Since it’s now the holiday season, it’s time to get the holiday ham ready for your Easter dinner. After planning your Easter menu and buying the ham, you need to know what kind you bought and how long to heat it. If you don’t, you might not realize it’s already cooked and just needs to be warmed up.
We’re here to help. First you just have to understand which kind of ham you have.
Bone-in ham is a delicious centerpiece for holiday meals and special gatherings. But determining the right cooking time can be tricky with a large bone-in cut of meat. The cooking time varies based on the size and whether the ham is raw or pre-cooked. Read on for a detailed guide to exactly how long to cook a bone-in ham per pound.
Factors That Affect Bone-In Ham Cooking Time
There are a few key factors that determine the roasting time for a bone-in ham:
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Raw vs Pre-Cooked – A raw, uncooked ham takes much longer than a cured pre-cooked ham. Raw hams need long slow cooking to become tender.
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Bone-In vs Boneless – The bone conducts heat slower than meat, so bone-in ham takes longer per pound. The bone also shields some meat.
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Size of the Ham – Whole hams take longer per pound than halves or portions. The larger the ham, the longer the relative cooking time.
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Cooking Temperature – Higher oven temperatures shorten cooking time slightly. Typical roasting temperatures are 275°F to 325°F.
Taking these factors into account gives you an accurate cooking time for your size and type of bone-in ham.
Cooking Times for Raw, Bone-In Ham
For a fresh, raw, uncooked ham that has not been cured or smoked, use these cooking times:
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Half bone-in ham (5 to 8 lbs) – Cook for 35 to 40 minutes per pound at 325°F. Total time is 3 to 4 hours for a juicy, safe internal temp of 145°F.
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Whole bone-in ham (12 to 16 lbs) – Cook for 22 to 26 minutes per pound at 325°F. Total time is 4 to 6 hours to reach 145°F.
Raw hams have a soft, mild pork flavor. Cook low and slow to break down connective tissue. The bone makes the meat nearest it cook slower, so whole hams need relatively more time per pound.
Cooking Times for Pre-Cooked, Bone-In Ham
For a cured, smoked, or spiral-sliced bone-in ham that is already fully cooked, use shorter cooking times:
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Half bone-in ham (5 to 8 lbs) – Cook for 12 to 15 minutes per pound at 325°F until heated through at 140°F. Total time is 1 to 2 hours.
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Whole bone-in ham (12 to 16 lbs) – Cook for 15 to 20 minutes per pound at 325°F until reaching 140°F internal temperature. Total time is 3 to 5 hours.
Pre-cooked hams just need to be warmed through. The bone conducts heat slower than meat, so whole hams need a little more time per pound.
Key Tips for Roasting Bone-In Ham
Follow these tips for moist, flavorful bone-in ham:
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For raw ham, cook to 145°F internal temperature. For pre-cooked ham, cook to 140°F.
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Use a meat thermometer to check temperature in the thickest part without touching bone.
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Let rest 15-20 minutes before carving to allow juices to absorb.
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Carve across the grain in thin slices for tender texture.
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Baste with glazes near the end but avoid burning with high-sugar glazes.
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Foil prevents drying out but can be removed at end for glaze to caramelize.
Step-By-Step Method for Roasting Bone-In Ham
Follow this simple roasting method for perfect bone-in ham at your next celebration:
Ingredients:
- 1 (6 to 12 lb) bone-in cured ham
- 1⁄4 cup brown sugar
- 2 tablespoons maple syrup or honey
- 1 teaspoon dried thyme
- 1⁄4 teaspoon ground cloves
Directions:
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Preheat oven to 325°F. Line roasting pan with foil for easy cleanup.
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Place ham flat-side down in pan. In a small bowl, combine brown sugar, maple syrup, thyme and cloves. Rub spice mixture all over ham.
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Cover ham tightly with foil. For a pre-cooked ham, bake 20-25 minutes per pound until 140°F internal temperature. For raw ham, bake 25-30 minutes per pound until 145°F.
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Remove foil last 15 minutes if glazing ham. Brush with glaze, return to oven for 10 minutes.
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Let ham rest 15-20 minutes before slicing to retain juices.
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Carve ham by slicing across the grain. Serve immediately. Enjoy!
The spices, sweet glaze, and exact cook time produce incredibly moist, flavorful bone-in ham worthy of any special occasion.
Frequently Asked Questions About Bone-In Ham
Q: Can I cook a bone-in ham directly from frozen?
A: Yes, you can cook a frozen bone-in ham without thawing first. Add about 30 minutes per pound to the recommended cooking time. Use a meat thermometer to check for doneness.
Q: Should I baste my bone-in ham while cooking?
A: Basting helps keep the ham moist and adds flavor. Baste with pan juices every 45-60 minutes. Avoid burning with sugary glazes.
Q: My bone-in ham came with a packet glaze. When should I apply it?
A: Reserve ham glazes until the last 30-60 minutes of cooking. Brush on lightly and return to oven to caramelize.
Q: Do I need to rest a bone-in ham after roasting?
A: Yes, resting for 15-20 minutes allows juices to absorb back into the meat. This keeps it moist when you slice it.
Q: What’s the best way to carve a bone-in ham?
A: Always slice across the grain of the meat, perpendicular to the bone. This results in tender, thin slices.
The Takeaway
Bone-in ham roasting times vary greatly based on the size, raw vs pre-cooked, and other factors. For raw ham, allow 25-40 minutes per pound at 325°F until 145°F. Pre-cooked hams take 15-25 minutes per pound to heat through to 140°F. Rest ham before slicing across the grain. Follow these guidelines for juicy, flavorful holiday ham.
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Since it’s now the holiday season, it’s time to get the holiday ham ready for your Easter dinner. After planning your Easter menu and buying the ham, you need to know what kind you bought and how long to heat it. If you don’t, you might not realize it’s already cooked and just needs to be warmed up.
We’re here to help. First you just have to understand which kind of ham you have.
City Ham, aka Pre-Cooked Ham
Most hams that you buy at the supermarket are known as city hams, or pre-cooked hams. They are wet-cured hams that are usually smoked after curing (which is why they’re referred to as smoked hams in the USDA chart below).Advertisement
The beautiful thing about city hams is that they’re pre-cooked. It’s a very low-pressure situation for the home cook. To make the ham ready to serve, just take it out of the package, wrap it in foil, and heat it up until it’s hot.
Based on the type of ham (whole vs. sliced), cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick. half, bone-in vs. no bone ― these specifics are outlined in the chart below). You just want to make sure the internal temperature has reached 145 degrees F. Advertisement.
City hams are typically your spiral cut hams. While you can eat these cold, they’re easy enough to reheat in the oven as mentioned above. Or, for an even simpler and quicker reheat, you can warm individual slices in a skillet or microwave.
Then there are country hams. Country hams are less popular in metropolitan areas and are a very different eating experience compared to city hams. They are dry-cured and are sometimes smoked (but less frequently than city hams).
Country hams are saltier and drier, and if you want to serve them like a classic holiday ham, they first have to be soaked anywhere between 4 to 24 hours. Then you boil the ham in water for 20-25 minutes per pound. And after that, you glaze it in a 400-degree oven for 15 minutes.
The other option you have is fresh ham. Fresh hams are harder to come by. They are basically blank slates that have to be fully prepared. This can mean brining, curing, glazing and cooking. Fresh ham cooking times vary greatly depending on the size.
In a 325-degree oven, a 12-16 pound bone-in ham needs 22-26 minutes per pound. A 10-14 pound boneless ham needs 24-28 minutes per pound. And a 5-8 pound bone-in ham needs 35-40 minutes. Advertisement.
For cooking times of all these hams, we turn to the USDA for the safest advice. Here’s the chart you should consult for this year’s holiday ham.
(at least 145 F inside) and let it rest for at least three minutes. Whole, bone-in: 10 to 14 pounds.
(Reheat cooked hams pacakged in USDA-inspected plant to 140 F and all others to 165 F)
Whole, with bones: 10 to 14 pounds –
(Minimum internal temperature of 145 F and allow to rest for at least 3 minutes)
Whole leg with bone in: 12 to 16 pounds –
Whole of half: Soak 4-12 hours in refrigerator. Cover with water and boil 20-25 minutes per pound. Drain, glaze and brown at 400 F for 15 minutes. Advertisement.
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Our journalists will continue to cover the twists and turns during this historic presidential election. With your help, well bring you hard-hitting investigations, well-researched analysis and timely takes you cant find elsewhere. As things stand in politics right now, we take our job as reporters very seriously, and we appreciate your support.
Contribute as little as $2 to keep our news free for all.
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