How Long Do You Cook a Baked Ham? Perfect Cooking Tips

Today, a friend asked me: How long do you cook a baked ham? Ha ha, they really came to the right person. I've baked no less than ten hams. Today, I'll share with you the secret tips for baking ham that I've summed up myself, ensuring that you can bake a perfect Baked Ham that's tender and juicy.

Bone-in Ham Cooking Time and Method

I’ve always thought bone-in ham has the richest flavor, but baking it is like taking care of a “delicate baby”—you need to lock in the juices while making sure the meat around the bone cooks through.

My time formula: 15-20 minutes per pound (at 320°F)

For a 5-pound bone-in ham, I set the timer for 2.5 hours and never leave it unattended!

Method:

1.Fat cap scoring: Use a knife to score a diamond pattern on the fat. After baking, the pattern will open up, creating a beautiful, festive look!

2.Rub with butter, olive oil, or syrup, then sprinkle with salt and pepper.

3.Wrap with foil: I make a tent with foil, leaving a gap at the top for heat circulation while tightly sealing the edges to prevent moisture loss.

4.Preheat your oven to 320°F (160°C) and place the ham in a roasting pan, fat side up.

5.In the last 30 minutes, remove the foil to allow the surface to crisp up.

Internal temperature:

For pre-cooked ham, cook until the internal temperature reaches 145°F (63°C).

For raw ham, aim for 160°F (71°C).

Bone temperature check: The meat closest to the bone is the hardest to cook, so I insert the thermometer at an angle near the bone to ensure the temperature is at least 145°F (63°C).

Boneless Ham Cooking Time and Method

Boneless ham is a total lifesaver for lazy cooks! But it tends to shrink, so I’ve got some secret tricks to keep it juicy:

Time: 12-15 minutes per pound (320°F)

For a 4-pound boneless ham, I usually bake for about 2 hours, but I start checking it 20 minutes earlier!

Method:

1.Preheat your oven to 320°F (160°C).

2.You can score the surface of the ham and rub it with butter, olive oil, or honey, then sprinkle with salt and pepper.

3.Pour half a cup of apple juice into the roasting pan, cover with foil, and the meat will be so tender it practically shakes!

4.Baste with pan juices every 30 minutes to keep it moist.

Tip: Boneless ham cooks faster, so keep a close eye on the temperature.

Pre-cooked Ham Cooking Time and Method

Store-bought pre-cooked ham is prone to drying out! I’ve developed a “gentle heating method” to keep it moist:

My safe time: 10-15 minutes per pound (320°F)

For a 3-pound pre-cooked ham, 1.5 hours is perfect. Any longer, and you’re risking dry meat!

Reheating secret:

1.Low and slow: Start by baking at 250°F (120°C) for 40 minutes, then raise the temperature to 320°F (160°C) to caramelize the surface. The result is as juicy as fresh-cooked!

2.Fruit infusion: Place a few slices of pineapple or orange in the foil. The fruit’s acidity softens the meat—tested and proven!

Fun fact: The perfect internal temperature for pre-cooked ham is 140°F (60°C). Once it hits 150°F (65°C), it starts to “age” and lose moisture.

Glazed Ham Timing and Method

Glazing is my specialty! After 7 failed attempts, I’ve finally cracked the golden rule:

My glaze formula: Brown sugar : Honey : Acidic liquid = 2 : 2 : 1 (Orange juice/apple cider vinegar/cola work great).

Here’s a foolproof method:

Layering the glaze:

1st layer: Brush with the base glaze (bake at 320°F for 10 minutes).

2nd layer: Mix in some pan juices (bake at 350°F for 8 minutes).

3rd layer: Sprinkle chopped nuts (bake at 400°F for 2 minutes).

Anti-burn hack: Stick whole cloves around the edges of the ham. They help hold the glaze in place and prevent the sugar from burning.

Pro tip: Use a torch to give the glaze a final spray before pulling it out of the oven, giving it that beautiful amber shine!

How Long Does It Take to Cook a Fully Baked Ham?

I’ve been asked this question a hundred times! The answer lies in three key factors:

1.Type of Ham: Pre-cooked ham starts at around 1.5 hours, while fresh ham requires 3+ hours.

2.Oven Personality: My old oven tends to take about 20% longer than the standard time, but my new steam oven cuts the time by 15%.

3.Season: Cooking in winter generally takes 10% longer than in summer (don’t ask why, it’s based on my tests!).

Key Points:

1.Use a thermometer to confirm the internal temperature (Pre-cooked: 140°F / 60°C, Fresh: 160°F / 71°C).

2.Thaw your ham in the fridge for 24 hours, then leave it at room temperature for 1 hour before cooking for the most accurate cooking time.

How Long to Cook Ham per Kilogram?

The international guideline of 22-44 minutes per kg is too vague! I’ve created this handy chart for quick reference:

 Can’t remember? Here’s a shortcut: Use the price of the ham to estimate the time! The more expensive the ham, the shorter the cooking time (because the meat is more tender).

How to Calculate Ham Cooking Time?

My self-created “Three-Step Quick Calculation” method is so easy, even beginners can use it:

Weigh it first and subtract 0.7 pounds (for example, if it’s labeled as 4 pounds, count it as 3.3 pounds because the packaging includes brine).

Choose your base time based on the ham type:

Pre-cooked bone-in: 25 minutes per kg

Fresh boneless: 38 minutes per kg

Add extra time for:

Opening the oven: 3 minutes per opening

Glazing the ham: 5 minutes per glazing

Example:

For a 3.7 lbs fresh boneless ham, the time calculation is:

3.7 × 38 = 140 minutes (around 2 hours 20 minutes) + 2 oven openings × 3 minutes = 6 minutes + 3 glaze applications × 5 minutes = 15 minutes → Total time = 161 minutes (around 2 hours 41 minutes)

How to Cook a Small Ham?

Small hams (≤2 kg) are the real challenge! My “Mini Ham 3-Step Guide”:

Foil Armor: Wrap the ham in double-layered foil, making sure the seam is on the bottom.

Low and Slow Start: Bake at 280°F (140°C) for the first 40 minutes, then increase to 350°F (180°C) to finish and get a nice color.

Ice and Fire: After removing from the oven, immediately wrap in plastic wrap. Let it sit for 5 minutes before unwrapping to lock in all the juices!

Warning: Don’t trust the “time cut in half” myth! A 2 kg ham takes about 1.5 hours, while a 4 kg ham takes only 2.5 hours—it’s not a simple double-time relationship!

My Bloody Tears Summary

Cooking ham is like a relationship—if you rush, you’ll mess it up. Stick to the rules, but don’t be afraid to adapt. The most important thing is to understand its “temperature language.”

Next time you check the ham in the oven, remember what I’ve learned the hard way: It’s better to check the temperature early than to try saving it at the last minute! After all, who would want to ruin a perfectly good ham?

(By the way, my failed hams all got chopped into fried rice, and they were still praised to the skies!)