Ham

Cooking Ham
Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating
Whole,
bone in		 10
to 14		 18
to 20
Half, bone in 5 to 7 22 to 25
Shank or Butt
Portion, bone in		 3 to 4 35 to 40
Arm Picnic Shoulder,
boneless		 5 to 8 30 to 35
Shoulder Roll
(Butt), boneless 		2 to 4 35 to 40
SMOKED HAM, cooked
Whole, bone in 10 to 14 15 to 18
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder,
boneless 		5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed,
boneless 		6 to 12 10 to 15
Spiral cut, whole
or half 		7 to 9 10 to 18
FRESH HAM, uncooked
Whole leg, bone
in 		12 to 16 22 to 26
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
COUNTRY HAM
Whole
or Half. (Soak 4 to 12 hours in refrigerator. Cover with
water and boil 20 to 25 minutes per pound. Drain, glaze,
and brown at 400 °F for 15 minutes.)

NOTE: Set oven temperature to 325 °F. Both cook-before-eating
cured and fresh hams should be cooked to 160 °F. Reheat
cooked hams packaged in USDA-inspected plants to 140 °F
and all others to 165 °F.