Preparing a ham is often the highlight of a holiday feast or a large family gathering. Whether you are serving a centerpiece for Easter, Christmas, or a Sunday dinner, the most common question that arises is exactly how long to cook a ham. While most hams sold in grocery stores are technically “fully cooked,” the goal is rarely to “cook” them from scratch, but rather to reheat them to a succulent, juicy internal temperature without drying out the delicate meat.
The timing depends heavily on the weight of the meat, the cut, and whether it is bone-in or boneless. Navigating these variables is the secret to moving from a “good” ham to a “perfect” one. This guide provides a comprehensive breakdown of timing, temperatures, and techniques to ensure your next roast is a resounding success.
Understanding Your Ham Type Before You Heat
The first step in determining your cooking time is identifying what kind of ham you have. Most people are surprised to learn that “ham” can refer to several different preparations, each requiring a different approach in the oven.
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Fully Cooked or City Hams
These are the most common hams found in modern supermarkets. They are wet-cured and usually smoked, meaning they are safe to eat right out of the package. When you “cook” these, you are actually just warming them through. Because they are already cooked, the risk of drying them out is high if you leave them in the oven for too long.
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Cook-Before-Eating Hams
Often labeled as “smoked” but not “fully cooked,” these hams have been cured and smoked but haven’t reached a temperature high enough to be considered ready-to-eat. You must cook these until they reach a safe internal temperature of 145 degrees Fahrenheit.
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Fresh Hams
A fresh ham is an uncured, unsmoked leg of pork. This is raw meat. It requires a significantly longer cooking time and higher attention to detail to ensure it is both safe and flavorful.
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Country Hams
These are dry-cured hams, like those famous in Virginia or Tennessee. They are intensely salty and are usually sold at room temperature. These require a completely different process involving soaking for 12 to 24 hours before they even touch the oven.
The Definitive Ham Cooking Time Chart
When you are ready to start, preheat your oven to 325 degrees Fahrenheit. This is the “goldilocks” temperature for ham—hot enough to warm the meat efficiently, but gentle enough to keep the juices from evaporating too quickly.
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For Fully Cooked Hams (Reheating)
- Whole, Bone-in (10 to 14 pounds): 15 to 18 minutes per pound.
- Half, Bone-in (5 to 7 pounds): 18 to 24 minutes per pound.
- Boneless (6 to 12 pounds): 10 to 15 minutes per pound.
- Spiral Cut (7 to 9 pounds): 10 to 18 minutes per pound.
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For Uncooked or “Cook-Before-Eating” Smoked Hams
- Whole, Bone-in (10 to 14 pounds): 18 to 20 minutes per pound.
- Half, Bone-in (5 to 7 pounds): 22 to 25 minutes per pound.
- Boneless (whole leg): 24 to 28 minutes per pound.
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For Fresh (Raw) Hams
- Whole leg, Bone-in (12 to 16 pounds): 22 to 26 minutes per pound.
Step-by-Step Instructions for a Juicy Roast
To ensure your ham stays moist, follow a structured preparation method. The environment inside your oven is naturally dry, so you must create a micro-climate of moisture for the meat.
Preparation and Moisture
Place the ham in a heavy roasting pan. For half-hams, place the cut side down to protect the most vulnerable part of the meat from direct heat. Add about a half-cup of water, white wine, or apple cider to the bottom of the pan. This liquid will create steam, which helps keep the ham succulent.
Wrap the entire pan tightly with heavy-duty aluminum foil. This is perhaps the most important step for a fully cooked ham; without the foil, the exterior will become leathery before the center is even warm.
The Internal Temperature Target
While time-per-pound estimates are excellent for planning your day, the only way to be 100 percent sure is with a meat thermometer.
For a fully cooked ham, your goal is an internal temperature of 140 degrees Fahrenheit.
For a raw or “cook-before-eating” ham, you must reach 145 degrees Fahrenheit to meet safety standards.
Insert the thermometer into the thickest part of the ham, making sure it does not touch the bone, as the bone conducts heat differently and will give you an inaccurate reading.
When and How to Apply Glaze
A beautiful, sticky glaze is the crowning glory of a holiday ham. However, the high sugar content in most glazes (usually from brown sugar, honey, or maple syrup) means they can burn easily.
If you apply the glaze at the beginning of the three-hour cooking process, you will end up with a blackened, bitter crust. Instead, wait until the ham’s internal temperature reaches about 130 degrees Fahrenheit. At this point, remove the foil, brush the glaze generously over the surface, and return it to the oven uncovered.
Increase the oven temperature to 400 degrees Fahrenheit for the last 15 to 20 minutes. This high-heat finish allows the sugars to caramelize and creates that classic mahogany sheen without drying out the interior of the meat.
The Importance of the Resting Period
Once the ham reaches its target temperature, remove it from the oven. Do not slice it immediately. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes.
During this time, “carryover cooking” will occur, often raising the internal temperature by another 5 degrees. More importantly, resting allows the juices that have been pushed to the center by the heat to redistribute throughout the meat. If you cut it too early, those juices will run out onto the board, leaving you with dry slices.
Avoiding Common Pitfalls
One mistake many home cooks make is choosing a spiral-cut ham and then heating it at a high temperature. Because the meat is already sliced, it has a much higher surface area, making it prone to drying out twice as fast as a whole ham. If you are using a spiral-cut variety, keep the temperature low and the foil tight.
Another tip is to avoid “water-added” hams if your budget allows. Labels that say “Ham with Natural Juices” are generally higher quality than those that say “Ham, Water Added.” The extra water in cheaper hams can lead to a rubbery texture once reheated.
FAQs
How long do I cook a 10 pound pre-cooked ham?
At 325 degrees Fahrenheit, a 10 pound bone-in pre-cooked ham will typically take between 2.5 and 3 hours. It is best to start checking the internal temperature at the 2 hour mark to ensure it does not exceed 140 degrees Fahrenheit.
Should I cover the ham with foil while it bakes?
Yes, you should cover the ham with foil for the majority of the cooking time. This traps moisture and prevents the outside of the ham from becoming tough and dry. You should only remove the foil during the last 15 to 20 minutes if you are applying a glaze that needs to caramelize under higher heat.
Can I cook a ham from a frozen state?
It is not recommended to cook a large ham from frozen, as the outside will dry out or burn before the center reaches a safe temperature. It is best to thaw the ham in the refrigerator. A large ham can take 24 to 48 hours to thaw completely, so plan ahead.
What is the best oven temperature for cooking ham?
The industry standard for most hams is 325 degrees Fahrenheit. This temperature is high enough to kill bacteria and render fat, but low enough to prevent the meat’s proteins from tightening up and becoming tough. Some recipes use 275 degrees Fahrenheit for a “low and slow” approach, which can result in even more tender meat.
How do I know if my ham is a “city ham” or a “country ham”?
Most hams found in the refrigerated meat section are city hams. They are pink, moist, and usually come in a vacuum-sealed plastic bag with some liquid. Country hams are typically sold in a cloth bag at room temperature; they are dark red, very firm, and have a much saltier, funkier flavor profile similar to Italian prosciutto.