Baking a ham is often the centerpiece of a holiday feast or a Sunday family dinner. However, because hams come in various sizes, styles, and preparation methods, the most common question in the kitchen is invariably: how long does it take to bake ham? Getting the timing right is the difference between a succulent, flavorful centerpiece and a dry, disappointing main course.
This guide will walk you through the timing, temperatures, and techniques required to master the art of the baked ham, ensuring your next meal is nothing short of spectacular.
Understanding Your Ham Type
Before you can calculate your cooking time, you must identify exactly what kind of ham you have sitting in your refrigerator. The “how long” depends heavily on whether the meat is raw, partially cooked, or fully cooked.
Fully Cooked or City Hams
Most hams found in modern grocery stores are “city hams.” These are wet-cured, usually smoked, and labeled as “fully cooked.” When you bake these, you aren’t actually cooking the meat to make it safe; you are gently reheating it to an internal temperature that enhances its flavor and texture. Because they are already cooked, the window for error is smaller—overcooking will lead to a dry texture very quickly.
Partially Cooked or Smoked Hams
A partially cooked ham has been heated during the smoking process but has not reached an internal temperature high enough to be considered ready-to-eat. These require more time in the oven than fully cooked hams because you must bring the internal temperature up to at least 145°F to ensure food safety.
Fresh Hams
A fresh ham is an uncured, uncooked leg of pork. This is essentially a giant pork roast. It lacks the pink color and salty flavor of a traditional holiday ham. Because it is raw meat, it requires the longest cooking time of all the varieties and must reach an internal temperature of 145°F followed by a three-minute rest.
Spiral-Cut Hams
Spiral-cut hams are a popular choice because they are pre-sliced for easy serving. However, because the meat is already cut to the bone, it is much more susceptible to drying out. These are almost always fully cooked and require a lower oven temperature and a shorter reheating time than a whole, uncut ham.
General Timing Rules by Weight
The most reliable way to estimate your afternoon in the kitchen is to calculate the minutes per pound based on your oven temperature. For most hams, an oven temperature of 325°F is the “sweet spot” that allows the interior to warm up without burning the exterior glaze.
Fully Cooked Whole Ham
For a whole, bone-in, fully cooked ham weighing between 10 and 14 pounds, you should plan for 15 to 18 minutes per pound. If you are baking a smaller half-ham (5 to 7 pounds), the timing remains similar per pound, but the total duration will obviously be shorter.
Fully Cooked Boneless Ham
Boneless hams are often smaller and more uniform in shape. These typically take 10 to 15 minutes per pound at 325°F. Since there is no bone to act as a heat conductor, keep a close eye on the internal temperature starting at the 10-minute mark.
Cook-Before-Eating Hams
If your label says “cook before eating,” you need to increase your time. For a bone-in ham of this variety, expect 18 to 22 minutes per pound. For a boneless version, expect 20 to 25 minutes per pound.
Fresh (Uncured) Ham
Since you are starting from a raw state, a fresh ham takes significantly longer. Plan for 22 to 26 minutes per pound for a bone-in leg of pork. For a boneless fresh roast, you may need 25 to 30 minutes per pound to reach the desired tenderness.
The Importance of Oven Temperature
While 325°F is the standard, some recipes call for different temperatures depending on the desired outcome.
Low and Slow at 275 degrees Fahrenheit
If you have a spiral-cut ham and are terrified of it drying out, you can opt for a lower temperature. Reheating a ham at 275°F increases the time to about 20 to 25 minutes per pound, but it results in a much more tender and moist finished product. This method mimics a “warming” drawer rather than an active roasting process.
Standard Roasting at 350 degrees Fahrenheit
If you are in a bit of a rush, you can move the dial up to 350°F. However, you must be diligent about covering the ham with foil. At this temperature, a fully cooked ham will take roughly 12 to 15 minutes per pound. Be warned that the sugar in your glaze can burn quickly at this heat, so only apply glazes in the final 15 to 20 minutes of cooking.
Factors That Affect Baking Time
Beyond weight and ham type, several external factors can change how long it takes to bake your ham.
The Starting Temperature
If you take a ham directly from a 38°F refrigerator and put it into the oven, it will take longer to reach the target temperature than a ham that has sat on the counter for 30 to 60 minutes. While you shouldn’t leave meat out long enough to reach room temperature for safety reasons, taking the “chill” off helps the heat penetrate the center more efficiently.
Bone-In vs. Boneless
The bone in a ham actually acts as a conductor of heat. While it might seem like a boneless ham would cook faster, the bone helps distribute heat through the thickest part of the meat once it gets hot. Bone-in hams also generally have better flavor and moisture retention.
Use of Foil
Wrapping your ham tightly in heavy-duty aluminum foil is a game-changer. The foil traps steam, which prevents the moisture from evaporating. A ham baked uncovered will cook slightly faster because the dry air hits the surface directly, but it will also be significantly tougher. For the best results, bake covered for the majority of the time and uncover only for the final glazing process.
The Glazing Process
Glazing adds flavor and a beautiful mahogany sheen, but it also adds time. Most glazes are high in sugar (honey, maple syrup, or brown sugar). If you put the glaze on too early, it will burn. Usually, you should remove the ham from the oven about 20 to 30 minutes before it is finished, apply the glaze, and return it to the oven—often at a higher temperature like 400°F—to caramelize.
How to Tell When the Ham is Done
While “minutes per pound” is a great estimate for planning your day, it should never be the final deciding factor for when to take the ham out of the oven. The only way to guarantee success is to use a meat thermometer.
Target Temperatures for Success
- Fully Cooked Ham: Your goal is 140°F. This is warm enough to be pleasant to eat without drying out the proteins.
- Fresh or Partially Cooked Ham: You must reach 145°F. Once it hits this mark, remove it from the oven and let it rest; the temperature will likely rise a few degrees during the resting period.
The “Carry-Over” Cooking
Remember that meat continues to cook for a few minutes after it leaves the heat. If you pull a fully cooked ham at 135°F and tent it with foil, it will usually hit 140°F by the time you sit down to eat.
Tips for the Best Baked Ham
To ensure your baking time results in the best possible flavor, consider these expert tips.
- Add Liquid to the Pan: Pouring a cup of water, apple cider, or orange juice into the bottom of the roasting pan creates a humid environment. This steam helps keep the ham moist throughout the long baking process.
- Position Matters: Place the ham flat-side down in the pan. This protects the interior meat and allows the fat cap (if present) to remain on top. As the fat renders, it will naturally baste the ham, adding flavor and preventing the meat from drying out.
- The Resting Period: Do not slice the ham immediately. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you cut it too soon, all that precious moisture will end up on the cutting board instead of in your mouth.
Frequently Asked Questions
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How long does it take to bake a 10 pound fully cooked ham?
For a 10-pound fully cooked bone-in ham at 325°F, it will take approximately 2.5 to 3 hours. You should start checking the internal temperature around the 2-hour mark to ensure it does not exceed 140°F.
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Do I need to cover the ham with foil the entire time?
It is highly recommended to cover the ham with foil for the first 80% of the baking time. This prevents the outside from becoming leathery while the inside warms up. Uncover the ham only for the final 20 to 30 minutes to apply glaze and develop a crust.
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Can I bake a ham at 400 degrees Fahrenheit to save time?
While you can, it is not recommended for large hams. A high temperature like 400°F will likely burn the outside of the ham before the center is warm. High heat is best reserved for the final 10 to 15 minutes to crisp up a glaze.
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How do I keep a spiral-cut ham from drying out during the long bake?
Spiral hams are notorious for drying out. To prevent this, wrap the ham very tightly in foil, place it cut-side down in the pan, and add a small amount of liquid to the bottom of the pan. Keep the oven temperature low, around 275°F or 300°F.
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How long can a baked ham stay in the refrigerator after cooking?
Once baked, you can keep leftover ham in the refrigerator for 3 to 5 days. If you have more than you can eat in that timeframe, ham freezes exceptionally well for up to 2 months. Be sure to wrap it tightly to prevent freezer burn.