Ham Cooking Time: How Long to Bake, Smoke, or Boil a Delicious Ham

Ah, ham. It's a classic, isn't it? A real crowd-pleaser, especially around holidays. And when done right, it's absolutely divine. But, honestly, I've had my fair share of dry, overcooked ham disasters. We've all been there, haven't we? So, I'm here to share my hard-earned knowledge about how long to cook a ham and how to achieve that perfect, juicy, flavourful result. Whether you're baking, smoking, or boiling, we'll cover it all!

(Part 1) Choosing the Right Ham

Before we even think about cooking times, let's choose the right ham for the job. There are a few different types to choose from, each with its own quirks. Here's the lowdown:

1. Spiral-Sliced Ham

This is my go-to. It's already pre-cooked, so it's all about reheating and getting those flavours really singing. No need for a super long cooking time, just enough to warm it through and get that beautiful glaze going.

Spiral-sliced hams are often "city ham" which means they've been cured with a brine solution to tenderize and flavour them. They're usually quite salty, so keep that in mind when choosing a glaze.

2. Bone-In Ham

These beauties are traditionally cooked, so you'll need a good bit of time to get them right. They have a rich, deep flavour that you just can’t beat. And let's be honest, the bone adds a lot of character to the whole experience.

Bone-in hams are usually "country ham" which means they've been dry-cured and are saltier than city ham. They're often smoked and have a more intense flavour. If you're using a bone-in ham, be sure to soak it in water for several hours before cooking to help remove some of the salt. This will also help the ham cook more evenly.

3. Canned Ham

This is the quick and easy option. It’s already cooked and ready to go, perfect for those times when you need a ham in a pinch. Just heat it up, slice it, and enjoy.

Canned hams are typically made with pork shoulder and are already fully cooked. They're often lower in fat than other types of ham and have a mild flavour. They're perfect for simple meals or for using in sandwiches or salads.

(Part 2) Understanding Cooking Times

Now, let's get down to brass tacks. The cooking time for your ham depends on a few factors. It's not rocket science, but it does require a bit of attention:

1. The Size of the Ham

This is the most important factor. A larger ham will obviously need more time to cook through than a smaller one. A good rule of thumb is to allow around 20 minutes per pound of ham for a bone-in ham, and about 15 minutes per pound for a spiral-sliced ham.

2. The Cooking Method

This also plays a role. Baking and smoking are a bit slower than boiling, which is more of a quick-and-easy method.

3. The Desired Internal Temperature

This is where things get a little more specific. You want your ham cooked to an internal temperature of at least 145 degrees Fahrenheit (63 degrees Celsius). This ensures that the ham is safe to eat and that the proteins are fully cooked.

It's important to use a meat thermometer to check the internal temperature of your ham. You can buy a digital meat thermometer at most grocery stores. To use it, insert the probe into the thickest part of the ham, making sure not to touch any bone. Wait for the thermometer to read the temperature. If the temperature is below 145 degrees Fahrenheit (63 degrees Celsius), continue cooking the ham until it reaches the desired temperature.

(Part 3) Baking a Ham to Perfection

Baking a ham is a lovely way to achieve that classic holiday ham flavour. It's simple, reliable, and yields a beautiful, golden-brown crust. Here's how to do it:

1. Pre-Heating the Oven

Start by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius).

2. Preparing the Ham

If you’re using a bone-in ham, you might want to score the fat with a sharp knife. This helps the fat render during cooking and creates a lovely, crispy crust. If you’re using a spiral-sliced ham, give it a quick rinse and pat it dry.

Scoring the fat also allows the glaze to penetrate the ham and create a more flavorful crust. Use a sharp knife to make shallow cuts about 1/2 inch apart across the fat of the ham. Don't cut into the meat.

3. Adding Flavour

Now, it's time to get creative! There are endless possibilities for adding flavour to your baked ham. I love to make a glaze with brown sugar, honey, and a little bit of mustard. You can also use fruit juices like pineapple juice or apple cider for a sweet and tangy glaze.

You can also add flavour to your ham by rubbing it with a dry rub before baking. A dry rub is a mixture of spices and herbs that is rubbed onto the ham before cooking. It helps to create a flavorful crust. Here are some dry rub ideas:

• Brown Sugar and Spice Rub: Brown sugar, paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne pepper
• Herby Rub: Rosemary, thyme, oregano, garlic powder, onion powder, salt, and pepper
• Citrus Rub: Orange zest, lemon zest, garlic powder, onion powder, salt, and pepper

4. Cooking Time

For a bone-in ham, bake it for about 20 minutes per pound. For a spiral-sliced ham, bake it for about 15 minutes per pound. Always use a meat thermometer to check for an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). You can also check for doneness by sticking a fork into the thickest part of the ham. If the juices run clear, the ham is done.

5. Resting Time

After you’ve cooked your ham, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more succulent ham.

To keep your ham warm while it's resting, you can wrap it in foil. This will help to keep the ham moist and prevent it from drying out.

(Part 4) Smoking Your Way to Ham Heaven

Smoking a ham adds a whole new layer of flavour and depth. It’s a bit more involved than baking, but the results are well worth it. If you’re new to smoking, I recommend starting with a simple recipe and building from there. It's a bit more hands-on, but the results are fantastic.

1. Choosing the Right Wood

For ham, I prefer a mild wood like apple, cherry, or hickory. They add a delicate smokiness without overpowering the ham’s natural flavour.

You can also use a blend of woods for a more complex flavour. For example, you could use a mix of apple and cherry wood, or hickory and pecan wood.

2. Preparing the Ham

Give your ham a good rinse and pat it dry. If you’re using a bone-in ham, you can score the fat to help it render. You can also rub the ham with a dry rub for extra flavour.

A dry rub will help to create a flavorful crust on the ham and add a nice layer of spice. It's also a good idea to inject the ham with a brine solution. This will help to keep the ham moist and tender. You can buy brine solutions at most grocery stores. You can also make your own brine by mixing water, salt, sugar, and spices.

3. Setting the Temperature and Smoke

Set your smoker to 225 degrees Fahrenheit (107 degrees Celsius) and maintain a steady smoke. Keep an eye on the smoke level and add more wood chips as needed. You can use a wood chip smoker box or add wood chips directly to the smoker.

To maintain a steady smoke, you'll need to add wood chips to the smoker every hour or so. It's also a good idea to keep a spray bottle of water nearby. You can spritz the ham with water every hour or so to help keep it moist.

4. Cooking Time

A bone-in ham will take about 20 minutes per pound to smoke. A spiral-sliced ham will take about 15 minutes per pound. Keep the ham in the smoker until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

5. Adding a Glaze

You can add a glaze to your smoked ham during the last hour of cooking. This adds a beautiful shine and extra flavour.

A glaze will help to create a beautiful, caramelized crust on the ham. It also adds a lot of flavour. There are many different glaze recipes. I like to use a honey-mustard glaze, but you can also use a brown sugar glaze, a pineapple glaze, or a cherry glaze.

(Part 5) Boiling a Ham for a Quick and Easy Meal

Boiling a ham is the simplest way to cook it. It’s perfect for when you need a quick and easy meal. It’s a bit less fancy than baking or smoking, but it still produces a tender and flavorful ham.

1. Preparing the Ham

Rinse your ham and place it in a large pot. Add enough water to cover the ham by a few inches. You can add a few slices of onion, carrot, and celery to the water for extra flavour.

2. Adding Flavour

You can add flavour to the boiling water by adding onions, carrots, celery, bay leaves, peppercorns, or other spices. This infuses the ham with a delicious aroma and flavour. You can also add a cup of apple cider or pineapple juice to the water for a sweeter flavour.

3. Cooking Time

For a bone-in ham, boil it for about 20 minutes per pound. For a spiral-sliced ham, boil it for about 15 minutes per pound. Make sure the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). You can check for doneness by inserting a fork into the thickest part of the ham. If the juices run clear, the ham is done.

4. Resting Time

Let the ham rest for 10-15 minutes before slicing.

You can also use the boiling water to make a flavorful ham stock. Just strain the water into a container and store it in the refrigerator for up to 3 days. You can use ham stock to make soups, stews, or sauces.

(Part 6) Glazing Your Ham for Extra Goodness

A glaze is the perfect way to finish off your ham and give it that extra touch of flavour and shine. It's a simple way to make your ham look and taste amazing. Here's how to do it:

1. Choose Your Glaze

As I mentioned, there are endless options for glazes. Here are a few ideas:

• Honey Glaze: Honey, Dijon mustard, and a touch of lemon juice.
• Brown Sugar Glaze: Brown sugar, maple syrup, and a pinch of cinnamon.
• Pineapple Glaze: Pineapple juice, brown sugar, and a dash of ginger.
• Cherry Glaze: Cherry preserves, balsamic vinegar, and a sprinkle of nutmeg.
• Maple-Mustard Glaze: Maple syrup, Dijon mustard, and a pinch of garlic powder.

2. Apply the Glaze

Brush your glaze onto the ham during the last 30 minutes of cooking. You can also brush on additional glaze during the last 10-15 minutes to get that beautiful, caramelized crust.

For a thicker glaze, you can thicken the glaze with a little cornstarch or flour. To do this, mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water. Then, add the cornstarch mixture to the glaze and stir until it is smooth.

3. Serving Your Ham

Serve your glazed ham warm with your favourite sides. I love it with mashed potatoes, sweet potatoes, green beans, and cranberry sauce. And don't forget the mustard!

You can also serve ham with other sides, such as baked beans, cornbread, macaroni and cheese, or a green salad.

(Part 7) Tips and Tricks for a Delicious Ham

Now that we’ve covered the basics, let's dive into some handy tips and tricks to make your ham even better.

1. Don’t Overcook Your Ham

Overcooking ham is a common mistake. It can lead to a dry and tough ham. So, make sure to check the internal temperature and take your ham out of the oven or smoker as soon as it reaches 145 degrees Fahrenheit (63 degrees Celsius).

2. Rest Your Ham

Allowing your ham to rest after cooking allows the juices to redistribute, resulting in a more tender and juicy ham. So, make sure to let your ham rest for at least 10 minutes before carving.

3. Slice Your Ham Thinly

Thin slices of ham are much more enjoyable than thick ones. Use a sharp knife and slice your ham thinly for the best results.

4. Use a Meat Thermometer

A meat thermometer is the only way to ensure that your ham is cooked to the right internal temperature. It’s a small investment that can make a big difference in the quality of your ham.

5. Store Leftover Ham Properly

Store leftover ham in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap or foil to prevent freezer burn.

To reheat leftover ham, you can bake it in the oven, microwave it, or heat it in a skillet on the stovetop. You can also add leftover ham to soups, stews, sandwiches, or salads.

(Part 8) Ham Recipes for Inspiration

If you’re looking for some inspiration, here are a few of my favourite ham recipes:

1. Honey-Glazed Baked Ham

This recipe is simple, delicious, and always a crowd-pleaser. You’ll need a bone-in ham, honey, brown sugar, Dijon mustard, and a touch of lemon juice.

Ingredients:

• 1 bone-in ham (8-10 pounds)
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Place the ham in a roasting pan and score the fat with a sharp knife.
3. In a small bowl, whisk together the honey, brown sugar, Dijon mustard, and lemon juice.
4. Brush the glaze over the ham.
5. Bake the ham for 20 minutes per pound.
6. During the last 30 minutes of cooking, brush the ham with the glaze every 10 minutes.
7. Let the ham rest for 10-15 minutes before carving.

2. Smoked Ham with Apple Cider Glaze

This recipe uses apple cider, brown sugar, and a touch of cinnamon for a sweet and smoky glaze. It’s perfect for a special occasion.

Ingredients:

• 1 bone-in ham (8-10 pounds)
• 1 cup apple cider
• 1/2 cup brown sugar
• 1 tablespoon cinnamon

Instructions:

1. Preheat smoker to 225 degrees Fahrenheit (107 degrees Celsius).
2. Place the ham in the smoker and smoke for 20 minutes per pound.
3. During the last hour of cooking, make the glaze by whisking together the apple cider, brown sugar, and cinnamon in a saucepan.
4. Bring the glaze to a simmer and cook for 5 minutes, stirring occasionally.
5. Brush the glaze over the ham every 15 minutes during the last hour of cooking.
6. Let the ham rest for 10-15 minutes before carving.

3. Slow Cooker Ham with Pineapple

This recipe is super easy and requires minimal effort. Just throw a spiral-sliced ham, pineapple chunks, and a little bit of water into a slow cooker and let it cook for 6-8 hours on low.

Ingredients:

• 1 spiral-sliced ham (5-7 pounds)
• 1 (20-ounce) can pineapple chunks, in juice
• 1 cup water

Instructions:

1. Place the ham in the slow cooker.
2. Add the pineapple chunks and water.
3. Cook on low for 6-8 hours.
4. Let the ham rest for 10-15 minutes before carving.

If you'd like a thicker glaze, you can reserve some of the pineapple juice and thicken it with cornstarch. Add the thickened juice to the ham during the last hour of cooking.

(Part 9) FAQs About Ham Cooking

Let’s address some of your most burning questions about cooking ham:

1. How Long Does it Take to Bake a 10-Pound Ham?

A 10-pound bone-in ham will take approximately 3 hours and 20 minutes to bake at 325 degrees Fahrenheit (165 degrees Celsius). Remember to always use a meat thermometer to ensure it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

2. Can You Overcook a Ham?

Yes, you can overcook a ham, and it’s a common mistake. An overcooked ham will be dry, tough, and not very palatable. To avoid this, cook your ham to the recommended internal temperature and then remove it from the heat. Allow it to rest for 10-15 minutes before carving.

3. Can I Smoke a Ham in a Grill?

Yes, you can smoke a ham in a grill, but you will need a grill that can maintain a low and slow temperature. You can also use a smoker box to create smoke.

4. What Is the Best Way to Reheat Ham?

Reheating ham is best done in the oven or in the microwave. If you're reheating a spiral-sliced ham, you can also reheat it in a skillet on the stovetop.

5. What are some Side Dishes to Serve with Ham?

Ham pairs well with a variety of side dishes, including mashed potatoes, sweet potatoes, green beans, macaroni and cheese, cornbread, and cranberry sauce.

There you have it! I hope this comprehensive guide has helped you understand the basics of cooking a delicious ham. Remember, it’s all about choosing the right ham, following the appropriate cooking times, and adding your own personal touch of flavour. So, go forth and cook up a storm!