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Ham Cooking Chart
Related information:
- For details on storing ham, see Ham Storage Chart.
- For details on preparing, cooking, and storing meat, see Meat.
| Category |
Cut |
Weight in Pounds |
Minutes Per Pound |
| 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 |
For country ham (dried, whole or half):
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain, glaze, and brown at 400 °F for 15 minutes.
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