Ham Cooking Time per Pound (USDA Times at 325 °F)
USDA ham roasting times depend on the cut and whether the ham needs cooking or only reheating. Choose the matching row below and enter its weight to calculate an approximate oven-time range. These estimates apply at 325 °F and only within the weight ranges shown.
USDA ham cooking times
| Ham | Cut | Weight (lb) | Minutes per lb at 325 °F | Finish temperature |
|---|---|---|---|---|
| Smoked, cook-before-eating | Whole, bone in | 10 to 14 | 18 to 20 | 145 °F, rest at least 3 min |
| Smoked, cook-before-eating | Half, bone in | 5 to 7 | 22 to 25 | 145 °F, rest at least 3 min |
| Smoked, cook-before-eating | Shank or butt portion, bone in | 3 to 4 | 35 to 40 | 145 °F, rest at least 3 min |
| Smoked, cook-before-eating | Arm picnic shoulder, boneless | 5 to 8 | 30 to 35 | 145 °F, rest at least 3 min |
| Smoked, cook-before-eating | Shoulder roll (butt), boneless | 2 to 4 | 35 to 40 | 145 °F, rest at least 3 min |
| Smoked, fully cooked (reheat) | Whole, bone in | 10 to 14 | 15 to 18 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Smoked, fully cooked (reheat) | Half, bone in | 5 to 7 | 18 to 24 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Smoked, fully cooked (reheat) | Arm picnic shoulder, boneless | 5 to 8 | 25 to 30 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Smoked, fully cooked (reheat) | Canned ham, boneless | 3 to 10 | 15 to 20 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Smoked, fully cooked (reheat) | Vacuum packed, boneless | 6 to 12 | 10 to 15 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Smoked, fully cooked (reheat) | Spiral cut, whole or half | 7 to 9 | 10 to 18 | 140 °F (165 °F if not packaged in a USDA-inspected plant) |
| Fresh, uncooked | Whole leg, bone in | 12 to 16 | 22 to 26 | 145 °F, rest at least 3 min |
| Fresh, uncooked | Whole leg, boneless | 10 to 14 | 24 to 28 | 145 °F, rest at least 3 min |
| Fresh, uncooked | Half, bone in | 5 to 8 | 35 to 40 | 145 °F, rest at least 3 min |
Source: USDA Food Safety and Inspection Service, Hams and Food Safety (Timetable for Cooking Ham)
The times are approximate. The table distinguishes ham that needs cooking from fully cooked ham being reheated. For cooked ham packaged in a USDA-inspected plant, FSIS gives a reheating temperature of 140 °F; for other cooked ham, heat to 165 °F. Fresh, uncooked ham and smoked ham labeled “cook-before-eating” should reach 145 °F, followed by a rest of at least 3 minutes.
Do not use the calculator outside the weight range listed for the selected cut. For a ham outside that range, follow its label and use a food thermometer rather than extending the per-pound estimate.
Store the right kind of leftover
FSIS gives different refrigerator times by ham form. A cooked ham sold whole and store-wrapped keeps for 7 days; a store-wrapped half or slices keep 3–5 days. Spiral ham and leftovers from a ham cooked by the consumer keep 3–5 days. These types may be frozen for 1–2 months for best quality; FSIS says frozen ham remains safe indefinitely when kept frozen. For other packaging, use the matching row in the ham storage chart.
Sources
- U.S. Department of Agriculture, Food Safety and Inspection Service, Hams and Food Safety, “Timetable for Cooking Ham.”