The cooking time for a bone-in ham depends on whether it is fully cooked or raw, and the oven temperature used. Here are the general guidelines based on various reliable sources:

• For a fully cooked bone-in ham, heat at 325°F for about 10 to 15 minutes per pound until warmed through. For example, a 9-pound ham would take approximately 2 to 2 1/4 hours

• Some recipes suggest cooking at 325°F for 18 to 20 minutes per pound, aiming for an internal temperature of 145°F for whole bone-in hams weighing 10 to 14 pounds

• When reheating a fully cooked ham, cover it with foil and add some water to keep it moist. During the last 30 minutes, remove the foil, increase the oven temperature to 425°F, and apply a glaze, cooking uncovered to caramelize the surface

• Let the ham rest for 15 to 20 minutes after cooking before carving to allow juices to redistribute

• Use an instant-read thermometer to check the internal temperature, which should reach at least 160°F (72°C) if reheating, or 145°F if cooking a raw ham

• For bone-in smoked hams, heating at 300°F for 13 to 15 minutes per pound until the internal temperature reaches 120°F is recommended to avoid drying out the meat

In summary:

• Fully cooked bone-in ham: 10-15 minutes per pound at 325°F, then glaze at 425°F for last 30 minutes.
• Raw bone-in ham: about 18-20 minutes per pound at 325°F until 145°F internal temp.
• Always rest ham 15-20 minutes before carving.
• Use a thermometer for best results.

This approach ensures the ham is heated through, moist, and flavorful without overcooking