Ham Cooking Time Calculator

Work out ham cooking time instantly with clear inputs, formula shown and shareable results.

About Ham Cooking Time Calculator

Each method has its own minutes per 500 g plus a fixed base; the glaze goes on in the last 25 minutes so the sugar caramelises without burning. Most supermarket hams are already cured and cooked, so reheating to 60 C is enough and treating one as raw dries it out.

Formulas

Cooking time

minutes = weight in grams / 500 x minutes per 500 g + base minutes

Glazing window

glaze from total time - 25 minutes to the end

Worked example

With the default values below, Ham Cooking Time Calculator returns Cooking time of 120. Change any input above and every figure here is recalculated in your browser.

Inputs used

Ham weightminimum 0.3 kg: 2.5 kg
Cooking methodone of Simmer / boil (20 min per 500 g + 20), Bake at 160 C (25 min per 500 g + 25), Reheat a cooked ham (12 min per 500 g): Simmer / boil (20 min per 500 g + 20)

Results

Cooking time: 120 min
Cooking time in hours and minutes: 2h 00m
Target internal temperature: 71 C
Start glazing at: 95 min

Step by step

1Values used
2Cooking time
3Glazing window
4Cooking time= 120 min
5Cooking time in hours and minutes= 2h 00m
6Target internal temperature= 71 C
7Start glazing at= 95 min

Assumptions and limits

The result is derived only from the 2 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to whole numbers, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

How is the Ham Cooking Time figure worked out?

minutes = weight in grams / 500 x minutes per 500 g + base minutes. Each method has its own minutes per 500 g plus a fixed base; the glaze goes on in the last 25 minutes so the sugar caramelises without burning.

Why does this matter?

Most supermarket hams are already cured and cooked, so reheating to 60 C is enough and treating one as raw dries it out.

What do I need to enter?

Enter ham weight, cooking method. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.