How to Cook a Ham That Is Not Precooked: The Ultimate Guide

January 10, 2026 •

4 min read

According to the USDA, a raw or 'fresh' ham is not a common item in most grocery stores and must be cooked to a safe internal temperature of 145°F. However, preparing this less-common cut can yield a juicy, tender, and incredibly flavorful result that is far superior to its cured counterparts. This guide will walk you through everything you need to know to cook a ham that is not precooked.

Quick Summary

This guide provides detailed instructions on selecting, preparing, and cooking an uncured or fresh ham. It covers preparation steps, temperature control, and various cooking methods for a perfect result.

Key Points

Start with a Fresh Ham: Most store-bought hams are pre-cooked; specifically seek out a 'fresh ham' or 'uncured ham' that requires cooking from scratch.
Brining or Soaking is Key for Cured Hams: If you have a dry-cured country ham, it's essential to soak it for an extended period to reduce its intense saltiness.
Score the Fat for Flavor and Appearance: Scoring the fat layer in a diamond pattern helps it render beautifully and allows seasonings and glazes to penetrate the meat.
Cook Low and Slow: Roast at a steady, lower temperature (like 325°F) to ensure the ham cooks evenly and remains moist and tender.
Target 145°F and Rest: Cook until the internal temperature reaches 145°F, then let it rest for 20-30 minutes before carving to ensure maximum juiciness.
Apply Glaze at the End: Add your glaze during the last 30 minutes of cooking at a higher temperature to prevent burning and achieve a beautiful caramelized finish.

Understanding Your Uncooked Ham

Before you begin, it's crucial to understand the type of ham you're working with. Most hams in a supermarket are pre-cooked, but uncooked varieties offer a richer, uncured flavor profile that is less salty. These are typically sold as 'fresh ham' or sometimes labeled as 'cook before eating' smoked ham. A fresh ham is simply a raw, uncured hind leg of pork. Country hams, which are dry-cured, are also sold uncooked but are intensely salty and require soaking before cooking.

Preparing Your Fresh Ham

Preparation is key for a succulent, evenly cooked roast. Start by letting your ham come to room temperature for one to two hours before cooking to ensure more even results. A sharp knife is essential for scoring the ham's skin and fat cap. Scoring creates a diamond pattern on the surface, which helps the fat render and creates a beautiful, crisp skin while allowing seasonings to penetrate. For country hams, soaking is a required step to reduce the salt content, sometimes for as long as 24 hours or more, depending on the saltiness desired.

Choosing the Best Cooking Method

There are several ways to cook an uncooked ham, with roasting being the most traditional method. The best method for you will depend on the cut of ham and your desired outcome.

Roasting Instructions

Preheat: Set your oven to 325°F. A lower, slower temperature is ideal for cooking a large piece of meat like ham to ensure it cooks through without drying out.
Season: After scoring, rub your ham generously with a blend of salt, pepper, herbs, and other seasonings. Garlic powder, paprika, and fresh thyme are excellent choices.
Roast: Place the ham, fat-side up, on a rack in a roasting pan. Add about a half-inch of water or broth to the bottom of the pan to create a moist cooking environment. Cover the pan tightly with heavy-duty foil.
Bake: Bake for approximately 20-25 minutes per pound for a half, bone-in fresh ham, or 18-20 minutes per pound for a whole one. The key is to cook until a meat thermometer inserted into the thickest part reads 145°F.
Glaze and Finish: If adding a glaze, remove the foil and increase the oven temperature to 425°F during the final 30 minutes of cooking. Brush the glaze over the ham and return it to the oven until the glaze is beautifully caramelized.

Comparison Table: Cooking Uncooked Ham


Method	Pros	Cons	Ideal For
Roasting	Creates crispy skin; rich flavor; traditional method.	Longer cook time; requires careful temperature monitoring.	Whole or half fresh ham, bone-in or boneless.
Boiling (Country Ham)	Effectively removes excess salt; can produce very tender meat.	Requires pre-soaking; requires careful timing to avoid over-salting.	Country hams.
Slow Cooker (Small Ham)	Hands-off cooking; very moist results; frees up oven space.	Limited to smaller cuts; does not create a crispy skin.	Smaller, boneless portions.

The Glaze: A Sweet Finish

A good glaze can elevate your ham from delicious to unforgettable. A simple brown sugar and mustard glaze is a classic, but you can experiment with many combinations. Some popular options include maple-balsamic, honey-whole-grain mustard, or a simple brown sugar and pineapple juice mix. Apply the glaze during the last 30 minutes of roasting to prevent it from burning, which can happen with glazes containing a lot of sugar.

The Importance of Resting

Resting your ham after cooking is a non-negotiable step for a juicy roast. As the ham rests, the internal temperature will continue to rise (a process called carryover cooking), and the juices will redistribute throughout the meat. For a fresh ham, a 20 to 30-minute rest is recommended. This ensures that when you carve, the juices stay in the meat, not on the cutting board.

Carving and Serving

Once rested, carve your ham against the grain into thick or thin slices, depending on your preference. If you roasted your ham on a rack, save the pan drippings. These can be defatted and used to create a flavorful gravy or pan sauce to serve alongside the meat. Don't forget to save the ham bone for making soups or stocks later.

Conclusion: A Rewarding Experience

Cooking a ham that is not precooked is a rewarding culinary experience that offers a depth of flavor and tenderness that you won't find in a pre-cooked version. By following the proper preparation, cooking, and resting techniques, you can confidently prepare a memorable main course. Whether for a holiday feast or a special Sunday dinner, a perfectly cooked fresh ham is a showstopper that's worth the extra effort.

For more detailed instructions on curing and cooking, refer to resources like Leite's Culinaria for their Roasted Fresh Ham with Maple-Spice Glaze recipe, found at https://leitesculinaria.com/35826/recipes-roasted-ham-maple-spice-glaze.html.

Frequently Asked Questions

A precooked ham has been cured and processed, meaning it is safe to eat straight from the package or after reheating. An uncooked, or 'fresh,' ham is raw pork that must be cooked to a safe internal temperature of 145°F before serving.

You only need to soak a country ham, which is dry-cured and very salty. A fresh ham is uncured and does not require soaking.

An uncooked ham must be cooked to a safe minimum internal temperature of 145°F. It is also recommended to let it rest for at least three minutes after cooking.

The cooking time depends on the weight and cut. A whole, bone-in ham typically requires 18-20 minutes per pound, while a half ham needs around 20-25 minutes per pound.

A glaze should be applied during the last 30 minutes of cooking. Applying it too early can cause the sugary glaze to burn before the ham is fully cooked.

Scoring the fat cap and roasting the ham uncovered for the final 30 minutes at a higher temperature (around 425°F) after applying the glaze will help create a crispy, burnished skin.

Carryover cooking is the process where the internal temperature of the meat continues to rise after it's removed from the oven. Resting the ham allows the juices to redistribute, resulting in a more moist and tender result.