A succulent, glazed ham is the centerpiece of many holiday traditions and Sunday dinners. Whether it is Easter, Christmas, or a simple family gathering, the pressure to deliver a moist, flavorful main course can be intimidating. However, one of the best-kept secrets of a stress-free holiday meal is the precooked ham. Since the meat is already cured and smoked, your job isn’t really to “cook” it in the traditional sense, but rather to reheat it to a safe, delicious temperature without drying it out.
Understanding how long to bake a precooked ham is the difference between a tender, melt-in-your-mouth experience and a tough, salty disappointment. This guide will walk you through every variable, from weight and bone-in vs. boneless options to the best oven temperatures and glazing techniques.
Understanding the Precooked Ham
When you browse the meat aisle, you will notice that almost all hams sold in grocery stores are labeled as “fully cooked,” “precooked,” or “city ham.” These have been brined and smoked. Unlike a “fresh ham,” which is raw pork leg and requires extensive cooking, a precooked ham is technically safe to eat right out of the package.
However, eating cold ham is rarely the goal for a festive dinner. Reheating it properly allows the fats to soften, the juices to flow, and the flavors of your glaze to penetrate the meat. The goal is to reach an internal temperature of 140 degrees Fahrenheit.
Determining Your Baking Time by Weight
The most critical factor in timing your meal is the weight of the ham. As a general rule of thumb, you should plan for 10 to 15 minutes of baking time per pound when using a standard oven temperature of 325 degrees Fahrenheit.
Boneless Precooked Hams
Boneless hams are convenient and easy to slice. Because they lack the dense bone that acts as a heat conductor, they can sometimes dry out faster if not monitored. For a boneless ham, you should typically bake it for 10 to 15 minutes per pound. A 5-pound boneless ham will take approximately 50 to 75 minutes to reach the desired temperature.
Bone-In Precooked Hams
Many chefs prefer bone-in hams because the bone helps retain moisture and adds a deeper flavor to the meat. These hams are often larger and denser. You should budget about 15 to 20 minutes per pound for these. A 10-pound bone-in ham might stay in the oven for 2.5 to 3 hours.
Spiral Sliced Hams
Spiral sliced hams are a popular choice because they are pre-cut for easy serving. However, the slicing exposes more surface area to the hot air of the oven, making them highly susceptible to drying out. For these, it is better to aim for the lower end of the time spectrum, usually 10 to 12 minutes per pound. Many experts recommend wrapping spiral hams tightly in foil to trap the steam.
Choosing the Best Oven Temperature
While it might be tempting to crank up the heat to finish dinner faster, low and slow is the golden rule for precooked ham.
The Standard: 325 degrees Fahrenheit
Most recipes and meat packaging suggest 325 degrees Fahrenheit. This temperature is hot enough to warm the ham through within a reasonable timeframe but gentle enough to prevent the outer edges from becoming hard or leathery before the center is warm.
The Gentle Approach: 275 to 300 degrees Fahrenheit
If you have plenty of time, dropping the temperature to 275 degrees Fahrenheit or 300 degrees Fahrenheit can result in an even juicier ham. This is particularly effective for very large hams (over 12 pounds) that need more time for the heat to penetrate the core. At this temperature, you might need to add an extra 5 minutes per pound to your total estimate.
Steps for Preparation and Baking
Timing is only part of the equation. How you prepare the ham for the oven significantly impacts the final result.
Before the ham goes into the oven, let it sit on the counter for about 30 to 60 minutes to take the chill off. Placing a bridge-cold ham directly into a hot oven can lead to uneven heating.
Place the ham in a roasting pan. For bone-in hams, place the flat, cut side down. This helps protect the most tender parts of the meat from direct heat. Pour about half a cup of water, apple juice, or cider into the bottom of the pan. This creates a moist environment that prevents the meat from dehydrating.
Covering the ham is non-negotiable for the first portion of the baking process. Use heavy-duty aluminum foil to create a tight seal around the roasting pan. This locks in the moisture. You will only remove the foil during the last 20 to 30 minutes if you plan to apply a glaze.
The Art of Glazing
A glaze adds that iconic sticky, sweet, and savory crust. However, glazes usually contain high amounts of sugar (from honey, maple syrup, or brown sugar), which burns easily.
You should never apply the glaze at the beginning of the baking process. Instead, wait until the ham has reached an internal temperature of about 120 degrees Fahrenheit. Remove the ham from the oven, increase the oven temperature to 400 degrees Fahrenheit, and brush the glaze generously over the surface.
Return the ham to the oven uncovered. Bake for another 15 to 20 minutes, brushing with more glaze every 5 to 10 minutes, until the glaze is bubbly and caramelized.
How to Know When the Ham is Done
While time-per-pound estimates are excellent guides, every oven performs differently. The only way to be 100 percent sure your ham is ready is to use a meat thermometer.
For a fully cooked ham that you are simply reheating, the USDA recommends an internal temperature of 140 degrees Fahrenheit. If you are reheating a ham that was not “fully cooked” but rather “cured” (though these are rare in modern supermarkets), it must reach 160 degrees Fahrenheit.
Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give a higher temperature reading than the actual meat.
Resting the Meat
Once the ham reaches 140 degrees Fahrenheit, remove it from the oven. This is a crucial step that many home cooks skip. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes.
During this time, the 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 the board, leaving you with dry meat. Resting ensures every slice is moist.
Summary of Baking Times at 325 degrees Fahrenheit
If you need a quick reference, use these estimates:
- Whole Bone-In Ham (10 to 14 lbs): 15 to 18 minutes per pound.
- Half Bone-In Ham (5 to 7 lbs): 18 to 24 minutes per pound.
- Boneless Ham (5 to 10 lbs): 12 to 15 minutes per pound.
- Spiral Sliced Ham (7 to 9 lbs): 10 to 12 minutes per pound.
By following these guidelines, you ensure that your precooked ham is much more than just a reheated piece of pork. With the right temperature, a bit of moisture, and a well-timed glaze, it becomes a gourmet centerpiece worthy of any celebration.
Frequently Asked Questions
Can I bake a ham at 350 degrees Fahrenheit?
Yes, you can bake a ham at 350 degrees Fahrenheit, but you must be more vigilant. At this higher temperature, the ham will warm faster, usually in about 10 minutes per pound, but it is at a much higher risk of drying out. If you choose this temperature, ensure the ham is tightly wrapped in foil and consider adding extra liquid to the roasting pan.
What happens if I overcook a precooked ham?
Since the ham is already cooked, overcooking it essentially removes all the moisture from the muscle fibers. This results in meat that is crumbly, dry, and excessively salty. If you find your ham is getting too dry, you can try to save it by slicing it and simmering it briefly in a flavorful broth or pineapple juice before serving.
Do I need to wash the ham before baking?
No, you should not wash the ham. Washing meat can spread bacteria around your kitchen surfaces. Any surface bacteria on the ham will be killed by the heat of the oven. Simply remove the ham from its packaging, pat it dry with paper towels if it is excessively wet, and proceed with your recipe.
Is it better to bake a ham covered or uncovered?
It is significantly better to bake a ham covered for the majority of the time. Covering the ham with foil or a roasting lid traps steam, which keeps the meat moist. The only time the ham should be uncovered is during the final 20 minutes of baking to allow the glaze to caramelize and the exterior to develop a nice texture.
How do I reheat leftovers without drying them out?
To reheat leftover slices, place them in a baking dish with a tablespoon of water or broth. Cover the dish tightly with foil and bake at 325 degrees Fahrenheit for about 10 minutes or until just warmed through. Alternatively, you can pan-fry slices over medium heat for a minute or two on each side, which adds a nice crispiness to the edges.