Baking a ham is often the centerpiece of holiday gatherings, Sunday dinners, and celebratory feasts. However, because hams come in various sizes, cuts, and preparation styles—ranging from fully cooked to fresh and bone-in to boneless—the timing can feel like a moving target. Getting the timing right is the difference between a succulent, flavorful centerpiece and a dry, disappointing main course. To master the art of the oven, you need to understand the relationship between weight, temperature, and the specific type of ham you have sitting on your kitchen counter.
Understanding the Different Types of Ham
Before you can calculate exactly how long to keep your ham in the oven, you must identify what kind of ham you are working with. Most hams sold in grocery stores are labeled as “fully cooked,” but that doesn’t mean you just throw it in at any temperature for any amount of time.
City Hams vs. Country Hams
City hams are the most common variety found in modern supermarkets. These are wet-cured, meaning they have been brined in a mixture of salt, water, and seasonings. Most are also smoked and fully cooked. For these, your goal is not really to “cook” the meat but to “reheat” it to a safe and palatable temperature without stripping away the moisture.
Country hams are a different beast entirely. These are dry-cured with salt and aged for several months. They are much saltier and have a firmer texture. Because of the curing process, they often require soaking for 24 hours before they even see the inside of an oven. The baking times for these vary significantly from the standard city ham.
Bone-In vs. Boneless
The presence of a bone affects how heat travels through the meat. Bone-in hams generally offer more flavor and better moisture retention, but the bone acts as a conductor, meaning the area around the bone might heat differently than the outer edges. Boneless hams are easier to slice and often cook more quickly because they are more compact and uniform in shape.
Standard Baking Times for Fully Cooked Hams
Since most people purchase a fully cooked ham, the primary objective is to reach an internal temperature of 140 degrees Fahrenheit. This temperature ensures the ham is hot throughout while remaining juicy.
For a whole, bone-in ham weighing between 10 and 15 pounds, you should plan for 15 to 18 minutes per pound at an oven temperature of 325 degrees Fahrenheit. If you have a half, bone-in ham (usually 5 to 10 pounds), the timing shifts slightly to 18 to 24 minutes per pound.
If you have opted for a boneless ham, which typically weighs between 6 and 11 pounds, the timing is roughly 10 to 15 minutes per pound at 325 degrees Fahrenheit. Because boneless hams are often smaller and denser, they can dry out faster if you aren’t careful, so checking the temperature early is a wise move.
Cooking Times for Fresh or Uncooked Hams
If you happen to purchase a fresh ham—one that has not been cured or smoked—you are essentially cooking a large pork roast. This requires a higher internal temperature for safety and a longer time in the oven.
A fresh, bone-in ham should be cooked at 325 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit. For a whole ham (12 to 20 pounds), expect this to take 22 to 26 minutes per pound. For a smaller half-ham (5 to 8 pounds), it may take 35 to 40 minutes per pound. Always allow a fresh ham to rest for at least 15 minutes after it comes out of the oven to allow the juices to redistribute and the temperature to stabilize.
The Spiral Sliced Ham Exception
Spiral sliced hams are incredibly popular because they come pre-sliced to the bone, making serving a breeze. However, they are notorious for drying out because the slices allow heat and air to penetrate the meat more deeply.
To keep a spiral ham moist, you should lower your expectations for time and focus on protection. Wrap the ham tightly in heavy-duty aluminum foil to trap steam. Bake at 275 degrees Fahrenheit or 325 degrees Fahrenheit for about 10 to 12 minutes per pound. The goal is simply to get the internal temperature to 140 degrees Fahrenheit. If you are applying a glaze, do so only in the last 15 to 20 minutes of cooking to prevent the sugars from burning.
Factors That Influence Your Baking Schedule
While “minutes per pound” is a great starting point, several variables can change your timeline. Knowing these can help you adjust on the fly and avoid a dinner delay.
Oven Accuracy and Calibration
Not every oven is calibrated perfectly. If your oven runs hot, you might find your ham is done 30 minutes earlier than expected. Conversely, a “slow” oven can leave you with a cold center when the timer goes off. Using an external oven thermometer can help you verify that 325 degrees Fahrenheit is actually 325 degrees Fahrenheit.
Starting Temperature of the Meat
If you take a ham directly from a cold refrigerator and put it into the oven, it will take longer to cook than a ham that has sat on the counter for 30 to 60 minutes. While you should never leave meat out long enough to enter the danger zone for bacteria, letting the chill come off the ham helps it cook more evenly.
Roasting Pan and Liquid
The type of pan you use and whether you add liquid to the bottom will affect the environment. Adding a cup of water, apple cider, or pineapple juice to the bottom of the roasting pan and covering it with foil creates a steaming effect. This helps the ham stay moist but can also speed up the heating process slightly compared to dry roasting.
Tips for the Perfect Glaze and Finish
The glaze is the “crown” of the ham, providing that sticky, sweet, and savory crust everyone loves. However, timing the glaze is crucial. Most glazes contain high amounts of sugar, honey, or maple syrup. If you apply the glaze at the beginning of a three-hour bake, it will burn and turn bitter.
The best practice is to increase the oven temperature to 400 degrees Fahrenheit during the final 15 to 20 minutes of baking. Brush the glaze liberally over the surface and return it to the oven. You may want to do this twice during that final window to build up a thick, caramelized layer.
Using a Meat Thermometer Properly
The only way to know with 100 percent certainty that your ham is done is to use a meat thermometer. Relying solely on the clock is a gamble. For a bone-in ham, insert the thermometer into the thickest part of the meat, making sure it does not touch the bone, as the bone conducts heat and will give you a false high reading.
For a fully cooked ham, look for 140 degrees Fahrenheit. For a fresh ham, look for 145 degrees Fahrenheit. If you are reheating a ham that was not packaged in a USDA-inspected plant, the recommendation is to heat it to 165 degrees Fahrenheit.
Resting the Meat Before Slicing
Once the ham reaches its target temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This is not just a suggestion; it is a critical step. Resting allows the muscle fibers to relax and reabsorb the juices. If you cut into a ham the second it comes out of the oven, the moisture will run out onto the cutting board, leaving the meat dry.
Frequently Asked Questions
How long do you bake a 10 pound ham?
For a 10 pound fully cooked bone-in ham, you should bake it for approximately 18 to 24 minutes per pound at 325 degrees Fahrenheit, which totals roughly 3 to 4 hours. If it is a boneless ham, it will likely take 2 to 2.5 hours. Always use a meat thermometer to ensure the internal temperature reaches 140 degrees Fahrenheit.
Should I cover the ham with foil while baking?
Yes, it is highly recommended to cover the ham with aluminum foil or a roasting pan lid for the majority of the baking time. This prevents the exterior from drying out or burning while the center heats up. You can remove the foil during the last 20 minutes to apply a glaze and achieve a caramelized crust.
Can I bake a ham at a higher temperature to save time?
While you can bake a ham at 350 degrees Fahrenheit or even 375 degrees Fahrenheit, it is not recommended for large hams. High heat can cause the outside of the meat to become tough and dry before the heat reaches the center. Low and slow (325 degrees Fahrenheit) is the best way to ensure the meat remains tender and juicy.
What is the difference in baking time for a spiral cut ham?
Spiral cut hams are pre-sliced, so they heat through more quickly but are also more prone to drying out. You should bake a spiral ham at a lower temperature, around 275 degrees Fahrenheit to 300 degrees Fahrenheit, for about 10 to 12 minutes per pound. Keeping it tightly wrapped in foil is essential for these hams.
Do I need to add water to the bottom of the roasting pan?
Adding about a half-inch of liquid (water, broth, or fruit juice) to the bottom of the roasting pan is a great way to maintain a moist environment in the oven. The liquid creates steam, which helps prevent the ham from drying out. This is especially helpful for long bake times or for hams that have been previously frozen.