Cooking a ham is often the centerpiece of holiday gatherings, Sunday dinners, and celebratory feasts. However, because hams come in so many different varieties—smoked, fresh, bone-in, boneless, spiral-cut, or canned—knowing exactly how long to keep it in the oven can be a bit of a puzzle. Getting the timing right is the difference between a succulent, flavorful centerpiece and a dry, disappointing main course.
Understanding Your Ham Type
Before you can calculate the timing, you must identify what kind of ham you have sitting in your refrigerator. Most hams sold in grocery stores are “city hams,” which means they have been cured in a brine and are usually fully cooked or smoked. If the label says “fully cooked,” your job is technically just to reheat it to a palatable temperature. If the label says “cook before eating,” you are dealing with a fresh or partially cooked ham that requires a more rigorous cooking schedule.
Bone-In vs. Boneless Hams
Bone-in hams generally offer more flavor and a better texture, but the bone acts as an insulator, which means they often take longer to heat through to the center. Boneless hams are pressed into a round or oval shape and are much easier to slice, and because they lack the central bone, they heat more evenly and quickly.
Spiral-Cut Hams
Spiral-cut hams are a popular choice because they are pre-sliced all the way to the bone. While convenient, they are much more susceptible to drying out. Because the heat can penetrate the slices more easily, the cooking time is usually shorter, and you must take extra care to keep the meat covered to retain moisture.
General Temperature Guidelines
Regardless of the type of ham, the oven temperature is typically set between 325 degrees Fahrenheit and 350 degrees Fahrenheit. Cooking at a lower temperature for a longer period is generally preferred to prevent the exterior from becoming tough before the interior is warm.
For a fully cooked ham, your goal is to reach an internal temperature of 140 degrees Fahrenheit. If you are cooking a fresh, raw ham, the USDA recommends reaching an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest period.
Timing by the Pound: A Detailed Breakdown
The most reliable way to estimate your cooking time is to use the weight of the ham. Here is how the minutes per pound break down across the most common varieties.
Fully Cooked Bone-In Hams
For a whole bone-in ham weighing between 10 and 15 pounds, you should plan for 18 to 20 minutes per pound. If you have a smaller half ham (either the butt or the shank end) weighing 5 to 7 pounds, it will likely need 22 to 25 minutes per pound.
Fully Cooked Boneless Hams
Boneless hams are more compact. For a whole boneless ham (6 to 10 pounds), allow 15 to 20 minutes per pound. For a smaller half boneless ham, 20 to 30 minutes per pound is a safer estimate to ensure the heat reaches the very center.
Spiral-Cut Hams
Since these are already sliced, you are looking at a shorter window. Plan for 10 to 12 minutes per pound at 325 degrees Fahrenheit. It is vital to check the temperature early, as these can go from perfect to parched in a matter of minutes.
Fresh (Uncooked) Hams
Fresh hams are essentially a large pork roast that has not been cured or smoked. These require significantly more time to ensure they are safe to eat and tender. For a bone-in fresh ham, you should calculate 22 to 26 minutes per pound. If it is a smaller portion, it may require up to 35 minutes per pound.
The Importance of the Meat Thermometer
While time-per-pound estimates are a great starting point, they are not foolproof. Factors such as the starting temperature of the meat, the accuracy of your oven, and even the shape of the ham can influence the speed of cooking. An instant-read meat thermometer is your best friend.
When measuring the temperature, insert the probe into the thickest part of the meat, making sure not to touch the bone. Bone conducts heat differently than meat, and touching it will give you a false high reading.
Preparation Tips for a Moister Ham
To ensure your ham stays juicy during its time in the oven, consider adding a small amount of liquid to the bottom of the roasting pan. Water, apple cider, or even pineapple juice can create a steamy environment that prevents the meat from dehydrating. Covering the ham tightly with aluminum foil for the majority of the cooking time is also a critical step. You should only remove the foil during the last 20 to 30 minutes if you plan to apply a glaze.
Glazing Your Ham
A glaze adds a beautiful sheen and a sweet or savory crust to your ham. However, because glazes usually contain high amounts of sugar (from honey, maple syrup, or brown sugar), they can burn easily. Do not apply the glaze at the beginning of the cooking process. Instead, wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit. Brush the glaze on, increase the oven temperature to 400 degrees Fahrenheit, and bake for the final 15 to 20 minutes until the glaze is bubbly and caramelized.
Letting the Meat Rest
One of the most overlooked steps in cooking a ham is the resting period. Once you remove the ham from the oven, tent it loosely with foil and let it sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the fibers of the meat. If you cut into it immediately, the moisture will run out onto the cutting board, leaving you with dry slices.
Cooking Ham in Alternative Appliances
If your oven is full of side dishes, you might consider using a slow cooker or a roaster oven.
In a slow cooker, a fully cooked ham usually takes 4 to 6 hours on the low setting. This is an excellent method for keeping the ham moist, though you won’t get the same crispy exterior as you would in a traditional oven.
In an electric roaster oven, the timing is very similar to a standard oven. Set the roaster to 325 degrees Fahrenheit and follow the same minutes-per-pound guidelines. The advantage here is that the smaller space often creates a self-basting effect, keeping the meat very tender.
Summary of Best Practices
To recap, the answer to how long you should cook a ham depends on weight and type. Always start with a room-temperature ham if possible, as this leads to more even cooking. Use a roasting pan with a rack to allow heat to circulate, and never skip the resting phase. By following these time and temperature guidelines, you can serve a ham that is the highlight of the meal.
FAQs
How long do I cook a pre-cooked ham without drying it out?
To prevent a pre-cooked ham from drying out, cook it at a low temperature of 325 degrees Fahrenheit for about 15 to 18 minutes per pound. Ensure the ham is wrapped tightly in foil and that there is a bit of moisture, like water or juice, in the bottom of the pan to create steam.
Can I cook a ham from a frozen state?
It is possible to cook a frozen ham, but it is not recommended for the best texture. If you must cook it from frozen, you will need to increase the cooking time by approximately 50 percent. For example, a ham that usually takes 2 hours will take 3 hours. It is much better to thaw the ham in the refrigerator for 24 to 48 hours before cooking.
What is the best temperature for reheating a spiral ham?
Spiral hams should be reheated at 325 degrees Fahrenheit. Because they are pre-sliced, they dry out very quickly. Plan for about 10 minutes per pound and check the internal temperature frequently. Aim for 140 degrees Fahrenheit for a ham that is warmed through but still juicy.
How do I know if my ham is fresh or cured?
Check the label carefully. A fresh ham will be labeled as “fresh” and will look like a raw pork roast (pale pink/grey). A cured ham will usually be labeled “cured,” “smoked,” or “fully cooked” and will have a deep pink or rosy color. Fresh hams require higher internal temperatures and longer cooking times than cured hams.
Should I cover the ham with foil the entire time?
You should cover the ham with foil for most of the cooking process to trap moisture. However, if you are applying a glaze, you should remove the foil for the last 15 to 20 minutes of cooking. This allows the heat to caramelize the sugars in the glaze and creates a better presentation.