This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. For the first half of this recipe, moist heat is used to cook the meat. At the end, a blast of high heat is used to caramelize the top of the ham. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining!.
Last Christmas, I bought a half, bone-in ham from Dakin Farm. It was marked with lines and cloves, and I baked it for 10 minutes per pound at 325ºF as the recipe said to do. I turned up the heat and brushed it with a simple glaze made of brown sugar, maple syrup, and orange juice that had just been squeezed.
In my post Christmas after-action report, I wrote: “The ham was spectacular; the mustard sauce outrageously delicious.”
But I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?
So I emailed Dakin Farm: To Score or Not? A man named Eric replied, “My advice to everyone is to add a little water to the pan and cover it with foil.” This really helps in preventing the ham from being dry. ”.
He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. And added that glazing is nice for visual purposes.
This all made sense to me, and the next time around, I followed his advice. I roasted my 13-pound whole ham, which wasn’t scored or cloved, at 325ºF for 1 hour and 45 minutes in a pan with a little water and foil over it. In the last 30 minutes, I took off the foil, raised the temperature to 425oF, and glazed the ham twice, each time for 15 minutes.
The result? A beautifully burnished, glazed ham with super moist, tender meat. And no thanks to anything I did: the meat was super flavorful.
A beautifully glazed ham, with its lacquered exterior and juicy tender meat is the showstopping centerpiece of many holiday meals. But nailing the timing on cooking a sizeable whole ham can be tricky. Undercook it and the center may still be cold; overdo it and you risk drying out this lavish cut of pork.
Follow some simple guidelines on calculating cook times and your whole ham will turn out flawlessly moist and delicious.
Key Factors in Ham Cook Times
Several key factors determine exactly how long your particular ham will need in the oven:
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Weight – A 6-8 lb half ham takes less time than a bulky 12-15 lb whole ham. Calculate total cook time based on weight.
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Bone-in or Boneless – Boneless hams cook faster since the bone partly shields meat. Add a bit more time for bone-in.
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Cooked vs. Uncooked – Fully cooked hams only require reheating, not full cooking. Always check if your ham is fully cooked or raw.
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Oven Temperature – The standard oven temp for ham is 325°F. Higher heat like 350°F will reduce cook time.
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Halves or Quarters – Smaller portions carved from a whole ham require less time. A quarter ham may only need about 1 hour total.
Cook Times for Whole Bone-In Hams
For fully cooked whole hams:
- 8-10 lbs = 2 to 2 1/2 hours
- 10-12 lbs = 2 1/2 to 3 hours
- 12-15 lbs = 3 to 4 hours
- 15-18 lbs = 4 to 5 hours
For fresh uncooked whole hams:
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Allow around 18-20 minutes per pound at 325°F.
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A 12 lb raw ham needs about 4 hours; a 15 lb ham needs 5 hours.
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Regardless of size, always cook to an internal temp of 140°F.
Tips for Perfectly Timed Ham
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For hams under 10 lbs, calculate 15-18 minutes per lb. For hams over 10 lbs, allow 18-20 minutes per lb.
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Note the ham’s weight before cooking. Remove any external packaging first for an accurate weight.
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Use an instant-read thermometer to check for 140°F, not just cooking time.
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Let ham rest 20 minutes before carving so juices redistribute evenly.
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For glazed hams, apply glaze in last 30-60 minutes only to prevent burning.
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Use a meat probe thermometer inserted in thickest part during cooking if your oven allows.
Common Ham Cooking Mistakes
Undercooked in the Center – The ham needed more time to fully come to temperature. Check for doneness with a thermometer.
Dried Out and Overcooked – Too much time in the oven caused moisture loss. For cooked hams, don’t exceed 10-12 minutes per pound.
Burned Glaze – Sugary glaze scorched and blackened. Only apply glaze in the last 30 minutes of cooking time.
Curled Up Edges – Heat was too high or ham cooked uncovered, causing the edges to shrivel. Cook at 325°F and use foil tenting.
No Caramelized Exterior – Skipping the high heat finishing step means you lose out on rich, roasted flavors. Crank oven to 400-425°F at the end.
Frequently Asked Questions
How long does an 8 lb ham take to cook?
An 8 lb fully cooked ham will take about 2 – 2 1/2 hours at 325°F. Allow 18-20 minutes per pound for an 8 lb raw ham.
What is the cook time per pound for ham?
For cooked hams, allow 10-12 minutes per pound. For fresh, raw hams, allow 18-20 minutes per pound at 325°F oven temperature.
Should you calculate ham cook time before or after glaze?
Calculate cook time based on the ham’s weight before applying any glaze. The glaze won’t significantly affect total cook time.
How can you tell when a big ham is done cooking?
An instant-read thermometer is the best way to check for doneness on a big ham. The thickest part should reach 140°F when fully cooked.
Why are the edges of my ham dried out?
Covering the ham loosely with foil during most of the cooking prevents the edges from overcooking. The edges are most prone to drying out.
Cooking up the perfect holiday ham simply takes a bit of prep, a kitchen scale, a thermometer, and keeping to these timing guidelines. In just a few hours, your spectacular centerpiece ham will be ready to wow guests and satisfy all those holiday cravings.
Brown Sugar Ham Glaze Recipe
A ham glaze recipe should include something sweet — brown sugar, sugar, honey, maple syrup, etc. — which will promote good caramelization in the oven. If you want a beautifully browned ham, you don’t have to glaze it all the way through the cooking process. Just do it in the last 30 minutes, with the oven temperature raised to 425ºF.
To make this glaze, stir together:
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup freshly squeezed orange juice
Halve the recipe if you are making a half ham.
The Secret to Baking A Good Ham?
… lies in the ham. If you buy a good one, you’ll bake a good one. If you buy a bad one, you won’t. No glaze or scoring or cooking technique will save a bad ham. You’re not marinating or brining a ham (and how nice!) — you’re simply heating it through. And the glaze, while delicious, doesn’t penetrate beyond the outer layer.
As you can tell, I really like Dakin Farm (I have nothing to do with the company; I’m just a fan!) My Vermont aunt and uncle have always had some kind of Dakin Farm ham product when we visit, and it’s always delicious. I’ve purchased both their whole and half hams, and they never disappoint. A half ham will feed at least 12 people, making the cost per serving about $4. 66.
My mother’s advice regarding ham is to never buy a spiral or frozen ham. One year, I bought just that: a frozen, spiral ham (from a highly regarded source). It looked beautiful when it came out of the oven, and I thought, “Just this once, I’ll show her!” But it was dry and tasteless when it was done. Should have known.
Friends: If you have any ham-baking tips or sources for favorite hams, please share in the comments.