Here’s the cool part: you don’t need to blast it in the oven like you’re trying to defeat a dragon. Aim for 325°F (about 163°C) and plan for 10 to 15 minutes per pound. So if you’ve got a 10-pound ham, you’re looking at somewhere between 1.5 and 2.5 hours. That’s the sweet spot—enough time for the glaze to caramelize, but not so long that the ham starts weeping in despair.
Why does this matter? Because precooked ham is already tender and juicy; you’re just coaxing it back to life. Go too hot, and you’ll get a tough exterior and a sad interior. It’s like trying to reheat a croissant in the microwave—don’t do it, unless you enjoy disappointment.
But Wait—What About a Spiral-Cut Ham?
Ah, the spiral-cut ham: the show-off of the ham world, pre-sliced for your convenience. Spiral-cut hams cook faster because the slices let heat sneak in everywhere like a nosy neighbor. Cut your time back to 8 to 10 minutes per pound at the same 325°F. You’ll thank me when you don’t end up with jerky.
Fun comparison: Cooking a spiral ham is like building a sandwich with pre-sliced bread—efficient, but easy to mess up if you toast it too long. Keep a close eye on it, and cover it loosely with foil for the first half of the cook to lock in moisture.
