How Long To Cook Ham?

How long do you cook ham?

Timing depends heavily on whether ham is pre-cooked or raw. Pre-cooked/cured ham (most common - the label says 'fully cooked' or 'ready to eat'): bone-in whole ham 10-15 minutes per pound at 325°F; half ham 15-20 min per pound; spiral-cut ham 10-14 min per pound; boneless ham 12-15 min per pound; canned ham 12-15 min per pound. Raw fresh ham (uncured, uncooked - rare): whole 20-25 min per pound at 325°F; half 22-28 min per pound. City ham (wet-cured, most common): follow pre-cooked times. By total weight: 6-lb pre-cooked ham 60-90 minutes; 10-lb ham 100-150 min; 15-lb ham 2.5-3.5 hours; 20-lb ham 3-4 hours. Internal temperature target: 140°F (60°C) for pre-cooked reheating; 145°F (63°C) for raw fresh ham.

How do you cook ham properly?

Simple technique for pre-cooked ham. Step 1: verify the ham is pre-cooked (label says 'fully cooked' or 'ready to eat'); nearly all grocery store hams are pre-cooked. Step 2: preheat oven to 325°F (165°C); slower temp prevents drying. Step 3: place ham in roasting pan cut-side down for spiral-cut or fat-side up for whole ham; add 1 cup water to bottom of pan (steams to prevent drying). Step 4: cover loosely with foil for first 2/3 of cooking. Step 5: bake to internal temperature 140°F for pre-cooked or 145°F for raw fresh. Step 6: apply glaze in last 20-30 minutes (glazes burn if applied too early); popular glazes: brown sugar-Dijon, maple-bourbon, pineapple-brown sugar, honey-mustard. Step 7: remove foil for last 20 minutes to caramelize glaze. Step 8: rest 15-20 minutes before carving.

How do you know when ham is done?

Internal temperature is the gold standard. Use an instant-read thermometer in the thickest part avoiding bone; 140°F (60°C) is the reheating target for pre-cooked ham; 145°F (63°C) is USDA minimum for raw fresh ham; can remove at 135°F for pre-cooked as carryover finishes. Visual cues: exterior should be caramelized golden-brown from glaze; ham should be steaming hot when sliced. Texture: pre-cooked ham should be moist and tender; raw fresh ham should be no longer pink except slight pink from curing (normal). Don't undercook pre-cooked ham - unpleasantly cold in center; not a safety issue but disappointing. Don't overcook - ham dries quickly past 150°F; the difference between juicy and dry is 10-15°F. The sweet spot: 140°F internal with caramelized glaze exterior. For serving: slice pre-cooked ham thin against the grain; leftover ham keeps 5-7 days refrigerated; freezes 2-3 months.

Tips for the best ham?

Several techniques produce great ham. Verify pre-cooked vs raw: this determines everything. Add water to pan: steams to prevent drying. Cover with foil first 2/3: prevents surface from drying before center heats. Apply glaze last 20-30 minutes: burns if too early. Best glazes: brown sugar-Dijon; maple-bourbon; honey-mustard; pineapple-brown sugar; orange-clove; apple cider; ginger-soy; balsamic-fig; cola glaze (surprisingly good); coffee-brown sugar; cherry preserves. Best cuts: bone-in whole ham (best flavor); spiral-cut (easy slicing, caramelizes well); boneless (easy carving). Best sides: scalloped potatoes, glazed carrots, dinner rolls.