The bone-in ham is the undisputed king of the holiday table. Whether it is for Easter, Christmas, or a large Sunday gathering, a whole or half ham provides a sense of tradition and a centerpiece that is as visually impressive as it is delicious. However, for many home cooks, the pressure of not drying out such a substantial piece of meat can be daunting. The secret to success lies in understanding that most hams purchased at the grocery store are already fully cooked; your job is often less about “cooking” and more about precise reheating and glazing.
When you choose a bone-in ham, you are opting for superior flavor and moisture. The bone acts as a conductor of heat, helping the meat cook more evenly from the inside out while also imparting a deeper, richer flavor to the surrounding muscle. To ensure your dinner is a success, you must master the timing, the temperature, and the technique required to keep that meat succulent.
Understanding Your Ham Type Before You Heat
Before you even preheat your oven, you must identify exactly what kind of ham you have brought home. The label on the packaging is your most important piece of equipment.
Most modern hams fall into the fully cooked category. These have been cured and smoked to a safe internal temperature at the processing plant. When you prepare these at home, your goal is to bring the internal temperature up to 140 degrees Fahrenheit. This is warm enough to be delicious but low enough to prevent the muscle fibers from tightening and becoming tough.
If your label says “cook before eating,” you are dealing with a ham that has been cured but not fully heated. These require a higher final internal temperature of 145 degrees Fahrenheit to be safe for consumption. Finally, a fresh ham is completely raw and uncured. This is essentially a large pork roast and requires the longest cooking time to reach a safe 145 degrees Fahrenheit with a necessary resting period.
The Golden Rule of Timing for Bone-In Ham
While every oven and every piece of meat is different, there are reliable benchmarks you can use to plan your afternoon. For almost all bone-in ham preparations, an oven temperature of 325 degrees Fahrenheit is the industry standard. This moderate heat allows the center to warm through without scorching the exterior.
For a fully cooked bone-in ham, you should generally estimate between 15 and 24 minutes per pound. If you have a large whole ham weighing between 10 and 14 pounds, it will likely take about 15 to 18 minutes per pound. A smaller half ham, usually weighing 5 to 7 pounds, will take slightly longer per pound—roughly 18 to 24 minutes—because the ratio of surface area to weight is different.
For a ham labeled “cook before eating,” the time increases. You should budget approximately 18 to 20 minutes per pound for a whole ham and up to 25 minutes per pound for a half ham. If you are adventurous enough to cook a fresh, raw leg of pork, be prepared for a long haul: these can take 22 to 30 minutes per pound or more.
Step by Step Guide to Perfect Roasting
To achieve a moist and flavorful result, follow a disciplined process that prioritizes moisture retention.
First, take the ham out of the refrigerator about an hour before you plan to put it in the oven. Letting the meat lose its chill allows for more even heating. While the ham rests, preheat your oven to 325 degrees Fahrenheit.
Place the ham in a heavy-duty roasting pan. If you are cooking a half ham, place it cut-side down. This protects the most vulnerable part of the meat from direct heat. To create a humid environment, add about half a cup of water, white wine, or apple juice to the bottom of the pan. Cover the entire roasting pan tightly with aluminum foil. This step is non-negotiable if you want to prevent the ham from drying out during the long hours in the oven.
The Art of the Glaze
The glaze is where you can truly express your culinary personality. Whether you prefer a classic brown sugar and mustard mix or a sophisticated maple and bourbon glaze, the timing of the application is critical.
Because glazes are typically high in sugar, they will burn if they are in the oven for the entire cooking process. You should wait until the ham is within 20 to 30 minutes of being finished. Remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil and, if the ham has a thick layer of fat, use a sharp knife to score it in a diamond pattern.
Brush the glaze generously over the surface, ensuring it gets into the scores. Return the ham to the oven uncovered. This blast of high heat will caramelize the sugars, creating that signature sticky, golden-brown crust. You can even baste the ham with more glaze every 10 minutes during this final stretch for a thicker coating.
Essential Temperatures and Tools
You cannot rely on a clock alone to tell you when a ham is done. The density of the bone and the exact shape of the ham can cause variations in cooking time. A meat thermometer is your best friend in this process.
When checking the temperature, insert the probe into the thickest part of the meat, making sure you do not touch the bone. The bone will be hotter than the surrounding meat, which can give you a false high reading.
Aim for these internal temperatures:
- Fully cooked ham: 140 degrees Fahrenheit.
- Cook-before-eating ham: 145 degrees Fahrenheit.
- Fresh (raw) ham: 145 degrees Fahrenheit.
It is often wise to pull the ham out of the oven when it is 5 degrees below your target. During the resting period, residual heat will cause the internal temperature to rise slightly, a phenomenon known as carryover cooking.
The Importance of the Rest
Once the ham reaches its target temperature, the most difficult part begins: waiting. You must let the ham rest for at least 15 to 20 minutes before carving. If you cut into the ham immediately, the pressurized juices will run out onto the cutting board, leaving the meat dry. Resting allows those juices to redistribute throughout the muscle fibers, ensuring every slice is as succulent as the center.
Keep the ham loosely tented with foil during the rest to keep it warm. This is the perfect time to finish up your side dishes or make a quick pan sauce from the drippings.
FAQs
How long does it take to cook a 10 pound bone-in ham?
For a 10 pound fully cooked bone-in ham, you should expect it to take between 2.5 and 3 hours at 325 degrees Fahrenheit. If the ham is a “cook before eating” variety, it may take closer to 3.5 hours. Always use a meat thermometer to confirm the internal temperature has reached at least 140 degrees Fahrenheit for pre-cooked hams.
Should I cook the ham covered or uncovered?
You should cook the ham covered with aluminum foil for the majority of the time. This traps steam and prevents the exterior of the ham from becoming tough and dry before the center is warm. Only uncover the ham during the last 20 to 30 minutes of cooking when you are applying the glaze and want to achieve a caramelized crust.
Can I cook a bone-in ham from a frozen state?
While it is possible to cook a frozen ham, it is not recommended for the best quality. It will take approximately 50 percent longer to cook, and the exterior is likely to dry out before the interior reaches a safe temperature. It is best to thaw the ham in the refrigerator for 2 to 3 days prior to cooking.
How much bone-in ham should I buy per person?
When purchasing a bone-in ham, you need to account for the weight of the bone itself. A good rule of thumb is to budget about 3/4 pound to 1 pound of ham per person. This ensures everyone has a generous serving and usually leaves you with some highly coveted leftovers for sandwiches or soup.
How do I store and reheat leftover bone-in ham?
Leftover ham should be refrigerated within two hours of cooking. It will stay fresh in an airtight container for 3 to 4 days. To reheat without drying it out, place slices in a baking dish with a splash of broth or water, cover tightly with foil, and heat in a 325 degrees Fahrenheit oven until just warmed through.