How long do I bake a ham in the oven?

Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below

Click here to try my California Orange Glazed Ham Recipe

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Click here to watch the video

Click below for timing chart

Type of Ham Cooking Time per Pound

BAKE at 325′

Internal Temperature
Remove from Oven Finish Temp. After Resting
Fully Cooked Hams
Whole – Boneless 15 to 18 minutes 135° F 140°F
Whole – Bone-in 15 to 18 minutes 135° F 140°F
Half – Boneless 18 to 24 minutes 135° F 140°F
Half – Bone-in 18 to 24 minutes 135° F 140°F
Spiral Cut Ham 10 to 14 minutes (@275° F) 135° F 140°F
Canned Ham 15 to 20 minutes 135° F 140°F
Picnic Ham 25 to 30 minutes 135° F 140°F
Uncooked or Partially Cooked Hams
Whole – Boneless 18 to 20 minutes 155° F 160° F
Whole – Bone-in 18 to 20 minutes 155° F 160° F
Half – Boneless 22 to 25 minutes 155° F 160° F
Half – Bone-in 22 to 25 minutes 155° F 160° F
Whole/Half Cooked
in an Oven Bag
20 to 25 minutes 155° F 160°F
Picnic Ham 30 to 35 minutes 155°- 165° F 160° – 170° F
Fresh Ham 25 to 30 minutes

The length of time a ham will have to cook will depend on the size of the ham and whether it is a fully cooked, partially cooked, or uncooked ham and whether it is bone-in or boneless. The best way to determine if the meat has cooked long enough is to check for doneness. It is important not to overcook the ham to maintain its juiciness. If it is not a fully cooked ham, it also needs to be cooked to the proper doneness to make it safe to eat. Shown below are signs to look for when determining doneness. For more information, see Ham Cooking Guide – Ham Doneness.

  • When poked with a meat fork, the meat will show little resistance.
  • The meat will begin to separate from the bones and the larger bones will be easy to move.
  • To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for an uncooked or partially cooked ham and 140°F for a fully cooked ham.

For best results, the meat should be removed from the oven when its internal temperature reads 5° below the final desired temperature and then it should be allowed to rest (a waiting period before carving) for 10 to 15 minutes. During this time the meat will continue to cook and will reach the 160°F for uncooked ham or 140°F for the fully cooked ham. Resting also allows the juices to be distributed through the meat before it is carved. Slice or carve to desired thickness.

Roasting/Baking Tips:

  • To add extra flavor, apply a glaze to the ham during the last 30 minutes of the cooking time.
  • Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.
  • Do not use sharp utensils that may pierce the ham when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for handling the ham.
  • If cooking more than one ham, be sure that there is uniform space around them so that they will cook evenly. The hams should not be touching and there should be enough room around them to allow air and heat to circulate.
  • When placing a thermometer in the meat to check for doneness, be sure that the stem is not touching a bone because this can result in a false reading.

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2 Responses to “How long do I bake a ham in the oven?”

  1. The California Orange Glazed Ham « Sacchef's Blog Says:

    […] the Great State of California. Taste a little Californian Sunshine at your Easter Dinner Table. Click here for a cooking timing chart for you ham Click here to watch the video Click below for recipe […]

  2. How to cook and carve a ham « Sacchef's Blog Says:

    […] Blog Cooking tips for everyday life « How long do I bake a ham in the oven? The Roasting Pan and Rack […]

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