A smoked ham is the centerpiece of countless holiday feasts, Sunday dinners, and celebratory gatherings. Whether it is a bone-in classic or a convenient spiral-sliced variety, the rich, salty, and slightly sweet profile of a well-prepared ham is hard to beat. However, because most smoked hams purchased at the grocery store are already “fully cooked” or “city hams,” the process is less about cooking and more about gentle reheating to preserve moisture. If you treat it like a raw roast, you risk ending up with a dry, leathery main course. This guide explores the nuances of timing, temperature, and technique to ensure your next ham is the highlight of the meal.
Understanding Your Smoked Ham
Before you set your timer, you must identify exactly what kind of ham you have. Smoked hams generally fall into two categories: fully cooked and partially cooked.
Fully cooked hams are the most common. These have been cured and smoked to an internal temperature that makes them safe to eat right out of the package. When preparing these, your goal is simply to bring them to a palatable serving temperature without drying out the meat.
Partially cooked hams, often labeled as “cook before eating,” have been smoked but not to a temperature high enough to kill all bacteria. These require more significant time in the oven to reach a safe internal temperature of 160 degrees Fahrenheit. Always check the label carefully, as the cooking times vary significantly between these two types.
General Timing Rules for Reheating
The most critical factor in determining how long to cook smoked ham is its weight and whether the bone is still intact. Bone-in hams tend to stay moister but can take slightly longer to heat through to the center.
For a fully cooked, bone-in ham, a general rule of thumb is to allow 15 to 22 minutes per pound when cooking at a moderate temperature like 325 degrees Fahrenheit. A whole ham weighing between 10 and 14 pounds will typically take 2 to 3 hours. A half ham, weighing 5 to 7 pounds, usually requires about 1.5 to 2 hours.
Spiral-sliced hams are a popular variation because they are pre-cut for easy serving. However, because the meat is already sliced, it is much more prone to drying out. These should be heated more quickly or at a slightly lower temperature, usually taking about 10 to 15 minutes per pound.
Temperature Settings and Internal Targets
Cooking a smoked ham is a “low and slow” game. Setting your oven to 325 degrees Fahrenheit is widely considered the sweet spot. This temperature is high enough to warm the meat efficiently but low enough that the exterior won’t burn or toughen before the center is hot.
The internal temperature is your most reliable metric. For a fully cooked ham that you are simply reheating, the USDA recommends reaching an internal temperature of 140 degrees Fahrenheit if the ham was packaged in a USDA-inspected plant. If the ham was repackaged or you aren’t sure of its origin, aim for 165 degrees Fahrenheit to be safe.
For hams that require full cooking (not fully cooked), you must reach an internal temperature of 160 degrees Fahrenheit. Use a meat thermometer inserted into the thickest part of the meat, making sure it does not touch the bone, as the bone conducts heat differently and can give a false reading.
Preparation Techniques to Enhance Moisture
Since the primary challenge of reheating a smoked ham is preventing it from drying out, preparation is key.
One of the best methods is to place the ham cut-side down in a roasting pan. Adding a small amount of liquid to the bottom of the pan—such as water, apple cider, pineapple juice, or even a splash of ginger ale—creates a steamy environment. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This seals in the moisture and ensures the steam penetrates the meat.
If you are using a glaze, do not apply it at the beginning of the process. Most glazes contain high amounts of sugar, which will burn if exposed to the oven for two or three hours. Instead, wait until the last 20 to 30 minutes of cooking. Remove the foil, brush the glaze generously over the surface, and increase the oven temperature to 400 degrees Fahrenheit or use the broiler setting for a few minutes to caramelize the sugars into a beautiful, sticky crust.
Slow Cooker and Electric Roaster Alternatives
If your oven is occupied by side dishes or desserts, a slow cooker is an excellent alternative for a smaller smoked ham. This method is particularly effective for keeping the meat tender. For a 4 to 6-pound ham, cook on the “Low” setting for 4 to 6 hours. Because the slow cooker creates a sealed, moist environment, the ham is less likely to dry out, though you won’t get the same crispy exterior as an oven-roasted version.
Electric roaster ovens are also great for large whole hams. They function similarly to a standard oven but are often more energy-efficient and free up kitchen space. Follow the same time guidelines—roughly 15 to 20 minutes per pound at 325 degrees Fahrenheit—and ensure the lid remains closed to trap heat and moisture.
Resting the Meat
Perhaps the most overlooked step in the process is the rest period. Once the ham reaches its target internal temperature, remove it from the oven and let it sit, still covered in foil, for at least 15 to 20 minutes.
Resting allows the juices to redistribute throughout the muscle fibers. If you slice into a ham immediately after taking it out of the heat, the moisture will leak out onto the cutting board, leaving the meat dry. A proper rest ensures every slice is as succulent as possible.
Factors That Influence Cooking Time
Several variables can shift your timeline, so it is always wise to start checking the temperature about 30 minutes before the calculated end time.
The starting temperature of the meat matters. If you take the ham directly from a cold refrigerator and put it in the oven, it will take longer than a ham that has sat on the counter for 30 minutes to take the chill off.
The shape of the ham also plays a role. A long, thin ham will cook faster than a round, spherical one of the same weight. Furthermore, oven accuracy is a factor; many home ovens fluctuate by 25 degrees or more from the set temperature. Using an oven thermometer can help you ensure you are actually cooking at 325 degrees Fahrenheit.
Storage and Leftovers
Knowing how long to cook smoked ham is only half the battle; knowing what to do with the leftovers is just as important. Once the meal is over, carve the remaining meat off the bone as soon as possible. Leftover ham can be stored in the refrigerator for 3 to 5 days or frozen for up to 2 months.
The ham bone itself is a treasure for the kitchen. Don’t throw it away; it can be used to flavor split pea soup, navy bean stew, or collard greens. The residual smoky flavor and gelatin from the bone provide a depth of flavor that store-bought stocks cannot match.
Frequently Asked Questions
Does a fully cooked smoked ham need to be heated?
Technically, no. A fully cooked ham can be sliced and eaten cold or at room temperature. However, most people prefer the flavor and texture of a ham that has been warmed through, especially when paired with a sweet or savory glaze. Heating the ham also softens the fats, making the meat more tender.
How do I prevent a spiral-sliced ham from drying out?
The key to a moist spiral ham is low heat and plenty of moisture. Wrap the ham very tightly in foil, perhaps even using two layers, and add a half-cup of liquid to the pan. Cook it only until it reaches 140 degrees Fahrenheit. Since it is already sliced, it heats faster than a solid ham, so check it frequently.
How long do I cook a ham at 350 degrees Fahrenheit?
If you choose to cook at 350 degrees Fahrenheit, you should reduce the time per pound to approximately 12 to 15 minutes. While this speeds up the process, there is a higher risk of the outer edges becoming tough. It is generally recommended to stick to 325 degrees Fahrenheit for the best balance of speed and quality.
Can I cook a smoked ham from frozen?
It is possible, but not recommended. Cooking a frozen ham will take at least 50 percent longer than a thawed one, and the exterior is likely to become overcooked and dry by the time the center is warm. For the best results, thaw your ham in the refrigerator for 24 to 48 hours before you plan to cook it.
How many people will a 10-pound bone-in ham feed?
For a bone-in ham, you should estimate about 0.75 to 1 pound of meat per person. This accounts for the weight of the bone and ensures there is enough for everyone to have a generous serving plus a few leftovers. Therefore, a 10-pound bone-in ham will comfortably feed 10 to 12 people. For a boneless ham, you can estimate about 0.5 pounds per person.