How Long To Cook a Ham

Cooking a ham at home should never feel intimidating. Whether you're working with a spiral ham for the holidays or a fresh ham for Sunday dinner, the right method and timing make all the difference. The Allen Brothers butcher team has spent decades helping home cooks turn a great cut of pork into a centerpiece worth remembering, and we're sharing those step-by-step insights with you here. 

Knowing how long to cook a ham depends on the cut you choose, whether it's a fully cooked ham or raw, and the method you prefer. We'll walk you through every approach so you can cook with confidence at home. 

If you’re looking for more insights, our complete cooking guides provide in-depth instructions on preparing delicious pork dishes.

Ham Cooking Times at a Glance

How Long It Takes To Cook a Ham Based On Cooking Method

You have plenty of options when deciding how to cook a ham. Each technique produces a different texture and crust. The oven gives you the most reliable, even results. Smoking adds depth. Grilling builds caramelized edges. Slow cookers and pressure cookers offer hands-off convenience for smaller portions or weeknight meals. 

Your ham selection and cooking style work together, so a thicker bone-in ham takes longer in any method than a sliced or spiral version.

How Long To Bake a Ham

Bake a ham at 325°F for 10 to 15 minutes per pound for a half ham and 18 to 20 minutes per pound for a whole ham until it reaches an internal temperature of 140°F. Place the ham cut side down in a roasting pan with about a half cup of liquid such as apple cider, orange juice, or water to keep it moist, then tent with foil. Let it rest for 15 to 20 minutes before slicing. Baking is one of the most reliable ways to cook a ham evenly.

How Long To Roast a Ham

Roast a fresh ham at 325°F for 22 to 26 minutes per pound until it reaches an internal temperature of 145°F. Use a roasting pan with a rack and insert a meat thermometer into the thickest part away from the bone to confirm doneness. Bone in cuts take longer than boneless. Baste every 30 minutes with pan drippings to maintain moisture and build flavor.

How Long To Cook a Ham In The Oven If Covered

Cook a ham covered at 325°F for 10 to 12 minutes per pound until it reaches an internal temperature of 140°F. Covering the pan tightly with foil traps steam and helps prevent the surface from drying out, especially for spiral hams. Remove the foil during the last 20 minutes if you want a slightly crisp exterior and spoon pan drippings over the meat as it cooks.

How Long To Cook a Ham In a Crock Pot

Cook a ham in a crock pot on low for 4 to 6 hours for a half ham weighing 5 to 8 pounds until it reaches an internal temperature of 140°F. Place the ham cut side down in the slow cooker and add a cup of liquid such as apple cider or orange juice. A boneless ham works well due to its shape and cooks evenly with minimal effort.

Simmering or Poaching a Ham

Simmer a ham for about 20 minutes per pound. Simmering gives you fall-apart tender meat with very little effort. Place the ham in a large pot, cover with liquid such as water, apple cider, or stock, and bring to a low simmer. Keep the temperature gentle so the meat stays moist. This method works well with a bone-in ham and produces excellent broth for soups using leftover ham later in the week.

Grilling a Ham

Grill a ham over indirect heat at 325°F for 10 to 15 minutes per pound. Grilling adds smoky char to a baked ham or pre-cooked spiral ham. Set up your grill for indirect heat at 325°F. Place the ham on the cool side and close the lid. Brush with glaze during the final 20 minutes. Watch the heat carefully because sugar in the glaze burns fast over direct flame. Looking for a ready-made option. Our honey glazed ham comes prepared for easy reheating.

Smoking a Ham

Smoke a fully cooked ham at 225°F to 250°F for 20 minutes per pound, or a fresh ham for about 30 minutes per pound. A smoked ham picks up incredible depth when finished low and slow. Apply wood chips like applewood or hickory for sweet, balanced smoke. A fresh ham should reach 145°F internally before resting, while a fully cooked ham should reach 140°F.

Air Frying Ham

Air fry a small ham at 320°F for 12 to 15 minutes per pound. The air fryer handles smaller hams or ham steaks well. Wrap a 2 to 3-pound ham in foil with a splash of apple cider. Brush with glaze and then air fry uncovered for the last 5 minutes for a caramelized finish. This is one of the fastest ham cooking methods for weeknight meals.

Pressure Cooking Ham

Pressure cook a boneless ham for about 2 minutes per pound, then allow a 15 minute natural release. A pressure cooker delivers tender ham in a fraction of the time. Place a 4 to 5-pound boneless ham on a trivet with a cup of apple cider or orange juice. Brush with brown sugar glaze and broil briefly for color.

Reheating a Ham

Reheat a fully cooked ham at 275°F for about 10 minutes per pound. Reheat a fully cooked ham without drying it out by setting the oven to 275°F. Place the ham cut side down in a roasting pan, add a half cup of water or apple cider, and cover tightly with foil. The internal temperature should reach 140°F. Slow and low is the best way to cook a ham that's already been prepared, and it works just as well for warming up leftover ham slices the next day.

Choosing the Right Ham by Cut

The best way to cook a ham depends on the cut you choose. Cook time and preparation method will change greatly depending on the type of cut. A boneless ham roasts faster than a bone-in ham of the same weight, while a spiral ham only needs gentle reheating to keep the slices from drying out. Fresh ham takes the longest because you're cooking uncooked pork leg from raw rather than warming up something pre-cooked. Whichever cut you pick, quality hams are naturally gluten-free, making them an easy fit for a range of dietary needs.

• Spiral ham: Pre-sliced and usually a fully cooked ham, ready to glaze and reheat. Easy to serve and always a crowd favorite. Try our Heritage Duroc spiral sliced ham.
• Whole ham: The entire leg, including both shank and butt portions. Best ham choice for large gatherings and dramatic presentations.
• Bone-in ham: Delivers more flavor thanks to the shank or butt bone, and the drippings make excellent gravy.
• Boneless ham: Easier to carve with a sharp knife, with a uniform shape that slices cleanly.
• Shank ham: The lower portion, slightly leaner and easier to carve around a single bone.
• Butt portion ham: The upper portion, more tender and flavorful, with marbling that bastes the meat as it cooks.

Frequently Asked Questions

Is it better to cook a ham at 325 or 350?

Cook your ham at 325°F. The lower temperature heats the meat evenly without drying out the exterior. Higher temperatures risk burning the glaze before the inside warms up.

How long to cook ham at 325 per pound?

A half ham at 325°F takes 10 to 15 minutes per pound. A whole ham at the same temperature takes 18 to 20 minutes per pound. Always pull at 140°F internal for a fully cooked ham.

How long do you cook a fully cooked ham per pound?

A fully cooked ham needs 10 to 15 minutes per pound at 325°F to reheat properly. Spiral hams reheat slightly faster, around 10 to 12 minutes per pound, when covered with foil.

Do you bake ham covered or uncovered?

Bake the ham covered for most of the cook time to lock in moisture. Pull the foil off during the last 20 to 30 minutes if you want a crisp, caramelized crust or are applying glaze.

What side goes down when cooking a ham?

Place the ham cut side down in the pan. This protects the exposed meat from drying out and lets the natural juices and drippings collect against the cut surface.

How do I tell if my ham is fully cooked?

Use a meat thermometer inserted into the thickest part, away from bone. A fully cooked ham reads 140°F when reheated. Fresh ham must reach 145°F. Color and texture alone are not reliable indicators.

Shop High-Quality Hams From Allen Brothers

Cooking the best ham starts with the best pork, and Allen Brothers has been the trusted source for America's top steakhouses and serious home cooks since 1893. Our pork collection is incredible. Every cut comes from carefully selected heritage breeds, hand-trimmed by master butchers, and shipped frozen overnight to lock in peak quality and flavor. Ordering online means you get the same caliber of pork served at white-tablecloth restaurants delivered straight to your door, vacuum-sealed and ready for your roasting pan.