Cooking a ham is often the centerpiece of a holiday feast or a Sunday family dinner. Whether you are preparing a honey-glazed spiral ham or a traditional bone-in smoked shoulder, the most critical question is always the same: how long does ham take to cook? Getting the timing right ensures the meat remains juicy, tender, and safe to eat without becoming a dry, overcooked disappointment.
Because hams come in various sizes, cuts, and preparation styles—ranging from fully cooked and ready-to-eat to fresh, raw pork—there is no single “one-size-fits-all” timer. In this comprehensive guide, we will break down the variables that dictate cooking times and provide you with a roadmap to achieving the perfect results every time.
Understanding the Type of Ham You Are Cooking
Before you can determine the timing, you must identify exactly what kind of ham is sitting in your refrigerator. The USDA classifies hams based on how they were processed, and this significantly impacts the oven time.
Fully Cooked Hams
The vast majority of hams sold in grocery stores are labeled as “fully cooked” or “ready-to-eat.” These hams have been cured and smoked to a safe internal temperature before they even reach the shelf. When you “cook” these at home, you are actually just reheating them to a palatable temperature and perhaps adding a glaze. Because they are already safe to consume, the goal is to warm them through without drying them out.
Partially Cooked or Cook-Before-Eating Hams
These hams have been heated during the curing process but have not reached an internal temperature high enough to be considered fully cooked. They require more time in the oven than pre-cooked varieties because you must bring them up to a safe internal temperature of 145°F to ensure they are safe for consumption.
Fresh Hams
A fresh ham is essentially an uncured, unsmoked leg of pork. It has the color and texture of a pork roast rather than the pink, salty profile of a traditional ham. These require the longest cooking times and higher temperatures to reach a safe internal temperature of 145°F, followed by a mandatory three-minute rest.
General Cooking Times for Pre-Cooked Hams
If you have a standard pre-cooked ham, your primary focus is on gentle reheating. Most experts recommend an oven temperature of 325°F. At this temperature, you are balancing the need to heat the center of the meat with the risk of burning the exterior.
For a whole, bone-in ham weighing between 10 and 14 pounds, you should plan for 15 to 18 minutes per pound. This means a 10-pound ham will take roughly 2.5 to 3 hours to reach an internal temperature of 140°F, which is the standard for reheating.
If you are cooking a half, bone-in ham (usually 5 to 7 pounds), the time per pound increases slightly because the ratio of surface area to weight is different. Expect about 18 to 24 minutes per pound. A 5-pound half ham will typically be ready in about 1.5 to 2 hours.
Spiral-cut hams are a popular variation of the pre-cooked ham. Because they are already sliced, they are prone to drying out if left in the oven too long. These should be heated at 275°F to 325°F for 10 to 12 minutes per pound. Covering the ham tightly with foil is essential here to trap moisture between the slices.
Cooking Times for Fresh and Uncooked Hams
Fresh hams require a different approach because you are cooking the meat from a raw state. The internal temperature must reach 145°F to be safe, but many chefs prefer to take it slightly higher for better texture.
For a fresh, bone-in ham, you should set your oven to 325°F. Plan for 22 to 26 minutes per pound. If you have a massive 15-pound fresh leg, it could take upwards of 6 hours to cook thoroughly. It is vital to use a meat thermometer rather than relying solely on the clock when dealing with fresh pork.
If you have a “cook-before-eating” cured ham, the timing sits in the middle. Expect 18 to 20 minutes per pound for a whole ham and 22 to 25 minutes per pound for a half ham. Again, the target internal temperature is 145°F.
Factors That Influence Cooking Duration
While weight is the primary factor, several other elements can change how long ham takes to cook. Understanding these can help you adjust your schedule on the fly.
Starting Temperature of the Meat
If you take a ham directly from a 38°F refrigerator and put it into the oven, it will take significantly longer to reach its target temperature than a ham that has sat on the counter for 30 to 60 minutes. While you should never leave raw meat out for more than two hours, letting a pre-cooked ham take the “chill” off can lead to more even cooking.
Bone-In vs. Boneless
The bone in a ham acts as a conductor of heat, but it also adds significant mass to the center. Boneless hams are usually smaller and more compact, often pressed into a round or oval shape. Boneless hams typically cook faster, requiring about 10 to 15 minutes per pound if pre-cooked, but they can lack some of the depth of flavor provided by the bone.
Oven Accuracy and Calibration
Every oven is a little different. A “hot” oven might be 15 degrees higher than the dial suggests, which can shave 30 minutes off a long cook time but also increase the risk of scorching your glaze. Using an oven thermometer to verify your appliance’s actual temperature is a wise move for any holiday cook.
Roasting Pan and Foil Usage
Using a shallow roasting pan allows air to circulate more freely, which can speed up the process slightly. Conversely, wrapping the ham tightly in heavy-duty aluminum foil creates a steam-chamber effect. While this keeps the ham moist, it can sometimes slow down the browning of the exterior. Most recipes suggest keeping the ham covered for the first 75% of the cooking time and then uncovering it for the final stage to apply glaze.
The Importance of Glazing and the Final Internal Temperature
The glaze is the crowning glory of a ham, but the sugar content means it can burn easily. You should typically apply your glaze during the last 20 to 30 minutes of cooking. If you apply it too early, the long exposure to 325°F heat will turn your sweet honey or maple coating into a blackened crust.
When the glaze is applied, you might increase the oven temperature to 400°F for a short burst to caramelize the sugars. This “flash” finish doesn’t significantly change the total cooking time, but it requires constant monitoring.
The most accurate way to know when your ham is done is by using a digital meat thermometer. For a pre-cooked ham, pull it out when the internal temperature hits 135°F; the “carry-over” cooking while the meat rests will bring it to the ideal 140°F. For fresh or cook-before-eating hams, pull them at 140°F so they reach the safe 145°F during the rest period.
Resting the Ham
Once the ham comes out of the oven, the clock isn’t quite finished yet. Resting is a non-negotiable step. Large cuts of meat like ham need at least 15 to 20 minutes to rest before slicing. During this time, the muscle fibers relax and reabsorb the juices. If you cut into a ham the moment it leaves the oven, all that delicious moisture will run out onto the cutting board, leaving the meat dry.
Frequently Asked Questions
How long do I cook a 10 pound pre-cooked ham?
A 10-pound fully cooked bone-in ham should be cooked at 325°F for approximately 15 to 18 minutes per pound. This results in a total cooking time of roughly 2.5 to 3 hours. Always check the internal temperature to ensure it has reached 140°F before removing it from the oven.
Can I cook a ham at a higher temperature to save time?
While you can cook a ham at 350°F or even 375°F, it is not recommended for large hams. Higher temperatures tend to dry out the exterior of the meat before the center is warm. For the best texture, a “low and slow” approach at 325°F is the gold standard for maintaining juiciness.
How long does a spiral sliced ham take compared to a regular ham?
Spiral sliced hams actually take slightly less time because the heat can penetrate the slices more easily. However, they are also more delicate. You should plan for about 10 to 12 minutes per pound at 275°F to 300°F. Because they dry out quickly, ensure they are wrapped tightly in foil and consider adding a splash of water or apple juice to the bottom of the pan.
What is the cooking time for a ham in a slow cooker?
If you are using a slow cooker for a 6 to 8 pound ham, it will typically take 4 to 6 hours on the Low setting. Since slow cookers vary in heat intensity, it is important to check the temperature at the 4-hour mark. This method is excellent for keeping the meat moist but will not produce a crispy outer crust.
Does a boneless ham take less time than a bone-in ham?
Generally, yes. Boneless hams are often smaller and more uniform in shape, which allows for faster and more even heating. A boneless pre-cooked ham usually takes about 10 to 15 minutes per pound at 325°F. Because there is no bone to act as a heat conductor or a buffer, keep a close eye on the internal temperature to prevent overcooking.