How Long to Cook Every Type of Ham
Not sure how long to bake your 10-pound ham for? Our charts have the helpful time and temperature info you need.
A mainstay of many Easter dinners, a large, burnished roast of savory ham is a beautiful and low-effort way to anchor just about any holiday menu. It's an all-around crowd-pleaser; everyone will want to scoop a slice or two of this classic onto their plate. What's more, hams typically come in larger weights, so you won't need to worry if there will be enough to feed your crew. You're more likely to have generous leftovers for everyone to take home.
Related: Tips for Choosing the Right Ham for Your Holiday Table
How to Cook Ham
Ham is a very forgiving protein and the perfect project for beginners as well as seasoned cooks who would rather focus on the side dishes. Even so, there are ideal times and temperatures at which to cook ham so it comes out moist and juicy every time.
Wondering how long to cook that 10-pound ham for? It depends on what type of ham you have; a pre-cooked ham will cook for less time than an uncooked ham. Read on for cooking tips that are tailored to the types of ham available at the grocery store.
How Long to Cook Pre-Cooked Hams
Pre-cooked hams are the most common type of ham you'll find at a supermarket. Often imbued with a pleasant smoke flavor, these hams are an excellent candidate for an easy glaze to brush on top and are the easiest and most convenient way to make a special holiday meal.
To make things even easier, opt for a spiral-cut ham so you won't need to bother with carving it before the meal.
Oven Temperature and Internal Temperature
Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.
Pre-Cooked Ham | Weight | Cook Time | Oven Temp | Internal Temp |
Whole, bone In | 10-14 lbs | 15-18 min/lb | 325°F | 140°F |
Half, bone in | 5-7 lbs | 18-24 min/lb | 325°F | 140°F |
Spiral cut, whole or half | 7-9 lbs | 10-18 min/lb | 325°F | 140°F |
How Long to Cook Uncooked Hams
How do you know if a ham is uncooked? Check the label on the ham at the grocery store and it will usually read "cook before eating." Often smoked, these hams need a little extra time in the oven to reach a safe temperature for eating.
Oven Temperature and Internal Temperature
Bake an uncooked ham at an oven temperature of 325 degrees Fahrenheit, covered, until it reaches a safe internal temperature of 145 degrees. An uncooked 10-pound ham, bone-in will need about 3 hours.
Uncooked Ham | Weight | Cook Time | Oven Temp | Internal Temp |
Whole, bone in | 10-14 lbs | 18-20 min/lb | 325°F | 145°F |
Half, bone in | 5-7 lbs | 22-25 min/lb | 325°F | 145°F |
Arm picnic shoulder, boneless | 5-8 lb | 30-35 min/lb | 325°F | 145°F |
Shoulder roll (butt), boneless | 2-4 lb | 35-40 min/lb | 325°F | 145°F |
Ham Recipes
Try these recipes for cooked half and spiral hams, as well as for a Virginia country ham.
Brandied Ham
This is one of our favorite recipes for a fully cooked bone-in half ham weighing about 6 pounds. Like many ham recipes, it calls for the meat to be baked covered initially to keep the ham moist. Then, the ham is brushed with glaze and baked uncovered until the glaze is sticky and the ham has browned.
Pomegranate-Glazed Ham With Jammy Cipollinis
A 6- to 8-pound spiral-cut ham is roasted at 325 degrees Fahrenheit, then finished with high heat to crisp the glaze of pomegranate molasses, brown sugar, honey, mustard, and allspice.
Baked Easter Ham
Martha's classic recipe for baked ham starts with a bone-in, 12- to 14-pound uncooked smoked ham. She glazes it with the simple yet sophisticated combination of cognac and brown sugar during the last 1 1/2 hours of cooking.
Virginia Ham With Honey-Mustard Glaze
This spectacular ham weighs in at about 18 pounds. It cooks at the same temperature as a smaller ham but will take longer to reach an internal temperature of 145 degrees Fahrenheit. It's definitely worth the wait for the salty deliciousness of a Virginia country ham.
Read the original article on Martha Stewart.
