Cooking a ham is often the centerpiece of a holiday gathering or a Sunday family dinner. However, when you walk into the grocery store, you are faced with a variety of choices: whole hams, shank ends, and the often-misunderstood butt ham. If you have selected a pork shoulder butt or a ham butt portion, you are in for a treat. This cut is known for being leaner and more flavorful than the shank, but it requires a bit of specific knowledge to ensure it comes out juicy rather than dry.
Understanding exactly how long to cook a butt ham is the difference between a meal people talk about for years and one that requires an extra gallon of gravy to swallow. This guide will walk you through the timing, temperatures, and techniques required to master this classic roast.
Understanding the Butt Ham Cut
Before we dive into the clock, we need to clarify what a butt ham actually is. Despite the name, it does not come from the rear end of the pig. The “butt” portion refers to the upper part of the ham leg, closer to the hip. It is rounder, meatier, and contains a bit more fat marbling than the lower shank portion.
Most butt hams sold in modern grocery stores are “city hams,” which means they have been wet-cured and are usually precooked or smoked. This is a vital distinction because it changes your goal from “cooking” to “reheating to a safe and delicious temperature.” If you happen to have a “fresh” butt ham (raw pork), your cooking times will be significantly longer to ensure food safety.
General Timing Rules for Butt Ham
The most reliable way to calculate your cooking time is by weight. For a standard, fully cooked bone-in butt ham, you should plan for 15 to 20 minutes per pound when cooking at a steady temperature of 325 degrees Fahrenheit.
If your butt ham is boneless, it will generally cook faster because the heat can penetrate the center of the meat more efficiently without the insulation of the bone. For boneless cuts, aim for 12 to 15 minutes per pound.
Factors That Influence Cooking Time
While the “minutes per pound” rule is a great starting point, several variables can shift your timeline. Being aware of these will help you plan your kitchen schedule so the ham is ready exactly when the side dishes are.
Starting Temperature of the Meat
If you take a ham straight from a 38 degrees Fahrenheit refrigerator and put it directly into the oven, it will take longer to reach its target internal temperature. Most professional chefs recommend letting the ham sit at room temperature for about 30 to 60 minutes before roasting. This “takes the chill off” and allows for more even heat distribution.
Oven Calibration
Not all ovens are created equal. An oven set to 325 degrees Fahrenheit might actually be running at 310 degrees Fahrenheit or 340 degrees Fahrenheit. If your ham seems to be taking forever, or if it’s browning too quickly, your oven calibration might be the culprit. Using a secondary oven thermometer can help you ensure the environment is consistent.
The Presence of a Bone
As mentioned, a bone-in butt ham takes longer. The bone acts as an insulator initially, meaning the meat surrounding the bone is the last part to reach the target temperature. However, the bone also adds a significant amount of flavor and helps keep the meat moist, making the extra time well worth the wait.
Step by Step Guide to Roasting a Butt Ham
To get the most out of your meat, follow a consistent process that prioritizes moisture retention.
Preparation and Wrapping
Start by preheating your oven to 325 degrees Fahrenheit. Place the butt ham in a heavy roasting pan. To prevent the exterior from drying out before the interior is hot, add about half a cup of water, apple juice, or cider to the bottom of the pan.
Cover the ham tightly with aluminum foil. This creates a steaming effect that keeps the meat tender. If you are using a spiral-cut butt ham, this step is non-negotiable, as the pre-sliced meat is highly susceptible to drying out.
The Initial Roast
Place the ham in the oven and set your timer based on the weight. For a 7-pound bone-in butt ham, you would look at a window of about 1 hour and 45 minutes to 2 hours and 15 minutes.
Adding the Glaze
Most people want that signature sticky, sweet crust on their ham. To achieve this without burning the sugar in the glaze, wait until the last 20 to 30 minutes of cooking. Remove the ham from the oven, increase the oven temperature to 400 degrees Fahrenheit, and remove the foil. Brush your glaze liberally over the surface and return it to the oven uncovered. This high-heat finish caramelizes the sugars and gives the ham a beautiful mahogany color.
Determining Doneness with a Thermometer
While timing is a helpful guide, internal temperature is the only true measure of doneness. You should use a meat thermometer inserted into the thickest part of the ham, making sure not to touch the bone.
For a fully cooked or “ready to eat” ham, you are looking for an internal temperature of 140 degrees Fahrenheit. This is hot enough to be palatable and food-safe while remaining juicy.
If you are cooking a “fresh” (raw) butt ham, the USDA recommends cooking it until it reaches an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest period.
The Importance of the Rest Period
One of the biggest mistakes home cooks make is slicing into the ham immediately after it leaves the oven. When meat cooks, the muscle fibers tighten and push juices toward the center. If you cut it right away, those juices will run out onto your cutting board, leaving the meat dry.
Let your butt ham rest for at least 15 to 20 minutes. During this time, the fibers relax and reabsorb the juices. Additionally, “carryover cooking” will occur, where the internal temperature may rise another 5 degrees, ensuring the center is perfect.
Common Mistakes to Avoid
Even seasoned cooks can stumble when preparing a large roast. One common error is cooking at too high a temperature. It is tempting to crank the oven to 400 degrees Fahrenheit to speed things up, but this often results in a burnt exterior and a cold, tough interior. Low and slow is always the better approach for ham.
Another mistake is forgetting to check the label. Some hams come “partially cooked,” which requires a higher internal temperature than “fully cooked” hams. Always read the packaging to confirm the starting state of your meat.
Storing and Reusing Leftovers
One of the best parts of cooking a large butt ham is the leftovers. Once the meal is over, carve the remaining meat off the bone and store it in airtight containers. It will stay fresh in the refrigerator for 3 to 5 days.
Don’t throw away the bone! The ham bone from a butt portion is full of marrow and flavor, making it the perfect base for split pea soup, navy bean soup, or slow-cooked collard greens. You can wrap the bone in plastic wrap and freeze it for up to three months until you are ready to make a stock.
Summary of Cooking Times at 325 degrees Fahrenheit
To make things easy for your next grocery trip, keep these estimates in mind:
- For a bone-in butt ham that is fully cooked, allow 15 to 20 minutes per pound.
- For a boneless butt ham that is fully cooked, allow 12 to 15 minutes per pound.
- For a fresh (raw) butt ham, allow 25 to 30 minutes per pound.
By following these guidelines and focusing on internal temperature rather than just the clock, you can ensure your butt ham is the highlight of the meal.
FAQs
How do I keep my butt ham from drying out in the oven?
The best way to prevent dryness is to cook the ham at a lower temperature, such as 325 degrees Fahrenheit, and keep it tightly covered with aluminum foil for the majority of the cooking time. Adding a small amount of liquid to the bottom of the roasting pan also creates a humid environment that protects the meat.
Should I cook a butt ham with the fat side up or down?
You should always cook a butt ham with the fat side facing up. As the ham heats up, the fat cap will begin to render and melt. By having it on top, the melting fat will naturally baste the meat as it trickles down the sides, adding flavor and moisture throughout the process.
Can I cook a butt ham in a slow cooker?
Yes, a butt ham can be prepared in a slow cooker, which is a great way to save oven space. Since slow cookers trap moisture very effectively, you often don’t need to add much liquid. Cook on low for 4 to 6 hours for a standard-sized portion, or until the internal temperature hits 140 degrees Fahrenheit.
What is the difference between a shank ham and a butt ham?
The shank ham is the lower portion of the leg and has a classic tapered shape with one straight bone, making it easier to carve. The butt ham is the upper portion; it is leaner and richer in flavor but contains the complex T-shaped hip bone, which can make carving a bit more challenging.
How long does it take to thaw a frozen butt ham?
Thawing should always be done in the refrigerator to ensure food safety. You should allow approximately 4 to 6 hours of thawing time for every pound of meat. This means a 10-pound ham could take up to two full days to thaw completely, so plan your preparation well in advance.