How Long Does It Take to Cook a Ham?

Quick Answer

Cooking time depends on whether your ham is pre-cooked or fresh. A pre-cooked (ready-to-eat) ham takes 15–20 minutes per pound at 325°F (163°C) to heat through to an internal temperature of 140°F. A fresh (raw) ham requires 22–26 minutes per pound at 325°F until it reaches an internal temperature of 145°F. For a typical 10-pound pre-cooked ham, plan for roughly 2.5–3.5 hours of oven time.

Cooking Times by Ham Type and Size

Ham Type	Weight	Temperature	Time per Pound	Total Time	Internal Temp
Pre-cooked, bone-in (half)	5–7 lbs	325°F	18–20 min/lb	1.5–2.5 hours	140°F
Pre-cooked, bone-in (whole)	10–14 lbs	325°F	15–18 min/lb	2.5–4 hours	140°F
Pre-cooked, boneless	5–8 lbs	325°F	15–18 min/lb	1.5–2.5 hours	140°F
Fresh (raw), bone-in (half)	5–7 lbs	325°F	22–26 min/lb	2–3 hours	145°F
Fresh (raw), bone-in (whole)	10–14 lbs	325°F	22–26 min/lb	3.5–6 hours	145°F
Fresh (raw), boneless	5–8 lbs	325°F	22–26 min/lb	2–3.5 hours	145°F
Spiral-cut, pre-cooked	7–10 lbs	325°F	10–15 min/lb	1.5–2.5 hours	140°F

Spiral-cut hams heat faster because the slices allow heat to penetrate more evenly. Be careful not to overcook them, as the pre-sliced meat dries out more easily.

Step-by-Step: Cooking a Pre-Cooked Ham

1. Preheat oven to 325°F (163°C).
2. Remove packaging and place the ham cut-side down in a roasting pan. Add 1/2 cup of water or broth to the bottom of the pan.
3. Cover tightly with foil to trap moisture and prevent drying.
4. Bake for 15–20 minutes per pound until internal temperature reaches 140°F (60°C).
5. Apply glaze (if using) during the last 20–30 minutes. Remove foil, brush on glaze, and return to oven.
6. Rest for 15–20 minutes before carving. This allows juices to redistribute.

Glazing Your Ham

A glaze adds flavor and creates an appealing caramelized exterior. Apply it during the last 20–30 minutes of cooking with the foil removed.

Glaze Type	Ingredients
Brown sugar glaze	Brown sugar, Dijon mustard, honey
Maple glaze	Maple syrup, brown sugar, butter
Pineapple glaze	Pineapple juice, brown sugar, cloves
Bourbon glaze	Bourbon, brown sugar, Dijon, apple cider vinegar
Honey mustard	Honey, whole-grain mustard, butter

Score the surface of the ham in a diamond pattern before glazing — this allows the glaze to penetrate and creates attractive presentation.

How to Know When Ham Is Done

Always use a meat thermometer inserted into the thickest part of the ham, avoiding the bone:

• Pre-cooked ham: 140°F (60°C) — you're reheating, not cooking
• Fresh ham: 145°F (63°C) followed by a 3-minute rest

Do not rely on visual appearance alone. A ham can look done on the outside while still being cold in the center.

Factors That Affect Cooking Time

• Bone-in vs. boneless: Bone-in hams take slightly longer because the bone insulates the meat, but they tend to be more flavorful and juicy.
• Starting temperature: A ham straight from the refrigerator takes longer than one brought to room temperature first. Let large hams sit at room temp for 1–2 hours before cooking.
• Oven accuracy: Use an oven thermometer to verify your oven's temperature. Even a 25°F discrepancy affects timing.
• Altitude: At elevations above 3,500 feet, increase cooking time by approximately 10%.
• Opening the oven door: Each time the door opens, the temperature drops 25–50°F. Minimize peeking.

Serving Size Guide

Ham Type	Servings per Pound
Bone-in ham	2–3 servings per pound
Boneless ham	4–5 servings per pound

For a holiday dinner with 12 guests, plan on a 6-pound boneless or 8–10 pound bone-in ham to have enough for seconds and leftovers.

Storing Leftover Ham

• Refrigerator: 3–5 days in an airtight container
• Freezer: Up to 2 months (slice before freezing for easy portioning)

Leftover ham works well in soups, sandwiches, omelets, and casseroles.