The centerpiece of many holiday gatherings is a beautifully glazed ham, but for many home cooks, the pressure to deliver a juicy, flavorful roast can be daunting. The most common pitfall isn’t the seasoning or the quality of the meat—it is the timing. Whether you are dealing with a fresh, raw leg of pork or a pre-cooked spiral-sliced ham from the local grocer, understanding how long to cook the ham is the difference between a mouthwatering success and a dry, disappointing dinner.
This guide provides a comprehensive breakdown of cooking times, internal temperatures, and preparation methods updated for 2026. By following these professional standards, you can ensure your ham remains the star of the show.
Identifying Your Ham Type
Before you even preheat your oven, you must identify exactly what kind of ham you have. Most hams found in modern supermarkets fall into one of three categories, and each requires a different approach to heat and time.
Fully Cooked or Ready to Eat Hams
These are the most common hams sold today. They have already been cured and smoked or baked by the processor. Technically, they are safe to eat cold right out of the package. However, most people prefer them warmed through to enhance the flavor and melt any added glazes. For these hams, your goal is gentle reheating rather than aggressive cooking.
Cook Before Eating or Partially Cooked Hams
These hams have been cured but not fully cooked. The label will explicitly state "cook thoroughly" or "cook before eating." These require significant time in the oven to reach a safe internal temperature. Treating a partially cooked ham like a pre-cooked one can result in a food safety hazard.
Fresh Hams
A fresh ham is essentially a raw leg of pork. It has not been cured, smoked, or brined. It looks like a giant pork roast and has a pale pink or beige color when raw. Because it lacks the preservative effects of curing salts, it must be handled with the same care as any raw pork product and requires the longest cooking time of all.
General Temperature and Timing Rules
Regardless of the variety, the standard oven temperature for roasting ham is 325°F. This moderate heat allows the center of the ham to warm through without the exterior becoming tough or burnt.
To ensure precision, never rely solely on a kitchen timer. An instant-read meat thermometer is your most valuable tool. Insert the probe into the thickest part of the meat, making sure it does not touch the bone, as the bone conducts heat differently and can give a false reading.
Reheating Fully Cooked Hams
Since these hams are already cooked, the objective is to reach an internal temperature of 140°F. If the ham was not packaged in a USDA-inspected plant (for example, if you bought it from a local farm or it was repackaged by a butcher), the USDA recommends heating it to 165°F for safety.
Bone-In Fully Cooked Ham
A whole bone-in ham usually weighs between 10 and 14 pounds. At 325°F, you should plan for approximately 15 to 18 minutes per pound. For a half bone-in ham (5 to 7 pounds), the time increases slightly to 18 to 24 minutes per pound because of the smaller mass.
Boneless Fully Cooked Ham
Boneless hams are often pressed into a uniform shape, which helps them heat more evenly. For a large 6 to 12-pound boneless ham, expect 10 to 15 minutes per pound. Smaller canned or vacuum-packed hams (3 to 10 pounds) typically take 15 to 20 minutes per pound.
Spiral-Cut Hams
Spiral-cut hams are pre-sliced all the way to the bone. While convenient for serving, these are highly susceptible to drying out because the slices allow moisture to escape. To keep a spiral-cut ham juicy, wrap it tightly in heavy-duty aluminum foil. Cook at 325°F for 10 to 18 minutes per pound. Many experts recommend removing spiral hams when they hit 135°F and letting them rest, as carryover cooking will bring them to the final 140°F mark.
Cooking Raw or Fresh Hams
Cooking a fresh ham requires patience. Because the meat is raw, you must reach an internal temperature of 145°F and allow it to rest for at least three minutes before carving.
Whole Leg Fresh Ham
A whole fresh leg of pork can weigh between 12 and 16 pounds. At 325°F, plan for 22 to 26 minutes per pound. This means a large fresh ham could be in the oven for nearly 7 hours.
Boneless or Half Fresh Ham
A boneless leg (10 to 14 pounds) takes 24 to 28 minutes per pound. If you are cooking a bone-in half fresh ham (5 to 8 pounds), the time jumps to 35 to 40 minutes per pound. The increased surface area relative to the weight in a half-ham requires more time for the heat to penetrate the center safely.
Specialty Hams and Methods
Country Hams
Country hams are salt-cured and aged, often resulting in a very salty, dry-textured meat. These hams usually require soaking in the refrigerator for 12 to 24 hours to remove excess salt before cooking. Traditional methods involve boiling the ham in water for 20 to 25 minutes per pound, followed by a quick session in a 400°F oven for 15 minutes to brown the exterior and set a glaze.
Using a Slow Cooker
The slow cooker is an excellent way to keep a pre-cooked ham moist. Place the ham in the crock (you may need a 7 or 8-quart model for larger hams) and add a cup of liquid like apple juice or water. Cook on the "Low" setting for 4 to 6 hours for a 7 to 10-pound ham. This method is not recommended for fresh/raw hams as the low temperature may stay in the "danger zone" for bacteria for too long.
Professional Tips for a Juicier Ham
To elevate your ham from "good" to "gourmet," consider these professional techniques used by chefs:
- Room Temperature Start: Take the ham out of the refrigerator about 1 to 2 hours before cooking to take the chill off. This helps the meat heat more evenly from edge to center.
- Add Moisture: Place the ham cut-side down in a roasting pan. Add about half an inch of liquid (water, cider, or broth) to the bottom of the pan. This creates a steamy environment that prevents the meat fibers from toughening.
- The Foil Tent: Always cover your ham with foil for the majority of the cooking time. Only remove the foil during the last 20 to 30 minutes if you plan to apply a glaze.
- Glazing Strategy: Glazes contain high amounts of sugar, which burns easily. If you apply a glaze at the beginning of a 3-hour roast, it will turn black and bitter. Wait until the ham reaches an internal temperature of about 120°F before brushing on your glaze.
- The Rest Period: This is the most ignored but most important step. Let the ham rest on a cutting board for 15 to 20 minutes before slicing. This allows the juices to redistribute. If you cut it immediately, the moisture will pour out onto the board, leaving the meat dry.
Storing and Reheating Leftovers
Safety doesn’t end when the meal is over. Leftover ham should be carved off the bone and refrigerated in airtight containers within two hours of cooking. In the refrigerator, ham stays fresh for 3 to 4 days. If you choose to freeze it, wrap it tightly in freezer paper or use vacuum-sealed bags; it will maintain its quality for 1 to 2 months.
When reheating individual slices of leftover ham, do so gently. A quick sear in a skillet over medium heat or a short stint in a 275°F oven covered with foil will keep the slices tender. For safety, leftovers should be reheated to an internal temperature of 165°F.
FAQs
How long do I cook a 10 pound pre-cooked ham?
A 10-pound fully cooked bone-in ham should be heated at 325°F for 15 to 18 minutes per pound, which totals approximately 2.5 to 3 hours. Always check that the internal temperature has reached 140°F before removing it from the oven.
Can I cook a ham from a frozen state?
While it is technically possible to cook a ham from frozen, it is not recommended for best quality. It will take at least 50% longer to cook, and the outside often becomes overcooked and dry before the center thaws and heats through. For the best results, thaw your ham in the refrigerator for 24 to 48 hours before roasting.
What is the best temperature to cook ham in the oven?
The most reliable temperature for roasting ham is 325°F. This is low enough to prevent the meat from drying out but high enough to heat the ham through and caramelize a glaze during the final minutes of cooking.
Why is my ham still pink even though the thermometer says it is done?
Cured hams (most hams sold in stores) will remain pink even when fully cooked. This is due to the curing process using sodium nitrite, which fixes the pigment in the meat. Do not wait for the meat to turn white or brown like a pork chop, or you will severely overcook it. Trust your meat thermometer.
How do I prevent a spiral-cut ham from drying out?
To prevent a spiral ham from drying out, cook it cut-side down in a pan with a small amount of liquid, and wrap the entire ham and pan tightly with heavy-duty aluminum foil. Additionally, try to avoid overcooking it; aim for an internal temperature of 135°F to 140°F and serve it promptly after a short rest.