Hold on—did you accidentally buy a “fresh ham” or a “city ham” that says “cook before eating”? That’s a whole different animal. Those need to reach 145°F (63°C) internally, and they can take 20 to 30 minutes per pound. If you’re in that boat, stop reading and google “fresh ham recipe” because you’re now in a marathon, not a sprint. For the rest of us, relax: your ham is already safe to eat cold. You’re just making it tantalizingly warm.
Let It Rest (Don’t Skip This)
I know you’re hungry. But pulling the ham out of the oven and immediately attacking it with a knife is like running a race and collapsing at the finish line—the juices need to settle. Let it rest for 15 to 20 minutes tented with foil. This prevents a flood of juice on your cutting board and gives you slices that actually hold together. I’ve seen a ham turn into shredded confetti because someone was impatient. Don’t be that person.
Cook Ham How Long: Exact Times by Weight and Type
