Cooking a ham is often the centerpiece of holiday gatherings, Sunday dinners, and celebratory feasts. While it might seem like a simple task—after all, most hams purchased at the grocery store are already precooked—the challenge lies in heating it thoroughly without drying it out. Determining exactly how long do you bake ham depends on several factors, including the weight of the meat, whether it is bone-in or boneless, and whether it has been pre-sliced.
Understanding the nuances of ham preparation ensures that your main course remains juicy, flavorful, and safe to eat. This guide will walk you through the timing, temperatures, and techniques required to master the art of the baked ham.
Understanding Your Type of Ham
Before you can calculate your cooking time, you must identify the type of ham you have purchased. The vast majority of hams sold in modern supermarkets are “city hams,” which are wet-cured and usually fully cooked or smoked.
Fully cooked hams only need to be heated to an internal temperature of 140°F to be palatable and warm throughout. However, if you have purchased a “fresh” ham, it is raw meat and must be cooked to a higher internal temperature of 145°F, followed by a mandatory three-minute rest period. Country hams, which are dry-cured and very salty, require a completely different process involving soaking and simmering before they ever see the inside of an oven. For the purposes of this guide, we will focus on the standard city ham found in most kitchens.
How Long Do You Bake Ham Based on Weight
The general rule of thumb for a fully cooked, bone-in ham is to bake it for 15 to 18 minutes per pound. If you are working with a boneless ham, that time typically drops slightly to 12 to 15 minutes per pound because the heat penetrates the center more evenly without the bone acting as a thermal conductor.
For a whole ham, which can weigh anywhere from 10 to 15 pounds, you are looking at a total oven time of roughly 3 to 4 hours. A half ham, usually weighing between 5 and 8 pounds, will take closer to 1.5 to 2.5 hours. It is vital to use these time estimates as a starting point rather than a strict rule. Every oven behaves differently, and the initial temperature of the meat when it leaves the refrigerator can also impact the total duration.
Temperature Settings for Success
To keep the meat moist, low and slow is the preferred method. Most experts recommend setting your oven to 325°F. This temperature is high enough to render the fat and heat the meat through but low enough to prevent the exterior from becoming tough and leathery before the center is warm.
If you are in a rush, you can increase the oven to 350°F, but you must be more vigilant with your meat thermometer. High heat is the enemy of a juicy ham. If the oven is too hot, the sugars in any glaze you apply will burn, and the outer layers of the ham will dry out while the bone remains cold.
The Importance of the Internal Temperature
While time-per-pound estimates are helpful for planning your afternoon, the only way to know for certain if your ham is ready is by checking the internal temperature. You should invest in a high-quality meat thermometer.
For a precooked ham, you are aiming for 140°F. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give a higher reading than the actual meat. If you are cooking a “ham with natural juices” or a “water added” ham that is not labeled as fully cooked, you must reach 145°F to ensure food safety.
Preparation Techniques to Optimize Timing
How you prep the ham can also influence how long it stays in the oven. Taking the ham out of the refrigerator about 30 to 60 minutes before cooking allows it to take the “chill” off. This leads to more even cooking.
Wrapping the ham tightly in heavy-duty aluminum foil is another crucial step. The foil traps the moisture and steam, effectively braising the meat in its own juices. If you leave the ham uncovered for the entire cooking process, the dry heat of the oven will evaporate the moisture, leaving you with a parched finished product. Most cooks recommend keeping the ham covered for the majority of the time and only uncovering it during the last 20 to 30 minutes to apply a glaze and develop a caramelized crust.
Special Considerations for Spiral Sliced Hams
Spiral sliced hams are incredibly popular because they are easy to serve. However, they are also the most prone to drying out. Because the meat is already cut, there are more surfaces for moisture to escape.
When baking a spiral sliced ham, you should strictly follow the lower end of the time spectrum—usually 10 to 12 minutes per pound at 325°F. Many chefs recommend placing the ham cut-side down in the roasting pan and adding a half-cup of water or apple juice to the bottom of the pan before sealing the whole thing tightly with foil. This creates a steam-oven effect inside the foil packet.
Glazing and Finishing Touches
The glaze is often the highlight of the meal, providing a sweet or tangy contrast to the salty meat. However, glazes usually contain high amounts of sugar, such as brown sugar, maple syrup, or honey. If you apply the glaze at the beginning of the cooking process, it will burn and turn bitter long before the ham is hot.
Plan to apply your glaze when the ham reaches an internal temperature of about 130°F. Remove the ham from the oven, increase the oven temperature to 400°F, brush the glaze liberally over the surface, and return it to the oven uncovered. Watch it closely; it usually only takes 10 to 15 minutes for the glaze to bubble and brown beautifully.
Resting the Meat
Once the ham reaches 140°F, remove it from the oven. One of the biggest mistakes home cooks make is slicing the meat immediately. You should allow the ham to rest for at least 15 to 20 minutes.
During this time, the juices redistribute throughout the muscle fibers. If you cut into it immediately, those juices will run out onto the cutting board, leaving the meat dry. Resting also allows the residual heat to finish the cooking process, often bringing the temperature up another 5 degrees.
Estimating Serving Sizes
When determining what size ham to buy—which ultimately dictates your cooking time—consider how much meat you need per person. For a bone-in ham, plan on about 3/4 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. If you want leftovers for sandwiches, bean soup, or breakfast hash, add an extra 2 to 3 pounds to your total purchase weight.
Summary of Baking Times
To simplify your planning, here is a quick reference for a 325°F oven:
- Whole Bone-in Ham (10-14 lbs): 15 to 18 minutes per pound.
- Half Bone-in Ham (5-8 lbs): 18 to 24 minutes per pound.
- Boneless Ham (6-11 lbs): 12 to 15 minutes per pound.
- Spiral Sliced Ham (7-9 lbs): 10 to 12 minutes per pound.
Frequently Asked Questions
- Do I need to add water to the bottom of the roasting pan?
Adding about a half-cup of liquid—water, apple juice, cider, or even ginger ale—to the bottom of the roasting pan is highly recommended. This prevents the drippings from burning and creates a humid environment inside the foil, which helps keep the ham succulent.
- Should I bake a ham at 325°F or 350°F?
While both work, 325°F is generally considered the “sweet spot” for ham. It provides a gentler heat that warms the ham thoroughly without overcooking the outer edges. Use 350°F only if you are short on time and the ham is well-covered with foil.
- How do I keep a spiral ham from drying out?
The best way to protect a spiral ham is to cook it cut-side down, wrap it very securely in foil, and ensure you do not exceed an internal temperature of 140°F. Once it hits that mark, take it out immediately, as the thin slices lose moisture rapidly.
- Can I bake a ham from a frozen state?
It is not recommended to bake a ham while it is still frozen. The exterior will likely burn or dry out significantly before the center reaches a safe temperature. It is best to thaw your ham in the refrigerator for 24 to 48 hours before you plan to cook it.
- How do I know the ham is done without a thermometer?
While a thermometer is the only foolproof method, you can check for doneness by inserting a long metal skewer or a knife into the center of the ham for several seconds. When you pull it out, touch the metal; it should feel very hot to the touch. Additionally, the meat should begin to pull away slightly from the bone.