Pans Can Bake More Than Cakes

We were hungry for a good sandwich, but couldn't get out of Fat Daddio's Global Headquarters. We were stuck in the office. We had one of our Fat Daddio's pick up a ham at Costco so we could bake it for lunch. We have a lot of bakeware, but no roasting pans! So, we opted for the versatile 9x2 anodized cake pan baked accordingly. Wow! Not only did the ham bake well, but the clean up was so much easier than it would have been in a roaster. Besides not having a roasting pan, we also don't have a carving knife! So, we used our cake/bread knife (Fat Daddio's CK-10). It really carved the ham nicely. Not bad for a bunch of bakers.
Baked Ham in a Cake Pan
Tools Needed
Cake Pan (Fat Daddio's PRD-92)
Oven safe thermometer
Large Ham (We used a bone-in, fully cooked ham that just need to be heated through).
  1. Preheat the oven to 325 F. No need to wash a ham before baking. We just set the ham down in out 9x2" round pan, and added 1/4 cup of water to the bottom of the pan. This prevented the ham from sticking to the bottom of the pan.
  2. Insert an oven-safe thermometer into the center of the ham (don't let it touch the bone, or your reading will be inacurate).
  3. Bake, uncovered until the ham registers the desired temperature (140 to 150 F). Follow this chart below for cooking times:
Cut Weight Approximate Baking Time
(Based on ham directly from refrigerator)
Final Temperature
(When to remove from oven)
Boneless cooked ham 1 to 3 pounds
3 to 5 pounds
6 to 8 pounds
8 to 10 pounds*
3/4 to 1-1/4 hours
1 to 1-3/4 hours
1-3/4 to 2-1/2 hours
2-1/2 to 2-3/4 hours
140 degrees F
140 degrees F
140 degrees F
140 degrees F
Bone-in cooked ham 5 to 8 pounds
14 to 16 pounds*
1-1/2 to 2-1/4 hours
2-3/4 to 3-3/4 hours
140 degrees F
140 degrees F
Bone-in ham, cook before eating 3 to 5 pounds
7 to 8 pounds
14 to 16 pounds*
1-3/4 to 3 hours
2-1/2 to 3-1/4 hours
4 to 5-1/4 hours
150 degrees F (160 degrees F after standing)
150 degrees F (160 degrees F after standing)
150 degrees F (160 degrees F after standing)
*Hams that weigh more than 8 pounds should be loosely covered with foil halfway through roasting.
Don't glaze too early or the sugar will burn! The best time to glaze a ham is the last 20 minutes. Spoon the glaze over the ham. Continue baking.
Carving a bone-in ham
Place the ham on its side. With a carving knife, slice off a piece of ham from the bottom. Roll back the ham slice so it sits flat. Cut slices down to the bone, and cut along the bone to release the slices.
Directions adapted from Better Homes and Gardens
For more inspiration, visit our Savory Pinterest Board.