Ham Cooking Chart
- 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||3 to 4|
|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.