Cooking a ham is often the centerpiece of a holiday feast, yet it remains one of the most misunderstood tasks in the kitchen. Because most hams sold in grocery stores are already fully cooked or smoked, the process is frequently more about reheating and glazing than actual raw cooking. However, the timing varies significantly depending on whether your ham is bone-in, boneless, spiral-cut, or fresh.
Understanding the nuances of weight and type is the secret to moving beyond a dry, salty main course to a succulent, flavor-packed masterpiece. This guide breaks down exactly how long to cook a ham to ensure your next family gathering is a culinary success.
Understanding Your Ham Type
Before you set your oven timer, you must identify exactly what kind of ham you have. The label on the packaging is your best friend here.
Fully Cooked City Hams
Most hams found in the supermarket are “city hams.” These are wet-cured, often smoked, and fully cooked. When you prepare these at home, you are essentially warming them to a palatable temperature and perhaps adding a glaze for a caramelized finish.
Cook-Before-Eating Hams
These hams have been cured but not fully cooked through. They require more time in the oven than a fully cooked variety to ensure they reach a safe internal temperature.
Fresh Hams
A fresh ham is an uncured leg of pork. It has not been smoked or brined. Cooking a fresh ham is very similar to roasting a pork loin or shoulder; it takes significantly longer and requires higher temperatures to reach a safe and tender state.
Country Hams
These are dry-cured and aged, often for months. They are intensely salty and usually require soaking in water for 24 to 48 hours before cooking. They can be boiled or baked, but the timing is unique due to the density of the preserved meat.
General Cooking Times and Temperatures
For most standard hams, the magic oven temperature is 325 degrees Fahrenheit. This “low and slow” approach helps the heat penetrate to the bone without drying out the exterior.
Fully Cooked Bone-In Ham
A whole bone-in ham usually weighs between 10 and 14 pounds. You should plan for 15 to 18 minutes per pound. If you are only cooking a half ham (5 to 7 pounds), the time increases slightly to 18 to 24 minutes per pound because the smaller mass requires more contact time with the heat to reach the center.
Fully Cooked Boneless Ham
Boneless hams are often easier to carve and more compact. For a whole boneless ham (6 to 12 pounds), allow 10 to 15 minutes per pound. Smaller boneless portions may need up to 20 minutes per pound if they are particularly thick.
Spiral-Cut Ham
Spiral hams are a favorite for convenience, but they are the most prone to drying out because the pre-cut slices allow moisture to escape easily. These should be heated at 325 degrees Fahrenheit for 10 to 18 minutes per pound. It is vital to keep these tightly covered with foil.
How Long to Cook a Ham That is Uncooked or Fresh
If you have purchased a ham labeled “cook-before-eating” or a “fresh ham,” your timeline will look very different.
Uncooked Smoked Ham
For a smoked ham that is not fully cooked, you must ensure it reaches an internal temperature of 145 degrees Fahrenheit. At an oven temperature of 325 degrees Fahrenheit, a whole bone-in ham will take 18 to 20 minutes per pound. A half bone-in ham will take 22 to 25 minutes per pound.
Fresh (Raw) Ham
Fresh ham requires a higher internal temperature for safety and texture, usually 160 degrees Fahrenheit. For a whole leg (12 to 16 pounds), expect to cook for 22 to 26 minutes per pound. If you are cooking a boneless fresh ham, the time increases to 24 to 28 minutes per pound.
The Importance of Internal Temperature
While “minutes per pound” is a great starting point, the only way to truly know when a ham is done is by using a meat thermometer. The USDA provides specific guidelines for ham safety:
- Fully Cooked Ham: Reheat to 140 degrees Fahrenheit. If the ham was repackaged outside of a USDA-inspected plant (like a ham you bought from a local butcher that they sliced for you), heat it to 165 degrees Fahrenheit.
- Fresh or Uncooked Ham: Must reach 145 degrees Fahrenheit followed by a 3-minute rest.
- Leftovers: Any ham that has been cooked and then refrigerated should be reheated to 165 degrees Fahrenheit.
When measuring the temperature, insert the thermometer 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.
Step-by-Step Instructions for a Perfect Bake
To get the most out of your cooking time, follow these steps to maintain moisture and flavor.
- Preparation and Scoring
Remove the ham from the refrigerator about 1 to 2 hours before cooking to take the chill off. This helps it heat more evenly. If the ham has a thick layer of fat, use a sharp knife to score a diamond pattern into the surface. Do not cut into the meat itself—just the fat. This allows your glaze to penetrate and prevents the skin from shrinking and pulling.
- Adding Moisture
Place the ham in a roasting pan, usually flat-side down. Pour about 1/2 cup to 1 cup of liquid into the bottom of the pan. Water works fine, but apple juice, cider, or even ginger ale can add a subtle layer of aroma and flavor.
- The Foil Tent
This is the most critical step for a juicy ham. Wrap the entire pan tightly with heavy-duty aluminum foil. The goal is to create a steam chamber that prevents the dry oven air from wicking away the meat’s natural juices.
- Glazing Technique
If you plan to glaze your ham, do not apply it at the beginning. Most glazes have high sugar content and will burn if left in the oven for the full duration. Instead, remove the ham from the oven about 20 to 30 minutes before it reaches its target temperature. Turn the oven up to 400 degrees Fahrenheit, brush on the glaze, and return the ham to the oven uncovered. Baste it every 10 minutes until the glaze is bubbly and caramelized.
- Resting for Better Flavor
Once the ham reaches its target internal temperature, remove it from the oven. Do not carve it immediately. Let the ham rest, loosely covered with foil, for 15 to 20 minutes. During this time, the juices that were pushed toward the center by the heat will redistribute throughout the meat. This ensures that the first slice is just as juicy as the last.
Troubleshooting Common Ham Problems
Even with the right timing, things can go wrong. Here is how to handle the most common issues.
- The Ham is Too Salty
Cured hams are naturally high in sodium. If you are worried about saltiness, you can “leach” the ham by simmering it in water for about 20 minutes before putting it in the oven. Alternatively, use a sweet glaze with high acidity (like pineapple or orange juice) to balance the salt.
- The Meat is Drying Out
If you notice the edges of your ham looking gray or dry, your foil seal likely wasn’t tight enough. You can try to salvage it by adding more liquid to the pan and re-sealing the foil. For spiral-cut hams that have already dried, serving them with a warm sauce or ham gravy can help restore moisture on the plate.
- The Glaze is Burning
If your glaze is getting too dark too fast, tent a piece of foil over the top of the ham to protect it while the internal temperature finishes rising.
FAQs
- How long do I cook a 10 pound pre-cooked ham?
For a 10 pound fully cooked bone-in ham, you should cook it at 325 degrees Fahrenheit for approximately 15 to 18 minutes per pound. This results in a total cooking time of roughly 2.5 to 3 hours. Always check the internal temperature with a thermometer to ensure it reaches 140 degrees Fahrenheit.
- Can I cook a ham from frozen?
It is possible but not recommended for the best texture. If you must cook a frozen ham, you should increase the cooking time by approximately 50 percent. It is much better to thaw the ham in the refrigerator for 24 to 48 hours before cooking.
- Why is my spiral ham dry even though I followed the time?
Spiral hams are pre-sliced, which means they lose moisture much faster than whole hams. To prevent this, ensure the ham is wrapped extremely tightly in foil and consider adding a bit of extra liquid to the bottom of the roasting pan to create more steam.
- At what temperature is ham safe to eat?
A fully cooked ham is safe to eat cold, but if reheating, it should reach an internal temperature of 140 degrees Fahrenheit. A fresh, raw ham or a “cook-before-eating” ham must reach a minimum internal temperature of 145 degrees Fahrenheit and be allowed to rest for 3 minutes.
- How do I keep ham warm for a crowd without it drying out?
If your ham finishes early, keep it tightly wrapped in foil and lower your oven temperature to the “warm” setting (usually around 170 degrees Fahrenheit to 200 degrees Fahrenheit). You can also place the wrapped ham in a clean, dry cooler (without ice) to keep it hot for several hours using its own residual heat.