Preparing a ham is one of those culinary tasks that feels high-stakes but is actually incredibly simple once you understand the variables involved. Whether you are hosting a festive holiday dinner or simply prepping a hearty weekend meal, the question of how long to cook ham for in oven settings is the most critical factor in ensuring your meat is juicy rather than dry and tough. Because most hams purchased at the grocery store are actually “city hams”—meaning they are already cured and precooked—your job in the kitchen is often less about “cooking” and more about “reheating” the meat to a safe and palatable temperature without losing its natural moisture.
Understanding Your Ham Type Before Timing
Before you can determine the precise timing, you must identify the specific type of ham sitting in your refrigerator. The cook time varies significantly based on whether the ham is bone-in or boneless, and whether it is fully cooked, partially cooked, or fresh.
Fully Cooked or Ready to Eat Hams
Most hams sold in modern supermarkets are fully cooked. These labels mean the meat has been cured and smoked to a safe internal temperature before it ever reaches the shelf. For these hams, the oven process is designed to warm the meat through and perhaps caramelize a glaze. Typically, a fully cooked ham requires about 10 to 15 minutes per pound in a 325 degrees Fahrenheit oven.
Partially Cooked or Cook Before Eating Hams
Though less common, some hams are only partially cooked during the curing process. These require a longer stay in the oven to reach a safe internal temperature. You should plan for roughly 20 to 30 minutes per pound. It is vital to check the packaging carefully; if it says “cook thoroughly,” you are dealing with this category.
Fresh Hams
A fresh ham is an uncured leg of pork. It has the flavor profile of a pork roast rather than the salty, smoky profile of a traditional holiday ham. Because it is raw meat, it requires the longest cooking time, usually ranging from 22 to 26 minutes per pound, and must reach an internal temperature of 145 degrees Fahrenheit followed by a rest period.
The Mathematical Breakdown of Oven Timing
To get the timing right, you need a reliable formula based on weight. Using a standard oven temperature of 325 degrees Fahrenheit, here is a general breakdown of how long to cook ham for in oven environments based on weight and cut.
Bone-In Whole Ham
A whole bone-in ham usually weighs between 10 and 14 pounds. Because the bone acts as a conductor of heat but the meat is dense, you should aim for 15 to 18 minutes per pound. A 12-pound ham would therefore take approximately 3 to 3.5 hours.
Bone-In Half Ham
The half ham—either the butt end or the shank end—is the most popular choice for family gatherings. These typically weigh 5 to 10 pounds. You should calculate about 18 to 24 minutes per pound. The shorter end of the spectrum applies to the shank end, which is more tapered, while the butt end is thicker and may take longer.
Boneless Ham
Boneless hams are pressed into a specific shape, making them very easy to slice. However, because they lack the bone to help distribute heat internally, they can dry out quickly. For a boneless ham, plan for 10 to 15 minutes per pound. A 5-pound boneless ham will usually be ready in about an hour to an hour and 15 minutes.
The Importance of Oven Temperature
While 325 degrees Fahrenheit is the gold standard for ham, some recipes suggest varying the heat.
Low and Slow Method
If you have plenty of time, dropping the temperature to 275 degrees Fahrenheit or 300 degrees Fahrenheit can result in an exceptionally tender ham. At 275 degrees Fahrenheit, you should add about 5 to 7 minutes per pound to the standard estimates. This slower process prevents the exterior from becoming “leathery” before the center is warm.
High Heat Glazing
Some chefs prefer to blast the ham at 400 degrees Fahrenheit for the final 15 minutes. This is not for the “cooking” phase but for the “glazing” phase. This high heat melts the sugars in your glaze, creating a crackling, mahogany crust. If you choose this method, ensure you account for this time in your total duration and subtract it from the initial low-heat roasting time.
Factors That Influence Cook Time
Even with a perfect formula, several external factors can change how long you need to keep your ham in the oven.
Starting Temperature of the Meat
If you take a ham directly from a 35 degrees Fahrenheit 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 45 minutes. While you shouldn’t leave meat out long enough to reach room temperature for safety reasons, taking the “chill” off can lead to more even cooking.
The Shape of the Ham
A long, thin ham will cook faster than a round, globular ham of the same weight. This is because heat has less distance to travel to reach the center of the meat. If your ham is particularly thick, lean toward the longer end of the recommended time ranges.
Use of Foil and Liquid
Wrapping your ham tightly in heavy-duty aluminum foil traps steam. This “braising” effect speeds up the cooking process and keeps the meat moist. If you cook a ham uncovered, moisture evaporates, which cools the surface of the meat and slows down the internal temperature rise. Adding a half-cup of water, cider, or wine to the bottom of the pan also creates a humid environment that aids heat transfer.
How to Tell When Your Ham is Done
While timing by the clock is a great guide, the only way to be 100% certain is by using a meat thermometer.
Target Temperatures
For a fully cooked ham, you are looking for an internal temperature of 140 degrees Fahrenheit. This is warm enough to be delicious but not so hot that the proteins tighten and squeeze out the juices. For a fresh or “cook before eating” ham, the USDA recommends a minimum internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest.
Proper Thermometer Placement
When checking a bone-in ham, insert the thermometer into the thickest part of the meat, making sure not to touch the bone. The bone is more conductive and will give you a falsely high reading, leading you to pull the ham out while the center is still cold.
The Critical Resting Phase
One of the biggest mistakes home cooks make is slicing the ham immediately after it leaves the oven. As meat cooks, the muscle fibers tighten and push juices toward the center. If you cut it right away, those juices run out onto the cutting board, leaving the meat dry. By letting the ham rest for 15 to 20 minutes under a loose tent of foil, you allow the fibers to relax and reabsorb the moisture. During this time, the internal temperature will actually rise by about 5 degrees—a phenomenon known as carry-over cooking.
Tips for the Perfect Glaze Timing
The glaze is the crowning glory of a ham, but timing its application is tricky. Most glazes have a high sugar content (honey, brown sugar, or maple syrup). If you apply the glaze at the beginning of the cooking process, the sugar will burn and turn bitter long before the ham is hot. The best strategy is to apply the glaze during the last 30 minutes of cooking. Brush it on generously, and if you want a thicker crust, apply a second layer 15 minutes later.
Frequently Asked Questions
Do I need to cover the ham with foil the entire time it is in the oven?
It is generally recommended to cover the ham for the majority of the cooking time to retain moisture. If you leave it uncovered, the salty exterior can become very dry and tough. Most cooks cover the ham for the first two-thirds of the process and then uncover it for the final portion when applying a glaze to allow the surface to caramelize.
How long does it take to cook a spiral-cut ham without drying it out?
Spiral-cut hams are convenient but prone to drying because the pre-cut slices allow moisture to escape easily. To prevent this, you should cook a spiral ham at a lower temperature, around 275 degrees Fahrenheit or 300 degrees Fahrenheit, for about 10 to 12 minutes per pound. Wrapping it very tightly in foil or using an oven bag is highly recommended for this specific cut.
Can I cook a ham at 350 degrees Fahrenheit to save time?
You can, but you increase the risk of the outer layers overcooking before the center is warm. If you choose 350 degrees Fahrenheit, reduce the time per pound by about 2 to 3 minutes and monitor the internal temperature closely. It is usually better to stick to 325 degrees Fahrenheit for a more uniform texture.
Should I add water to the roasting pan when cooking ham?
Yes, adding about a half-inch of liquid to the bottom of the roasting pan is a great technique. You can use water, pineapple juice, apple cider, or even ginger ale. This creates a moist environment inside the foil tent or the oven, which prevents the ham from drying out and can serve as the base for a delicious pan sauce or gravy later.
How do I reheat leftover ham in the oven?
To reheat leftovers without making them rubbery, place the slices or the chunk of ham in a baking dish with a few tablespoons of broth or water. Cover the dish tightly with foil and bake at 325 degrees Fahrenheit until the meat reaches an internal temperature of 140 degrees Fahrenheit. This usually takes about 10 to 20 minutes depending on the quantity of meat.