Home | BBQ Pork | Ham | Timetable of Cooking Ham
TIMETABLE OF COOKING HAM
Set oven temperature to 325 °F. Both cook-before-eating cured and fresh hams should be cooked to 160 °F.
| Cut | Weight/lbs. | Minutes/lbs. |
|---|---|---|
| SMOKED HAM, cook before eating | ||
| Whole, bone in | 10 - 14 lbs. | 18 - 20 min. |
| Half, bone in | 5 - 7 lbs. | 22 - 25 min. |
| Shank or Butt Portion, bone in | 3 - 4 lbs. | 35 - 40 min. |
| Arm Picnic Shoulder, boneless | 5 - 8 lbs. | 30 - 35 min. |
| Shoulder Roll (Butt), boneless | 2 - 4 lbs. | 35 - 40 min. |
| SMOKED HAM, cooked | ||
| Whole, bone in | 10 - 14 lbs. | 15 - 18 min. |
| Half, bone in | 5 - 7 lbs. | 18 - 24 min. |
| Arm Picnic Shoulder, boneless | 5 - 8 lbs. | 25 - 30 min. |
| Canned ham, boneless | 3 - 10 lbs. | 15 - 20 min. |
| Vacuum packed, boneless | 6 - 12 lbs. | 10 - 15 min. |
| Spiral cut, whole or half | 7 - 9 lbs. | 10 - 18 min. |
| FRESH HAM, uncooked | ||
| Whole leg, bone in | 12 - 16 lbs. | 22 - 26 min. |
| Half, bone in | 5 - 8 lbs. | 35 - 40 min. |
| COUNTRY HAM | ||
| Whole or Half. (Soak 4 - 12 hours in refrigerator. Cover with water and boil 20 - 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.) | ||
Information provided by the USDA