Ham-ateur turned ham-bassador. I know exactly when your ham will be done, which is more than I can say for my relatives.
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Hosting Thanksgiving or Christmas? Enter your ham's weight and type in the Only Hams calculator for a cook time and finish time. At 325°F, a fully cooked spiral ham takes about 10–14 minutes per pound to reach 140°F. I'm basically a ham-ateur turned ham-bassador.
Whisk brown sugar, a little Dijon mustard and a splash of orange or pineapple juice. Brush it on during the last 15–20 minutes of baking so the sugar caramelizes instead of burning. Shiny ham, happy family.
Plan about 1/2 to 3/4 pound of bone-in ham per person, or about 1/3 to 1/2 pound boneless. For 12 guests that's roughly 6–9 pounds bone-in, so round up if you want leftovers for sandwiches.
Happy Thanksgiving! Check the ham in the thickest part away from the bone: 140°F for fully cooked ham, 145°F plus a 3-minute rest for fresh ham. Then carve, glaze-drizzle and accept compliments. Grateful for you and for pork.
Frozen ham? The USDA estimates about 4–6 hours per pound to thaw in the fridge, so a 10-pound ham needs about 40–60 hours. For Thanksgiving Thursday, move it to the fridge by Sunday or Monday. Put it on a tray to catch drips.
Refrigerate leftover ham within 2 hours. Cooked ham keeps 3–4 days in the fridge, or freeze it for 1–2 months for best quality. Slice and freeze in sandwich-size packs so you don't have to thaw the whole thing.