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How Long to Cook a Ham: USDA Timetable

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

At an oven temperature of 325°F, a fully cooked half ham weighing 5 to 7 pounds takes about 18 to 24 minutes per pound to reheat. This is a common estimate, but the exact time depends on the specific type of ham you have.

The cooking timetable below provides estimates for various hams, from canned and spiral-cut varieties to fresh, uncooked hams. The most important first step is to check the product label. Hams marked as fully cooked are being reheated, while those labeled cook before eating must be cooked to a higher internal temperature for safety.

How Long to Cook a Ham: time chart

Ham Oven Time Target
Fully cooked, whole, bone-in, 10 to 14 lb 325°F 15 to 18 min per lb 140°F
Fully cooked, half, bone-in, 5 to 7 lb 325°F 18 to 24 min per lb 140°F
Spiral cut, whole or half, 7 to 9 lb 325°F 10 to 18 min per lb 140°F
Canned ham, boneless, 3 to 10 lb 325°F 15 to 20 min per lb 140°F
Cook-before-eating smoked ham, whole, bone-in, 10 to 14 lb 325°F 18 to 20 min per lb 145°F + 3-minute rest
Cook-before-eating smoked ham, half, bone-in, 5 to 7 lb 325°F 22 to 25 min per lb 145°F + rest
Fresh ham, whole leg, bone-in, 12 to 16 lb 325°F 22 to 26 min per lb 145°F + rest
Fresh ham, half, bone-in, 5 to 8 lb 325°F 35 to 40 min per lb 145°F + rest

Table source: USDA FSIS Ham and Food Safety timetable, as reproduced by Utah State University Extension. Ovens, grills and pieces vary: start checking at the low end of each range.

Good to know

  • USDA suggests covering spiral-cut ham with heavy foil and heating at 325°F for about 10 minutes per pound
  • Set the oven no lower than 325°F
  • Check the label: “fully cooked” and “cook before eating” hams need different temperatures

What changes the cooking time

Several factors influence how long a ham needs to be in the oven. Using a timetable is a helpful starting point, but always confirm doneness with a food thermometer.

  • Type of ham: The main distinction is between a ham that is already fully cooked and one that is fresh or needs to be cooked before eating. Fully cooked hams are simply being reheated to a palatable temperature of 140°F. Fresh hams must be cooked thoroughly to a minimum internal temperature of 145°F, followed by a 3-minute rest.
  • Size and weight: A larger, heavier ham will naturally take longer to cook than a smaller one. The cooking times in the table are given in minutes per pound, so a heavier ham requires a longer total time in the oven.
  • Bone-in vs. boneless: The presence of a bone can affect heat distribution. The timetable provides specific guidance for both bone-in and boneless hams, as their cooking times can differ.
  • Cut of ham: A whole ham will have a different cooking time per pound than a half ham. Spiral-cut hams also have their own timing recommendations due to how they are sliced.

How to tell when ham is done

The only reliable way to know if a ham is cooked to the correct temperature is to use a food thermometer. Color is not a dependable indicator of doneness. Timetables provide an estimate, but ovens and individual hams vary.

Insert the thermometer into the thickest part of the ham, being careful not to touch the bone, as this can give an inaccurate reading. The target temperature depends on the type of ham:

  • Fully cooked ham (from a USDA-inspected plant): Reheat to an internal temperature of 140°F.
  • Cook-before-eating or fresh ham: Cook to a minimum internal temperature of 145°F. After removing it from the oven, let it rest for 3 minutes before carving. This rest period allows the temperature to stabilize and the juices to redistribute.
  • Other hams or leftovers: All other hams, including those not from a USDA-inspected plant and any leftovers, should be heated to 165°F.

Tips for better results

Following a few key practices will help ensure your ham is heated properly and evenly.

  • Set the correct oven temperature. The USDA recommends setting the oven no lower than 325°F for cooking ham. This temperature is hot enough to heat the ham safely without drying it out too quickly on the surface.
  • Cover the ham. For spiral-cut hams, the USDA suggests covering the ham tightly with heavy foil. This helps to retain moisture and prevent the edges from becoming dry while the center heats through.
  • Check the label carefully. Always read the packaging to determine if you have a fully cooked or cook before eating ham. These two types have different target temperatures and are not interchangeable. Following the correct guideline is essential for both food safety and quality.

Sources and method

Last checked October 21, 2026.