Learn everything you need to know about how to cook a ham in the oven. This spiral ham recipe that is baked and has a simple glaze is great for family meals and holidays like Christmas, Thanksgiving, and Easter.
Since I learned how to bake a ham, it’s our favorite main dish or piece of the dinner table at Christmas and Easter. We like to have ham, whether were having company or not.
If the grocery store prices are low enough, I’ll sometimes bake a whole ham and cut it up for lunch that week. I absolutely love a good ham, almost as much as a good Crock Pot pork roast.
There are many things to keep in mind when baking a ham in the oven, even though it’s pretty simple to do. Things like how to keep it moist, how long do you cook a ham, and so on.
Hopefully, Ill be able to answer all of your burning questions about how to cook a pre-cooked ham. Leave a comment, though, and if you still can’t find the answer to your question, I’ll get back to you (I check them sometimes).
Cooking a ham seems intimidating, but it’s easier than you think! With the right technique, you can make a juicy, flavorful ham in your own oven. In this comprehensive guide, we’ll walk you through exactly how long to cook a ham at 250 degrees Fahrenheit for perfect results every time.
Why Cook a Ham at 250 Degrees?
Cooking the ham low and slow at 250 degrees F allows the meat to heat evenly from edge to center without drying out. This slower cooking method gives the natural flavors time to develop fully. The ham ends up incredibly moist and tender.
Higher temperatures like 325 or 350 degrees may seem faster, but they run the risk of drying out the exterior before the inside finishes cooking. Stick with 250 degrees for the best texture.
Estimated Cooking Times
The total time needed depends on the size and type of your ham. Here are some estimates:
- Bone-in ham (10 lbs): About 18-20 minutes per lb, so around 3-3.5 hours for a 10 lb ham
- Boneless ham (10 lbs): Around 12-15 minutes per lb or 2-2.5 hours
- Spiral cut ham (8 lbs): Approximately 2 hours
- Cured, uncooked ham (10-14 lbs): Around 20 minutes per lb or 4-5 hours
These cooking times are for a 250 degree oven. Always use a meat thermometer to confirm the internal temperature rather than relying solely on time.
Step-by-Step Directions
Follow these simple steps for perfectly cooked ham every time
1. Prep the Ham
Start by taking the raw ham out of the packaging. Rinse it under cool water and pat it completely dry with paper towels. Using a knife, score the fat cap on top in a diamond pattern. This helps the fat render and the glaze absorb better.
2. Add Glaze
Slather on a generous layer of your favorite glaze all over the ham. Popular options include honey glazes, brown sugar glazes, or sweet & spicy mustard glazes. The glaze will caramelize beautifully in the oven.
3. Preheat Oven
Preheat your oven to 250°F. Be sure to give it plenty of time to fully preheat before adding the ham.
4. Place Ham in Oven
Set the glazed ham directly on the oven rack or place it in a roasting pan, fat side up. Insert an oven-safe meat thermometer deep into the thickest part of the ham, being careful not to touch the bone.
5. Cook at 250°F
Roast the ham, uncovered, for the estimated cook time based on its size. For a 10 lb bone-in ham, that’s around 3 hours. For a boneless ham, around 2-2.5 hours.
6. Check Temperatures
Start checking temperatures about 1 hour before the estimated cook time. Bone-in hams should reach 140°F internally when done and boneless hams 145°F. If it’s not quite there yet, continue roasting and checking every 15 minutes.
7. Let Rest
Once it reaches the target internal temperature, remove the ham from the oven. Cover loosely with foil and let rest for 20-30 minutes before slicing. This resting time allows the juices to redistribute evenly.
8. Carve and Serve
Now you’re ready to carve into the beautifully cooked ham! Use a sharp knife to cut into slices. Serve it up with your favorite side dishes and dig in!
Handy Tips for Success
Follow these tips for the very best results:
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Always use a meat thermometer for accuracy. Ovens can vary.
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Let the ham rest before carving so juices stay locked in.
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Add glaze during the last 30-45 minutes only to prevent burning.
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Cover any leftover ham tightly and store in the fridge for 3-4 days.
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Bake an uncut half ham up to 2 weeks ahead. Refrigerate, then reheat gently to serve.
FAQs
Got ham cooking questions? We’ve got you covered!
How long per pound at 250°F?
Estimate 15-20 minutes per pound for bone-in hams and 10-15 minutes per pound for boneless hams.
What internal temp is ready?
Aim for 140°F for a fully cooked bone-in ham and 145°F for boneless. Always verify with a meat thermometer.
Can I cook it faster at a higher temp?
It’s best not to exceed 325°F. Higher heat dries out the exterior before the middle cooks through.
Do I need to add liquid to the pan?
No, a ham cooked at 250°F shouldn’t need any additional liquid in the pan.
Is it done if the fat bubbles?
Don’t rely on visual cues alone. Always check internal temperature for doneness. Fat bubbles are normal as the ham cooks.
Get That Perfectly Cooked Ham
Cooking a mouthwatering ham is simple with these step-by-step instructions for roasting at 250°F. With the right timing and temperature, you’ll get tender, juicy meat with full ham flavor every time. Try this easy method, kick back, and let the oven do the work! Enjoy your fantastic ham feast.
Expert Tips and Recipe FAQ’s
Lets talk about cooking time and internal temperature when youre learning how to bake a ham in the oven. Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham came from Aldi, and it said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or itll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. Its best to have a meat thermometer on hand. According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.
There are a few specific steps you can take to keep a fully cooked ham from drying out while its baking… – Like I mentioned above, save ham juices from packaging, and pour them into the bottom of the pan; this will help your ham to stay moist. – You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture. – Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
Baked ham should be kept in the fridge in a container that doesn’t let air in. It should last for three to five days.
Yes, you can freeze a pre-cooked or baked ham. I suggest cutting your ham up into smaller portions and freezing it in airtight containers or freezer bags with aluminum foil; that way its easier to get those smaller portions out and re-heat them. When its time to re-heat, just make sure you have plenty of time for thawing, especially if youre thawing a big, huge ham. Keep in mind, according to the USDA, you can store a spiral-cut ham or ham leftovers in the fridge for about 3 to 5 days; and you can freeze them for about 1 to 2 months.
Ingredients and Substitutions Notes:
For this oven-baked ham recipe, youll need just 3 ingredients…
- A ham that has already been cooked—the ham I used in this recipe is a 10-pound spiral-cut ham Well talk about selecting a ham a little further down.
- Glaze packet—This is what usually comes with the ham and can be found in the box.
- Water