Roast Ham: Cooking Time And Temperature Guide

how long do you cook roast ham for

Cooking a roast ham is a great way to feed a crowd, and it's easier than you might think. The cooking time will depend on the weight of your joint, the type of ham (bone-in or boneless), and whether it's cured or uncured. A bone-in, fully cooked, smoked ham weighing 5.5 lbs will take around 20 minutes per pound to cook, or around 1 hour and 40 minutes in total. For an uncured, bone-in ham, you're looking at 22-26 minutes per pound for a whole leg, and 35-40 minutes per pound for half a leg.

Characteristics Values
Oven temperature 300-450 °F
Cooking time 12-26 minutes per pound
Resting time 20-45 minutes
Meat temperature 140-160 °F

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Cooking times and temperatures

The cooking time for a roast ham depends on the weight of the joint, the cut, and whether it is boneless or bone-in.

Fresh Ham

A fresh ham is uncured, uncooked, and unsmoked. It is a raw ham.

For a fresh, unsmoked bone-in whole leg, cook for 22-26 minutes per pound. For a boneless whole leg, cook for 24-28 minutes per pound. For a half bone-in cut, cook for 35-40 minutes per pound.

The internal temperature of the baked ham should reach 150-160 °F (with a 30-minute rest time at least). Cook in an oven set no lower than 300 °F.

Pre-Cooked Ham

Most hams sold in the U.S. are fully cooked but require several hours of heating in the oven.

For a pre-cooked bone-in ham, cook for about 12-14 minutes per pound.

The internal temperature of the baked ham should reach 140 °F.

Oven Temperature

For a fresh ham, cook at 425 °F for half an hour, then turn the heat down to 300 °F.

For a pre-cooked ham, cook at 325 °F.

Resting

After cooking, let the ham rest for 20-30 minutes before carving.

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Glazing the ham

Glazing a ham is a simple process that will yield a beautifully burnished ham with moist, tender meat. Here are some tips and instructions for glazing a ham:

  • Choose the right ham: Make sure to buy a cooked, ready-to-eat ham, not a raw one (also referred to as "gammon"). The ham should have the skin on (called the rind), as the fat under the skin is what becomes sticky and golden when glazed. Get a smoked ham for better flavour, and always get a bone-in ham as it's juicier than boneless.
  • Remove the rind: Use a small knife to cut through the rind around the bone handle and down each side of the ham. Slide your fingers under the rind on the cut face of the ham and pull back to remove it. Leave as much fat on the ham as possible, as this is what creates the caramelisation.
  • Score the fat: Lightly cut diamonds into the fat surface of the ham, about 75% of the way through. This will create caramelised edges, allow the glaze to seep into the crevices, and give the ham a signature look. You can also insert cloves at the intersection of each diamond, if desired.
  • Make the glaze: A simple glaze can be made by mixing together brown sugar, maple syrup, and freshly squeezed orange juice. You can also add other ingredients like honey, mustard, spices, or vinegar. The glaze can be made days in advance and stored in the refrigerator.
  • Prepare the ham: Preheat the oven to 325°F (160°C). Place the ham in a roasting pan, preferably on a roasting rack. Pour water into the bottom of the pan to create steam and keep the ham moist (this will also prevent the drippings from burning). You can also add other liquids like white wine or orange juice.
  • Glaze the ham: Brush or spoon the glaze all over the surface and cut face of the ham. There is no need to glaze the underside, as the glaze will drip down into the pan. Place the ham in the oven and bake for about 2 hours, basting generously with the glaze and pan juices every 20-30 minutes. To avoid burning the glaze, apply it only during the last 20 minutes of cooking.
  • Rest and serve the ham: Remove the ham from the oven and let it rest for at least 20 minutes before carving. The ham can be served warm or at room temperature. Use the pan juices as a sauce, thinning it with water if needed.

Tips for success:

  • Don't overcook the ham: Since the ham is already cooked, you are simply reheating it and glazing it. Overcooking the ham will result in dry meat.
  • Level the surface: Prop up the handle of the ham so that the surface is level. This will ensure more even caramelisation and browning.
  • Protect against burning: If parts of the ham start to brown too much, cover them with foil patches to prevent burning.
  • Make ahead: Glazed ham can be made ahead of time and stored in the refrigerator for up to 5 days. To reheat, cover the ham loosely with foil and bake at 325°F (160°C) for about 40 minutes, or until the inside is warm. Then, remove the foil and baste with pan juices before returning to the oven for a few minutes to revitalise the glaze.

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Scoring and studding the ham

Scoring the Ham:

  • Place the raw ham on a thick cutting board or kitchen towel to keep it stable and secure. Ensure the ham sits squarely and won't move around while you cut.
  • Use a sharp, clean chef's knife to make shallow diagonal cuts about 1/3 inch deep across the ham. Space the cuts about 1 inch apart and extend them from the top to the bottom of each side of the ham.
  • Turn the ham and repeat the cuts, making them perpendicular to the original set of scores. This creates a latticework of diamonds on the ham's surface.

Studding the Ham:

  • Studding the ham with cloves is optional but can add flavour and enhance the presentation. Insert small cloves into the ham, typically at the intersection of the scores or in the centre of each diamond.
  • You can also add other ingredients like pineapple rings secured with toothpicks or whole cloves poked into the ham's outer layer for additional flavour.

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What to serve with roast ham

When it comes to serving up a roast ham, there are plenty of side dishes that will complement the salty, sweet meat. Here are some ideas to make your meal memorable:

Vegetables

  • Green beans
  • Brussels sprouts
  • Carrots
  • Asparagus
  • Peas
  • Butternut squash
  • Spinach
  • Cabbage
  • Collard greens

Starches

  • Mashed potatoes
  • Scalloped potatoes
  • Crispy potatoes
  • Potato gratin bundles
  • Macaroni and cheese
  • Cornbread
  • Rolls
  • Corn muffins

Salads

  • Potato salad
  • Carrot and radish salad
  • Mixed green and herb salad

Sauces

  • Mustard sauce
  • Gravy

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Storing and reheating roast ham

When it comes to reheating, there are several options. You can use the oven, microwave, stovetop, air fryer, or slow cooker. Here are some detailed instructions for each method:

Oven: Preheat the oven to 325°F. Place the ham slices on a greased baking pan in a single layer. Add a couple of tablespoons of broth or water, cover with foil, and bake for about 10 minutes or until heated through, turning the slices once.

Microwave: Arrange the ham slices in a single layer on a plate. If your dish is deep enough, add 1 tablespoon of broth or water. Cover the slices with a damp paper towel and microwave for 30 to 60 seconds or until heated through.

Stovetop: Place a few slices of ham in a skillet over medium-high heat. Add up to 1/2 cup of chicken broth to keep the meat moist, or a couple of tablespoons of butter or oil for a nice sear.

Air Fryer: Wrap 6 to 8 ounces of ham slices in aluminum foil. Preheat the air fryer to 325°F and place the wrapped ham inside. Heat for 6 to 8 minutes or until heated through. For crispy ham, increase the temperature to 350-360°F and air fry for 3 to 4 minutes, turning after 2 minutes.

Slow Cooker: While the USDA does not recommend reheating leftovers in a slow cooker, you can use it for pre-cooked ham. Place the ham in the slow cooker with enough water or broth to cover the bottom of the liner. Keep the ham at a minimum temperature of 140°F for safe consumption.

Remember, each time you reheat ham, it should be brought to a temperature of 165°F to kill any growing bacteria. However, this may overcook the meat and affect its flavour and texture.

Frequently asked questions

It depends on the weight of the ham. For a bone-in whole leg, cook it for 22-26 minutes per pound. For a boneless whole leg, cook it for 24-28 minutes per pound. For half a bone-in cut, cook it for 35-40 minutes per pound.

It depends on the weight of the ham. For a bone-in whole leg, cook it for 10 minutes per pound. For a boneless whole leg, cook it for 12-15 minutes per pound.

It depends on the weight of the ham. For a bone-in whole leg, cook it for 22-26 minutes per pound. For a boneless whole leg, cook it for 24-28 minutes per pound. For half a bone-in cut, cook it for 12-15 minutes per pound.

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