Most Thanksgiving hams are fully cooked city hams that you reheat, covered, in an oven set no lower than 325°F. USDA ham guidance is to heat a cooked ham packaged in a USDA-inspected plant to 140°F, and to heat leftover ham or ham that was repackaged elsewhere to 165°F. Fresh, cook-before-eating ham is different: cook it to 145°F and let it rest 3 minutes. See the Thanksgiving guide and Thanksgiving mains, diets and leftovers, and Thanksgiving alternatives to turkey, if ham is your main dish.
Know what kind of ham you bought
Read the label before you turn on the oven. A city ham is wet-cured and usually sold fully cooked, often spiral-sliced. A country ham is dry-cured, saltier, and may need soaking and a longer cook. Fresh ham is uncured pork leg and must be cooked through like a roast. Spiral-sliced cooked hams are convenient but dry out if you overheat them; spiral-ham timing has its own chart. For how much to buy, see how much ham per person.
Heat it gently, then glaze at the end
Place the ham cut-side down in a roasting pan, add a small amount of water or cider to the pan, and cover it loosely with foil. Heat at 325°F until the center reaches the USDA temperature for the type you have. A plant-packaged cooked ham often takes about 10 to 18 minutes per pound as a starting point, but a thermometer is the real test. Brush on a ham glaze only for the last 15 to 20 minutes, uncovered, so the sugar browns instead of burning. Spiral-cut hams are often better served warm, not piping hot, so the slices stay moist.
Rest, carve, and store leftovers
Give a whole or half ham a short rest, then carve across the grain, or follow the spiral cuts if it is already sliced. Refrigerate leftovers within 2 hours. USDA storage times for cooked ham are typically 3 to 5 days in the refrigerator, or 1 to 2 months in the freezer for best quality. Reheat leftover slices to 165°F. Related: how long Thanksgiving leftovers last.
Frequently asked questions
Do I need to cook a fully cooked ham?
You can eat a fully cooked, plant-packaged ham cold. If you reheat it, USDA guidance is 140°F for ham packaged in a USDA-inspected plant, and 165°F for leftovers or ham repackaged elsewhere.
What oven temperature should I use for ham?
Set the oven no lower than 325°F. Time is only a guide; check the center with a food thermometer.
What is the difference between city ham and country ham?
City ham is wet-cured and usually sold fully cooked. Country ham is dry-cured and saltier, and it often needs soaking and a longer cook. Fresh ham is uncured and must be cooked to 145°F with a 3-minute rest.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy pan and rack hold a whole or half ham, and the basting set is useful when you glaze at the end.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check the center of the ham so you hit 140°F or 165°F, depending on the type you bought.
- OXO Good Grips Oven Thermometer — Confirms the oven is actually at 325°F or higher.
- Granite Ware 19-Inch Oval Roaster Set — A large oval roaster is a good fit if your ham is bigger than a standard pan.
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