It’s the day before your holiday dinner. There’s a ham in the refrigerator, two sets of instructions on the package. And you’re searching on your phone for “how long do you cook a ham?”

The good news is that most grocery store hams are already fully cooked. That means you don’t cook the ham from raw; instead, you reheat it until it’s hot throughout and ready to serve. Once you know what type of ham you bought, figuring out the timing becomes much easier.

Whether you serve a bone-in holiday ham in Highland, a spiral-cut ham in Merrillville or a boneless ham in St. John, the most important factors are cut, weight and internal temperature based on a food thermometer.

Quick answer: How long do you cook a ham?

Most fully cooked hams should be reheated at 325°F for 10 to 24 minutes per pound until they reach an internal temperature of 140°F. A 10-pound fully cooked bone-in ham typically takes 2½ to 3 hours, while a 10-pound spiral-cut or boneless ham usually takes 1½ to 2½ hours.

How long do you cook a ham?

In a 325°F oven, reheating a ham takes anywhere from 10 to 24 minutes per pound depending on the cut, until the center reaches 140°F.

How long to cook a 10-pound fully cooked ham depends on the style of ham:

• A 10-pound fully cooked bone-in ham takes about 2½ to 3 hours at 325°F.
• A 10-pound spiral-cut or boneless ham takes about 1½ to 2½ hours because those cuts heat more quickly.
• A fresh, uncooked ham requires significantly more time because it must be cooked rather than reheated.
• Most hams should stay covered for the majority of the cooking time and uncovered only near the end if you’re adding a glaze.
• The best way to know when a ham is done is to check the internal temperature with a meat thermometer.

At-a-glance ham cooking times

• Bone-in half ham: 18-24 minutes per pound at 325°F
• Whole ham: 15-18 minutes per pound at 325°F
• Boneless ham: 10-15 minutes per pound at 325°F
• Spiral-cut ham: 10-12 minutes per pound at 325°F
• Fresh ham: 22-40 minutes per pound at 325°F, depending on cut

Use the chart below to estimate how long to cook a ham based on its type and weight.

Ham cooking time chart

Ham type	Oven temperature	Minutes per pound	Pull temperature
Fully cooked half ham (bone-in)	325°F	18-24 minutes	140°F
Fully cooked whole ham	325°F	15-18 minutes	140°F
Fully cooked boneless ham	325°F	10-15 minutes	140°F
Spiral-cut ham	325°F	10-18 minutes	140°F
Fresh uncooked ham	325°F	22-40 minutes depending on cut	145°F with rest

As with any meat, review package directions before cooking.

Fully cooked or fresh: Know which one you bought

Before you set a timer, be sure to read the label.

Most grocery-store hams, sometimes called city hams, are already cured and cooked, so the question is how long to heat a fully cooked ham rather than how long to cook one from raw.

Spiral-cut hams are also fully cooked. Since they’ve been sliced, they tend to lose moisture more quickly than unsliced hams, so cover them tightly during reheating.

A fresh ham is uncured, uncooked pork from the pig’s hind leg, and it’s more like a large pork roast than a traditional holiday ham. Fresh ham should be cooked to an internal temperature of 145°F, followed by at least a brief rest period before serving.

If a fully cooked ham has been sliced and repackaged at a store or if you’re reheating leftovers, the recommended internal temperature is 165°F rather than 140°F.

The bottom line: Don’t guess. Check the label first.

Cooking times by cut and weight

The timing ranges below provide a useful starting point when planning your meal, as internal temperature determines when the ham is done.

Bone-in half ham

Plan on approximately 18 to 24 minutes per pound at 325°F for a fully cooked 5- to 7-pound half ham.

For example, a 7-pound half ham typically requires about 2 to 2¾ hours.

As always, let your thermometer make the call.

Boneless ham

A fully cooked boneless ham requires about 10 to 15 minutes per pound at 325°F for hams weighing between 6 and 12 pounds.

Boneless hams heat evenly but can dry out faster, so keep them covered during reheating.

Spiral-cut ham

When reheating a spiral ham, plan on about 10 to 12 minutes per pound at 325°F with the ham tightly covered. While some published timing ranges extend higher, spiral hams often stay juicier when removed closer to the lower end of the range.

Add a small amount of liquid to the pan and cover tightly with foil.

If you’ve searched for spiral ham cooking time specifically, remember that temperature matters more than minutes. Once the thickest portion reaches 140°F, it’s ready.

Whole ham

For a fully cooked whole ham weighing 10 to 14 pounds, plan on approximately 15 to 18 minutes per pound at 325°F.

Work backward from your serving time and allow extra time for glazing, resting and carving.

Fresh, uncooked ham

Fresh ham takes longer because it starts raw.

A whole fresh ham requires about 22 to 26 minutes per pound at 325°F. A fresh half ham may require approximately 35 to 40 minutes per pound.

Unlike fully cooked hams, which are reheated to 140°F, fresh ham should be cooked to 145°F.

Rest for 15 to 20 minutes before carving.

How long to cook a ham in the oven: Temperature, covering and liquid in the pan

For most holiday hams, 325°F is the preferred oven temperature. Cooking at a higher temperature can cause the outside to dry out before the center reaches the desired temperature.

Keep the ham covered with foil for most of the cooking time.

Add a small amount of liquid to the roasting pan. About a half cup of water, broth, apple cider or fruit juice is usually sufficient.

Keep the ham covered until it’s time to glaze.

Glazing, internal temperature and resting

Whether serving Thanksgiving or Christmas ham, if you choose to glaze it, wait until the final 20 minutes of cooking before applying. This gives the sugar time to caramelize without becoming overly dark.

Score the surface in a shallow crosshatch pattern before glazing if desired.

Classic glaze ingredients include:

• Brown sugar
• Honey
• Maple syrup
• Mustard

More important than the glaze is the internal temperature.

For a fully cooked ham in its original packaging, the target temperature is 140°F.

How much ham per person, and what to do with the rest

For bone-in ham, plan on approximately one-half pound per person. For boneless ham, about one-third pound per person.

Using those estimates, a 10-pound bone-in ham can typically serve about 20 people.

Most leftover ham stays fresh in the refrigerator for three to four days when stored properly.

Beyond sandwiches, leftover ham works well in:

• Breakfast hash
• Split pea soup
• Scalloped potatoes

And don’t overlook the bone. Frozen ham bones can add flavor to soups, beans and other slow-cooked dishes long after the holiday meal is over.

Frequently asked questions about cooking ham

How long do you cook a 10-pound fully cooked ham?

A 10-pound fully cooked ham takes about 2½ to 3 hours at 325°F if it’s bone-in. A 10-pound boneless or spiral-cut ham reheats faster, usually in about 1½ to 2½ hours. The best way to tell when it’s ready is to check that the center reaches 140°F with a meat thermometer.

Do you bake a ham covered or uncovered?

A ham should be baked covered for most of the cooking time. Tightly sealing the roasting pan with foil helps retain moisture and keeps the ham from drying out. If you’re using a glaze, uncover the ham during the last 20 minutes of cooking.

What temperature do you cook a spiral ham at?

A spiral-cut ham should be reheated at 325°F. Because the slices are already cut, it’s especially important to keep the ham covered and avoid overcooking.

What internal temperature should ham reach?

A fully cooked ham is done when it reaches an internal temperature of 140°F. A fresh, uncooked ham should be cooked to 145°F and rested before serving. If you’re reheating leftover ham or ham that has been sliced and repackaged, heat it to 165°F.

How long does it take to heat a fully cooked ham?

A fully cooked ham usually takes 10 to 24 minutes per pound at 325°F depending on the cut and size. Reheat it until the internal temperature reaches 140°F.

How do I keep ham from drying out?

Keep the ham covered with foil, place it cut-side down when possible and add a small amount of water, broth, cider or juice to the roasting pan. These steps help retain moisture while the ham reheats.

Where should I place the thermometer in a ham?

Insert the thermometer into the thickest part of the ham, avoiding the bone. Checking the temperature in the center of the meat provides the most accurate reading.

How long should ham rest before carving?

Allow a fully cooked ham to rest for 15 to 20 minutes after it comes out of the oven. Resting helps the juices redistribute and makes the ham easier to slice.

How much ham should I plan per person?

A good rule of thumb is about half pound of bone-in ham per person or third pound of boneless ham per person. If you’d like leftovers, consider sizing up.

What can I make with leftover ham?

Leftover ham is great for sandwiches, breakfast hash, omelets, split pea soup and scalloped potatoes. If you purchased a bone-in ham, the bone can also be frozen and used later to flavor soups and beans.

Holiday hams from Strack & Van Til

During the holiday season, your local Strack & Van Til Meat Department is the place for a wide selection of hams.

“We have the largest variety of quality smoked hams in the Midwest,” says Meat Department Director Gary Teachman. “Try bone-in or boneless, spiral sliced and fully cooked or carver: They’re all simple to cook.”

Hosting a large holiday dinner? Feed them a naturally hardwood smoked, gluten-free and fully cooked Smithfield Hickory Smoked Whole Ham.

Enhance your holiday feast with a spiral sliced ham. Choose from Cure 81 Boneless Whole Ham, Hillshire Farm, Frick’s, Sugardale, Cook’s and Best Choice, in flavors from brown sugar glazed to honey.

For a premium treat, upgrade to a Smithfield Hickory Smoked Bone-in Spiral Sliced Half Ham in the red foil package. Naturally hickory smoked, hand trimmed and fully cooked with natural juices, it even includes a packet of glaze.

Those with a sweet tooth will enjoy the Pecan Praline and Salted Caramel coated Smithfield spiral sliced ham. For traditionalists, Fleur De Lis Premium Hardwood Smoked Ham and Hillshire hams in several flavors are excellent choices.

Try the flavorful smoked Hormel Cure #81 or Kentucky Legend Ham. A half or whole ham is perfect for a large feast, and a Kentucky Legend Petite Ham works for a smaller gathering.

Prepared holiday meals are also available. For more information, see Thanksgiving Dinner to Go in Northwest Indiana: Menus, Prices, and Order Deadlines and Heat and Serve Holiday Meals: How They Work and When to Order. You can also order ahead through SVT To Go at strackandvantil.com for pickup at stores across Lake and Porter Counties.

Set the Timer and Trust the Thermometer

If there’s one takeaway from the different ham cooking charts and timing guides, it’s this: Know which ham you bought, cook it at 325°F and let the thermometer determine when it’s ready.

Most hams sold in grocery stores are already fully cooked, which means you reheat rather than cook. A bone-in ham, boneless ham and spiral-cut ham may require different amounts of time, but they follow the same basic approach. Keep the ham covered for most of the cooking process, add glaze near the end if desired and pull it when it reaches the appropriate internal temperature.

When you’re planning your next holiday dinner, stop by the Strack & Van Til Meat Department near you to pick up the ham that fits your gathering, then work backward from dinner time using the guidelines above.