# What temp and time for 7lb boneless ham?

**URL:** <https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061>\
**Category:** Anova Precision® Cooker\
**Created:** [April 16, 2017, 1:40pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061 "2017-04-16T13:40:36Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [April 16, 2017, 1:40pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/1 "2017-04-16T13:40:36Z")

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How long and what temp for 7lb boneless ham?

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [April 16, 2017, 1:57pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/2 "2017-04-16T13:57:29Z")

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Is it a cured and or smoked ham, or is it raw meat? How well done do you want it cooked?

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [April 16, 2017, 2:36pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/3 "2017-04-16T14:36:06Z")

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Cooked, smoked, not sure about doness, never been asked that before. Medium I guess. Thanks for your help.

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [April 16, 2017, 4:06pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/4 "2017-04-16T16:06:30Z")

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IIRC, city ham reheats at 135F to 140F. Figure around 15 min per lb. You aren’t going to hurt it if you leave it in longer at those temps since it’s already fully cooked.

Are you baking a glaze on afterwards?

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**Author:** ![nbmartin](https://avatars.discourse-cdn.com/v4/letter/n/ed8c4c/32.png) [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\
**Post date:** [April 16, 2017, 4:16pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/5 "2017-04-16T16:16:44Z")

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Thanks for the help. No glazing this time.

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**Author:** ![Brian1](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Brian1](https://community.anovaculinary.com/u/Brian1)\
**Post date:** [April 16, 2017, 4:58pm UTC](https://community.anovaculinary.com/t/what-temp-and-time-for-7lb-boneless-ham/6061/6 "2017-04-16T16:58:04Z")

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If it’s already cooked and smoked, then it’s really ready to eat as is. I’d go for what @acs recommends. Let us know how it turns out for you!