Hosting a holiday dinner or a Sunday feast often centers around a magnificent centerpiece, and more often than not, that centerpiece is a ham. The beauty of buying a “fully cooked” ham is that the hard work—the curing and the initial cooking—is already done for you. However, the challenge lies in reheating it without turning it into a dry, salty brick. Knowing exactly how long to cook a fully cooked ham is the difference between a succulent, juicy meal and a disappointing dinner.
This guide will walk you through everything you need to know about timing, temperature, and techniques to ensure your ham stays moist and flavorful.
Understanding the Basics of Pre-Cooked Ham
When you browse the meat aisle, you will notice most hams are labeled as “fully cooked,” “ready to eat,” or “city ham.” These have been brined and smoked or baked by the manufacturer. While you could technically eat them cold right out of the package, most people prefer the warmth and enhanced flavor that comes from a secondary bake in the oven.
The primary goal here is not to “cook” the meat further, but to bring it up to a palatable serving temperature while maintaining its internal moisture. If you treat a fully cooked ham like a raw piece of pork, you will overshoot the mark and end up with tough meat.
Determining Your Timing Based on Weight
The most reliable way to calculate your cooking time is to look at the weight of the ham. Generally, you are looking at a timeframe of 10 to 18 minutes per pound when reheating in a standard oven.
Bone-In vs. Boneless Ham Timing
Bone-in hams are favored for their superior flavor and the leftover bone that makes excellent soup. Because the bone acts as a conductor of heat, it can sometimes affect the timing. For a whole bone-in ham, plan for about 12 to 15 minutes per pound. For a half ham, which is more common for family gatherings, you might need closer to 18 to 20 minutes per pound because the surface area to volume ratio is different.
Boneless hams are easier to slice but can dry out faster. Because they are often more compact, they usually require about 10 to 15 minutes per pound. Always check the packaging, as some boneless hams are shaped in a way that allows for quicker heat penetration.
Spiral Cut vs. Whole Ham
Spiral cut hams are a lifesaver for serving, but they are notorious for drying out. Since the meat is already sliced down to the bone, the heat can get inside the slices very quickly. For a spiral cut ham, you should aim for the shorter end of the spectrum, usually 10 to 12 minutes per pound at a lower temperature to prevent the edges from curling and hardening.
Setting the Correct Oven Temperature
The “low and slow” method is the gold standard for reheating ham. You want the heat to reach the center of the ham without scorching the outside.
The ideal oven temperature for a fully cooked ham is 325 degrees Fahrenheit. Some chefs prefer 275 degrees Fahrenheit for a longer, even gentler reheating process, especially for very large hams. Using a temperature higher than 350 degrees Fahrenheit is generally discouraged unless you are applying a glaze in the final minutes, as high heat will draw out the moisture too quickly.
Step-by-Step Reheating Process
To get the best results, you need a plan that goes beyond just setting a timer. Following a structured process ensures the ham stays juicy.
Preparation and Room Temperature
Take the ham out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. Taking the chill off the meat allows it to heat more evenly. If you put a dead-cold ham into the oven, the outside will be hot while the center remains icy.
The Importance of Moisture
One of the biggest mistakes home cooks make is putting a dry ham into the oven. To prevent moisture loss, place the ham in a roasting pan and add about a half-inch of liquid to the bottom. This could be water, apple juice, pineapple juice, or even a splash of ginger ale. Cover the entire pan tightly with heavy-duty aluminum foil. This creates a steam chamber that keeps the meat hydrated.
The Internal Temperature Goal
Your oven timer is a guide, but your meat thermometer is the boss. According to food safety guidelines, a fully cooked ham that has been repackaged (which is most hams you buy at the store) should be reheated to an internal temperature of 140 degrees Fahrenheit. If the ham was not processed in a USDA-inspected plant, the recommendation is 165 degrees Fahrenheit, but for standard grocery store hams, 140 degrees Fahrenheit is the sweet spot for tenderness.
Applying the Glaze
The glaze is the “crown” of the ham, providing that sweet and salty contrast. However, because glazes usually contain high amounts of sugar, they will burn if left in the oven for the entire cooking duration.
Wait until the ham is about 20 to 30 minutes away from being finished. Remove the foil, brush the glaze generously over the surface, and increase the oven temperature to 400 degrees Fahrenheit. Leave the foil off for this final stretch. This allows the sugars to caramelize and create that beautiful, sticky crust without drying out the interior of the ham.
Different Cooking Methods and Their Times
While the oven is the traditional choice, other appliances can be used depending on your kitchen setup and the size of the ham.
Slow Cooker Method
- If you have a smaller ham or a very large slow cooker, this is a great way to save oven space.
- Add a bit of liquid, set it to “Low,” and cook for about 4 to 6 hours.
- The slow cooker is excellent at retaining moisture, making it nearly impossible to dry out the meat.
Air Fryer Reheating
- For a small boneless ham or a ham steak, the air fryer is surprisingly effective.
- Wrap the ham in foil and cook at 300 degrees Fahrenheit for about 10 minutes per pound.
- Check it frequently, as air fryers circulate heat much more aggressively than traditional ovens.
Smoker Reheating
- If you want to add an extra layer of depth to your ham, you can reheat it in a smoker.
- Set the smoker to 225 degrees Fahrenheit and plan for about 20 minutes per pound.
- This is a great way to “double smoke” the meat, giving it a rich, campfire aroma that pairs perfectly with a honey glaze.
Resting the Ham
Once the thermometer hits 140 degrees Fahrenheit, remove the ham from the oven. This is the most underrated step in the process: the rest. Transfer the ham to a carving board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes.
During this time, the juices redistribute throughout the meat. If you cut into it immediately, the moisture will run out onto the board, leaving the slices dry. Resting ensures that every bite is as succulent as the last.
Troubleshooting Common Issues
Even with the best instructions, things can go wrong. Here is how to handle common ham hurdles.
- If your ham is finished too early, don’t panic. Keep it wrapped tightly in foil and wrap the entire pan in a couple of thick towels. Place it in a clean cooler (without ice). It will stay food-safe and hot for up to two hours.
- If the ham seems dry when you slice it, you can “save” it by drizzling a little bit of warm chicken stock or the pan juices over the slices before serving. This adds instant moisture and a boost of flavor.
Summary of Success
The key to a perfect fully cooked ham is patience and moisture. By maintaining a steady 325 degrees Fahrenheit, keeping the meat covered with foil, and monitoring the internal temperature until it reaches 140 degrees Fahrenheit, you ensure a professional-quality result every time. Whether it is a 5-pound boneless ham for a small dinner or a 15-pound bone-in giant for the whole extended family, the principles remain the same.
FAQs
- How long does it take to reheat a 10 pound fully cooked ham?
At 325 degrees Fahrenheit, a 10 pound bone-in ham will typically take between 2 hours and 2.5 hours to reach the desired internal temperature of 140 degrees Fahrenheit. It is best to start checking the temperature around the 2-hour mark. - Do I need to add water to the bottom of the pan?
Yes, adding about a half-inch of liquid like water or juice is highly recommended. It creates steam under the foil cover, which prevents the ham from drying out during the long reheating process. - Can I cook a fully cooked ham from frozen?
It is not recommended to cook a ham from a frozen state. It will heat very unevenly, resulting in an overcooked exterior and a cold interior. It is much safer and more effective to thaw the ham in the refrigerator for 2 to 3 days before reheating. - How do I keep a spiral ham from drying out?
The best way to protect a spiral ham is to place it cut-side down in the pan, wrap it very tightly with heavy-duty foil, and keep the oven temperature low, around 300 degrees Fahrenheit or 325 degrees Fahrenheit. - Is it necessary to reach 140 degrees Fahrenheit if it is already cooked?
While the ham is technically safe to eat at lower temperatures because it is pre-cooked, reaching 140 degrees Fahrenheit ensures that the ham is hot throughout and that the fats have softened, which significantly improves the texture and flavor of the meat.