The classic holidays of Europa and the American regions are barely complete without a serving of baked ham. Delicious, juicy, and a massive reminder of the holiday cheer, baked ham is a regular feature at Thanksgiving, Christmas, and even Easter dinners. Both boneless and bone-in hams are a loved addition to menus. But bone-in ham is preferred most because the bone infuses an extra dose of flavor to the meat.
But not everyone is sure about how long it takes to cook bone-in ham properly. Yes, it’s a fact that it roasts at a different time duration than boneless ham, but knowing the specifics is very important. Luckily, we’re here to help.
Ham Nutrition Facts
Points to Consider When Cooking Bone-in Ham
Cooking time for bone-in ham depends on a few factors. Below, you’ll find them in detail;
Condition of the Ham
Bone-in ham comes in two conditions; either raw or pre-cooked. Both states are usually indicated on the product upon purchase. As such, bone-in ham labeled ‘Fully Cooked’ or ‘Ready to Eat’ needs less preparation. But if it’s labeled ‘Cook Before Eating,’ you’ll have to treat the bone-in ham as an uncooked slab of meat.
Size of the Ham
Bone-in ham comes in two sizes; half ham or whole ham. The half ham usually weighs between 5 to 7 pounds, while whole bone-in hams come in sizes around 10 to 14 pounds. As such, take note that half hams cook faster than whole hams.
Cooking and Doneness Temperature for Bone-in Ham
Since the condition and size of a bone-in ham determines how long it cooks for, you must consider these two factors. But regardless of their state, the ideal cooking temperature is 325°F. As such, for
- Pre-Cooked, Bone-In Ham cooks for 18-24 minutes per pound for half ham and 15 to 18 minutes per pound for a whole ham. And you need the meat to reach internal doneness of 140°F.
- Raw, Bone-In Ham cooks for 22 to 25 minutes per pound for half ham and 10 to 14 minutes per pound for a whole ham. And it’s ready to eat at an internal temperature of 145°F.
Should You Glaze Bone-In Ham?
The answer is a resounding yes! Glazing gives you the best taste, as the glaze seeps deeply into the meat as you cook it in the final minutes. To ensure your glaze seeps deeply into your bone-in ham, make crosshatch cuts across the skin before you send the meat into the oven. Then, at the last 40 minutes of the cooking time, liberally brush the glaze onto the ham at every 10-minute mark till it finishes cooking.
Now, here’s a recipe you can try. Give it a shot and test your mastery of baked one-in ham!Print
- One whole bone-in ham, 10 pounds, pre-cooked
- 1 1/3 cups brown sugar, packed
- Three tablespoon cider vinegar
- Two teaspoons dry mustard
- Preheat your oven to 325°F, and set a rack in a shallow roasting pan. Place the ham on the baking rack and make crosshatch slashes on the flesh. Toss the whole ham into the oven.
- Roast the ham for 15 to 18 minutes per pound. About 40 minutes before your calculated cooking time, take the ham out and remove the rinds, except a collar near the shank bone. Then, brush the glaze ingredients (brown sugar, dry mustard, and cider vinegar) over the slashed surface of the ham.
- Toss the ham back in the oven and cook for the remaining time, glazing the surface every 10 minutes till it’s done. Then, take it down, leave it to rest, and serve as you please.
To know more, click on this video recipe.