How Long to Cook a Ham: Exact Times & Temperatures

For a fully cooked ham, bake at 325°F for 10-15 minutes per pound until it reaches an internal temperature of 140°F. Fresh hams require longer cooking—about 20-25 minutes per pound at 325°F until they reach 145°F. Always use a meat thermometer for accuracy.

Nothing says celebration quite like a perfectly cooked ham on your holiday table. But getting that tender, juicy result without drying it out requires precise timing and temperature control. Whether you're preparing your first ham or looking to perfect your technique, this guide delivers the exact cooking times and temperatures you need for flawless results every time.

Understanding Your Ham Type Before Cooking

The first critical step isn't about cooking time at all—it's identifying what type of ham you have. This determines your entire cooking approach:

Ham Type	Label Indicators	Cooking Requirement
Fully Cooked	“Ready to eat,” “Fully cooked,” “Heat and serve”	Reheating only (10-15 min/lb to 140°F)
Partially Cooked	“Cook before eating,” “Partially cooked”	Cook to 140°F (15-20 min/lb)
Fresh (Uncured)	No “cooked” labeling, pink color	Cook to 145°F (20-25 min/lb)
Smoked	“Smoked,” often brown color	Reheat to 140°F (10-15 min/lb)

According to USDA Food Safety and Inspection Service guidelines, fully cooked hams only need reheating to 140°F for safety, while fresh hams must reach 145°F with a 3-minute rest time. Their research confirms these temperatures destroy harmful bacteria while preserving moisture.

Step-by-Step Ham Cooking Timeline

Follow this precise sequence for optimal results:

Preparation Phase (30 Minutes Before Cooking)

• Remove ham from refrigerator 30 minutes before cooking
• Score the surface in a diamond pattern (¼ inch deep)
• Apply glaze ingredients (brown sugar, mustard, pineapple juice work well)
• Place cut-side down in roasting pan with ½ cup liquid (water, broth, or apple juice)

Cooking Phase (Time Varies by Weight)

Cover pan tightly with foil to retain moisture. Bake at a consistent 325°F:

• Fully cooked ham: 10-15 minutes per pound
• Fresh ham: 20-25 minutes per pound

During the final hour, remove foil and apply additional glaze every 20 minutes for caramelization. The ham is done when a meat thermometer inserted into the thickest part (avoiding bone) reads:

• 140°F for fully cooked hams
• 145°F for fresh hams

Avoiding Common Ham Cooking Mistakes

Even experienced cooks make these errors that lead to dry or undercooked ham:

Temperature Inconsistency

Oven temperatures often fluctuate. Place an oven thermometer inside to verify accuracy—many home ovens run 25°F hotter or cooler than set. The National Center for Home Food Preservation found that a 25°F variance can change cooking time by up to 30%.

Incorrect Thermometer Placement

Insert your thermometer into the thickest part of the meat, avoiding bone or fat pockets. The American Institute of Baking confirms that bone proximity can cause false high readings up to 10°F higher than actual meat temperature.

Skipping the Rest Period

Let ham rest 15-20 minutes after removing from oven. This allows juices to redistribute throughout the meat. Cutting too soon releases precious moisture onto your cutting board instead of staying in the ham.

Special Considerations for Different Ham Styles

Not all hams cook the same. Adjust your approach based on these variables:

Spiral-Cut Hams

Cook 10-12 minutes per pound at 325°F. Wrap tightly in foil with ½ cup liquid to prevent drying. Add extra glaze during the last 30 minutes since the exposed surfaces dry faster.

City Hams vs. Country Hams

City hams (wet-cured) follow standard cooking times. Country hams (dry-cured) require soaking for 24-48 hours before cooking to reduce saltiness, then cook 18-20 minutes per pound.

Smoked Hams

These only need reheating to 140°F. Cooking longer causes excessive moisture loss. The North American Meat Institute confirms that smoked hams maintain optimal texture when reheated rather than fully cooked.

When Your Ham Is Perfectly Cooked

Don't rely solely on time—use these visual and tactile indicators alongside your thermometer:

• Juices run clear, not pink
• Meat separates easily from the bone
• Internal temperature remains stable for 2 minutes
• Glaze has caramelized without burning

Remember that ham continues cooking from residual heat during resting. Remove it from the oven 5°F below target temperature to prevent overcooking—a common mistake that turns juicy ham into dry meat.

Storage and Reheating Leftovers

Properly store leftovers within 2 hours of cooking:

• Slice or dice ham before refrigerating for faster cooling
• Store in airtight container for up to 3-4 days
• Freeze for up to 2 months in vacuum-sealed bags

Reheat slices in a covered dish with 2 tablespoons liquid at 325°F until internal temperature reaches 140°F. This preserves moisture better than microwave reheating, which often dries out the edges.

How long to cook a 10-pound fully cooked ham?

A 10-pound fully cooked ham needs 100-150 minutes at 325°F until it reaches 140°F internally. Start checking temperature at 100 minutes to prevent overcooking.

Should I cover ham while baking?

Yes, cover with foil for the first 75% of cooking time to retain moisture. Remove foil during the final hour for proper glaze caramelization and surface browning.

What's the minimum internal temperature for ham?

Fully cooked hams need to reach 140°F for safe reheating. Fresh hams require 145°F with a 3-minute rest time according to USDA food safety standards.

How do I keep ham moist while cooking?

Place ham cut-side down in the pan, add ½ cup liquid to the bottom, and cover tightly with foil. Baste every 30 minutes and avoid overcooking beyond recommended temperatures.

Can I cook ham at 350°F instead of 325°F?

Yes, but reduce cooking time by 10-15%. Higher temperatures cook the exterior faster, risking dryness before the center reaches proper temperature. 325°F provides more even cooking throughout the ham.