First: which kind of ham do you have?
| Label says | What it means | Heat to |
|---|---|---|
| Fully cooked, ready to eat, spiral-cut, city ham | Already cooked; you are just warming it | 140°F (60°C) |
| Cook before eating, partially cooked | Cured or smoked but not fully cooked | 145°F (63°C) + 3 min rest |
| Fresh ham, uncured leg of pork | Raw pork | 145°F (63°C) + 3 min rest |
| UK / Ireland / AU / NZ uncooked gammon | Raw cured pork; cook through | Follow pack; typically 70°C (158°F) in UK guidance |
Ham cooking times per pound at 325°F
| Type of ham | Weight | Minutes per lb |
|---|---|---|
| Fully cooked — whole, bone-in | 10–14 lb | 15–18 |
| Fully cooked — half, bone-in | 5–7 lb | 18–24 |
| Fully cooked — spiral-cut, whole or half | 7–9 lb | 10–18 |
| Fully cooked — boneless, vacuum-packed | 6–12 lb | 10–15 |
| Cook-before-eating — whole, bone-in | 10–14 lb | 18–20 |
| Cook-before-eating — half, bone-in | 5–7 lb | 22–25 |
| Fresh ham — whole leg, bone-in | 12–16 lb | 22–26 |
| Fresh ham — whole leg, boneless | 10–14 lb | 24–28 |
| Fresh ham — half, bone-in | 5–8 lb | 35–40 |
Ham cooking times per kilo (165°C, or 145°C fan)
| Type of ham | Minutes per kg |
|---|---|
| Fully cooked, bone-in (whole) | 33–40 |
| Fully cooked, spiral-cut | 22–40 |
| Fully cooked, boneless | 22–33 |
| Cook-before-eating, bone-in (whole) | 40–44 |
| Fresh ham, bone-in (whole) | 48–57 |
Quick chart: fully cooked spiral ham
| Ham weight | Approx. time at 325°F | Serves |
|---|---|---|
| 5 lb (2.3 kg) | 50 min – 1 h 30 | 8–10 (bone-in) |
| 7 lb (3.2 kg) | 1 h 10 – 2 h 05 | 12–14 |
| 8 lb (3.6 kg) | 1 h 20 – 2 h 25 | 14–16 |
| 9 lb (4.1 kg) | 1 h 30 – 2 h 40 | 16–18 |
| 10 lb (4.5 kg) | 1 h 40 – 3 h | 18–20 |
Safe internal temperatures
- Fully cooked ham (reheating): 140°F / 60°C.
- Cook-before-eating and fresh ham: 145°F / 63°C, then rest at least 3 minutes.
- Leftovers and repackaged ham: 165°F / 74°C.
Put the thermometer in the thickest part, away from the bone. Refrigerate leftovers within 2 hours and use within 3–5 days.
How to cook a spiral ham without drying it out
- Take the ham out of the fridge about 1 hour before cooking. Heat the oven to 325°F (165°C).
- Put the ham cut-side down in a roasting tin, add half a cup (120 ml) of water, stock or apple juice, and cover tightly with foil.
- Heat for 10–14 minutes per pound until it reaches about 120°F (49°C).
- Uncover, brush on the glaze, and turn the oven to 400°F (200°C) for 10–15 minutes until bubbling and 140°F (60°C) inside.
- Rest 10–15 minutes, then slice along the spiral.
Cooking turkey too? See the turkey size and cooking time calculator.
Questions
How long do I cook a fully cooked ham?
At 325°F (165°C), allow 15–18 minutes per pound for a whole bone-in ham and 10–18 minutes per pound for a spiral-cut ham, until it reaches 140°F (60°C) inside.
How long to cook a 10 lb ham?
A 10 lb fully cooked spiral ham takes roughly 1 hour 40 minutes to 3 hours at 325°F. A whole bone-in fully cooked ham takes about 2½ to 3 hours. Check for 140°F.
What temperature should ham be cooked to?
Reheat fully cooked ham to 140°F (60°C). Cook fresh or cook-before-eating ham to 145°F (63°C) with a 3-minute rest, per USDA guidance.
How much ham per person?
About ½ lb (225 g) of bone-in ham or ⅓ lb (150 g) of boneless ham per person, a bit more if you want leftovers.