Right temperature for ham really matters. That helps to keep the juice inside and ensure good taste Use always food thermometer for control, if the meat reached safe minimum internal heat, that kills bad bacteria and removes risk of food poisoning. Some meats after cooking require rest time.
Set the oven to 325°F. Cook all raw fresh ham and ready to eat until minimum internal temperature of 145°F, measured by food thermometer, before taking the meat from the heat sources. Everything matches to around 63°C. You are advised to cook fresh or precooked ham in 325 degrees Fahrenheit, although some ways require 250 degrees, because lower heat preserves more moisture. Roast in low temperature gives gentle warming, that does not push too much juice from the meat.
Ham Cooking Temperatures and Times
For smoked ham without precooking, commonly marked “cook before eating”, cook it in 325°F until internal temperature of 145°F. Full ham of 10 to 14 pounds require around 18 to 20 minutes each pound. Cook in 275°F for 15 to 20 minutes each pound also works. Lay the ham in pan with rack, add water below and cover tight, that help to keep the heat.
For entirely cooked ham the target is not to cook, but warm nicely so that slices stay juicy and tender. If it comes from USDA-controlled plant, reach internal temperature of 140°F. All other precooked hams require 165°F inside. Heat cooked ham in 325°F until the thermometer show 140°F. Cook in 350 degrees can a bit dry it.
For big ham of 14 to 16 pounds cook 6 to 7 minutes each pound. Half ham of 3 to 4 pounds requires 25 to 30 minutes each pound. Ham between 6 and 12 pounds warm in 325°F for 10 to 15 minutes each pound until 140°F inside.
Ham loafs are a bit different. Use oven in 350°F for bake ham loaf. Digital thermometer ensures that raw ground meat reach 160°F inside.
It requires around one hour. Avoid overcooking, because that makes the loaf dry and tough. Between 40 and 140°F bacteria grow, so heat the oven well and avoid that meat stay in that dangerzone.