You’re not cooking it to make it safe. You’re reheating it. Think of it like warming up leftover pizza, but with less guilt and more pineapple debates.
The goal is to get the internal temperature to 140°F. That’s it. No more, no less. You’re aiming for juicy, not a dry, salty hockey puck.
If you don’t own a meat thermometer, stop reading and go buy one. Seriously. It’s the difference between “Wow, this is amazing” and “Did I just eat a salt block?”
Baking times that won’t make you cry
Here’s the cheat code: bake at 325°F. That’s the sweet spot. You don’t need a PhD in thermodynamics for this.
For a whole bone-in ham (the big, showy kind), plan on 15 to 18 minutes per pound. A 10-pounder? That’s about 2.5 to 3 hours. Grab a book. Or a glass of wine. Or both.
For a spiral-sliced ham (the one that looks like a fancy accordion), it’s faster: 10 to 12 minutes per pound. Because it’s already cut, heat gets in quicker. Science!
Boneless or half-ham? You’re looking at 18 to 22 minutes per pound. Smaller packages, less patience required.
How Long to Cook Precooked Ham: Perfect Timing Guide
