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HAM
COOKING TIMES CHART |
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, fully 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 |
4
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 hrs in refrigerator; then boil, covered
with water. Drain, glaze and brown at 400°F 15 minutes.)
|
10
to 16, whole; 5 to 8, half |
20
to 25 |
NOTE:
Set oven temperature to 325°F. Both cook-before-eating cured
and fresh hams should be cooked to 160°F. Reheat fully cooked
ham to 140°F.
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