Pick your type of ham and its weight to see how long to bake or reheat it at 325°F (163°C), and when to put it in the oven to eat at your chosen time. Minutes per pound follow the USDA ham chart.
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Always confirm with a thermometer in the thickest part, not touching bone. Cook-before-eating (raw or partly cooked) ham must reach 145°F (63°C) and rest 3 minutes. Fully cooked ham from a USDA-inspected plant is reheated to 140°F (60°C); other cooked hams to 165°F (74°C).
These hams are sold raw or only partly cooked and are labeled “cook before eating”. Bake to an internal temperature of 145°F (63°C).
| Cut | Weight | Minutes per pound |
|---|---|---|
| Whole, bone-in | 10 to 14 lb (4.5–6.4 kg) | 18 to 20 |
| Half, bone-in | 5 to 7 lb (2.3–3.2 kg) | 22 to 25 |
| Shank or butt portion, bone-in | 3 to 4 lb (1.4–1.8 kg) | 35 to 40 |
| Arm picnic shoulder, boneless | 5 to 8 lb (2.3–3.6 kg) | 30 to 35 |
Most spiral-cut and “ready to eat” hams are already cooked and only need warming through. Reheat to 140°F (60°C) if packaged in a USDA-inspected plant, otherwise to 165°F (74°C).
| Cut | Weight | Minutes per pound |
|---|---|---|
| Whole, bone-in | 10 to 14 lb (4.5–6.4 kg) | 15 to 18 |
| Half, bone-in | 5 to 7 lb (2.3–3.2 kg) | 18 to 24 |
| Arm picnic shoulder, boneless | 5 to 8 lb (2.3–3.6 kg) | 25 to 30 |
| Fully cooked, half bone-in | Reheat time (18–24 min/lb) |
|---|---|
| 5 lb | 1 h 30 min to 2 h |
| 6 lb | 1 h 48 min to 2 h 24 min |
| 7 lb | 2 h 6 min to 2 h 48 min |
| Cook-before-eating, whole bone-in | Bake time (18–20 min/lb) |
|---|---|
| 10 lb | 3 h to 3 h 20 min |
| 12 lb | 3 h 36 min to 4 h |
| 14 lb | 4 h 12 min to 4 h 40 min |
A fully cooked, boneless 8 lb ham takes about 3 h 20 min to 4 h at 325°F by the USDA arm-picnic figures (25 to 30 min/lb). Check the temperature instead of relying only on the clock.
Cook-before-eating ham: 145°F (63°C) with a 3 minute rest. Fully cooked ham packaged in a USDA-inspected plant: reheat to 140°F (60°C). Other cooked hams: 165°F (74°C).
Spiral-cut hams are fully cooked. Heat a half ham (5 to 7 lb) about 18 to 24 minutes per pound at 325°F, tightly covered, until the center reaches 140°F (60°C).
Yes. Cover it with foil for most of the baking so it stays moist, and uncover for the last part if you glaze it.
About ¾ to 1 pound per person for bone-in ham and about ½ pound for boneless.
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