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Using the recommended time and temperature guidelines will ensure that the ham is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure the proper doneness when cooking ham. Whether you are looking for a bone in ham cooking time or a boneless ham cooking time, use the following chart as a guide for baking ham, grilling ham, or cooking a ham that has been inserted into an oven bag prior to baking. See the article, " Ham Doneness" for additional information on determining the proper doneness of ham. |
HAM Cooking Times and Temperatures | ||||||
Oven Baking Ham at 350°F | ||||||
| Type of Ham | Ham Cut | Weight | Meat Thermometer Temperature |
Approximate Cooking Time (minutes per pound) | ||
| Ham (cured and smoked) |
Arm picnic shoulder (bone-in) | 5-8 lbs. | 170°F | 30 minutes | ||
| Shoulder boneless roll | 2-3 lbs. | 170°F | 35-45 minutes | |||
| Ham (smoked, cook before eating) |
Half ham (bone-in) | 5-7 lbs. | 160°F | 25-30 minutes | ||
| Whole ham | 10-14 lbs. | 160°F | 18-20 minutes | |||
| Whole ham | 14-16 lbs. | 160°F | 15-18 minutes | |||
| Ham (smoked, fully cooked, heat at 325°F) |
Half ham (bone-in) | 5-7 lbs. | 140°F | 18-20 minutes | ||
| Half ham (boneless) | 3-4 lbs. | 140°F | 25-30 minutes | |||
| Whole ham (bone-in) | 12-14 lbs. | 140°F | 15 minutes | |||
| Whole ham (boneless) | 6-8 lbs. | 140°F | 10-12 minutes | |||
| Whole ham (boneless) | 14-16 lbs. | 140°F | 5-7 minutes | |||
| Note: Start with meat at refrigerated temperature. Remove the ham from the oven when it reaches 5° to 10°F below the desired doneness; the temperature will continue to rise as the meat stands. | ||||||
Grilling Ham | ||||||
| Type of Ham | Ham Cut | Weight | Medium (145°F) |
Well Done (160°F) | ||
| Ham (fully cooked) |
 |
|
8-10 minutes per pound |
| ||
| Ham (cook before eating) |
|
3-4 lbs. | |
10-12 minutes per lb. | ||
| 5-7 lbs. | 12-18 minutes per lb. | |||||
| 10-14 lbs. | 30-35 minutes per lb. | |||||
| Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. | ||||||
Baking Ham at 325°F in an Oven Bag | ||||||
| Ham Cut | Total Weight |
Approximate Cooking Time (total time) | Add Water to Oven Bag |
Meat Thermometer Temperature | ||
| Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23 1/2" | ||||
| Smoked picnic | 5-8 lbs. | |
2 1/4 - 3 hrs | |
1/4 cup | 170°F |
| Whole fully cooked ham (bone-in) | 12-16 lbs. | |
|
2 1/2-3 1/4 hrs | None | 140°F |
| Fully cooked ham half (bone-in) | 6-8 lbs. | |
1 1/2 - 2 hrs | |
None | 140°F |
| 8-10 lbs. | |
2 - 2 1/2 hrs | None | 140°F | ||
| Fully cooked ham half (boneless) | 2-4 lbs. | 1 - 1 3/4 hrs | |
|
1/2 cup | 140°F |
| 4-6 lbs. | |
1 1/4-1 3/4 hrs | |
1/2 cup | 140°F | |
| 10-12 lbs. | |
|
2 1/4-2 3/4 hrs | 1/2 cup | 140°F | |
| Smoked shank or rump half ham (spiral sliced, place cut side down) | 8-10 lbs. | |
|
1 1/2-1 3/4 hrs | None | 140°F |
| Whole country ham (bone-in) | 10-14 lbs. | |
|
3 1/2-4 1/2 hrs | Soak covered in water 24 hours before cooking; drain. Add 4 cups fresh water to bag to cook. | Fork Tender |
| Country ham half (bone-in) | 5-7 lbs. | |
|
2 1/2 - 3 hrs | Soak covered in water 24 hours before cooking; drain. Add 2 cups fresh water to bag to cook. | Fork Tender |
| Oven Bag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the ham. Remove the ham from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a ham smaller than 12 lbs., gather the oven bag loosely around the ham allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. | ||||||
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