For a typical 10-pound ham, plan on about 2 to 2.5 hours in the oven, but the real rule is minutes per pound and internal temperature.

Quick Scoop

  • For a fully cooked, bone-in or spiral ham :
    • Roast at 325–350°F for about 10–15 minutes per pound.
    • For 10 pounds, that’s 1 hour 40 minutes to 2.5 hours.
* Aim for an internal temperature of **140–145°F** in the thickest part (not touching bone).
  • For a raw or “cook-before-eating” ham :
    • These usually need 18–20 minutes per pound , so a 10‑pound ham can take about 3–3.5 hours at similar oven temps, until 160°F internal.
  • Always check your package instructions first; they often specify something like 12–15 minutes per pound and may differ slightly by brand.

Step-by-step (for a common 10 lb fully cooked ham)

  1. Preheat oven
    • Set to 325–350°F.
  2. Prep the ham
    • Remove packaging, place ham cut-side down in a roasting pan.
    • Add about ½–1 cup of water to the pan and cover tightly with foil to keep it moist.
  1. Cook time
    • Use 10–15 minutes per pound as your guide.
    • For 10 lb, start checking around 2 hours ; many recipes bake about 2 to 2.5 hours at 350°F.
  1. Glaze near the end
    • During the last 20–30 minutes , remove the foil, brush on glaze, and return to the oven so it caramelizes without drying out.
  1. Check doneness and rest
    • Use a meat thermometer in the thickest part: 140–145°F for fully cooked ham, 160°F for raw/cook-before-eating.
 * Let rest **10–15 minutes** before slicing so the juices redistribute.

Handy time guide (10 lb ham at ~325–350°F)

  • Fully cooked, bone-in/spiral :
    • 10–12 min/lb → about 1 hr 40 min–2 hr.
* 15 min/lb → about **2.5 hr**.
  • Raw / cook-before-eating, bone-in :
    • 18–20 min/lb → about 3–3 hr 20 min.

When in doubt, trust the thermometer over the clock and your ham will turn out juicy rather than dry.

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