Dreaming of a delicious, perfectly cooked ham for your next gathering? A 10-pound ham is a fantastic centerpiece, but getting the cooking time just right can feel like a culinary puzzle. Don’t stress! We’re here to help you figure out exactly how long to cook a 10-pound ham, ensuring it’s juicy, flavorful, and a true crowd-pleaser.
Contents
First Step: Identify Your Ham Type
The most important factor influencing your cooking time is whether your ham is fully cooked or uncooked. Always check the label!
- Fully Cooked Ham: Most hams sold in stores are fully cooked and only need to be reheated. The goal is to warm it through gently without drying it out. Reheat to an internal temperature of 140°F (60°C).
- Uncooked (Fresh) Ham: These hams are raw and require thorough cooking, similar to a pork roast. Cook until it reaches an internal temperature of 145°F (63°C).
A reliable meat thermometer is essential for both types, inserted into the thickest part without touching the bone.
Cooking a 10-Pound Fully Cooked Ham
Reheating a fully cooked 10-pound ham is all about slow, gentle heat to maintain moisture. Covering the ham is key!
Oven Temperatures & Estimated Times for a 10-lb Fully Cooked Ham:
- At 275°F (135°C): For a super juicy, low-and-slow approach, cook for approximately 20 minutes per pound. That’s about 3 hours and 20 minutes for a 10-pound ham.
- At 325°F (160°C): This is the most common temperature. Cook for 15-20 minutes per pound, totaling 2 hours 30 minutes to 3 hours 20 minutes for a 10-pound ham.
- At 350°F (175°C): If you’re slightly pressed for time, this temperature works but requires closer monitoring. Cook for 10-15 minutes per pound, resulting in 1 hour 40 minutes to 2 hours 30 minutes for a 10-pound ham.
Simple Steps for a Fully Cooked Ham:
- Preheat your oven to your chosen temperature.
- Place the ham in a shallow roasting pan, cut-side down if applicable. Add about ½ inch of water, broth, or juice to the bottom of the pan.
- Tightly cover the ham and pan with aluminum foil.
- Bake for the estimated time. Start checking the internal temperature (aim for 140°F) about 30-45 minutes before the estimated end time.
- Glazing: If you’re glazing, remove the foil during the last 30-60 minutes, brush with your glaze, and return to the oven until the glaze is caramelized and the ham reaches 140°F.
- Rest: Once it hits 140°F, remove from the oven, re-cover with foil, and let rest for 10-15 minutes before carving. This locks in the juices!
Cooking a 10-Pound Uncooked (Fresh) Ham
This type of ham needs to be cooked thoroughly to a higher internal temperature, ensuring it’s safe and delicious.
Oven Temperature & Estimated Time for a 10-lb Uncooked Ham:
- At 325°F (160°C): Cook for approximately 20-25 minutes per pound. For a 10-pound ham, this means 3 hours 20 minutes to 4 hours 10 minutes.
- Internal Temperature Target: 145°F (63°C).
Simple Steps for an Uncooked Ham:
- Preheat your oven to 325°F (160°C).
- Place the ham, fat side up, in a shallow roasting pan. You can score the fat for presentation.
- Tightly cover the ham and pan with aluminum foil.
- Bake for the estimated time. Start checking the internal temperature (aim for 145°F) about an hour before the estimated end time.
- Glazing: If glazing, remove the foil during the last 30-45 minutes, brush with glaze, and return to the oven until the glaze is set and the ham reaches 145°F.
- Rest: Remove from the oven, re-cover with foil, and let rest for 10-15 minutes before carving.
Expert Tips for Ham Perfection
To ensure your ham is the star of the show, keep these tips in mind:
- Meat Thermometer is a Must: It’s the only way to know for sure if your ham is perfectly cooked and safe.
- Don’t Overcook: Overcooking is the biggest culprit for dry ham. Stick to those internal temperature targets!
- Cover It Up: Keeping your ham covered with foil for most of the cooking time helps trap moisture and prevents drying, especially for spiral-cut hams.
- Bone-In vs. Boneless: Bone-in hams may take slightly longer and offer a richer flavor. Boneless hams cook a bit faster and are easier to carve. The cooking times above are general guidelines; always trust your thermometer.
- Spiral-Cut Ham: These are convenient but prone to drying. Ensure it’s well-covered and consider adding liquid to the pan.
Quick Ham FAQs
Why is resting the ham so important?
Resting allows the juices within the ham to redistribute evenly throughout the meat. If you carve too soon, those delicious juices will simply run out, leaving you with a drier ham.
Can I cook my ham in a slow cooker?
While slow cookers are great for smaller hams, a 10-pound ham is generally too large to fit comfortably and cook evenly in most standard slow cookers. The oven method is usually best for this size.
How long can I store leftover ham?
Properly stored in an airtight container, leftover ham can last in the refrigerator for 3-4 days. For longer storage, freeze it for up to 1-2 months.
Happy Ham Cooking!
Armed with these timings and tips, you’re ready to tackle that 10-pound ham with confidence. Enjoy the process and savor the delicious results!