A succulent, glazed ham is the undisputed centerpiece of holiday feasts and Sunday dinners. Whether it is Easter, Christmas, or a simple family gathering, the pressure to deliver a ham that is tender and juicy—rather than dry and tough—can be daunting. The most frequent question home cooks face is exactly how long to cook the ham in the oven. Because hams come in various sizes, cuts, and preparation styles, there is no single “magic number” for the timer. Understanding the variables of weight, type, and temperature is the key to mastering this classic entree.
Understanding Your Cut of Ham
Before you preheat your oven, you must identify what kind of ham you are working with. The cooking time and temperature depend entirely on whether the meat is already cooked, partially cooked, or completely fresh.
Most hams found in modern grocery stores are “city hams,” which are wet-cured and usually fully cooked or smoked. These hams are technically safe to eat straight out of the package, so your goal in the oven is actually “reheating” rather than “cooking.” On the other hand, a “fresh ham” is raw pork that has not been cured or smoked; this requires a significantly longer cooking time to reach a safe internal temperature. There are also “shank end” and “butt end” cuts. The shank end is the classic tapered shape that is easier to carve, while the butt end is leaner and offers more meat but can be trickier to slice around the pelvic bone.
Setting the Right Oven Temperature
For a standard fully cooked ham, the goal is low and slow. High heat will evaporate the moisture before the center of the ham even gets warm. Most experts recommend setting your oven to 325 degrees Fahrenheit. This temperature is high enough to render some of the fat and develop flavor but gentle enough to keep the proteins from tightening and squeezing out the juices.
If you are short on time, you can go up to 350 degrees Fahrenheit, but you must be much more vigilant with your meat thermometer. For fresh, raw hams, starting at a slightly higher temperature and then lowering it can help develop a crust, though 325 degrees Fahrenheit remains the gold standard for consistent evenness.
Estimating Cooking Time by Weight
The most reliable way to estimate how long to cook the ham in the oven is by calculating minutes per pound. Use these general guidelines as your starting point:
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Fully Cooked Whole Ham
A whole ham usually weighs between 10 and 15 pounds. Since it is already cooked, you are simply bringing it up to an internal temperature of 140 degrees Fahrenheit.
- Time: 15 to 18 minutes per pound.
- Total estimate: A 12-pound ham will take approximately 3 to 3.5 hours.
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Fully Cooked Half Ham
Half hams (either the butt or shank end) usually weigh between 5 and 10 pounds.
- Time: 18 to 24 minutes per pound.
- Total estimate: A 7-pound ham will take about 2 to 2.5 hours.
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Spiral Sliced Ham
Spiral hams are incredibly popular because they are pre-sliced to the bone. However, they are prone to drying out because the heat can easily penetrate the slices.
- Time: 10 to 15 minutes per pound.
- Total estimate: A 10-pound spiral ham may only need about 1.5 to 2 hours.
Tip: Always wrap spiral hams tightly in heavy-duty aluminum foil to trap steam.
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Fresh (Uncured) Ham
A fresh ham is raw pork. It must be cooked to a minimum internal temperature of 145 degrees Fahrenheit, followed by a mandatory rest period.
- Time: 22 to 26 minutes per pound.
- Total estimate: A 12-pound fresh ham can take 4.5 to 5 hours.
The Importance of Internal Temperature
While time estimates are helpful for planning your afternoon, they are just estimates. The only way to guarantee perfection is by using a meat thermometer. For a fully cooked ham, you want the internal temperature to reach 140 degrees Fahrenheit. If the ham was “repackaged” or not processed in a USDA-inspected plant, the USDA recommends heating it to 165 degrees Fahrenheit.
For a fresh, raw ham, you must cook it until it reaches an internal temperature of 145 degrees Fahrenheit. Once you remove it from the oven, let it rest for at least 15 minutes. During this time, the temperature will rise slightly, and the juices will redistribute, ensuring the meat stays moist when you slice into it.
Preparation Steps for Maximum Juiciness
To ensure your ham lives up to the expectations of your guests, follow these preparation steps before it enters the oven:
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Score the Skin: If your ham has a layer of fat and skin, use a sharp knife to cut a diamond pattern about 1/4 inch deep. This allows the fat to render out and gives your glaze a place to settle.
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Add Moisture to the Pan: Place the ham cut-side down in a roasting pan. Add about half a cup of water, apple juice, or cider to the bottom of the pan. This creates a humid environment in the oven.
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The Foil Tent: Cover the ham loosely but completely with aluminum foil. This prevents the outside from browning too quickly or becoming leathery while the bone-in center is still cold.
Glazing Your Ham
The glaze is what gives the ham its beautiful lacquered finish and sweet-salty contrast. However, many people make the mistake of putting the glaze on too early. Most glazes contain high amounts of sugar (honey, maple syrup, or brown sugar), which burns easily.
Wait until the last 20 to 30 minutes of cooking to apply your glaze. Increase the oven temperature to 400 degrees Fahrenheit, remove the foil, and brush a thick layer of glaze over the surface. Return it to the oven and repeat the brushing every 10 minutes until the ham is glossy and caramelized.
Troubleshooting Common Ham Mistakes
If you find that your ham is taking longer than expected, do not panic and crank the heat to 450 degrees Fahrenheit. This will almost certainly result in a dry exterior. Check to ensure your oven is actually calibrated correctly. Also, remember that a ham straight from the refrigerator will take longer than one that has sat on the counter for 30 minutes to take the chill off.
If your ham is finished early, you can keep it warm by wrapping it tightly in foil and then wrapping that in a few clean towels, placing it in an insulated cooler (without ice). This can keep the meat at a safe, serving-ready temperature for up to two hours.
FAQs
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How long do I cook a ham that is 10 pounds?
If the ham is a 10-pound fully cooked variety, it will typically take between 2.5 and 3 hours in an oven set to 325 degrees Fahrenheit. You should begin checking the internal temperature with a meat thermometer after 2 hours to ensure you do not overcook it. If it is a spiral-sliced 10-pound ham, it may cook faster, often requiring only 1.5 to 2 hours.
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Should I cook the ham covered or uncovered?
You should cook the ham covered with aluminum foil for the majority of the time. Covering the ham traps moisture and prevents the exterior from drying out while the heat penetrates to the bone. You should only uncover the ham during the final 20 to 30 minutes if you are applying a glaze and want to achieve a caramelized, crispy skin.
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Can I cook a ham at 350 degrees Fahrenheit to save time?
Yes, you can cook a ham at 350 degrees Fahrenheit, but you must be careful. At this higher temperature, the window between “perfectly warmed” and “dried out” is much smaller. If cooking at 350 degrees Fahrenheit, check the temperature frequently and ensure the ham is tightly sealed with foil to protect the meat from the more intense heat.
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How do I keep the ham from drying out in the oven?
The best way to keep a ham moist is to place it cut-side down in the roasting pan, add a small amount of liquid (like water or juice) to the pan, and seal the entire pan tightly with foil. This creates a steaming effect. Additionally, avoiding overcooking by using a meat thermometer to pull the ham out exactly at 140 degrees Fahrenheit is the most effective way to preserve juiciness.
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How long does a room temperature ham take to cook?
While you should never leave a ham out for more than two hours for safety reasons, letting a ham sit on the counter for about 30 to 45 minutes to take the “fridge chill” off can reduce the oven time by about 5 to 10 percent. This allows for more even heating, as the center of the ham isn’t starting from a near-freezing temperature. Regardless of how long it sits out, always rely on the internal temperature rather than just the clock.