The cooking time for a bone-in ham depends on whether it is fully cooked or raw, and the oven temperature used. Here are the general guidelines based on various reliable sources:
- For a fully cooked bone-in ham, heat at 325°F for about 10 to 15 minutes per pound until warmed through. For example, a 9-pound ham would take approximately 2 to 2 1/4 hours
- Some recipes suggest cooking at 325°F for 18 to 20 minutes per pound, aiming for an internal temperature of 145°F for whole bone-in hams weighing 10 to 14 pounds
- When reheating a fully cooked ham, cover it with foil and add some water to keep it moist. During the last 30 minutes, remove the foil, increase the oven temperature to 425°F, and apply a glaze, cooking uncovered to caramelize the surface
- Let the ham rest for 15 to 20 minutes after cooking before carving to allow juices to redistribute
- Use an instant-read thermometer to check the internal temperature, which should reach at least 160°F (72°C) if reheating, or 145°F if cooking a raw ham
- For bone-in smoked hams, heating at 300°F for 13 to 15 minutes per pound until the internal temperature reaches 120°F is recommended to avoid drying out the meat
In summary:
- Fully cooked bone-in ham: 10-15 minutes per pound at 325°F, then glaze at 425°F for last 30 minutes.
- Raw bone-in ham: about 18-20 minutes per pound at 325°F until 145°F internal temp.
- Always rest ham 15-20 minutes before carving.
- Use a thermometer for best results.
This approach ensures the ham is heated through, moist, and flavorful without overcooking
