For holidays or gatherings great and small, serving a ham is always a crowd-pleaser. Cooking a ham is simple and a sure winner for any lunch or dinner. Whether you like the convenience of an oven bag, the traditional oven method, or the slow cooker approach, we've got you covered. No matter if this is your first time or hundredth time cooking ham, we'll help you every step of the way to ensure it turns out perfect, juicy, and flavorful.
Cooking Ham in a Reynolds Oven Bag
Baking a ham has never been easier! Discover our foolproof method of how to cook a ham in an oven bag with our step-by-step guide and convenient oven bag cooking charts. Whether fully cooked or fresh, bone-in or boneless, we have the cooking times, temperatures, and specific instructions ready to go.
When purchasing ham, estimate the size based on the number of servings needed:
Let's start with the basic directions for baking a ham in an oven bag. To ensure the ham turns out perfectly, follow the cooking time chart for its weight, type, cooking time, and the required internal temperature guideline.
Directions:
Preheat the oven to 325°F or according to your recipe or the oven bag cooking time chart to follow.
Add one tablespoon of flour to the oven bag, twist the bag closed, and shake to coat the inside of your oven bag. You may substitute wheat, rice, potato, nut, or gluten-free flour, cornstarch, corn meal, matzo meal, or finely crushed crackers instead of flour.
Add water or broth to the bag as directed by the cooking time chart below, place the pork or ham into the bag, and season as you’d like or as directed by your recipe.
Close the bag with the tie included in the package and cut six half-inch slits on top of the bag.
Bake according to your recipe or the oven bag ham and pork cooking time chart.
ALWAYS CHECK DONENESS TEMPERATURE WITH MEAT THERMOMETER. Cook until the ham reaches the internal temperature required on the cooking time chart.
To find out how long it takes to cook your ham in an oven bag, please find the type of ham and weight on the cooking chart. Our cooking times are approximate and may vary for your oven or ham. Always use a meat thermometer to check the doneness of your ham to ensure it is cooked to the appropriate internal temperature level based on the following oven bag ham cooking times chart:
OVEN BAG HAM COOKING TIMES
Ham Weight
Cooking Time @ 325°F
Fresh Ham (Pork Leg), Boneless Add 1/2 cup of water or broth. Cook until internal temp reaches 160°F
5 to 8 pounds
2 to 3 hours
12 to 14 pounds
3 1/2 to 4 hours
Fresh Hame (Pork Leg), Bone-in Add 1/2 cup of water or broth. Cook until internal temp reaches 160°F
4 to 5 pounds
2 1/2 to 3 hours
Fully Cooked Ham Half, Boneless Add 1/2 cup of water or broth. Cook until internal temp reaches 140°F
2 to 6 pounds
1 to 1 3/4 hours
6 to 10 pounds
1 3/4 to 2 1/2 hours
10 to 12 pounds
2 1/2 to 2 3/4 hours
Fully Cooked Ham Half, Bone-in No water needed. Cook until internal temp reaches 140°F
6 to 8 pounds
1 1/2 to 2 pounds
10 to 12 pounds
2 to 2 1/2 pounds
Spiral Sliced Ham Place cut side down. No water needed. Cook until internal temp reaches 140°F
8 to 10 pounds
1 1/2 to 1 3/4 hours
Whole Country Ham, Bone-in Soak completely covered in water for 24 hours before cooking. Drain. Add 4 cups of fresh water or broth to oven bag. Cook until internal temp reaches 160°F
10 to 14 pounds
3 1/2 to 4 1/2 hours
Country Ham Half, Bone-in Soak completely covered in water for 24 hours before cooking. Drain. Add 2 cups of fresh water or broth to oven bag. Cook until internal temp reaches 160°F
If you love that wonderful, crunchy glaze on your ham, the traditional oven-roasted method is for you. Roasting ham in an oven is a classic dish that anyone can do. It just takes a little prep and a bit of basting while it cooks to get excellent results. Shorten your time in the kitchen using Reynolds Kitchens® Disposable Aluminum Roasting Pans. Or you can use a roasting pan lined with Reynolds Wrap® Aluminum Foil. Either way, it’s a win-win—you’ll have easier cleanup and less mess. Simply throw away the pan or toss the foil in the trash when you’re done! Clean aluminum foil products may also be recyclable where appropriate facilities exist. So, get your apron on and prepare to roast the perfect showpiece for your dinner table.
Prepare to fill your kitchen with the irresistible aroma of tasty oven-roasted ham. We will walk you through how to roast a ham in the oven, unlocking the secrets to achieving a tender, juicy, and mouthwatering ham that will leave your guests begging for seconds.
Directions for Orange Glazed Ham:
Preheat the oven to 400°F.
Prepare your glaze. Whisk together 1/2 cup of orange marmalade, the juice of five oranges, zest of two oranges, 1/2 cup of packed light brown sugar, two tablespoons of honey, and one teaspoon of ground cinnamon in a medium-sized pot until combined.
Boil the mixture for five to seven minutes or until it becomes thick. Set aside.
Place a ten-pound bone-in, unsliced ham with skin side up on a Reynolds Kitchens® 10lb Roaster Pan (or a 13” by 9” by 4” roasting pan lined with Reynolds Wrap® Aluminum Foil.
Score the outside of the ham on all sides to create 1-inch diamond pattern segments.
Push one clove into each sliced segment all around the ham. You may need 50 to 75 cloves depending on how closely you space them.
Brush the outside of the ham with the orange glaze.
Bake in the oven for 45 minutes while basting with the glaze every 15 minutes. The ham should be well-browned on the outside when it is finished.
Always check for doneness with a meat thermometer. The minimum internal temperature is listed in the oven-baked ham cooking chart below.
Glaze the ham with the orange glaze before slicing or serving.
The appropriate temperature for baking any ham is 325°F or higher. Your recipe may call for a higher temperature, affecting the approximate cooking times listed below. This is a friendly reminder that when cooking raw, fresh ham or ready-to-eat ham, it's essential to use a meat thermometer to ensure your ham reaches the appropriate internal temperatures listed below. (Consuming raw or undercooked meats may increase risk of foodborne illness, especially for those with certain medical conditions) To ensure the juices settle and the meat is cool enough to handle, let it rest for at least three minutes before slicing or serving.
When heating or baking a precooked ham, follow the manufacturer’s directions. For most spiral-cut precooked hams, you’ll want to cover the whole or part of the ham with Reynolds Wrap® Heavy Duty Aluminum Foil if you want to reheat using a conventional oven. Preheat the oven to 325°F and heat the ham for about 10 minutes per pound. If you prefer, you can also warm individual slices by using a skillet or microwave.
OVEN BAKED HAM COOKING TIMES
Ham Weight
Cut
Minutes per Pound
Smoked Ham, precooked Reheat cooked hams packaged in USDA-inspected plants to an internal temp of 140°F. All other hams and leftovers should be reheated to an internal temp of 165°F.
10 to 14 pounds
Whole, bone-in
15 to 18 minutes/lb
5 to 7 pounds
Half, bone-in
18 to 24 minutes/lb
5 to 8 pounds
Arm picnic shoulder, boneless
25 to 30 minutes/lb
3 to 10 pounds
Canned ham, boneless
15 to 20 minutes/lb
6 to 12 pounds
Vacuum packed, boneless
10 to 15 minutes/lb
7 to 9 pounds
Spiral cut, whole or half
10 to 18 minutes/lb
Smoked ham, cook-before-eating Cook until internal temp reaches 145°F. Allow to rest for at least 3 minutes before slicing and eating.
10 to 14 pounds
Whole, bone-in
18 to 20 minutes/lb
5 to 7 pounds
Half, bone-in
22 to 25 minutes/lb
3 to 4 pounds
Shank or butt portion, bone-in
35 to 40 minutes/lb
5 to 8 pounds
Arm picnic shoulder, boneless
30 to 35 minutes/lb
2 to 4 pounds
Shoulder roll (butt), boneless
35 to 40 minutes/lb
Fresh ham, uncooked Cook until internal temp reaches 145°F Allow to rest for at least 3 minutes before slicing and eating.
12 to 16 pounds
Whole leg, bone-in
22 to 26 minutes/lb
10 to 14 pounds
Whole leg, boneless
24 to 28 minutes/lb
5 to 8 pounds
Half, bone-in
35 to 40 minutes/lb
Country Ham Whole or Half. Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.
Who doesn’t love a delicious ham? How about adding a little extra pizzazz to your feast without creating any extra work? Using a slow cooker and a Reynolds Kitchens® Slow Cooker Liner makes it super easy to prepare. And no one will know how effortless it was to create! Spend more time with your loved ones instead of washing dishes. After the meal, simply dispose of the liner, quickly wash your slow cooker, and enjoy the rest of your day.
It’s a true classic and one of our favorite recipes—a holiday ham with a pineapple glaze. What sets it apart? It’s easy to make, and all your guests will have their forks ready to taste your mouthwatering masterpiece.
Place a five to six-pound precooked ham (bone-in) in the slow cooker, cut side down.
Juice one orange, lemon, and lime in a small bowl. Pour the orange, lemon, and lime juice over the ham.
Zest one orange, a lemon, and a lime. Rub all zests evenly over the ham.
In a medium bowl, stir one cup of packed light brown sugar, two teaspoons of ginger, 1 1/2 teaspoons of whole cloves, and 1 1/2 cups crushed pineapples. Spread the mixture evenly over the prepared ham.
Cover and cook on the low-heat setting for five to six hours or on the high-heat setting for three to four hours.
Carefully remove the lid to allow steam to escape. Baste every 30 to 45 minutes, if desired. (optional)
If your cooked ham was packaged in a USDA-inspected plant, the ham’s internal temperature should reach 140°F. All other cooked hams should reach an internal temperature of 165°F.
Remove the ham from the slow cooker and top with juices if desired. Do not lift or transport liner with food inside.
Since slow cookers come in different sizes, it is crucial to refer to your instruction manual for the recommended ham sizes and cuts that can be cooked in your slow cooker.
Most cookers have multiple settings, requiring a different amount of time to cook food. Cook the ham on high for faster cooking, but use low for all-day cooking or less-tender cuts.
For the first hour of cooking time, turn your slow cooker on the highest setting, then reduce it to low or follow the recipe's recommended setting. But if you're short on time and need to leave for work or run errands, don't worry! Cooking a ham on low for the entire time is safe and will still result in a mouth-watering meal. An eight- to ten-pound bone-in ham will take about four to six hours.
While cooking, it's best to keep the lid on. Only remove it to stir, baste, or check for doneness. Always use a thermometer to check the internal temperature for doneness. The USDA recommends the following internal temperature guidelines for ham:
Fresh ham and cook-before-eating hams: Cook to a minimum internal temperature of 145°F. Allow meat to rest for at least three minutes before carving or consuming.
Reheating precooked hams: Cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F.
Reheating other precooked hams or leftovers: Cook to a minimum internal temperature of 165°F.
Delectable and Easy Oven-Baked Ham Recipes
No matter what method you choose, oven bag, oven-baked or slow-cooked, we’ve got products and recipes to make your life easy and delicious.
Are you feeling inspired and ready to cook a tasty ham dinner? What’s exciting is that no matter which method you go for—oven bag ham, cooked ham, or slow-cooked ham—we're confident they'll all be a smashing success!
How long it takes to cook depends on your method and the size of your ham. Refer to the oven bag cooking chart and oven-baked cooking charts. At a minimum, precooked ham should be cooked long enough to meet safe minimum internal temperatures. For precooked ham packaged in USDA-inspected plants, that is 140 °F for others that is 165 °F.
Always use a meat thermometer to check the internal temperature of the ham to tell when it is done. The USDA recommends the following safe minimum internal temperatures:
Fresh ham and cook-before-eating hams: Cook to a minimum internal temperature of 145°F. Allow meat to rest for at least three minutes before carving or consuming.
Reheating precooked hams: Cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F.
Reheating other precooked hams or leftovers: Cook to a minimum internal temperature of 165°F.
The best way to make a ham glaze is to follow a recipe. Here are a few of our favorite ham recipes that include traditional and a few…not-so-traditional glazes:
