cook it at a low temperature to preserve moisture. Setting your oven to 325°F is the gold standard for ham preparation. At this temperature, you can expect the following timelines:
Whole Bone-In Cured Hams
A whole ham can weigh anywhere from 10 to 15 pounds. Because of the bone, the heat distributes differently than it does in a solid block of meat. For a whole, fully cooked bone-in ham, plan for 15 to 18 minutes per pound. This means a 12-pound ham will take roughly 3 to 3.5 hours to reach the desired internal temperature of 140°F.
Half Bone-In Cured Hams
Most families opt for a half ham, either the “butt end” or the “shank end.” These typically weigh between 5 and 9 pounds. You should allow 18 to 24 minutes per pound for these cuts. The shank end tends to be easier to carve, while the butt end is often leaner. Regardless of the cut, the timing remains similar to ensure the center is warmed through.
Boneless Cured Hams
Boneless hams are compressed into a round or oval shape. Without the bone to act as a heat conductor, these can sometimes take slightly longer per pound despite being smaller. Budget for 20 to 25 minutes per pound at 325°F. A 4-pound boneless ham will usually be ready in about 1.5 hours.
Factors That Influence Cooking Time
While the “minutes per pound” rule is a fantastic starting point, several variables can shift your timeline. Being aware of these will help you avoid the tragedy of a dry, stringy ham.
The Starting Temperature
If you take a ham straight from a 35°F refrigerator and put it into the oven, it will take longer to cook than a ham that has sat on the counter for 30 minutes to take the chill off. For safety reasons, never leave meat out for more than two hours, but a short period of tempering can lead to more even cooking.
The Shape of the Ham
A long, thin ham will cook faster than a thick, spherical ham of the same weight. This is why using a meat thermometer is more reliable than a clock.
The Use of Foil
Wrapping your ham tightly in heavy-duty aluminum foil is the best way to trap steam and keep the meat moist. If you leave the ham uncovered, moisture evaporates, and the exterior may dry out before the interior is warm. If you choose to cook it uncovered, you may need to reduce the cooking time slightly, but you risk a tougher result.
The Importance of Internal Temperature
In the world of professional cooking, “how long” is always secondary to “how hot.” To ensure your cured ham is perfect, you should use a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone.
For a ham that was packaged in a federally inspected plant and labeled “fully cooked,” you only need to reach an internal temperature of 140°F. This is the temperature at which the meat is hot enough to enjoy but has not yet begun to lose its structural integrity and moisture.
If you are cooking a ham that was not fully cooked (often labeled “cook before eating” or “fresh”), the USDA recommends reaching an internal temperature of 145°F, followed by a three-minute rest period.
The Glazing Phase
Glazing is where you add that signature sweetness and shine. Because glazes usually contain high amounts of sugar (honey, maple syrup, or brown sugar), they can burn easily. You should never apply a glaze at the beginning of the cooking process.
Instead, wait until there is about 20 to 30 minutes of cooking time remaining. Remove the ham from the oven, increase the temperature to 400°F, brush on your glaze, and return it to the oven uncovered. This short burst of high heat caramelizes the sugars without overcooking the interior of the meat.
Resting the Meat
One of the most overlooked steps in determining how long do you cook cured ham is the resting period. Once the ham reaches its target temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. During this time, the juices redistribute throughout the meat. If you carve it immediately, the juices will run out onto the cutting board, leaving the meat dry.
Slow Cooker and Pressure Cooker Alternatives
If your oven is occupied by side dishes, you can use alternative appliances. For a slow cooker, a small cured ham (around 4 to 6 pounds) typically takes 4 to 6 hours on the “low” setting. The moist environment of a slow cooker is excellent for keeping cured meat tender.
In a pressure cooker, a cured ham usually requires about 2 to 3 minutes per pound on high pressure, followed by a natural pressure release. However, because pressure cookers vary in size, this method is usually reserved for smaller, boneless portions.
Summary of Best Practices
To achieve the best results, remember to keep the oven temperature low and consistent at 325°F. Keep the ham hydrated by adding a small amount of water or apple juice to the bottom of the roasting pan and sealing the top with foil. Most importantly, start checking the temperature about 30 minutes before your calculated time is up. Every oven is different, and the thermometer is your only true guide to success.
By following these time guidelines and focusing on the internal temperature, you ensure that your cured ham remains the star of the show—salty, sweet, and incredibly juicy.
Frequently Asked Questions
Can I cook a cured ham at 350°F to save time?
While you can cook a ham at 350°F, it is not recommended for cured hams. Because the meat is already lean and cured, higher temperatures increase the risk of the exterior drying out before the center is warm. Sticking to 325°F provides a much more even and tender result. If you must use 350°F, reduce your estimated time by about 2 to 3 minutes per pound and monitor the internal temperature closely.
How do I know if my ham is “fully cooked” or “ready to cook”?
The packaging is required by law to state the status of the meat. Look for the phrases “fully cooked,” “cured,” or “cook before eating.” If the label says “fully cooked,” you are essentially just warming it to 140°F. If it says “cook before eating,” you must treat it like raw meat and ensure it reaches at least 145°F followed by a rest period.
Do I need to add water to the pan when cooking a cured ham?
Adding about a half-cup of water, cider, or wine to the bottom of the roasting pan is highly recommended. This creates a steamy environment inside the foil tent, which prevents the ham from losing its natural moisture. It also provides the base for a delicious au jus or gravy once the cooking is complete.
How long does a spiral-cut cured ham take to cook?
Spiral-cut hams are already sliced to the bone, which means they lose moisture much faster than uncut hams. You should cook them at 275°F or 300°F to be extra gentle. At 275°F, plan for about 12 to 15 minutes per pound. It is vital to keep spiral hams tightly wrapped in foil to prevent the individual slices from curling and drying out.
What should I do if my ham is still cold in the middle but the time is up?
If your timer goes off but the internal temperature is below 140°F, do not panic. Simply reseal the foil and continue cooking in 15-minute increments. This often happens if the ham was particularly thick or if the oven temperature fluctuated. It is better to wait an extra 30 minutes for a safe, warm ham than to serve a center that is still chilled.