How to Cook a Ham in the Oven

What a “pit ham” is and how to read the label

“Pit ham” is a name used for a smoked, cured ham that is usually sold fully cooked. Naming varies by brand and region, so the label is more reliable than the name. Look for wording such as “fully cooked,” “ready to eat,” or “heat and serve.” If the label says “cook before eating” or “uncooked,” it needs full cooking instead of simple reheating.

Once you know which kind you have, the method is straightforward: a fully cooked ham only needs to be warmed through, while an uncooked ham needs to be cooked to a safe temperature.

Ham types and what they need

• City (wet-cured) ham: Cured in brine, often smoked, and usually sold fully cooked. This is the most common supermarket ham.
• Spiral-sliced ham: A fully cooked ham cut into slices around the bone. It dries out more quickly than an unsliced ham, so keep it well covered.
• Bone-in vs boneless: Bone-in hams are often considered more flavorful; boneless hams are easier to carve and are shaped from pressed pieces of meat.
• Country ham: Dry-cured and aged, often very salty. Many need soaking and long, slow cooking, so follow the producer’s instructions.
• Fresh ham: An uncured, raw leg of pork. It is cooked like a roast; our pork roast guide covers the basics.

What you need

• A roasting pan with a rack, or a deep baking dish
• Heavy-duty aluminum foil
• An instant-read or probe meat thermometer
• About 1 to 2 cups of water, broth, or juice
• Glaze ingredients, if using

Thawing a frozen ham

Thaw a frozen ham in the refrigerator, not on the counter. A common guideline from ham producers is roughly 4 to 6 hours per pound in the fridge, so a 10-pound ham takes around two days. If you are short on time, you can keep the ham in its sealed packaging and submerge it in cold water, changing the water about every 30 minutes. Plan for several hours. Cook it promptly once it is thawed.

Step-by-step: heating a fully cooked ham

1. Heat the oven to 325°F (165°C). A moderate temperature warms the ham gently without drying it out.
2. Unwrap the ham and remove any plastic, the packet of glaze, and the bone-end cap if there is one. Pat it dry.
3. Score the fat in a shallow diamond pattern if there is a fat layer and you plan to glaze. Skip this on a spiral-sliced ham.
4. Place it cut-side down on the rack in the pan.
5. Add liquid. Pour about 1 to 2 cups of water, broth, or juice into the bottom of the pan.
6. Cover tightly with foil.
7. Heat until the thickest part, away from the bone, reaches 140°F (60°C) on a thermometer. Fully cooked hams are generally reheated to this temperature, according to USDA guidance.
8. Glaze during the final 20 to 30 minutes with the foil removed, so the glaze can set and caramelize. If the surface browns too quickly, tent loosely with foil.
9. Rest for 10 to 15 minutes before carving.

Time and temperature guide

A common rule of thumb for reheating fully cooked ham at 325°F is about 10 to 15 minutes per pound, though the range varies by cut and product. Whole bone-in hams are often at the shorter end, and smaller or boneless pieces may need less. Treat the timing as an estimate and rely on the thermometer. Always check the package instructions, which are written for that specific product.

Glaze ideas

Glazes are optional. Most contain something sweet, something tangy, and sometimes a little spice. Apply them near the end, because sugar can burn during a long bake.

• Brown sugar and mustard: Stir together about 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 2 tablespoons honey or maple syrup. Brush over the ham.
• Pineapple: Mix 1/2 cup pineapple juice or crushed pineapple with 1/3 cup brown sugar and a spoonful of mustard. Warm it on the stove until it thickens slightly, then brush it on. Pineapple rings and cherries can be pinned on with toothpicks, though remove them before serving.
• Preserves: Warm 1/2 cup apricot or orange preserves with a splash of vinegar or juice.

Many hams include a glaze packet. If yours does, follow the label.

Resting, carving, and serving

Let the ham rest on a cutting board for 10 to 15 minutes. For a bone-in ham, cut along the bone to release large pieces, then slice across the grain. For a spiral-sliced ham, cut along the bone and the slices will fall away. A guideline often used for planning is about 1/3 to 1/2 pound of bone-in ham per person, or a bit less for boneless.

Cooking an uncooked ham

A fresh or “cook before eating” ham should reach an internal temperature of 145°F (63°C) as measured with a thermometer, followed by a 3-minute rest, according to USDA guidance. It will take longer than reheating a precooked ham, so follow the package directions or a recipe made for that cut.

Smoker or pulled ham note

Smoking a precooked ham mostly adds flavor, so a low temperature around 225 to 275°F is often used until the ham is heated through to 140°F. If you want pulled ham, hams are generally cooked longer, to a much higher internal temperature, until the meat shreds easily. Follow a recipe designed for that method.

Storing leftovers

Refrigerate leftover ham within two hours of serving. Keep it in airtight containers or wrapped tightly, and use it within a few days. Cooked ham can be frozen for longer storage, though quality gradually declines. See our other pages on cooking ham, such as how to cook a ham steak in the oven or Black Forest ham cooking instructions, for smaller portions.

FAQ

How long do you put a fully cooked ham in the oven? Plan on roughly 10 to 15 minutes per pound at 325°F, and confirm it has reached 140°F with a thermometer.

Should the ham be covered? Yes, for most of the time. Covering traps steam and helps keep the ham from drying out. Uncover near the end to glaze.

Do I need to add water to the pan? It is common to add a small amount of liquid, which creates steam and prevents drippings from scorching.

Can I cook the ham the day before? You can heat it ahead, cool it promptly, refrigerate it, and reheat it gently with a little liquid. Keep it covered while reheating.