Preparing a holiday centerpiece or a Sunday dinner often leads to one common question: how long do you cook fully cooked ham? Because these hams are already technically “done” from the processing plant, the goal isn’t to cook the meat in the traditional sense. Instead, you are looking to reheat the ham to a safe, palatable temperature while preserving its natural juices and enhancing its flavor with glazes or seasonings. Getting the timing right is the difference between a succulent, tender slice of meat and a dry, salty disappointment.
When dealing with a fully cooked ham, the primary mission is temperature control. Since the internal proteins have already been set, excessive heat will only cause the moisture to evaporate, leaving the meat tough. Whether you are using a standard oven, a slow cooker, or even an air fryer for smaller portions, understanding the relationship between weight and time is essential for culinary success.
Understanding the Basics of Pre Cooked Ham
A fully cooked ham is one that has been cured and heated to a high enough internal temperature during processing to be safe for consumption right out of the package. You can technically eat it cold, but the flavor and texture are significantly improved when it is warmed through. These hams generally come in several varieties, including bone-in, boneless, and the popular spiral-cut versions.
The weight of your ham is the most important factor in determining how long it stays in the heat. As a general rule of thumb, most fully cooked hams require approximately 10 to 18 minutes per pound to reach the ideal internal temperature when heated at 325 degrees Fahrenheit. However, these times vary based on whether the ham is whole, halved, or specifically sliced into a spiral pattern.
How Long Do You Cook Fully Cooked Ham in the Oven
The oven remains the most popular method for reheating ham because it allows for the development of a beautiful, caramelized exterior. To keep the meat moist, it is highly recommended to set your oven to 325 degrees Fahrenheit. Higher temperatures tend to dry out the exterior before the center is warm.
- For a whole, bone-in ham weighing between 10 and 14 pounds, you should plan for about 15 to 18 minutes per pound.
- If you are preparing a smaller half ham, usually 5 to 7 pounds, the time increases slightly to 18 to 24 minutes per pound because the heat needs to penetrate a smaller but still dense mass.
Spiral-cut hams are unique because they are already sliced. While convenient for serving, they are much more susceptible to drying out. For these, you should aim for the shorter end of the spectrum, typically 10 to 14 minutes per pound. It is crucial to wrap spiral hams tightly in heavy-duty aluminum foil to trap steam and keep the slices tender.
Slow Cooker Method and Timing
If you want a hands-off approach that virtually guarantees a moist result, the slow cooker is an excellent alternative. Because the slow cooker operates at lower temperatures and traps moisture under a sealed lid, it is very forgiving.
- For a 6 to 8 pound fully cooked ham, you should cook it on the low setting for 4 to 6 hours. Cooking on high is generally not recommended for ham, as the intense heat can make the meat tough.
- If you have a larger 9 to 10 pound ham, it may take 6 to 8 hours on low.
- A small 4 to 5 pound ham can be ready in as little as 3 to 4 hours.
Always ensure there is a small amount of liquid at the bottom of the pot, such as apple juice, chicken broth, or even water, to create a humid environment.
Critical Internal Temperatures for Safety and Flavor
While time is a helpful guide, the only way to be certain your ham is ready is by using a meat thermometer. The United States Department of Agriculture suggests different target temperatures depending on how the ham was packaged.
- For hams that were packaged in a USDA-inspected plant, you only need to reach an internal temperature of 140 degrees Fahrenheit. This is the “sweet spot” where the ham is hot enough to enjoy but has not yet begun to lose its structural moisture.
- If you are reheating a ham that was repackaged in a local deli or a ham that has been sitting as leftovers in your fridge, you must heat it to 165 degrees Fahrenheit to ensure any potential bacteria are eliminated.
When measuring the temperature, always insert the probe into the thickest part of the meat. Be careful not to let the thermometer touch the bone, as bone conducts heat differently and will give you an inaccurate, higher reading.
Strategies to Prevent the Ham from Drying Out
The biggest enemy of a pre-cooked ham is evaporation. To keep your dinner juicy, consider these professional tips:
- First, always add a small amount of liquid to the bottom of your roasting pan. About a half cup of water or fruit juice provides enough steam to keep the meat hydrated.
- Second, the use of aluminum foil is non-negotiable. Tightly covering the ham for the majority of the cooking time acts as a shield against the dry air of the oven.
- Finally, do not apply your glaze too early. Most glazes have high sugar content, whether from brown sugar, honey, or maple syrup. If you apply the glaze at the start of a two-hour cooking process, it will likely burn. Instead, wait until the last 20 to 30 minutes of cooking. At that point, you can remove the foil, brush on the glaze, and even increase the oven temperature to 400 degrees Fahrenheit for a short burst to achieve that classic sticky, caramelized crust.
Resting the Meat Before Serving
Just as important as the time spent in the oven is the time spent out of it. Once your ham reaches 140 degrees Fahrenheit, remove it from the heat and let it rest for at least 15 to 20 minutes before slicing. During this period, the internal juices that were pushed toward the center by the heat will redistribute throughout the meat. If you cut into the ham immediately, those juices will run out onto your cutting board, leaving the actual meat dry.
Summary of Cooking Times by Weight
To make your planning easier, here is a quick reference guide for a standard oven temperature of 325 degrees Fahrenheit:
- For a 5 pound ham, expect a cooking time of 1 hour to 1 hour and 15 minutes.
- For an 8 pound ham, plan for 1 hour and 45 minutes to 2 hours.
- For a 10 pound ham, expect about 2.5 to 3 hours.
- For a large 12 to 15 pound whole ham, you may need 3.5 to 4.5 hours.
Always start checking the temperature about 30 minutes before the minimum estimated time to ensure you don’t overcook the meat.
FAQs
How long does it take to reheat a 10 pound fully cooked ham?
At an oven temperature of 325 degrees Fahrenheit, a 10 pound bone-in ham will typically take between 2.5 and 3 hours. If it is a spiral-cut ham, it may be ready in as little as 2 hours, as the slices allow heat to penetrate the center more quickly. Always use a meat thermometer to check for an internal temperature of 140 degrees Fahrenheit.
Can I cook a fully cooked ham at 350 degrees Fahrenheit?
Yes, you can use 350 degrees Fahrenheit, but you must be more vigilant about moisture. At this higher temperature, the cooking time will be reduced to roughly 12 to 15 minutes per pound. You must ensure the ham is tightly covered with foil and that there is liquid in the pan to prevent the edges from becoming hard and leathery.
Do I need to add water to the pan when heating a pre-cooked ham?
While not strictly required, adding about a half cup of water, broth, or pineapple juice to the bottom of the pan is highly recommended. The liquid creates steam during the heating process, which helps keep the ham moist. This is especially important for boneless or spiral-sliced hams which lack the protection of a bone and intact muscle fibers.
What is the best way to reheat a spiral-cut ham without it drying out?
The best method is to place the ham cut-side down in a roasting pan, add a little liquid to the bottom, and wrap the entire pan tightly with heavy-duty aluminum foil. Heat at a lower temperature, such as 275 degrees Fahrenheit or 300 degrees Fahrenheit, for about 10 to 12 minutes per pound. Lower heat and tight sealing are the keys to keeping sliced ham tender.
How long can a cooked ham sit out at room temperature?
A fully cooked ham should not sit out at room temperature for more than 2 hours. This includes the time spent resting after it comes out of the oven. If your kitchen is particularly warm (above 90 degrees Fahrenheit), that window drops to just 1 hour. To stay safe, carve what you need and return the rest to the refrigerator promptly.