How to Cook Ham in the Oven for Tender, Juicy Slices

Oven-heating ham is a simple way to serve it warm without drying it out. The key is to identify what kind of ham you have: a fully cooked ham only needs reheating, while an uncooked ham must be cooked thoroughly. Check the label before you begin, and allow extra time for a large or bone-in ham. Cooking times are estimates; temperature, not the clock, determines when it is safe.

What You’ll Need

Ham, with the label checked for whether it is fully cooked, uncooked, or cook-before-eating
Oven and a roasting pan large enough to hold the ham
Aluminum foil
Food thermometer, preferably an instant-read model
Water or broth, optional, for the bottom of the pan
Glaze and a brush, optional
Carving board and sharp knife, if serving a whole ham

Step-by-Step

Read the label. Look for wording such as “fully cooked,” “ready to eat,” or “cook before eating.” Also check whether the ham is bone-in or boneless, its weight, and any heating instructions from the manufacturer. A cured or smoked ham is not automatically fully cooked.
Thaw safely if needed. If the ham is frozen, thaw it in the refrigerator, allowing about 24 hours for each 4 to 5 pounds as a planning estimate. Keep it in a tray to catch drips. Do not thaw ham on the counter. Follow package directions if they differ.
Heat the oven. Set it to 325°F. Remove all packaging, including plastic or other wrapping, and any separate plastic bone guard. Keep a cooking bag only if its packaging says it is oven-safe and gives directions for use.
Set ham in the pan. Put it cut-side down in a roasting pan. This position helps limit moisture loss from the exposed cut surface. Add a small amount of water or broth to the pan if you like; it is optional and should not cover the ham.
Cover and heat. Tent the ham loosely with foil, sealing it around the pan. Heat a fully cooked whole ham for roughly 10 to 15 minutes per pound, or a spiral-sliced ham for about 10 minutes per pound. These are estimates, not guarantees. For an uncooked ham, use the package’s cooking guidance and allow substantially longer; keep it covered while it cooks.
Check the temperature. Insert a food thermometer into the thickest part of the meat without touching bone, the pan, or a large pocket of fat. For a fully cooked ham being reheated, heat to 140°F if it was packaged in a USDA-inspected plant; if the label does not establish this, or it was repackaged or handled outside that setting, heat it to 165°F. For an uncooked ham, cook to at least 145°F and let it rest for 3 minutes. When the label gives a higher safe temperature, follow it.
Glaze near the end. If using a glaze, uncover the ham for the last 15 to 20 minutes and brush it on. Return the ham to the oven uncovered so the glaze can set. Sugary glaze can burn, so watch closely and stop if it darkens too quickly.
Rest, then carve. Remove the ham when it reaches the applicable temperature. Rest it for about 10 to 15 minutes before carving; this makes it easier to slice. The required 3-minute rest for uncooked whole cuts is a food-safety minimum, while a longer rest can also help the meat retain juices.

Common Mistakes

Assuming every ham is ready to eat: Some cured or smoked hams still require cooking. Use the label to determine the correct method and target temperature.
Trusting minutes per pound alone: Oven accuracy, ham shape, starting temperature, and bone-in or boneless construction all affect timing. Start checking early and use a thermometer.
Leaving ham uncovered throughout: A long, uncovered roast can dry the surface. Keep it covered for most of the heating time and uncover only to glaze.
Measuring against the bone: Bone can distort a thermometer reading. Place the probe in the thickest meat without touching bone.
Glazing too soon: Honey, sugar, and other sweet ingredients can scorch during a long bake. Apply glaze near the end instead.
Confusing reheating with cooking: The 140°F guidance applies only to certain fully cooked ham being reheated. It is not the cooking target for uncooked ham.

Tips

Use a shallow roasting pan and leave room for hot air to circulate around the ham.
For spiral-cut ham, keep the slices together as much as possible and cover tightly; the many cut surfaces can dry out quickly.
If the pan looks dry, add a little water to the bottom. Avoid pouring liquid over the ham, which can wash off seasoning or glaze.
Use the package’s heating instructions when available, especially for specialty, boneless, or pre-sliced products.
Keep raw ham and its juices separate from ready-to-eat food. Wash hands, utensils, and surfaces after they contact raw meat.
Refrigerate leftovers within 2 hours of cooking, in shallow covered containers. Use refrigerated leftovers within 3 to 4 days, or freeze them for longer storage. Reheat leftovers to 165°F, checking with a food thermometer.

Troubleshooting

Ham is still below its target temperature: Cover it again and return it to the oven. Check the thickest area every 10 to 15 minutes until it reaches the correct temperature.
The outside is getting dry: Make sure the foil is snug around the pan, and add a little water to the pan if needed. Continue heating gently; do not rely on extra glaze to restore moisture.
The glaze is browning too fast: Cover the ham loosely with foil, or lower the oven rack if the top is close to the heating element. Check frequently so the sugar does not burn.
The thermometer gives inconsistent readings: Move the probe to another thick section of meat, avoiding bone and the pan. Check that the thermometer is inserted to the depth its instructions require.
Ham is salty: Do not add salty broth or extra salt. Serve smaller portions with unsalted sides; the saltiness cannot be reliably removed after cooking.

Frequently Asked Questions

How long does it take to cook ham in the oven?

For a fully cooked ham, estimate about 10 to 15 minutes per pound at 325°F, but start checking its temperature early. Uncooked ham takes longer, so follow its package directions and confirm the temperature with a thermometer.

Should ham be covered while baking?

Yes. Cover it with foil for most of the heating or cooking time to reduce moisture loss. Uncover it near the end if you want to add and set a glaze.

What temperature should cooked ham reach?

For reheating fully cooked ham, the target is 140°F when it was packaged in a USDA-inspected plant; use 165°F if that status is unknown or it was repackaged or handled outside that setting. Uncooked ham must reach at least 145°F, followed by a 3-minute rest.

Can I cook a frozen ham in the oven?

Thawing in the refrigerator is the best way to plan a predictable cooking time. If cooking from frozen, use the product’s package directions and verify the center reaches the right safe temperature; never thaw it on the counter.

When should I put glaze on ham?

Brush glaze on during the final 15 to 20 minutes of heating, then bake uncovered so it sets. Watch it closely because sugary glazes can burn.

How long can leftover ham stay in the refrigerator?

Refrigerate leftovers within 2 hours and use them within 3 to 4 days, or freeze them. Reheat leftovers to 165°F and check the temperature with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.