Boneless Ham (Fully Cooked)
- Baking time:20 minutes per pound
- ½ ham at 3 pounds:1 hour
- Whole ham at 6 pounds:2 hours
Ingredients
- 1 fully cooked half or whole boneless ham (boneless hams range approximately from 2 to 7 pounds)
- 1 recipe glaze for baked ham
- 10 to 20 whole cloves
Instructions
- Preheat oven to 325°. Position a rack in the lower third of the oven.
- Allow 20 minutes per pound when calculating how long to bake a fully cooked ham. For example, if the ham weighs 8 pounds, the cooking time would be 2 hour and 40 minutes.
- A fully cooked half ham will weigh approximately 3 to 4 pounds. Cooking time for a 3 pound ham would be 1 hour.
- Place the ham in a shallow roasting pan.
- Insert whole cloves at 2-inch intervals over the top of the ham.
- Once you have determined your baking time, plan to brush on the glaze for baked ham 30 minutes before the ham is finished baking.
- A fully cooked ham is done when the a meat thermometer inserted in the thickest part of the meat reads 140°.
- When the ham is done, remove from the oven to a platter, cover loosely with aluminum foil, and let stand for 10 to 15 minutes.
- Remember that the internal temperature of the meat will rise 5° while it is resting.
- Carve and serve.
Comments
Servings: Plan on 8 ounces of ham (½ pound) per person.
Boneless hams usually range from 2 to 7 pounds.
Click here for instructions on how to prepare a partially cooked bone in ham.
Click here for instructions on how to prepare a fully cooked bone in ham.
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FAQs
Preheat oven to 325°. Position a rack in the lower third of the oven. Allow 20 minutes per pound when calculating how long to bake a fully cooked ham. For example, if the ham weighs 8 pounds, the cooking time would be 2 hour and 40 minutes.
Do you have to cook a ham that says fully cooked? ›
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.
How long to cook precooked ham at 400 degrees? ›
OVEN METHOD FOR HEATING HAM
BAKE AT 325 DEGREES F FOR 16-20 MINUTES PER POUND, UNTIL A MEAT THERMOMETER REGISTERS 135 DEGREES F. UNWRAP THE HAM AND APPLY THE GLAZE; INCREASE THE HEAT TO 400 DEGREES F AND BAKE FOR 15-20 MINUTES LONGER UNTIL THE GLAZE IS BURNISHED.
How do you cut a fully cooked boneless ham? ›
Because boneless ham doesn't contain a large bone, it's easier to prepare this type of meat. Simply, slice your ham as if it were a loaf of bread. And if you find it difficult to cut through a large section, you can cut it in half first and then slice it.
How long to cook a 10 lb ham at 325 degrees? ›
If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound.
Do you cover ham with foil when baking? ›
If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.
What's the best way to cook a precooked ham in the oven? ›
Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.
How do you heat up a precooked ham without drying it out? ›
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
Can you overcook a precooked ham? ›
Preheat oven to 275° F.
If you are baking a precooked, bone-in spiral cut ham, the great news is it's already cooked and you're just basically reheating. The bad news is if you over bake it, you can dry it out easily.
Should I bake my ham cut side down? ›
Let it sit before baking: Let the ham come to room temperature before cooking to ensure juicer, more evenly cooked meat. Cook it cut-side down: Place the ham cut-side down in your pan to prevent it from drying out while baking.
Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes.
Does ham off the bone need to be cooked? ›
Yes, ham is already cooked and can be eaten as-is. Hams from Australian butchers and supermarkets are cured and sometimes smoked. Both these processes will preserve the ham and make it ready-to-eat - but baking your ham again at home can make it even more appealing.
How long to heat a fully cooked boneless spiral ham? ›
To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.
Does a fully cooked ham have to reach 140? ›
If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.
Can you overcook fully cooked ham? ›
If you are baking a precooked, bone-in spiral cut ham, the great news is it's already cooked and you're just basically reheating. The bad news is if you over bake it, you can dry it out easily. Since it's already sliced, it really doesn't take much to dry it out.
Does boneless ham cook faster? ›
Boneless hams tend to be much quicker to cook (aka heat) and they're easier to slice because they tend to be smaller, and there isn't a bone to work around. While bone-in hams are sometimes spiral-sliced, which does make things easier, you do still have to work around that pesky ham hock.
