For a fully cooked, spiral-cut 8-pounder: Plan on 12 to 15 minutes per pound at 325°F. That’s 96 to 120 minutes total. So about 1.5 to 2 hours. Easy, right? But wait—spiral-cut hams dry out faster, so watch that clock like a hawk.
For an uncooked (raw) 8-pound ham: You’re looking at 18 to 20 minutes per pound at 325°F. That’s 144 to 160 minutes—roughly 2.5 hours. Yes, that’s a full extra hour of ham patience. Good news? The house smells incredible the whole time.
Here’s the kicker: All these times assume you’re not wrapping your ham in tinfoil or glazing it like a Christmas ornament. If you add a brown sugar glaze (and you should), tack on extra 15–20 minutes for that caramelized crust to form. Your taste buds will thank you.
