Cooking a cured ham is a centerpiece tradition for many holidays and family gatherings. Whether it is a spiral-cut beauty for Easter or a classic bone-in ham for Christmas dinner, the goal is always the same: a juicy, flavorful, and tender result. However, because cured hams are already preserved through a process of salting, smoking, or drying, the cooking process is less about “cooking” in the raw sense and more about “reheating” to the ideal internal temperature without drying the meat out. Knowing exactly how long to cook a cured ham is the difference between a succulent feast and a salty, leathery disappointment.
Understanding the Types of Cured Ham
Before you can set your timer, you must identify what kind of ham is sitting in your refrigerator. Cured hams generally fall into two categories: “Ready-to-Eat” and “Cook-Before-Eating”.
Most modern hams found in grocery stores are fully cooked and cured. These simply require warming through. However, some traditional country hams or partially cooked hams require a longer, more intensive cooking process to ensure food safety and texture. Check the label carefully. If it says “fully cooked,” your mission is to bring it to an internal temperature of 140 degrees Fahrenheit. If it says “cook thoroughly,” you must reach 160 degrees Fahrenheit.
Factors That Influence Cooking Time
Several variables will dictate how long your ham stays in the oven. Being aware of these helps you plan your meal prep so that the sides are ready at the same time as the main course.
Weight and Size
The most obvious factor is the weight of the meat. Most estimates are given in minutes per pound. A small three-pound boneless ham will heat up much faster than a massive twenty-pound bone-in leg.
Bone-In vs. Boneless
Bone-in hams generally take longer to heat because the bone acts as an insulator, and the meat density is often higher. Boneless hams are more uniform in shape, allowing heat to penetrate more evenly and quickly.
Oven Temperature
Most experts recommend a low and slow approach for cured hams. Baking at 325 degrees Fahrenheit is the industry standard. While you could crank the oven to 400 degrees Fahrenheit to save time, you risk searing the outside and drying out the edges while the center remains cold.
General Timing Guidelines for Fully Cooked Cured Hams
For a standard fully cooked ham purchased from a grocery store, use these timing estimates as your baseline. Remember that these times are based on an oven temperature of 325 degrees Fahrenheit.
- For a whole bone-in ham weighing between 10 and 15 pounds, plan for 15 to 18 minutes per pound. This usually results in a total cooking time of 2.5 to 4 hours.
- For a half bone-in ham (either the butt or shank end) weighing 5 to 10 pounds, you should expect 18 to 24 minutes per pound. This smaller cut has more surface area relative to its weight, but it still needs time for the heat to reach the bone.
- Boneless hams are the fastest to prepare. For a 6 to 11-pound boneless ham, estimate 10 to 15 minutes per pound. Because there is no bone, the heat transfers through the meat quite efficiently.
How Long to Cook a Spiral Sliced Ham
Spiral sliced hams are incredibly popular because they are pre-sliced all the way to the bone, making serving a breeze. However, they are also the most prone to drying out because the heat can get into those slices very easily.
To prevent a dry spiral ham, you should wrap it tightly in heavy-duty aluminum foil or place it in a roasting bag. Because you are essentially just warming it, the time is shorter. Expect about 10 to 12 minutes per pound at 325 degrees Fahrenheit. If you are using a lower temperature like 275 degrees Fahrenheit to preserve moisture, it may take 15 to 20 minutes per pound.
Cooking Times for Cured Hams That Require Cooking
If you have purchased a ham that is cured but not fully cooked (often labeled as “cook before eating”), the rules change. These hams must reach a higher internal temperature to be safe and to break down the connective tissues.
For these hams, you should still stick to 325 degrees Fahrenheit, but the duration increases. For a whole bone-in ham, expect 18 to 20 minutes per pound. For a half ham, you are looking at 22 to 25 minutes per pound. The goal here is to reach an internal temperature of 160 degrees Fahrenheit.
The Importance of the Internal Temperature
While minutes per pound is a great way to schedule your afternoon, it is not a foolproof method for determining doneness. Every oven has hot spots, and every ham has a different fat content. The only way to be 100 percent sure is to use a meat thermometer.
For a fully cooked ham, you want the thermometer to read 140 degrees Fahrenheit when inserted into the thickest part of the meat, avoiding the bone. If you are glazing the ham, you will want to pull it out when it hits 130 degrees Fahrenheit, apply your glaze, and put it back in at a higher temperature (about 400 degrees Fahrenheit) for the last 10 to 15 minutes to caramelize the sugar.
How to Prepare the Ham for the Oven
Preparation can actually affect the cooking time. If you take a ham straight from a 35 degree Fahrenheit refrigerator and put it into the oven, it will take longer to cook than if you let it sit on the counter for 30 to 60 minutes to take the chill off.
Place the ham in a roasting pan with the flat side (the cut side) down. This protects the most vulnerable part of the meat from direct heat. Adding a cup of water, apple juice, or cider to the bottom of the pan creates a moist environment, which helps prevent the outer layers from becoming tough.
Using a Slow Cooker for Cured Ham
If your oven is occupied by rolls and casseroles, the slow cooker is an excellent alternative for smaller cured hams (usually 8 pounds or less).
How long to cook a cured ham in a slow cooker depends on the setting. On the “Low” setting, a small ham will take 4 to 6 hours. On “High,” it can be ready in 2 to 3 hours. The advantage of the slow cooker is that it traps all the moisture inside, resulting in an incredibly juicy ham, though you won’t get that crispy, caramelized outer crust unless you finish it under the oven broiler for a few minutes.
Resting the Ham
One of the most overlooked steps in the process is the resting period. Once the ham reaches its target temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. During this time, the juices redistribute through the meat. If you cut it immediately, all that delicious moisture will run out onto the cutting board, leaving the meat dry.
Summary of Tips for Success
- Always use a roasting pan with a rack to allow heat to circulate under the meat.
- If the ham starts to brown too quickly, tent it with foil.
- Always check the temperature in multiple spots to ensure even heating.
- Finally, never skip the glaze; even a simple mixture of brown sugar and mustard can elevate a standard cured ham into a gourmet meal.
FAQs Regarding Cooking Cured Ham
- Should I cook a cured ham covered or uncovered?
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You should generally cook a cured ham covered with aluminum foil or inside a roasting bag. Since the meat is already cured and often pre-cooked, the main goal is to retain moisture. Cooking it uncovered for the entire duration will likely result in a dry exterior. You should only uncover the ham during the last 15 to 20 minutes if you are applying a glaze that needs to caramelize.
- How do I know if my cured ham is fully cooked or needs to be cooked?
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The packaging is your best guide. By law, meat labels must state the status of the product. Look for the phrase “Fully Cooked” or “Ready to Eat.” If the label says “Cook Thoroughly,” “Uncooked,” or “Fresh,” then the ham must be cooked to a higher internal temperature. If the label is missing, it is safest to treat it as a ham that needs to be cooked to 160 degrees Fahrenheit.
- Can I cook a cured ham from a frozen state?
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It is possible to cook a frozen cured ham, but it is not recommended for the best quality. Cooking from frozen will take approximately 50 percent longer than the standard times listed above. This extended time in the oven often leads to the outside of the ham becoming overcooked and dry before the center is even warm. For the best results, thaw the ham in the refrigerator for 24 to 48 hours before cooking.
- What is the best temperature to cook a cured ham?
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The ideal oven temperature for reheating a cured ham is 325 degrees Fahrenheit. This temperature is high enough to warm the meat efficiently but low enough to prevent the sugars in the cure or the natural fats from burning or drying out. Some recipes call for 275 degrees Fahrenheit for an even slower “low and slow” method, which can yield even juicier results if you have the extra time.
- How long can I keep leftover cooked cured ham in the fridge?
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Once you have cooked your cured ham, leftovers should be cooled and refrigerated within two hours. According to food safety guidelines, cooked ham will stay fresh and safe to eat in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, you can freeze the leftovers for 1 to 2 months without significant loss of quality.