Pick your type of ham and its weight — get the USDA time at 325 °F and the temperature it has to reach.
Updated · How we source our numbers
An 8 lb spiral-cut ham reheats in about 1 h 20 min – 2 h 24 min at 325°F (10–18 minutes per pound). Fully cooked hams only need reheating to 140°F; cook-before-eating and fresh hams must reach 145°F and rest 3 minutes.
These are the U.S. Department of Agriculture’s own figures, from the FSIS Hams and Food Safety timetable. The calculator multiplies your weight by the per-pound range for your ham.
| Cut | Weight | Minutes per lb |
|---|---|---|
| Smoked ham, cook-before-eating · Whole, bone-in | 10–14 lb | 18–20 min/lb |
| Smoked ham, cook-before-eating · Half, bone-in | 5–7 lb | 22–25 min/lb |
| Smoked ham, cook-before-eating · Shank or butt portion, bone-in | 3–4 lb | 35–40 min/lb |
| Smoked ham, cook-before-eating · Arm picnic shoulder, boneless | 5–8 lb | 30–35 min/lb |
| Smoked ham, cook-before-eating · Shoulder roll (butt), boneless | 2–4 lb | 35–40 min/lb |
| Smoked ham, fully cooked (reheat) · Whole, bone-in | 10–14 lb | 15–18 min/lb |
| Smoked ham, fully cooked (reheat) · Half, bone-in | 5–7 lb | 18–24 min/lb |
| Smoked ham, fully cooked (reheat) · Arm picnic shoulder, boneless | 5–8 lb | 25–30 min/lb |
| Smoked ham, fully cooked (reheat) · Canned ham, boneless | 3–10 lb | 15–20 min/lb |
| Smoked ham, fully cooked (reheat) · Vacuum-packed, boneless | 6–12 lb | 10–15 min/lb |
| Smoked ham, fully cooked (reheat) · Spiral-cut, whole or half | 7–9 lb | 10–18 min/lb |
| Fresh ham, uncooked · Whole leg, bone-in | 12–16 lb | 22–26 min/lb |
| Fresh ham, uncooked · Whole leg, boneless | 10–14 lb | 24–28 min/lb |
| Fresh ham, uncooked · Half, bone-in | 5–8 lb | 35–40 min/lb |
| Country ham · Whole or half (soak, then boil) | Any | 20–25 min/lb |
Fully cooked (most spiral-cut, canned and vacuum-packed hams) only needs reheating: 140 °F if it was packaged in a USDA-inspected plant, 165 °F otherwise. Cook-before-eating and fresh (uncured) ham are raw and must reach 145 °F, then rest at least 3 minutes. The label tells you which one you have.
USDA lists each ham at a typical weight. If yours is lighter or heavier, the calculator still applies the per-pound rate but says so, because the estimate is less reliable there. Start checking the temperature early.