How Long to Cook a Cured Ham: Perfect Timing Guide

A fully cooked cured ham requires 15-18 minutes per pound at 325°F (163°C) until it reaches 140°F (60°C) internal temperature. For an average 8-10 pound ham, expect 2 to 2.5 hours of cooking time. Never cook below 325°F to ensure food safety while maintaining moisture.

Understanding Your Cured Ham Type Before Cooking

Not all hams are created equal. Cured hams come in several varieties that significantly impact cooking time and method:

• City hams (wet-cured): Most common in supermarkets, fully cooked and ready to eat
• Country hams (dry-cured): Require soaking before cooking due to higher salt content
• Smoked hams: May be fully or partially cooked depending on packaging

Always check your ham's label for phrases like "fully cooked," "cook before eating," or "ready to eat." The USDA Food Safety and Inspection Service confirms that most cured hams sold in the United States are fully cooked and only require reheating.

Ham Weight	Approximate Cooking Time	Internal Temperature
5-7 lbs	1 hour 15 min - 2 hours	140°F (60°C)
8-10 lbs	2 - 2.5 hours	140°F (60°C)
11-14 lbs	2.5 - 3.5 hours	140°F (60°C)

Step-by-Step Cooking Process for Perfect Results

Follow this professional technique to achieve moist, flavorful ham every time:

1. Preparation: Remove ham from refrigerator 30 minutes before cooking. Score the surface in a diamond pattern, being careful not to cut too deeply into the meat.
2. Preheat oven to 325°F (163°C) - never lower, as this creates a food safety risk according to USDA guidelines.
3. Position ham flat-side down in a roasting pan with 1-2 cups of liquid (water, broth, or apple juice).
4. Cover loosely with aluminum foil to prevent excessive drying.
5. Cook following the 15-18 minutes per pound guideline, removing foil during the last 20-30 minutes for glazing.
6. Check temperature in the thickest part using a reliable meat thermometer.
7. Rest for 15-20 minutes before carving to allow juices to redistribute.

Critical Temperature Guidelines You Must Follow

Food safety is non-negotiable when cooking cured meats. The USDA Food Safety and Inspection Service mandates specific temperature requirements:

• Reheat fully cooked hams to 140°F (60°C)
• Cook "cook before eating" hams to 145°F (63°C) with 3-minute rest time
• Never hold cooked ham between 40°F-140°F for more than 2 hours

Using an accurate digital thermometer is essential - visual cues alone cannot verify proper doneness. The National Center for Home Food Preservation emphasizes that thermometer verification prevents both undercooking risks and overcooking that leads to dry ham.

Avoid These Common Cured Ham Cooking Mistakes

Even experienced cooks make these critical errors that compromise your ham:

• Skipping the resting period - Cutting too soon releases precious juices
• Over-glazing too early - Sugar-based glazes burn when applied more than 20-30 minutes before completion
• Cooking at too high temperature - Results in tough, dry meat despite proper timing
• Not accounting for carryover cooking - Temperature rises 5-10°F after removal from oven
• Using inaccurate thermometer - Always calibrate before use

Special Considerations for Different Cooking Methods

While oven roasting produces the most consistent results, alternative methods require specific adjustments:

• Slow cooker method: Cook on low for 4-6 hours (depending on size), but finish under broiler for caramelization
• Grill method: Use indirect heat at 325°F with a drip pan, approximately 15-20 minutes per pound
• Convection oven: Reduce temperature by 25°F and check 25% earlier than standard timing

Remember that country hams require special preparation - they must be soaked for 12-24 hours to reduce salt content before cooking, as recommended by Southern culinary experts at the University of Georgia Cooperative Extension.

Perfect Glazing Techniques for Flavor Enhancement

Apply your glaze during the final 20-30 minutes of cooking for optimal results. Popular combinations include:

• Brown sugar, Dijon mustard, and apple cider
• Pineapple juice, cloves, and honey
• Maple syrup, bourbon, and orange zest

Brush on thin layers every 5-7 minutes for maximum adhesion without burning. The natural sugars in the glaze will caramelize beautifully at the proper oven temperature.

Storage and Leftover Guidance

Properly stored, cooked ham maintains quality for:

• 3-4 days refrigerated in airtight container
• 1-2 months frozen (though quality degrades over time)

When reheating leftovers, bring to 165°F (74°C) internal temperature to ensure safety. The USDA recommends using shallow containers for rapid, even reheating.

Can I cook a cured ham at 350 degrees instead of 325?

Yes, but reduce cooking time by approximately 20% and monitor internal temperature closely. Higher temperatures risk drying out the ham, especially during the final stages of cooking.

How do I know when my cured ham is done without a thermometer?

While a thermometer is essential for food safety, visual cues include clear juices when pierced and meat that easily separates from the bone. However, these methods are unreliable - the USDA strongly recommends using a calibrated thermometer for accuracy.

Should I cover my ham with foil while cooking?

Yes, cover loosely with foil for most of the cooking time to retain moisture, removing it during the final 20-30 minutes for glazing and browning. This prevents the surface from drying out while allowing proper caramelization at the end.

Why is my cured ham dry even though I followed cooking times?

Dryness typically results from overcooking, insufficient resting time, or cooking at too high temperature. Ham continues cooking after removal from oven (carryover cooking), so remove it 5°F below target temperature. Always allow 15-20 minutes resting time before carving.

Do I need to soak a cured ham before cooking?

Most city hams (wet-cured) don't require soaking. Country hams (dry-cured) should soak 12-24 hours in cold water to reduce salt content. Check your ham's packaging for specific preparation instructions.