How long to cook a ham

Cooking Temperature and Time: Depending on the cut, this type of ham can weigh anywhere between 2 and 8 pounds. The boneless ham shoulder will be larger, weighing between 5 and 8 pounds.

If you intend on using a glaze for your ham you should , then brush the glaze liberally across the surface of the ham every 10 minutes for the last 40 minutes of roasting. Before putting the ham in the oven, we recommend scoring the skin of the ham in vertical and diagonal rows every 2 inches, creating a crosshatch pattern, to allow the glaze to soak into the meat while it finishes roasting.

The temperatures, times, and weights in this article can be found at fsis. Average of 5. Rate It! Add A Review Now! Comment on this. Reviewed By RTMember Reviewed By bam. I have never cooked a ham in an oven bag but always do my turkeys in one. I think I am going to try this year's Easter ham in an oven bag.

Thanks for providing the cooking times and temp. I am going to print it out and throw it in one of my cookbooks. Reviewed By AuntBea. I will have to try lowering my cooking temperature next time because the last couple of hams seemed a little dry. Thanks for the info! Reviewed By Gama. Reviewed By HeyDude. Found this helpful chart of ham cooking times.

I will have to add this to my favorites for future use too. Follow Us! Beef Cooking Times. Chicken Cooking Times. You may be able to find more information about this and similar content on their web site. Place ham on a rack in a large roasting pan. Cover pan with foil. Meanwhile, make glaze: In a small saucepan over medium heat, combine preserves, bourbon, honey, cloves, and cayenne. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until liquid is slightly reduced, about 10 minutes.

Glaze will thicken as it cools. Brush with about half of the glaze, aiming between all the slices. Place back in oven, uncovered for 15 minutes. Remove from oven once more and brush with remaining glaze all over top and between slices again. Let ham cool for 10 minutes before carving. Lucy Schaeffer.