Good Questions. Pin it. Q: I'm a surgical resident and I'm frequently on call at the hospital with little time to spare in between cases, so I rarely get to sit down to eat dinner (even a quick one!). The only fridge is nowhere near the ORs, plus there isn't usually time to run down and heat up food to eat.
2 1/2 hours. Here's how: Preheat the oven to 325, place the ham on a rack in a baking dish with a little water in the bottom. Wrap in foil, bake for about 2 hours, or until th â¦ e internal temperature is 135 - 140 degrees.5 minutes per pound at 350 degrees. So, for a 7 lb. ham you are looking at just over an hour. If you aren't sure, cut a small slit on the largest part of the ham and feel if it's warmed through. Bone-in hams cook faster.
1 Bake a preserved ham that has not been precooked at all for 20 minutes per pound (0.5 kg). 2  Bake a fresh bone-in ham for 20 to 25 minutes per pound or a fresh boneless ham for 30 to 35 minutes per pound (0.5 kg).lace the ham in the preheated oven for baking. The amount of cooking time will depend on the size off the ham and whether it has been pre-cooked or not. Follow the guidelines below for cooking times: 1  Bake a partially-or fully-cooked preserved ham for 10 minutes per pound (0.5 kg) to reheat the ham completely through.