Last updated: November 4, 2026
Here is how to cook a ham: check the label to see whether it is fully cooked or needs cooking, set the oven to 325°F, and bake it for the USDA time per pound for its type. Use a food thermometer: 140°F to reheat a fully cooked ham, and 145°F plus a 3-minute rest for a fresh ham.
Contents
- Which type of ham do you have?
- How to cook a ham in the oven step by step
- How long to cook a ham per pound
- Example cooking times by ham size
- How to cook a spiral ham
- What temperature should ham be cooked to?
- How much ham per person?
- How to store leftover ham
- Frequently asked questions
Which type of ham do you have?
Cooking time and target temperature depend on the kind of ham, so start with the label. The USDA Food Safety and Inspection Service (FSIS) explains that ham is the cured leg of pork, while fresh ham is an uncured leg of pork and is labeled “fresh.” Hams that need cooking must carry a statement such as “cook thoroughly” and cooking directions.
| Label says | What it means | Goal |
|---|---|---|
| Fully cooked, cooked or spiral-cut | Ready to eat; can be served cold | Reheat to 140°F if packaged in a USDA-inspected plant |
| Cook before eating or cook thoroughly | Cured but not fully cooked | Cook to 145°F, then rest 3 minutes |
| Fresh or uncured | Raw pork leg | Cook to 145°F, then rest 3 minutes |
How to cook a ham in the oven step by step
These steps suit most hams. If your package gives its own directions, follow them.
- Preheat the oven to 325°F (163°C). FSIS says to cook ham in an oven set no lower than 325°F.
- Weigh the ham and work out the time. Multiply the weight by the minutes per pound in the chart below to get an estimated time range.
- Place the ham in a roasting pan. For a spiral-cut ham, cover the whole ham with heavy aluminum foil so the slices do not dry out.
- Measure the temperature. Insert a food thermometer into the thickest part of the ham, not touching the bone, as SDSU Extension advises.
- Remove at the target temperature. Use 140°F for a fully cooked ham from a USDA-inspected plant, 165°F for leftover or repackaged ham, and 145°F for fresh or cook-before-eating ham.
- Rest, then carve. Fresh and cook-before-eating hams need at least a 3-minute rest before carving.
How long to cook a ham per pound
The table below reproduces the ham cooking chart from FoodSafety.gov, which matches the FSIS timetable. All times assume an oven set to 325°F.
| Type of ham | Weight | Minutes per pound |
|---|---|---|
| Fully cooked (smoked): reheat to 140°F | ||
| Whole, bone-in | 10 to 14 lb | 15 to 18 |
| Half, bone-in | 5 to 7 lb | 18 to 24 |
| Canned ham, boneless | 3 to 10 lb | 15 to 20 |
| Vacuum-packed, boneless | 6 to 12 lb | 10 to 15 |
| Spiral-cut, whole or half | 7 to 9 lb | 10 to 18 |
| Cook before eating (smoked): cook to 145°F | ||
| Whole, bone-in | 10 to 14 lb | 18 to 20 |
| Half, bone-in | 5 to 7 lb | 22 to 25 |
| Shank or butt portion, bone-in | 3 to 4 lb | 35 to 40 |
| Fresh, uncooked: cook to 145°F | ||
| Whole leg, bone-in | 12 to 16 lb | 22 to 26 |
| Whole leg, boneless | 10 to 14 lb | 24 to 28 |
| Half, bone-in | 5 to 8 lb | 35 to 40 |
Country ham
Country ham is handled differently. FoodSafety.gov says to soak it 4 to 12 hours in the refrigerator, cover it with water and boil 20 to 25 minutes per pound, then drain it and cook at 400°F (204°C) for 15 minutes to brown.
Need the oven temperature in Celsius? See our Celsius to Fahrenheit conversion guide, and for measuring glaze ingredients, the cooking conversion chart.
Example cooking times by ham size
The examples below multiply the USDA rates by common ham weights so you can plan when to put the ham in the oven. The thermometer, not the clock, decides when the ham is done.
| Ham | Weight | Estimated time at 325°F |
|---|---|---|
| Spiral-cut, fully cooked | 8 lb | 1 hour 20 minutes to 2 hours 24 minutes |
| Half, bone-in, fully cooked | 6 lb | 1 hour 48 minutes to 2 hours 24 minutes |
| Whole, bone-in, fully cooked | 12 lb | 3 hours to 3 hours 36 minutes |
| Half, bone-in, cook before eating | 6 lb | 2 hours 12 minutes to 2 hours 30 minutes |
| Whole leg, bone-in, fresh | 14 lb | 5 hours 8 minutes to 6 hours 4 minutes |
How to cook a spiral ham
Spiral-cut hams sold as cooked are safe to eat cold. FSIS says they are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off.
- Oven: Cover the entire ham or portion with heavy aluminum foil and heat at 325°F for about 10 minutes per pound.
- Single slices: Warm them in a skillet or microwave.
- Target temperature: 140°F for a ham packaged under USDA inspection; 165°F for leftover spiral ham or ham repackaged outside the plant.
What temperature should ham be cooked to?
The FoodSafety.gov safe minimum internal temperature chart lists raw ham at 145°F (63°C) with a 3-minute rest, and precooked ham reheated to 165°F (74°C), or 140°F (60°C) for cooked hams packaged in USDA-inspected plants. For other cuts, see what temperature pork should be cooked to.
FSIS explains that repackaged cooked ham needs the higher temperature because it may have picked up pathogens after leaving the plant.
How much ham per person?
FSIS recommends 1/4 to 1/3 pound per serving of boneless ham and 1/3 to 1/2 pound of meat per serving of bone-in ham. SDSU Extension notes that ham, unlike turkey, is already cooked and loses less weight when reheated.
| Guests | Boneless ham | Bone-in ham |
|---|---|---|
| 6 | 1 1/2 to 2 lb | 2 to 3 lb |
| 12 | 3 to 4 lb | 4 to 6 lb |
Serving ham alongside another main dish? Our guides on how long to cook a turkey and how to cook prime rib cover the other holiday roasts.
How to store leftover ham
Refrigerate leftovers promptly. The FoodSafety.gov cold food storage chart and FSIS give these limits, with freezer times for quality only, since food kept frozen at 0°F stays safe indefinitely:
| Ham | Refrigerator | Freezer |
|---|---|---|
| Spiral-cut ham and leftovers from a ham you cooked | 3 to 5 days | 1 to 2 months |
| Cooked ham, whole, store-wrapped | 7 days | 1 to 2 months |
| Fully cooked, vacuum-sealed at plant, unopened | 2 weeks or use-by date | 1 to 2 months |
| Country ham, cooked | 7 days | 1 month |
Reheat leftover ham to 165°F.
Frequently asked questions
How long do you cook a ham per pound?
At 325°F, a fully cooked bone-in whole ham takes 15 to 18 minutes per pound and a spiral-cut ham takes 10 to 18 minutes per pound, according to USDA charts. A fresh, uncooked whole bone-in ham takes 22 to 26 minutes per pound.
What temperature should ham be cooked to?
Fresh and cook-before-eating hams must reach 145°F followed by a 3-minute rest. Reheat fully cooked hams packaged in USDA-inspected plants to 140°F, and leftover or repackaged ham to 165°F.
Do you cook a ham at 325 or 350?
The USDA ham cooking chart is based on an oven set to 325°F, and FSIS says to cook ham in an oven set no lower than 325°F. Use the package directions if your ham gives a different temperature.
Is a spiral ham already cooked?
Spiral-cut hams sold as cooked are fully cooked and safe to eat cold, according to USDA. If you warm one in the oven, cover it with heavy aluminum foil and heat it at 325°F for about 10 minutes per pound.
How much ham do I need per person?
Plan on 1/4 to 1/3 pound per serving for boneless ham and 1/3 to 1/2 pound per serving for bone-in ham, according to USDA.
How long is leftover ham good in the fridge?
Leftovers from a spiral-cut ham or a ham you cooked yourself keep 3 to 5 days in the refrigerator and 1 to 2 months in the freezer for best quality, according to USDA.
Sources
- USDA FSIS: Hams and Food Safety
- FoodSafety.gov: Meat and Poultry Roasting Charts
- FoodSafety.gov: Safe Minimum Internal Temperatures
- FoodSafety.gov: Cold Food Storage Chart
- SDSU Extension: Tips for Purchasing and Preparing Turkey, Ham and Prime Rib
Image: “Spiral glazed ham” by @joefoodie, licensed under CC BY 2.0, resized, via Wikimedia Commons.
Related guide: how to thaw a turkey safely, with USDA fridge and cold-water times by weight.