Whether you are new to temp to cook ham to or just need a quick refresher, the sections below walk through the key points.
The safe temperature for ham depends on one thing: is it raw or already cooked? Get that right and the rest is easy. Use a meat thermometer for the most reliable result.
Safe temperatures at a glance
| Type of ham | Target internal temperature |
|---|---|
| Fresh, raw ham | 145°F (63°C), then rest for 3 minutes |
| Fully cooked ham, reheating | 140°F (60°C) |
| Cook-before-eating (partly cooked) ham | 145°F (63°C) |
| Leftovers, reheated | 165°F (74°C) |
These figures follow the guidance from the US Department of Agriculture. Check the label on your ham to see which type you have.
How to check the temperature
Push the thermometer into the thickest part of the ham, away from any bone, since bone heats faster and can give a false reading. Wait for the number to settle. For a large joint, check in two places.
Oven settings and timing
A common approach is to bake at 325°F (160°C). A fully cooked ham usually needs around 10 to 15 minutes per pound, while a raw one takes closer to 20 minutes per pound. Cover the ham loosely with foil for most of the cooking so it stays moist, then uncover for the last 20 minutes if you want a glaze to caramelise.
Resting and storing
Let the ham rest for 10 to 15 minutes before carving, which keeps the juices in. Refrigerate leftovers within two hours and eat them within three to four days. Slice and freeze portions if you cannot finish them in time.
Buying a ham with the bone in usually gives more flavour, but it needs a little longer in the oven. Always trust the thermometer rather than the clock, because every oven runs slightly hot or cool.
Quick questions
Do I need to rest the ham?
Yes. Resting for 10 to 15 minutes helps the juices settle and makes carving easier.
Can I cook ham from frozen?
It is safer to thaw it in the fridge first. Cooking from frozen takes about 50 percent longer.
What if I do not have a thermometer?
A cheap digital thermometer is worth buying. Guessing by colour is unreliable.
Key takeaways about temp to cook ham to
Here is a short summary of temp to cook ham to so you can find the main points quickly.
- The safe temperature for ham depends on one thing: is it raw or already cooked?
- These figures follow the guidance from the US Department of Agriculture.
- Push the thermometer into the thickest part of the ham, away from any bone, since bone heats faster and can give a false reading.
- A common approach is to bake at 325°F (160°C).
- Let the ham rest for 10 to 15 minutes before carving, which keeps the juices in.
- Buying a ham with the bone in usually gives more flavour, but it needs a little longer in the oven.
- It is safer to thaw it in the fridge first.
Good decisions about temp to cook ham to come from checking the facts, comparing your options and taking your time.
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Related reading:
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