Ham Cooking Chart
| Category | Cut | Weight per Pound | 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.
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