A succulent, glazed ham is the undisputed centerpiece of holiday feasts, Sunday dinners, and celebratory gatherings. Whether you are hosting a massive family reunion or a quiet Easter brunch, the most common question that strikes fear into the heart of the home cook is: how long bake ham in oven? Getting the timing right is the difference between a tender, juicy masterpiece and a dry, disappointing main course.
Because most hams purchased at the grocery store are actually precooked (cured or smoked), the process is less about “cooking” the meat from scratch and more about reheating it gently to preserve moisture while developing a beautiful, sticky exterior. This guide will walk you through every variable, from weight and type to temperature settings, ensuring your next ham is the best one yet.
Understanding Your Ham Type
Before you can calculate your timing, you must identify exactly what kind of ham you have sitting in your refrigerator. Different cuts and preparation styles require vastly different approaches in the oven.
City Ham vs. Country Ham
Most Americans purchase “City Hams.” These are wet-cured, often smoked, and usually sold fully cooked. They are moist and mild. “Country Hams,” common in the South, are dry-cured with salt and aged. They often require soaking for 24 hours before they even touch an oven and are typically sliced very thin.
Bone-In vs. Boneless
Bone-in hams generally offer better flavor and a more classic presentation. The bone also acts as a conductor of heat, though it can make carving a bit more strategic. Boneless hams are essentially pressed into a shape and are incredibly easy to slice, but they can dry out faster because they lack the protection of the bone.
Spiral-Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone. This makes serving a breeze, but it also increases the surface area exposed to the air. If you don’t manage your oven time correctly, a spiral ham will lose its moisture much faster than a whole, unsliced ham.
Setting the Oven Temperature
The golden rule for reheating a precooked ham is “low and slow.” While you might be tempted to crank the heat to 400 degrees Fahrenheit to get dinner on the table faster, you will likely end up with a burnt exterior and a cold center.
Most experts recommend an oven temperature of 325 degrees Fahrenheit. This temperature is high enough to heat the meat through in a reasonable amount of time but low enough to prevent the proteins from tightening and squeezing out all those delicious juices.
How Long Bake Ham in Oven by Weight
The most reliable way to estimate your time is by weight. As a general baseline, you should plan for 15 to 20 minutes per pound when cooking at 325 degrees Fahrenheit.
Precooked Bone-In Ham
For a standard whole or half bone-in ham that is already fully cooked, aim for 18 to 24 minutes per pound. A 10-pound ham will take approximately 3 to 4 hours.
Precooked Boneless Ham
Because there is no bone to account for, these heat a bit more efficiently. Estimate 10 to 15 minutes per pound. A 5-pound boneless ham should be ready in about an hour to an hour and 15 minutes.
Spiral-Sliced Ham
These are the most delicate. Since the slices are already cut, you only want to heat them to an internal temperature of 140 degrees Fahrenheit. This usually takes about 10 to 12 minutes per pound. If you go longer, the edges of the slices will curl and turn into “ham jerky.”
Uncooked (Fresh) Ham
If you have purchased a “fresh” ham (meaning it has not been cured or smoked), you are actually cooking raw pork. This requires a much longer time and a higher finishing temperature. Plan for 22 to 26 minutes per pound, and ensure the internal temperature reaches 145 degrees Fahrenheit followed by a generous rest.
Steps for a Juicy Oven-Baked Ham
Timing is only one part of the equation. To ensure that the “how long” results in a “how delicious,” follow these preparation steps.
Room Temperature Start
Do not take the ham directly from the fridge and put it into the oven. Let it sit on the counter for about 30 to 60 minutes to take the chill off. This helps the meat heat more evenly.
The Power of Steam
Place the ham flat-side down in a heavy roasting pan. Add about a half-cup of water, apple juice, or cider to the bottom of the pan. This liquid creates a moist environment inside the oven.
Tightly Seal with Foil
This is perhaps the most important step for a precooked ham. Wrap the ham tightly with heavy-duty aluminum foil. You want to create a tent that traps the steam against the meat. If the foil is loose, the moisture will escape, and the ham will dry out.
Adding the Glaze
The glaze is what gives the ham its iconic sweet and savory crust. However, glazes are high in sugar, which means they burn easily.
Never apply your glaze at the beginning of the cooking process. Instead, wait until the last 20 to 30 minutes of baking. At this point, remove the ham from the oven and increase the heat to 400 degrees Fahrenheit. Carefully remove the foil, brush the glaze liberally over the surface, and return it to the oven uncovered. You can repeat the brushing every 10 minutes until the glaze is bubbly and caramelized.
The Importance of Internal Temperature
While time-per-pound estimates are great for planning your day, they are not foolproof. Factors like the shape of the ham, the accuracy of your oven, and the material of your roasting pan can all shift the timeline.
Always use a meat thermometer. For a fully cooked ham, you are looking for an internal temperature of 140 degrees Fahrenheit. For a fresh (uncooked) ham, you must reach 145 degrees Fahrenheit for safety. Insert the thermometer into the thickest part of the meat, making sure it does not touch the bone, as the bone will give an inaccurately high reading.
Resting the Meat
Once the ham reaches its target temperature, take it out of the oven. Do not slice it immediately. Transfer it to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you cut into it right away, all the moisture will run out onto the board, leaving the meat dry.
Summary of Cooking Times at 325 degrees Fahrenheit
- Bone-in, fully cooked: 18-24 minutes per pound
- Boneless, fully cooked: 10-15 minutes per pound
- Spiral-cut, fully cooked: 10-12 minutes per pound
- Fresh, uncooked: 22-26 minutes per pound
FAQs
How long should I bake a 10 pound ham?
For a 10-pound bone-in ham that is already fully cooked, you should bake it for approximately 3 to 4 hours at 325 degrees Fahrenheit. This equates to about 18 to 24 minutes per pound. Always check the internal temperature with a meat thermometer to ensure it has reached 140 degrees Fahrenheit before removing it from the oven.
Do I need to cover the ham with foil the whole time?
You should cover the ham with aluminum foil for the majority of the baking time to trap moisture and prevent the meat from drying out. However, you should remove the foil during the last 20 to 30 minutes of cooking. This allows you to apply a glaze and let the exterior become slightly crisp and caramelized under higher heat or the remaining oven time.
Can I bake a ham at 350 degrees Fahrenheit instead of 325?
Yes, you can bake a ham at 350 degrees Fahrenheit, but you will need to reduce the cooking time slightly to avoid drying it out. At 350 degrees Fahrenheit, a bone-in ham usually takes about 12 to 15 minutes per pound. Most chefs prefer 325 degrees Fahrenheit because the lower temperature provides a more even heat distribution and keeps the meat more tender.
How do I keep a spiral ham from drying out?
Spiral hams are prone to drying because the pre-cut slices allow moisture to escape. To prevent this, place the ham cut-side down in the pan, add a small amount of liquid (like water or pineapple juice) to the bottom, and wrap the entire pan very tightly with foil. Only uncover it for the final glazing process, and do not exceed an internal temperature of 140 degrees Fahrenheit.
Should I put water in the bottom of the roasting pan?
Yes, adding a small amount of liquid to the roasting pan is highly recommended. Using about a half-cup of water, stock, or fruit juice creates steam during the baking process. This steam helps maintain a humid environment inside the foil tent, which is essential for keeping the ham succulent and juicy throughout the long reheating process.