Cooking the perfect ham is often the highlight of a holiday dinner or a large family gathering. However, the process can be intimidating because “ham” isn’t just one thing. It comes in various forms—pre-cooked, raw, bone-in, boneless, or spiral-cut—and each requires a specific approach to ensure it remains juicy and flavorful. Understanding how long to cook a ham is more than just looking at a clock; it is about balancing weight, type, and temperature to reach that ideal internal finish.
Understanding Your Ham Type Before You Heat
The very first step in determining your cooking time is identifying what kind of ham you have sitting in your refrigerator. Most hams found in modern grocery stores are “fully cooked” or “city hams,” which means they have already been cured and smoked. For these, you aren’t really “cooking” the meat so much as you are reheating it to a palatable temperature.
On the other hand, a “cook-before-eating” ham or a “fresh ham” is raw pork that has not been previously heated. These require significantly more time in the oven and must reach a higher internal temperature to be safe for consumption. There are also “country hams,” which are dry-cured and often very salty, requiring a long soaking period before they ever see the inside of an oven.
General Guidelines for Oven Temperature
For almost all ham varieties, the gold standard for oven temperature is 325 degrees Fahrenheit. This moderate heat is high enough to warm the meat efficiently but low enough to prevent the outer layers from drying out or becoming leathery before the center is hot. Using a higher temperature, such as 350 degrees Fahrenheit or 400 degrees Fahrenheit, is generally reserved for the final 15 to 20 minutes when you want to caramelize a glaze.
Cooking Times for Fully Cooked Hams
Since most people purchase fully cooked hams, the goal is to reach an internal temperature of 140 degrees Fahrenheit. If the ham was repackaged outside of a USDA-inspected plant or if you are reheating leftovers, the USDA recommends a higher safety threshold of 165 degrees Fahrenheit.
Bone-In Fully Cooked Ham
A whole bone-in ham typically weighs between 10 and 14 pounds. At 325 degrees Fahrenheit, you should plan for 15 to 18 minutes per pound. For a half bone-in ham weighing 5 to 7 pounds, the time increases slightly per pound to about 18 to 24 minutes to ensure the heat penetrates to the bone.
Boneless Fully Cooked Ham
Without a bone to conduct heat or provide bulk, boneless hams cook a bit differently. A whole boneless ham (6 to 12 pounds) usually takes 10 to 15 minutes per pound. If you have a smaller boneless half ham or a canned ham (3 to 10 pounds), expect it to take 15 to 20 minutes per pound.
Spiral-Cut Ham
Spiral-cut hams are favorites for their ease of serving, but they are the most prone to drying out because the meat is already sliced. These should be cooked at 325 degrees Fahrenheit for only 10 to 18 minutes per pound. Many experts recommend placing these cut-side down in the pan and covering them tightly with foil to trap moisture.
Cooking Times for Uncooked or Fresh Hams
Fresh hams are essentially raw pork legs. Because they haven’t been pre-processed with heat, they need to reach an internal temperature of 145 degrees Fahrenheit, followed by a mandatory 3-minute rest period.
Whole Fresh Ham
A large whole leg (12 to 16 pounds) requires about 22 to 26 minutes per pound. This means a large fresh ham could be in the oven for five or six hours.
Half Fresh Ham
A smaller portion (5 to 8 pounds) will take longer per pound—roughly 35 to 40 minutes—because the ratio of surface area to weight is different.
The Importance of Internal Temperature
While “minutes per pound” is a helpful estimate, it should never be your final authority. Factors like the shape of the ham, the accuracy of your oven, and even the starting temperature of the meat can swing the cooking time by 30 minutes or more.
Always use a meat thermometer. For bone-in hams, insert the probe 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.
- Fully Cooked Ham: Target 140 degrees Fahrenheit.
- Fresh/Uncooked Ham: Target 145 degrees Fahrenheit (with a 3-minute rest).
- Leftover Ham: Target 165 degrees Fahrenheit.
Tips for Keeping Ham Moist
The biggest complaint with home-cooked ham is that it turns out dry. To prevent this, follow these professional tips:
- Add Liquid: Pour about a half-cup of water, apple juice, or white wine into the bottom of the roasting pan. This creates a steamy environment that prevents the meat’s surface from dehydrating.
- Tent with Foil: Cover the ham loosely with aluminum foil for the majority of the cooking time. This reflects heat and traps moisture.
- Glaze Late: Most glazes contain high amounts of sugar (honey, brown sugar, or maple syrup). If you apply the glaze at the beginning, the sugar will burn long before the ham is hot. Apply your glaze only during the last 20 to 30 minutes of cooking.
- Rest the Meat: Once you pull the ham out of the oven, let it sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the muscle fibers rather than spilling out onto the cutting board.
FAQs
How long do I cook a ham per pound at 325 degrees Fahrenheit?
For a fully cooked ham, the standard is 15 to 20 minutes per pound. For an uncooked or fresh ham, you should plan for 22 to 30 minutes per pound depending on the specific cut and weight.
Do I need to cook a ham if the label says “fully cooked”?
Technically, no. A fully cooked ham is safe to eat right out of the package, cold. However, most people prefer to heat it to 140 degrees Fahrenheit to improve the texture and flavor, and to allow for the application of a warm glaze.
How do I prevent my spiral-cut ham from drying out?
To keep a spiral-cut ham moist, place it cut-side down in a roasting pan, add a small amount of liquid to the bottom, and seal the entire pan tightly with heavy-duty aluminum foil. Heat it just until it reaches 135 to 140 degrees Fahrenheit.
Should I cook ham covered or uncovered?
You should cook ham covered with foil for the first 75% to 80% of the total cooking time. This retains moisture. You only uncover the ham during the final stage of cooking to apply a glaze and allow it to caramelize or “set.”
How long does it take to thaw a frozen ham?
Thawing should always be done in the refrigerator for safety. A general rule is to allow 4 to 6 hours per pound. This means a 10-pound ham will take approximately 2 to 3 days to thaw completely. Do not try to cook a ham while it is still frozen in the center, as the outside will overcook before the middle is safe.