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Saturday, May 13, 2017

Cooking Ham Safely

 Grilled Ham
 

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 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):
  1. Soak 4 to 12 hours in refrigerator.
  2. Cover with water, then boil 20 to 25 minutes per pound.
  3. Drain, glaze, and brown at 400 °F for 15 minutes.
Syndicated Content Details:
Source URL: http://www.foodsafety.gov/keep/charts/hamcookingchart.html
Source Agency: Health and Human Services (HHS)
Captured Date: 2014-12-11 03:50:33.0