Upper end of the recommended range - use a meat thermometer to confirm doneness
Minimum cook time2 hr 15 min
Oven temperature325 F (163 C)
Target internal temperature140 F (60 C)
Start glazing atAfter 1 hr 54 min in the oven
Minutes per pound15-18 min/lb
159 min
Into the oven
Uncover (1/3 done)
Start glazing
Check temperature
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Cook for 2 hr 15 min to 2 hr 39 min at 325 F (163 C).
This is a bone-in cut. Bone conducts heat unevenly, so insert your thermometer into the thickest muscle, not touching the bone, for an accurate reading.
A fully cooked ham only needs to be reheated to 140 F (60 C). Overcooking dries it out, so pull it right at target temp.
Your weight (8 lb) is below the typical range for this cut (15-18 lb). The rate still applies but check temperature early.
Tent the ham loosely with foil for the first two thirds of cooking, then uncover for the last third so the surface can brown and the glaze can caramelise.
Next stepAlways confirm doneness with an instant-read meat thermometer inserted into the thickest part of the meat, not touching the bone. Time is a guide; temperature is the authority.