How Long To Cook A 8 Pound Ham
City ham and country ham have distinct preparation methods that affect total cooking time. So when people ask how long to cook a 8 pound ham, the honest answer is: it depends on the type you bought.
Most hams sold in grocery stores are city hams. They are already cooked or cured and smoked, so you are really just reheating them. That takes far less time than cooking a raw country ham.
Below you will find exact times, temperatures, and simple steps for both types. Use the guide that matches the ham in your fridge.
How Long To Cook A 8 Pound Ham
For a fully cooked city ham, plan on about 10 to 15 minutes per pound at 325°F. That puts an 8 pound ham at roughly 1 hour 20 minutes to 2 hours.
For a country ham, the time is much longer. You are not reheating, you are actually cooking. Expect 20 to 25 minutes per pound when simmered or baked, which means 2.5 to 3.5 hours for an 8 pound ham.
The table below gives you a quick reference.
- City ham, fully cooked, bone-in: 1 hour 20 minutes to 2 hours at 325°F
- City ham, fully cooked, boneless: 1 hour 20 minutes to 1 hour 50 minutes at 325°F
- Country ham, uncooked: 2 hours 40 minutes to 3 hours 20 minutes simmered
- Spiral-cut ham: 1 hour 15 minutes to 1 hour 45 minutes at 325°F
Always check with a meat thermometer. The ham is done when the internal temp hits 140°F for city ham and 160°F for country ham.
City Ham Vs Country Ham: What Changes The Time
These two hams are not the same product. That is the main reason cooking times vary so much.
City Ham Basics
City hams are wet-cured, smoked, and usually sold fully cooked. You can eat them cold right out of the package.
Your goal in the oven is gentle reheating. High heat or long cooking will dry out the meat. Keep the oven at 325°F and cover the ham with foil.
Country Ham Basics
Country hams are dry-cured with salt and hung to age. They are sold raw or partially cooked and are very salty.
They need a long, slow cook plus a soak to pull out some salt. Skipping the soak gives you a ham that is almost too salty to eat.
Step-By-Step: Cooking A City Ham
Follow these steps for a fully cooked 8 pound city ham.
- Heat your oven to 325°F.
- Remove all packaging and the plastic disk over the bone if there is one.
- Place the ham fat-side up in a roasting pan.
- Add 1/2 cup water to the bottom of the pan.
- Cover tightly with foil.
- Bake for about 1 hour 20 minutes, then start checking the temp.
- Remove the foil for the last 20 minutes if you want a browned top.
- Pull the ham when it reaches 140°F in the thickest part.
- Rest it for 15 minutes before slicing.
If you glaze the ham, add it during the final 20 minutes only. Sugar burns fast at high heat.
Step-By-Step: Cooking A Country Ham
This method takes more planning but the results are worth it.
- Scrub the ham with a stiff brush under cool water.
- Soak it in cold water in the fridge for 12 to 24 hours. Change the water twice.
- Drain and place the ham in a large pot. Cover with fresh cold water.
- Bring to a low simmer. Do not boil hard.
- Simmer for 20 to 25 minutes per pound, so about 2 hours 40 minutes to 3 hours 20 minutes for 8 pounds.
- Check that the internal temp reaches 160°F.
- Cool the ham in the cooking liquid for 1 hour.
- Trim the rind, slice thin, and serve.
You can also bake a country ham after soaking. Bake at 325°F for about 20 minutes per pound, then glaze and finish for 15 minutes.
Tips That Keep Your Ham Juicy
- Never cook a city ham above 325°F. Lower heat means less moisture loss.
- Use a thermometer, not the clock. Ovens run hot or cold.
- Let the ham rest before carving so the juices settle.
- Save the pan drippings for gravy or beans.
- For spiral-cut hams, tent with foil so the slices do not dry out.
One more thing. If your ham is labeled “cook before eating,” treat it like a country ham and follow the longer times. If it says “fully cooked,” the short city ham method is all you need.
An 8 pound ham serves roughly 16 to 20 people as a main dish. Plan for leftovers, because ham keeps well in the fridge for up to five days.