Short answer: heat a fully cooked ham at 325°F, covered, with a cup of water in the pan, for about 10 to 12 minutes per pound, until a thermometer in the thickest part reads 140°F. Take the cover off and glaze for the last 15 to 20 minutes if you want a glaze.
A fully cooked smoked ham is already done. Your only job is to warm it without drying it out. Most dry ham is the result of too much heat for too long, not the ham itself.
Is my ham fully cooked?
Check the label. Our boneless whole, boneless half, and spiral sliced hams are fully cooked. Our Old Fashioned Bone-In Ham and Skinless & Shankless Ham are smoked but ready to cook, not precooked. Those need to reach 145°F and take longer; there is a section for them below. Country ham is a different product entirely. Here is how to cook a country ham.
Heating times for a fully cooked ham
Oven at 325°F. Ham thawed, covered tightly with foil, with about a cup of water, cider, or stock in the bottom of the pan. Times are for a ham straight from the refrigerator.
| Ham | Weight | Approximate time at 325°F |
|---|---|---|
| Boneless half | about 5 lb | 50–60 minutes |
| Spiral half (bone-in) | about 8 lb | 1 hr 20 min – 1 hr 40 min |
| Boneless whole | about 11 lb | 1 hr 50 min – 2 hr 15 min |
| Spiral whole (bone-in) | about 17 lb | 2 hr 50 min – 3 hr 25 min |
Ovens vary and so do hams. Trust the thermometer, not the clock. Start checking about 30 minutes before the low end of the range.
Step by step
- Thaw it first. A frozen ham needs two to four days in the refrigerator depending on size. Thawing timeline here. Heating from frozen works in a pinch but takes about 50 percent longer.
- Take it out of the refrigerator 30 to 60 minutes before it goes in the oven. A ham that is not ice cold in the center heats more evenly.
- Heat the oven to 325°F.
- Set the ham in a roasting pan. Boneless ham: any side down. Spiral ham: cut side down, so the slices stay together and the exposed faces don't dry. Bone-in: fat side up.
- Add about a cup of liquid to the pan. Water is fine. Apple cider, pineapple juice, or stock add a little flavor to the steam.
- Cover tightly with foil. This is the step people skip, and it is the one that keeps the ham moist.
- Heat 10 to 12 minutes per pound, until the center reads 140°F on an instant-read thermometer. For a bone-in ham, keep the thermometer away from the bone.
- Glaze, if you like. Pull the foil off for the last 15 to 20 minutes, brush on the glaze, and turn the oven up to 400°F to set it. Watch it; sugar goes from glossy to burnt quickly.
- Rest 10 to 15 minutes before slicing. Tent loosely with foil.
Heating a spiral sliced ham without drying it out
Spiral hams dry out faster because every slice is exposed. Three things help: keep it cut side down, keep it covered until the last 15 minutes, and don't push the temperature past 140°F. Our spiral hams come with a brown sugar rub; mix it with a couple of tablespoons of water or honey and brush it on when the foil comes off.
For our ready-to-cook bone-in hams
The Old Fashioned Bone-In Ham (18–20 lb) and the Skinless & Shankless Ham (about 17 lb) are smoked but not precooked. Same method, longer time: 325°F, covered, with a cup or two of liquid, about 18 to 20 minutes per pound, to 145°F in the thickest part away from the bone. Rest 15 minutes. For an 18-pound ham that is roughly 5½ to 6 hours, so start it in the morning. Glaze uncovered for the last 20 to 30 minutes.
Slicing
Boneless: slice across the grain, as thick or thin as you like. Thick for the plate, thin for sandwiches.
Bone-in: cut a few slices off the thin side to make a flat base, set the ham on that base, then slice down to the bone and run the knife along the bone to free the slices.
Spiral: run a knife around the bone and the slices fall away.
Leftovers
Refrigerate within two hours. Heated ham keeps about a week in the refrigerator. Sliced ham freezes well for two to three months. Keep the bone from a bone-in ham for beans, split pea soup, or greens.
Frequently asked questions
How long do I heat a fully cooked ham per pound?
About 10 to 12 minutes per pound at 325°F, covered, until it reaches 140°F inside.
What temperature should a fully cooked ham be?
140°F in the thickest part. It is already safe to eat cold; you are only warming it.
Do I need to add water to the pan?
Yes, about a cup. It steams the ham under the foil and keeps it moist. Cider or juice works too.
Can I heat a ham from frozen?
Yes. Use the same temperature and plan on about 50 percent more time, checking with a thermometer. Thawing first gives a better result.
Can I eat a fully cooked ham cold?
Yes. Fully cooked ham is safe to eat straight from the package. Many people slice the boneless ham cold for sandwiches.
How do I keep ham warm for a buffet?
Slice it, arrange it in a covered dish with a few spoonfuls of the pan juices, and hold it in a 200°F oven or a slow cooker on warm. Don't let it sit out more than two hours.
Shop holiday hams → · Wondering how big a ham to buy? How much ham per person.