How long do cook a 14 lbs. semi-boneless ham, and on what temp?

Answer 1

If it is a fresh ham do it around 325 for 4 to 5 hours untill the temp reads 155 to 160. Let rest for 30 mins before carving

Answer 2

Semi Boneless Ham Recipe

Answer 3

Remember, the ham you have is already cooked, and if you cut it now you could safely eat it. So basically you just want to warm it up. I'd say about 325ºF for about 2 hours.

If you want to glaze it, this is the best ham glaze recipe I've ever made!


Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour.

Answer 4

Use a good meat thermometer. The center of the ham should be about 160 degrees. Then it is done. No guess work there.

Answer 5

Cooking or Reheating Hams
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging.

However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Unpackaged, cooked ham is potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F.

Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, solves any carving difficulties. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat. However, if reheating is desired, hams that were packaged in plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.

Cook-before-eating hams or fresh hams must reach 160 °F to be safely cooked before serving. Cook in an oven set no lower than 325 °F. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove. Consult a cookbook for specific methods and timing.

Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking. Then they can be cooked by boiling or baking. Follow the manufacturer's cooking instructions.

TIMETABLE FOR COOKING HAM

NOTE: Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F.

Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating
Whole, bone in 10 to 14 18 to 20
Half, bone in 5 to 7 22 to 25
Shank or Butt Portion, bone in 3 to 4 35 to 40
Arm Picnic Shoulder, boneless 5 to 8 30 to 35
Shoulder Roll (Butt), boneless 2 to 4 35 to 40
SMOKED HAM, cooked
Whole, bone in 10 to 14 15 to 18
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 10 to 18
FRESH HAM, uncooked
Whole leg, bone in 12 to 16 22 to 26
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
COUNTRY HAM
Whole or Half. (Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.)