Whether it is a festive holiday gathering, a Sunday family dinner, or a simple meal prep for the week, ham remains one of the most popular centerpieces for a reason. It is versatile, salty, slightly sweet, and generally crowd-pleasing. However, the most common hurdle for home cooks isn’t the seasoning or the carving—it is the timing. Because most hams sold in grocery stores are already precooked (cured or smoked), the goal isn’t to “”cook”” it in the traditional sense, but rather to “”reheat”” it without turning it into a dry, salty brick.
Understanding how long to heat a ham depends entirely on the type of ham you have, its weight, and the method you choose to use. In this comprehensive guide, we will break down everything you need to know to ensure your ham comes out juicy, tender, and at the perfect serving temperature every single time.
Understanding Your Ham Type
Before you even preheat the oven, you need to identify what kind of ham is sitting in your refrigerator. This is the single most important factor in determining your heating schedule.
Fully Cooked Hams
The vast majority of hams found in modern supermarkets are labeled “fully cooked.” These have been cured and often smoked. Technically, you could eat these cold right out of the package. When heating these, you are simply looking to bring the internal temperature up to about 140°F. If you overcook these, the meat fibers will tighten and push out all the moisture, leaving you with a tough texture.
Partially Cooked or Uncooked Hams
While less common, some hams are “cook-before-eating” or “fresh” hams. These are not cured or have only been partially processed. These require much longer heating times because you must reach a safe internal food temperature of 145°F to 160°F to ensure they are safe to consume. For the purpose of most holiday meals, we generally focus on the fully cooked variety.
Spiral Cut vs. Whole Hams
Spiral-cut hams are pre-sliced all the way to the bone. They are incredibly convenient for serving but are notorious for drying out because the heat can penetrate the slices more easily. Whole or “unsliced” hams take slightly longer to heat through to the center but tend to retain their moisture much better.
The Standard Oven Method: Time and Temperature
The oven is the most reliable way to heat a ham. The “low and slow” approach is almost always the winner here. You want to create a moist environment so the ham steams slightly while it heats.
Preheating and Preparation
Set your oven to 325°F. This is the “Goldilocks” temperature for ham—hot enough to move things along, but cool enough to prevent the exterior from burning before the bone gets warm. Place the ham in a roasting pan with the flat side down. Add about half a cup of water, cider, or white wine to the bottom of the pan and wrap the whole thing tightly with heavy-duty aluminum foil.
Calculating the Time for Whole Hams
For a whole, bone-in, fully cooked ham, you should plan for 15 to 18 minutes per pound. If you have a 10-pound ham, you are looking at roughly 2.5 to 3 hours in the oven. If the ham is boneless, the density changes slightly; usually, 10 to 15 minutes per pound is sufficient since there is no bone to act as a heat sink.
Timing for Spiral Sliced Hams
Because the slices allow air to circulate, spiral hams heat faster but are more fragile. You should aim for 10 to 12 minutes per pound at 325°F. It is vital to keep these tightly covered. If you are applying a glaze, do so only in the last 15 to 20 minutes of the heating process to prevent the sugars from burning.
Alternative Heating Methods
Sometimes the oven is full of side dishes, or you simply want a different texture. Here are a few other ways to manage your timing.
Slow Cooker Ham Timing
The slow cooker is an excellent tool for keeping a ham moist. For a small to medium-sized ham (usually 5 to 8 pounds), place it in the crockpot with a splash of liquid. Set it to “Low” and heat for 4 to 6 hours. Because slow cookers vary in wattage, you should start checking the internal temperature around the 4-hour mark. This method is ideal for “set it and forget it” meal prep.
Air Fryer Ham Timing
If you are working with a ham steak or a very small boneless ham (2 to 3 pounds), the air fryer is surprisingly effective. Heat the air fryer to 300°F. Wrap the ham in foil to prevent the fan from drying out the edges. Heat for about 10 minutes per pound. This is the fastest method but is limited by the size of your air fryer basket.
Countertop Roaster Ovens
If you are using a large electric roaster, follow the same rules as a conventional oven: 325°F for 15 to 18 minutes per pound. The benefit here is that the smaller environment of the roaster often acts as a natural steamer, keeping the meat very tender.
Factors That Influence Heating Time
While “minutes per pound” is a great rule of thumb, several variables can throw off your schedule.
Starting Temperature
If you take a ham directly from a 35°F refrigerator and put it in the oven, it will take longer than a ham that has sat on the counter for 30 minutes. While you shouldn’t leave meat out for long periods due to safety, letting the “chill” come off the ham for about 20 minutes can help it heat more evenly.
Bone-In vs. Boneless
The bone in a ham acts as a conductor of heat once it gets warm, but it takes a while to get there. Generally, bone-in hams require a bit more patience. However, many chefs prefer bone-in because the meat near the bone is often the most flavorful and tender.
The Shape of the Ham
A long, thin ham will heat much faster than a round, spherical ham of the same weight. If your ham is particularly thick, err on the side of the longer time estimate.
Using a Meat Thermometer
The only way to be 100% sure your ham is ready is to use a meat thermometer. Relying on time alone is how hams end up either cold in the middle or dry on the edges.
For a fully cooked ham, you want the internal temperature to reach 140°F. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give an inaccurately high reading. If you are heating a “fresh” or uncooked ham, you must reach 145°F to 160°F followed by a three-minute rest.
Tips for the Perfect Glaze
The glaze is the crowning glory of a ham, but it shouldn’t be part of the entire heating process. Most glazes contain high amounts of sugar (honey, brown sugar, or maple syrup). If you put the glaze on at the beginning, it will burn and become bitter.
Wait until the ham is about 15 to 20 minutes away from being finished. Remove the foil, brush the glaze liberally over the surface, and turn the oven up to 400°F or use the broiler setting. Watch it closely! You want the glaze to bubble and caramelize, which usually takes only 5 to 10 minutes.
Resting the Ham
Once the ham reaches 140°F, remove it from the oven. This is a crucial step that many people skip. Let the ham rest, tented loosely with foil, for at least 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat. If you cut into it immediately, the moisture will run out onto the cutting board, leaving the meat dry.
Frequently Asked Questions
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Can I heat a ham at 350 degrees to save time?
While you can heat a ham at 350°F, it is generally not recommended. The higher temperature increases the risk of the outside of the ham drying out or burning before the center is thoroughly warmed. Staying at 325°F ensures the most even heat distribution and maintains the integrity of the meat’s texture.
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How do I keep a spiral ham from drying out?
The best way to keep a spiral ham moist is to provide a “steam” environment. Add water or fruit juice to the bottom of the pan and seal the entire pan with a double layer of aluminum foil. Ensure the seal is tight so no steam escapes. Additionally, placing the ham cut-side down helps protect the slices from direct heat.
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How long does it take to heat a ham steak?
Ham steaks are thin and usually fully cooked, so they only take a few minutes. You can sear them in a skillet over medium-high heat for about 3 to 4 minutes per side. If using an oven, 10 to 15 minutes at 350°F is usually enough to heat them through.
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Should I wash the ham before heating it?
No, you should never wash a ham. Washing meat can spread bacteria around your kitchen sink and surfaces. Since most hams are fully cooked and cured, they are safe. If there is excess brine or gelatin in the packaging, simply pat the ham dry with paper towels before placing it in your roasting pan.
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What should I do if my ham is still cold in the center?
If the timer goes off but the center hasn’t reached 140°F, put the foil back on and return it to the oven. Check it every 10 to 15 minutes. If you are in a rush, you can slice the ham and finish heating the individual slices in a pan or the oven, though this is less ideal for a formal presentation.