For a butt portion ham , a good oven rule is 35 to 40 minutes per pound at 325°F if it’s bone-in and ready-to-cook/raw. It should reach an internal temperature of 145°F , then rest a few minutes before carving.

Quick scoop

  • Bone-in butt ham, raw/ready-to-cook: 35 to 40 minutes per pound at 325°F.
  • If it’s fully cooked/precooked: heat until it reaches about 140°F instead of fully cooking it through.
  • Best practice: use a meat thermometer, because exact time depends on weight, bone-in vs. boneless, and whether the ham is smoked or fully cooked.

Example

If your butt ham weighs 8 pounds and is raw/ready-to-cook , plan for about 4.5 to 5.5 hours in the oven at 325°F, then check for 145°F in the thickest part.

Safety note

If the package says “fully cooked,” “ready to eat,” or “pre-cooked,” you’re reheating, not cooking from raw, so the time is shorter and the target temp is lower.