Cooking a ham is often the centerpiece of a holiday meal, a Sunday dinner, or a large family gathering. While it might seem intimidating due to the size of the roast, ham is actually one of the most forgiving meats you can prepare. Most hams purchased at the grocery store are already precooked or smoked, meaning your primary job is to reheat it to a safe, delicious temperature without drying it out. However, the timing varies significantly depending on the weight of the meat, whether it is bone-in or boneless, and whether it is "ready-to-eat" or requires full cooking.
Understanding the nuances of oven temperatures and timing is the secret to moving from a "good" ham to a "spectacular" one. In this comprehensive guide, we will break down exactly how long to cook different types of ham to ensure every slice is juicy, tender, and flavorful.
Determining Your Ham Type
Before you set your timer, you must identify what kind of ham you have. This is the most critical step because it dictates the entire cooking process.
Fully Cooked or City Hams
Most hams found in the supermarket are "city hams." These are wet-cured, usually smoked, and fully cooked. When you see a label that says "fully cooked" or "ready-to-serve," your goal is simply to warm the meat to an internal temperature of 140°F. Because they are already cooked, the danger here is overcooking, which leads to a rubbery texture and loss of moisture.
Partially Cooked or Fresh Hams
A "cook-before-eating" ham or a fresh ham is raw pork that has not been cured or pre-boiled. These require significantly more time in the oven and must reach a higher internal temperature of 145°F to 160°F to be safe and palatable. Fresh hams taste more like a pork roast than the salty, cured ham most people associate with the holidays.
Bone-in vs. Boneless
Bone-in hams generally have better flavor and moisture retention because the bone conducts heat and adds depth to the meat. However, they take slightly longer to heat through. Boneless hams are easier to slice and often cook faster, but they can dry out more quickly if not monitored closely.
General Rules for Oven Temperature
For the best results, a low and slow approach is preferred. Most experts recommend setting your oven to 325 degrees Fahrenheit. This temperature is high enough to penetrate the thickest part of the ham without scorching the sugary glazes often applied to the surface.
If you are in a rush, you can go up to 350 degrees Fahrenheit, but you must be more vigilant with your meat thermometer. Conversely, a very slow roast at 275 degrees Fahrenheit can result in an incredibly tender texture, though it will add an hour or more to your total cook time.
Cooking Times for Fully Cooked Hams
Since most people prepare fully cooked hams, let’s look at the specific time requirements for these varieties at an oven temperature of 325 degrees Fahrenheit.
Bone-In Fully Cooked Ham
For a whole bone-in ham weighing between 10 and 14 pounds, you should plan for 15 to 18 minutes per pound. If you are cooking a half ham (the butt or shank portion) weighing 5 to 7 pounds, it will take roughly 18 to 24 minutes per pound.
Boneless Fully Cooked Ham
Boneless hams are usually smaller and more compact. For these, you should estimate about 10 to 15 minutes per pound. Because there is no bone to act as a heat buffer, keep a close eye on the internal temperature starting at the 45-minute mark.
Spiral Sliced Ham
Spiral sliced hams are a popular choice because they are pre-cut for easy serving. However, because the meat is already sliced, it is highly prone to drying out. These should be cooked for 10 to 12 minutes per pound. It is highly recommended to wrap spiral hams tightly in heavy-duty aluminum foil to trap the steam and moisture inside.
Cooking Times for Fresh or Uncooked Hams
If you have purchased a fresh ham (labeled "cook-before-eating"), the timeline changes drastically. These meats are dense and raw, requiring consistent heat to break down connective tissues.
At 325 degrees Fahrenheit, a fresh, bone-in ham will require approximately 22 to 26 minutes per pound. A smaller fresh ham might take closer to 25 to 30 minutes per pound. The goal is to reach an internal temperature of 145 degrees Fahrenheit, followed by a mandatory three-minute rest period.
The Importance of the Meat Thermometer
While "minutes per pound" is a great starting point for planning your afternoon, it should never be the final word on when to take the ham out of the oven. Variations in oven calibration, the shape of the ham, and the starting temperature of the meat (whether it was straight from the fridge or sat out for 30 minutes) all affect the outcome.
To use a thermometer correctly, insert it into the thickest part of the ham, ensuring it does not touch the bone. If it hits the bone, you will get a false high reading. For a fully cooked ham, you are looking for 140 degrees Fahrenheit. For a fresh ham, 145 degrees Fahrenheit is the target.
Tips for Keeping Ham Moist During the Long Bake
Since ham often sits in the oven for two to three hours, moisture loss is your greatest enemy. Here are several strategies to ensure your ham stays succulent.
Use a Roasting Pan with Liquid
Place the ham cut-side down in a roasting pan. Add about a half-inch of liquid to the bottom of the pan. This could be water, apple juice, pineapple juice, or even ginger ale. As the liquid heats up, it creates a steamy environment that prevents the exterior of the ham from becoming tough.
The Foil Tent Technique
Unless you are in the final 20 minutes of glazing, the ham should be covered. Covering the ham with a "tent" of aluminum foil reflects heat and prevents the surface moisture from evaporating. Make sure the foil is sealed around the edges of the pan to lock in the steam.
Glazing at the Right Time
Many people make the mistake of putting the glaze on at the beginning of the cooking process. Most glazes have a high sugar content (honey, maple syrup, or brown sugar), which will burn if left in the oven for two hours. Instead, wait until the ham is within 20 to 30 minutes of being finished. Remove the foil, brush on the glaze, and increase the oven temperature to 400 degrees Fahrenheit or use the broiler for a few minutes to caramelize the sugar.
Resting the Meat
Once the ham reaches its target temperature, remove it from the oven. This is the most overlooked step in the process. You must let the ham rest for at least 15 to 20 minutes before slicing. During this time, the juices redistribute throughout the muscle fibers. If you cut into it immediately, the moisture will run out onto the cutting board, leaving you with dry meat.
Keep the ham loosely covered with foil during the rest period to maintain its temperature.
FAQs
How long do I cook a 10 pound ham in the oven?
For a 10 pound fully cooked bone-in ham at 325 degrees Fahrenheit, it will take approximately 2.5 to 3 hours. If it is a boneless ham of the same weight, it may finish closer to 2 to 2.5 hours. Always check the internal temperature with a meat thermometer to ensure it has reached 140 degrees Fahrenheit.
Should I cook ham at 325 or 350 degrees?
While both temperatures work, 325 degrees Fahrenheit is generally preferred for large hams. The lower temperature allows the heat to reach the center of the ham without overcooking the outer layers. 350 degrees Fahrenheit is better suited for smaller ham steaks or if you are in a significant time crunch, though you risk a drier end product.
Do you put water in the bottom of the roasting pan for ham?
Yes, adding about a half-inch of water, cider, or juice to the bottom of the pan is highly recommended. This creates steam during the roasting process, which helps keep the ham moist. It also prevents any drippings or glazes from burning on the bottom of the pan, making cleanup much easier.
How do I reheat a spiral sliced ham without drying it out?
To reheat a spiral ham, wrap it very tightly in heavy-duty aluminum foil to ensure no steam can escape. Bake at a low temperature of 275 degrees Fahrenheit to 300 degrees Fahrenheit for about 10 minutes per pound. By using a lower temperature and a tight seal, you protect the pre-cut slices from losing their natural juices.
How long can ham stay in the oven after it is done?
You should remove the ham from the oven as soon as it reaches the desired internal temperature. If you leave it in the oven with the heat off, the residual heat will continue to cook the meat, which can lead to overcooking. If you need to keep it warm for an extended period, take it out, wrap it in double foil, and then wrap it in a clean towel or place it in an insulated cooler (without ice) to maintain the heat.