Most hams take about 10–25 minutes per pound at 325°F (163°C), depending on whether they’re fully cooked or raw and whether they’re bone‑in or boneless. Always cook (or reheat) ham until it reaches a safe internal temperature and use time per pound only as a guideline.

Key time guidelines

  • Fully cooked spiral or smoked ham (reheating): about 10–15 minutes per pound at 325°F until the center reaches 140°F.
  • Fresh “cook‑before‑eating” ham (raw): about 18–25 minutes per pound for bone‑in and 24–35 minutes per pound for boneless at 325°F, cooked to at least 160°F internal temperature.
  • Many home cooks report a 9 lb cooked ham taking roughly 2.5–3 hours total at moderate oven temps, plus a short blast at higher heat for glazing and browning.

How to estimate your ham’s time

  • Check the label to see if the ham is “fully cooked” (just needs reheating) or “fresh/raw” (needs full cooking).
  • Multiply your ham’s weight by the minutes‑per‑pound guideline that matches its type (for example, 10 lb spiral ham × 12 minutes ≈ 2 hours).
  • Start checking internal temperature with a meat thermometer about 20–30 minutes before the estimated end of cooking to avoid overcooking and drying it out.

Safe internal temperatures

  • Fully cooked ham (reheating): heat to 140°F in the thickest part (do not touch the bone).
  • Fresh/raw ham: cook to at least 160°F in the thickest part for food safety.

Information gathered from public forums or data available on the internet and portrayed here.