Today, I am going to show you how to slow cook a precooked ham in the oven. With this method you’ll get a perfectly baked ham slathered with a homemade Brown Sugar Glaze. You can make this tasty and easy dish in the oven for a holiday meal or a special occasion. It’s always a crowd-pleaser and makes Christmas or Easter dinner extra special with no muss or fuss. Let’s get started!.
Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. Most of the ham you buy at the store is already safe to eat; you just need to heat it up. Plus around Easter or Christmas, they tend to go on sale!.
I always buy a spiral-cut, fully cooked ham with the bone in because it saves me time and effort. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature Ham from Costco because the flavor and price can’t be beaten.
Cooking a juicy, flavorful ham seems intimidating but it doesn’t have to be With the right technique, you can achieve ham perfection easily in your own oven One of the most common questions is how long do you cook a ham at 250°F?
The short answer is 2-4 hours for a bone-in ham weighing 10 pounds. But there are some other things you should think about to make sure your ham is moist and tasty.
In this comprehensive guide we will cover everything you need to know about cooking times, temperatures prep methods and more for ham cooked at 250°F. Let’s get started!
Why Cook Ham at 250°F?
When you buy a ham, most of them are already fully cooked; all you have to do is heat them up. Cooking at a lower 250°F temperature does a few key things:
- Allows the ham to heat gradually, preventing drying out
- Gives the flavors time to develop fully
- Renders the fat slowly for added moisture and tenderness
- Minimizes shrinkage or toughness from high heat
The gentle 250°F oven prevents the ham from drying out on the edges or developing an overly caramelized exterior before the interior is done Going low and slow is key for the juiciest texture,
Factors that Determine Cook Time at 250°F
To estimate the cook time for ham at 250°F, consider these factors:
1. Bone-In vs. Boneless
Bone-in hams retain more moisture during cooking. Allow 15-20 minutes per pound for bone-in and 12-15 minutes per pound for boneless.
2.Thickness
Thicker hams over 2 inches take longer than thinner hams under 2 inches. Add 5 minutes per pound for thicker cuts.
3. Temperature of Ham
Hams fresh from the fridge take longer than those thawed or at room temp. Allow 10 extra minutes per pound for refrigerated hams.
4. Cooked Level of Ham
Fully cooked hams need less time than those cured but uncooked. Cook fresh hams 25-30 minutes per pound.
Cooking Times at 250°F
Based on the above factors, here are general guidelines for cooking times per pound at 250°F:
- Fully cooked bone-in ham: 15-20 minutes per lb
- Fully cooked boneless ham: 12-15 minutes per lb
- Fresh uncured bone-in ham: 25-30 minutes per lb
- Fresh uncured boneless ham: 20-25 minutes per lb
For example, a 10 lb bone-in fully cooked ham would take approximately 150-200 minutes, or 2 1⁄2 – 3 hours at 250°F.
Always use a meat thermometer to confirm the internal temp reaches 140°F. Let rest at least 10-15 minutes before carving.
Step-by-Step Method for Cooking Ham at 250°F
Follow these simple steps:
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Heat oven to 250°F. Be sure it’s fully preheated before adding ham.
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Prepare ham by rinsing and patting dry. Score fat cap in diamond pattern. Stud with cloves if desired.
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Place ham in a roasting pan, fat side up. Add 1 cup water or broth to pan bottom to prevent burning.
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Tent foil loosely over ham, sealing edges to prevent drying. Insert meat thermometer through foil into thickest section.
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Roast at 250°F for recommended time based on size and type of ham. Check temp periodically but do not unwrap.
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Brush on glaze about 30 minutes before done if using. Heat until thermometer reaches 140°F for fully cooked ham or 145°F for fresh.
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Remove from oven and tent foil. Let rest 15-30 minutes before unwrapping and carving.
And that’s it – slow roasting at a mild 250°F delivers a juicy, tender ham with great flavor. Letting it rest before slicing allows juices to redistribute.
Helpful Tips for Cooking Ham at 250°F
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For even cooking, choose hams with uniform shape rather than irregular cuts.
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Prevent dry edges by sealing foil tightly and adding broth/water to pan.
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Maximize glaze flavor by scoring ham and basting several times.
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Cook bone-in ham on a rack in the pan to prevent soggy bottom.
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Use broth, cider, ginger ale or other liquids for extra flavor.
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Store leftovers in broth in fridge up to 5 days or freeze in portions for later.
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The bone and ham broth make an amazing soup base or for beans, rice, etc.
Common FAQs about Cooking Ham at 250°F
What if I don’t know the exact weight of my ham?
For hams estimated between 5-15 pounds, plan for roughly 18-22 minutes per pound at 250°F. Evaluate size and add or reduce time as needed.
Should I cook an uncooked ham at 250°F?
Fresh, uncured hams should be cooked at 325°F until reaching an internal temperature of 145°F for food safety.
**My ham says
Glaze, Broil and Let the Ham Rest
Raise the oven temperature to 425° F and add the glaze after the ham is done cooking. This will help the glaze caramelize and seal in extra flavor. I choose to use my Brown Sugar Glaze Recipe instead of the glaze that comes with the ham. The slices should be kept separate because this is a spiral ham. I like to brush the glaze on as much of the ham as I can.
Bake glazed ham at 425° F for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.
How to Carve Bone-In Baked Ham
If you don’t know what you’re doing, baking ham with a bone running through the middle can be a real pain. The only way to get the meat off is to work with the bone and cut around it.
- But first, let your ham rest for 10 to 15 minutes with foil over it after glazing it.
- Move the ham to a cutting board with a kitchen towel under it or a carving board.
- Put the bottom of the ham up and find the center bone. Cut all the way around it.
- Around the bone, there are natural pieces of meat that are separated by fat. Cut through these separations to get slices. Place onto a serving tray.
Have any leftovers? Allow ham to cool completely to room temperature. You can keep them in the fridge for up to five days in an airtight container with a lid. If you want to make something else with the leftover ham, try my Ham Salad or Ham and Bean Soup.
The best way to bake your ham is at low heat for a longer period of time. If you’re using a fully-cooked ham, you’re just heating it through so you can serve it with dinner. Generally, you will bake at 275° F for 12-15 minutes per pound. Most hams come with baking directions that you can follow, but most will fall within these guidelines. If the ham is already cooked, the internal temperature should be 145° F. If it’s not cooked yet, it should be 160° F. So for a 10 lb. cooked, bone-in ham, the cook time would be 2-2 1/2 hours or until 145° F.
Yes, you can! If your ham has a bone, cut it into slices and wrap them in plastic wrap. Then, stack the wrapped pieces in a plastic bag that you can seal again. The plastic wrap will help hold in the moisture. You can also freeze a ham bone if you want to use it the next time you make soup. Ham will stay fresh in the freezer for 1-2 months without losing any flavor.