Ham calculator
How much ham to buy, how long to heat or cook it, the temperature it needs, when the glaze goes on, and a countdown to carving. Spiral, whole, half, boneless, fresh or country; every time is USDA's. No sign-up.
Your ham countdown
- Friday, Dec 25 · 1:43 pmPreheat to 325°F (163°C)FSIS: no lower than 325°F. A lower oven, as some recipes use, keeps the ham longer in the 40 to 140°F danger zone.
- Friday, Dec 25 · 2:03 pmHam in the ovenFSIS gives 10 to 18 minutes a pound for this ham, so 1 hr 30 min to 2 hr 42 min at 9 lb. This start uses the long end, so a slow ham is still on time. Cut side down in a roasting pan, the whole ham wrapped or covered tightly in heavy foil (FSIS), with ½ inch of water in the pan (Smithfield's directions).
- Friday, Dec 25 · 3:33 pmStart checking the temperatureThermometer in the thickest part, not touching the bone. Heated through is 140°F (60°C) for a ham sealed at a USDA-inspected plant. Past that it only dries out, so pull it as soon as it gets there and keep it under foil.
- Friday, Dec 25 · 4:35 pmGlaze itUncover, brush the glaze over and between the slices and return it uncovered for the last 10 minutes (ATK, Smithfield and Cook's all glaze a spiral ham for about 10). Earlier, the sugar burns and the slices dry.
- Friday, Dec 25 · 4:45 pmOut of the oven, let it rest15 minutes, loosely tented with foil, as ATK does.
- Friday, Dec 25 · 5:00 pmCarve and serveStand the ham on its cut face and run the knife along the bone to free the slices.
- Friday, Dec 25 · 6:45 pmLeftovers in the fridge by nowFSIS: nothing perishable out for more than 2 hours (1 above 90°F, 32°C). Slice it off the bone into shallow containers. Leftovers keep 3 to 5 days in the fridge or 1 to 2 months in the freezer; reheat them to 165°F (74°C). The bone freezes too, for split pea or bean soup.
Times are USDA FSIS's for a 325°F (163°C) oven and are approximate: the thermometer says when it is ready. The default date is Christmas, Friday, Dec 25.
Ham cooking times per pound
USDA FSIS's timetable for cooking ham, oven at 325°F (163°C). Country ham is simmered, not baked. Times are approximate; finish with a thermometer.
| Ham | Weight | Minutes a pound | Target |
|---|---|---|---|
| Fully cooked, spiral-sliced, bone-in | 7 to 9 lb | 10 to 18 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, whole, bone-in | 10 to 14 lb | 15 to 18 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, whole, bone-in | 14 to 16 lb | 15 to 18 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, half, bone-in | 5 to 7 lb | 18 to 24 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, half, bone-in | 7 to 8 lb | 18 to 25 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, boneless | 3 to 4 lb | 27 to 33 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Fully cooked, boneless | 6 to 12 lb | 10 to 15 | 140°F (60°C); 165°F (74°C) if store-wrapped |
| Cook before eating, whole, bone-in | 10 to 14 lb | 18 to 20 | 145°F (63°C), rest 3 min |
| Cook before eating, whole, bone-in | 14 to 16 lb | 18 to 20 | 145°F (63°C), rest 3 min |
| Cook before eating, half, bone-in | 5 to 7 lb | 22 to 25 | 145°F (63°C), rest 3 min |
| Cook before eating, half, bone-in | 7 to 8 lb | 22 to 25 | 145°F (63°C), rest 3 min |
| Fresh (raw pork leg), whole, bone-in | 12 to 16 lb | 22 to 26 | 145°F (63°C), rest 3 min |
| Fresh (raw pork leg), half, bone-in | 5 to 8 lb | 35 to 40 | 145°F (63°C), rest 3 min |
| Fresh (raw pork leg), boneless | 10 to 14 lb | 24 to 28 | 145°F (63°C), rest 3 min |
| Country ham (dry-cured), whole, bone-in | 10 to 16 lb | 20 to 25 | Boil, then glaze at 400°F (204°C) for 15 min |
| Country ham (dry-cured), half, bone-in | 5 to 10 lb | 20 to 25 | Boil, then glaze at 400°F (204°C) for 15 min |
Where the numbers come from
The times, temperatures and storage life are USDA FSIS's, from Hams and Food Safety (its timetable row by row, the 140°F, 165°F and 145°F rules, the country-ham soak and boil) and Roasting Those "Other" Holiday Meats, which adds the heavier whole and half bands and the only small boneless row. The two pages disagree on boneless hams: 27 to 33 minutes a pound for a 3 to 4 lb ham on one, 10 to 15 for a 6 to 12 lb vacuum-packed ham on the other. The calculator uses each where it applies and flags the gap between them.
The amounts per person are the top of USDA's ranges, and HoneyBaked's serving counts with leftovers; a fresh ham follows ATK's roast fresh ham (6 to 8 lb serves 8 to 10). Glaze timing is America's Test Kitchen's, Smithfield's and Cook's; the 15-minute rest is ATK's; the thaw rate is Michigan State University Extension's. ATK heats its spiral ham in a 250°F oven, but USDA says no lower than 325°F, so the calculator does too. The 20-minute preheat is our allowance.
A glazed ham is one of the easiest roasts to plate well: a few overlapping slices, glaze spooned over, and a bright side next to it. Our guide to plating food shows how.
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Ham questions, answered
How much ham per person?
USDA's guide is ⅓ to ½ lb (150 to 225 g) of bone-in ham a serving and ¼ to ⅓ lb (115 to 150 g) boneless. The calculator plans on the top of each range for dinner, and on HoneyBaked's own serving counts, about ¾ lb (340 g) bone-in and ½ lb (225 g) boneless a person, when you want leftovers. So twelve guests need a 6 lb spiral ham for dinner, or 9 lb with leftovers.
How long to cook a spiral ham?
A spiral ham is already cooked, so you only warm it: covered tightly with foil at 325°F (163°C), about 10 minutes a pound per USDA's text, 10 to 18 in its timetable, to 140°F (60°C) in the centre. An 8 lb spiral ham takes 1 hr 20 min to 2 hr 24 min. USDA adds that spiral hams are best served cold, because heating dries the slices, and they are safe to eat straight from the package.
How long to cook a fully cooked ham per pound?
At 325°F (163°C), USDA gives 15 to 18 minutes a pound for a whole bone-in ham (10 to 14 lb), 18 to 24 for a half (5 to 7 lb), 10 to 15 for a vacuum-packed boneless ham (6 to 12 lb) and 10 to 18 for a spiral ham. A 12 lb whole ham takes 3 hr to 3 hr 36 min. Heat it to 140°F (60°C).
What temperature should ham be cooked to?
It depends on the label. A fully cooked ham sealed at a USDA-inspected plant: 140°F (60°C). A cooked ham wrapped at the store or deli, and any leftover ham: 165°F (74°C). A cook-before-eating ham or a fresh ham: 145°F (63°C), then a rest of at least 3 minutes. Some older guides, and an unrevised glossary on USDA's own page, still say 160°F for cook-before-eating ham; the timetable and the current rule are 145°F.
When do you put the glaze on a ham?
Near the end, or the sugar burns. America's Test Kitchen, Smithfield and Cook's all glaze a spiral ham for about the last 10 minutes, uncovered. For an unsliced ham Cook's takes it out half an hour before the end, glazes it and returns it uncovered for 25 to 30 minutes. A country ham is glazed after boiling and browned at 400°F (204°C) for 15 minutes (USDA).
How long does it take to thaw a frozen ham?
In the fridge, about 4 to 6 hours a pound (Michigan State University Extension); USDA allows a day for every 5 lb of a large frozen item. The calculator plans 6 hours a pound, so an 8 lb ham needs 2 days. Never thaw it on the counter.
Do you cover a ham when baking it?
A fully cooked ham, yes: USDA says to cover a spiral ham with heavy foil, and the packers heat theirs cut side down in a pan with a little water, covered tightly, so it doesn't dry out. Uncover it only to glaze. A fresh or cook-before-eating ham roasts uncovered, fat side up.
How long do ham leftovers last?
Leftovers from a ham you cooked or heated, and spiral hams, keep 3 to 5 days in the fridge and 1 to 2 months in the freezer (USDA's ham storage chart); cooked fresh ham 3 to 4 days and 3 to 4 months. Get it into the fridge within 2 hours, sliced off the bone. Reheat leftovers to 165°F (74°C).
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