A bone-in ham is the undisputed centerpiece of holiday feasts, Sunday dinners, and celebratory gatherings. There is something inherently nostalgic and comforting about a beautifully glazed, oven-baked ham sitting at the center of the table. However, for many home cooks, the pressure of getting the timing just right can be a source of kitchen anxiety. If you bake it too long, you end up with dry, stringy meat; take it out too soon, and the center remains unpleasantly cold. Understanding how long to bake a ham with bone in is the secret to achieving that succulent, melt-in-your-mouth texture that everyone craves.
Understanding the Type of Ham You Are Cooking
Before you can calculate the exact timing for your oven, you must identify what kind of ham you have purchased. Most hams found in modern grocery stores are not raw; they are “city hams,” which have been cured in a brine and usually precooked or smoked. This means that your job in the kitchen is less about “cooking” the meat from scratch and more about “reheating” it to an internal temperature that is safe and palatable.
If you have a “fresh ham,” it is raw pork that has not been cured or smoked. This requires a much longer cooking time and higher internal temperatures to ensure safety. Conversely, a “country ham” is dry-cured and often requires soaking for hours or days before baking to remove excess salt. For the purpose of this guide, we will focus on the most common variety: the fully cooked, bone-in smoked ham.
General Rules for Timing and Weight
The most reliable way to determine how long to bake a ham with bone in is to use a weight-based calculation. On average, a fully cooked bone-in ham requires 15 to 22 minutes of baking time per pound when cooked at a steady temperature of 325 degrees Fahrenheit.
The wide range in time accounts for the variation in ham sizes and shapes. A shank-end ham, which is more tapered, might heat through faster than a rounder, thicker butt-end ham. For a standard 7-to-10-pound ham, you should generally plan for about 2 to 3 hours in the oven. If your ham is exceptionally large, perhaps 12 to 15 pounds, the total time could extend toward the 4-hour mark.
Preparing the Ham for the Oven
To ensure the ham heats evenly and stays moist, preparation is key. Start by removing the ham from the refrigerator about 1 to 2 hours before you plan to put it in the oven. Allowing the meat to lose its chill helps the heat penetrate the bone more effectively, preventing a “cold core” scenario.
Preheat your oven to 325 degrees Fahrenheit. While many recipes suggest higher temperatures to speed up the process, a moderate heat is better for bone-in hams. High heat can cause the exterior to toughen and dry out before the heat reaches the bone.
Place the ham in a heavy roasting pan. Most experts recommend placing the ham flat-side down. This protects the cut surface from direct heat and helps retain moisture. To create a steaming environment, add about half a cup of water, apple juice, or cider to the bottom of the pan. Wrap the entire pan tightly with heavy-duty aluminum foil. This step is non-negotiable if you want a juicy result, as it traps the steam and prevents the ham’s natural juices from evaporating.
The Importance of Internal Temperature
While time-per-pound is a great estimate, the only way to guarantee perfection is by using a meat thermometer. Since the ham is already cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. This is the “sweet spot” where the meat is hot all the way to the bone but hasn’t begun to lose its structural integrity or moisture.
Insert the thermometer into the thickest part of the meat, making sure it does not touch the bone. Bone conducts heat differently than meat, and touching it will give you a false, elevated reading. Start checking the temperature about 30 minutes before your calculated time is up.
Timing the Glaze Application
A common mistake is applying the glaze too early. Most glazes contain high amounts of sugar—whether from honey, brown sugar, or maple syrup. If you apply the glaze at the beginning of the three-hour baking window, the sugars will burn, leaving you with a bitter, blackened crust.
The ideal time to apply your glaze is during the last 20 to 30 minutes of baking. At this point, you should remove the foil, crank the oven temperature up to 400 degrees Fahrenheit, and brush the glaze generously over the surface. Return the ham to the oven uncovered. You may want to baste it once or twice more during these final minutes to build up a thick, lacquered finish.
Variations for Spiral-Cut Hams
Many bone-in hams come “spiral-cut,” meaning the meat has already been sliced in a continuous circle around the bone. While convenient for serving, spiral-cut hams are much more prone to drying out because there is more surface area exposed to the air.
If you are wondering how long to bake a ham with bone in that is spiral-cut, the answer is usually shorter. These hams typically only need 10 to 15 minutes per pound at 275 degrees Fahrenheit or 325 degrees Fahrenheit. Because the slices can fan out and lose moisture, it is even more critical to keep them tightly wrapped in foil and to monitor the temperature closely, aiming for exactly 140 degrees Fahrenheit.
The Crucial Rest Period
Once the ham reaches the desired temperature and the glaze is bubbly and caramelized, remove it from the oven. One of the most overlooked steps in the process is the resting period. Do not slice the ham 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 have been pushed to the surface. If you cut into it too soon, those juices will run out onto the board, leaving the meat dry. Furthermore, “carryover cooking” will occur, meaning the internal temperature will rise by another 5 degrees while resting, bringing it to a perfect serving temperature.
Common Mistakes to Avoid
One of the biggest pitfalls is overcooking. Because the ham is already safe to eat, people often err on the side of “more is better” to ensure it is hot. However, once a ham passes 150 degrees Fahrenheit, the texture begins to change from succulent to mealy.
Another mistake is forgetting to score the ham. If your ham has a thick layer of fat on the outside, use a sharp knife to cut a diamond pattern into the fat (about a quarter-inch deep). This not only looks beautiful but also allows the glaze to seep down into the meat and helps the fat render out, which adds flavor and moisture during the long baking process.
FAQs
How long do I cook a 10 pound bone-in ham?
For a 10-pound fully cooked bone-in ham, you should plan for approximately 2.5 to 3 hours in a 325 degrees Fahrenheit oven. This follows the general rule of 18 minutes per pound. Always start checking the internal temperature with a meat thermometer at the 2-hour mark to ensure it does not overcook.
Should I bake a bone-in ham covered or uncovered?
You should bake a bone-in ham covered with aluminum foil for the majority of the cooking time. This creates a moist environment and prevents the exterior from drying out while the heat travels to the center. You should only uncover the ham during the last 20 to 30 minutes of baking to apply a glaze and allow the outside to become crisp and caramelized.
Can I bake a bone-in ham at 350 degrees Fahrenheit?
Yes, you can bake a bone-in ham at 350 degrees Fahrenheit, but you must reduce the cooking time per pound. At this temperature, the ham will usually take about 12 to 15 minutes per pound. However, 325 degrees Fahrenheit is generally preferred for bone-in hams as the lower temperature reduces the risk of the outer layers becoming tough before the center is heated through.
How do I keep the ham from drying out?
To keep a bone-in ham moist, add a small amount of liquid (like water or juice) to the roasting pan, wrap the pan tightly with foil, and bake at a moderate temperature. Most importantly, do not overcook the meat; remove it from the oven as soon as it hits an internal temperature of 140 degrees Fahrenheit and let it rest before carving.
What is the difference in cooking time for a shank vs butt portion?
A shank-portion ham (the lower part of the leg) usually has one straight bone, making it easier to carve and often faster to heat through because of its tapered shape. A butt-portion ham (the upper part) is leaner and more rounded, which may require the full 20 to 22 minutes per pound because the meat is denser. Regardless of the cut, using a meat thermometer is the most accurate way to judge readiness.