Ham (Fully Cooked, Bone-In)
at 325°F
2 hr 30 min – 3 hr Plan on 15 to 18 minutes per pound in a 325°F oven. A 10 lb ham (fully cooked, bone-in) lands around 2 hr 30 min – 3 hr. Done is 140°F on a food thermometer, plus a 15-minute rest — never the clock alone.
Time by weight at 325°F
Planning ranges for a fully thawed, fridge-temperature ham (fully cooked, bone-in). The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 325°F | Check thermometer from |
|---|---|---|
| 6 lb | 1 hr 30 min – 1 hr 50 min | 1 hr 15 min in |
| 7 lb | 1 hr 45 min – 2 hr 5 min | 1 hr 30 min in |
| 8 lb | 2 hr – 2 hr 25 min | 1 hr 40 min in |
| 9 lb | 2 hr 15 min – 2 hr 40 min | 1 hr 55 min in |
| 10 lb | 2 hr 30 min – 3 hr | 2 hr 10 min in |
| 11 lb | 2 hr 45 min – 3 hr 20 min | 2 hr 20 min in |
| 12 lb | 3 hr – 3 hr 35 min | 2 hr 35 min in |
| 13 lb | 3 hr 15 min – 3 hr 55 min | 2 hr 45 min in |
| 14 lb | 3 hr 30 min – 4 hr 10 min | 3 hr in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 140°F on a food thermometer.
When is it actually done?
140°F internal The USDA FSIS safe minimum internal temperature for this cut is 140°F, followed by a rest of about 15 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Source note: A 'fully cooked' or 'ready to eat' ham is only being reheated — USDA FSIS says 140°F for a packaged ham (15–18 min/lb for a whole ham, 18–24 for a half). An UNCOOKED fresh ham is a different cut with different rules — see Fresh Ham.
Worth knowing before you start
- Check the label first: 'fully cooked' reheats to 140°F; 'cook before eating' must reach 145°F like fresh pork.
- Add the glaze in the last 20–30 minutes at a raised 400°F — brown sugar burns over a 2-hour reheat.
- A spiral-cut ham dries out faster; reheat it covered with foil and a splash of liquid in the pan, at the low end of the range.
Answers people ask
How long does a fully cooked bone-in ham take at 325°F?
Plan on 15 to 18 minutes per pound at 325°F. A 10 lb example takes about 2 hr 30 min – 3 hr. It is done when the internal temperature reaches 140°F on a food thermometer, not when the clock runs out.
What internal temperature is a fully cooked bone-in ham done at?
140°F, measured with a food thermometer in the thickest part, then rested about 15 minutes. That is the USDA FSIS safe minimum.
Is 325°F a good temperature for a fully cooked bone-in ham?
It is the standard published temperature for this cut.
More pork timings
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.