Food and Recipes Meat Pork and Ham How Long To Cook A Holiday Ham: Times And Temperatures Follow these helpful tips for roasting and glazing ham. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Updated on October 11, 2022 Fact checked by Elizabeth Berry Fact checked by Elizabeth Berry Elizabeth Berry is a fact checker and writer with over three years of professional experience in the field. She has fact checked lifestyle topics ranging from destination wedding venues to gift guide round-ups for a variety of publications including Brides, The Spruce, and TripSavvy. In addition to her fact checking background, she also has over six years experience of reporting, writing, and copy editing articles for digital magazines including Woman's Day and The Knot. Elizabeth also has a strong background in e-commerce content as both a fact checker and writer. brand's fact checking process Share Tweet Pin Email In This Article View All In This Article Pre-Cooked and Bone-In Ham Pre-Cooked and Boneless Ham Uncooked and Bone-In Ham Uncooked and Boneless Ham Tips for Glazing and Roasting Ham You must determine two things before calculating the cooking time for your ham. The first is whether the ham is bone-in or boneless. Next, you must know whether the ham is pre-cooked or the instructions read "cook before eating." Regardless of the bone, uncooked hams need to cook to 145°F for food safety. The pre-cooked hams need to heat to 140°F for adequate food safety. The guidelines below provide a timetable of expected cook time for ham, but use a food thermometer to check the internal temperature for the respective hams. Spoon the glaze over the top and sides of the ham as it cools for a glistening finish. Allow at least 20 minutes of downtime before carving to lock in the juices. Becky Luigart-Stayner Pre-Cooked and Bone-In Ham Cooking Temperature and Time: If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F. Pre-Cooked and Boneless Ham Cooking Temperature and Time: This ham should weigh between six and 12 pounds. Heat at 325°F for 15-24 minutes per pound. The internal temperature should be 140°F. Uncooked and Bone-In Ham Cooking Temperature and Time: A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325°F per pound. For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325°F for 22 to 26 minutes per pound. The internal temperature should be 145°F. Uncooked and Boneless Ham Cooking Temperature and Time: Depending on the cut, this ham can weigh anywhere between two and eight pounds. For the Shoulder Roll cut, the ham will weigh between two and four pounds and should cook at 325°F for 35 to 40 minutes per pound. The boneless ham shoulder will be larger, weighing between five and eight pounds—cook at 325°F for 30 to 35 minutes per pound. The internal temperature should be 145°F. Tips for Glazing and Roasting Ham If you intend on using a glaze for your ham (you should), then brush the glaze liberally across the surface of the ham every 10 minutes for the last 40 minutes of roasting. Before putting the ham in the oven, we recommend scoring the ham's skin in vertical and diagonal rows every two inches, creating a crosshatch pattern, which allows the glaze to soak into the meat while it finishes roasting. Find more about the temperatures, times, and weights listed in this article at fsis.usda.gov. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit