Ham Cooking Chart

Set oven temperature to 325°F (163°C)

Type Weight Timing

Smoked Ham, cook before eating

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3

minutes.

Whole, bone-in

Arm picnic shoulder,

boneless

5 to 8 lbs. 30 to 35 min/lb.

Shoulder roll (butt), boneless

2 to 4 lbs. 35 to 40 min/lb.

Smoked Ham, cooked

Reheat cooked hams packaged in USDA-inspected plants to a minimum internal

temperature of 140°F (60°C) and all others to 165°F (74°C).

Whole, bone in

10 to 14 lbs. 15 to 18 min/lb.

3 to 10 lbs. 15 to 20 min/lb.

Vacuum packed, boneless

6 to 12 lbs. 10 to 15 min/lb.

Spiral cut, whole or half

7 to 9 lbs. 10 to 18 min/lb.

Fresh ham, uncooked

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3

minutes.

Whole leg, bone in

12 to 16 lbs. 22 to 26 min/lb.

Set oven temperature to 325°F (163°C)

Type Weight Timing

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3

minutes.

Whole or half

1.Soak 4 to 12 hours in refrigerator.

2.Cover with water, then boil 20 to 25 minutes per pound.

3.Drain the ham and cook at 400°F (204°C) for 15 minutes

to brown.

Date Last Reviewed September 21, 2023