Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole ham weighing 10 to 15 pounds, allow 18 to 20 minutes per pound; for a half-5 to 7 pounds-about 20 minutes per pound; or for a portion of rod or butt weighing 3 to 4 pounds, about 35 minutes per pound.
How long do you cook a 7lb ham at 350?
Instructions Preheat oven to 350 degrees F (175 degrees C). Place the ham in a roasting pan and press whole cloves on top at 1-2 inch intervals. Cook for 4 1/2 to 5 hours in preheated oven (about 22 minutes per pound), or until internal temperature of ham has reached 160 degrees F (72 degrees C).
How long does it take to cook a 7.5 lb ham?
Baking
Preheat the oven to 300 degrees. Once the oven temperature reaches 300 degrees, bake for about 3 hours or 20 minutes per book. Using a meat thermometer, check for an internal temperature of 163 degrees in the thickest part of the ham.
How to calculate the cooking time of a ham?
For example, it is necessary between 35 and 40 minutes to cook a pound of boneless shoulder of a smoked ham to be cooked before eating. This means that it takes on average (35 + 40) / 2 = 37.5 minutes to cook one pound of this particular cut. Let’s say we want to cook a pound and a half. We will need 1.5 * 37.5 = 56.25 minutes.
How long should the ham on the bone cook?
For this recipe, fully cooked bone-in ham cooked for about 12-14 minutes per book (a 9lb ham will take about 2 1/4 hours). It’s easy to overcook ham, so to really make the perfect cooked ham, I suggest using a thermometer like this.
How long do you cook a 12lb ham?
Place the ham, flat side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per book).
How long does it take to cook an 8lb ham?
How long does it take to cook an 8lb spiral ham? Wrap the ham tightly in aluminum foil and place it on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per book.
At what temperature do you cook the ham?
Preheat the oven to 325°F. To reheat the ham, place it on a rack in a shallow roasting pan and cook uncovered. For a whole ham, count 15 to 18 minutes per pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
How long does it take to cook a ham at 350 degrees?
Preheat the oven to 350 degrees F. Unwrap the ham and rinse it under cold running water. Place it on the rack in the roasting pan. Cover with foil and bake 1h40.
How long should I cook a 13 pound ham?
Place the ham, flat side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours 30 minutes (about 15 minutes per book).
Is a smoked ham well cooked?
Most hams sold in the United States is healed and fully cooked, but even then, it can still take several hours to warm up in the oven. At 325 degrees F, a 6-pound bone-in cooked smoked ham would take nearly 2.5 hours to heat to an internal temperature of 140 degrees.
How long does a cured ham take to cook?
Raw and fresh ham
For a whole smoked ham with bone, cook for 18-20 minutes per book. For half a bone-in smoked ham, cook 22 to 25 minutes per pound. For only the portion of shank or butt, with bone, cook 35 to 40 minutes per pound. For a boneless shoulder or butt, cook 30 to 40 minutes per pound.
How to reheat a pre-cooked ham without drying it out?
The goal is to warm 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 tightly with aluminum foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
What is the difference between ham hocks and ham hocks?
The hocks tend to be bonier and contain less meat because they come from the part of the leg closest to the pig’s foot. … Ham hocks, on the other hand, are meatier because they come from the area just below the shoulder or hip.
