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Preparing A Ham: {Timetable & Tips}

SliceBasic Directions:

Preheated 325° Oven
Fresh (Uncooked)
Half Leg (Bone-In) 5 to 8 lbs 35 to 40 mins per lb
Whole Leg (Bone-In) 12 to 16 lbs 22 to 26 mins per lb
Whole Leg (Boneless) 10 to 14 lbs 24 to 28 mins per lb
Smoked (Cook-Before-Eating)
Shoulder Roll (Butt), boneless 2 to 4 lbs 35 to 40 mins per lb
Shank or Butt Portion, bone in 3 to 4 lbs 35 to 40 mins per lb
Arm Picnic Shoulder, boneless 5 to 8 lbs 30 to 35 mins per lb
Half, bone in 5 to 7 lbs 22 to 25 mins per lb
Whole, bone in 10 to 14 lbs 18 to 20 mins per lb
Smoked (Cooked)
Canned, boneless 3 to 10 lbs 15 to 20 mins per lb
Arm Picnic Shoulder, boneless 5 to 8 lbs 25 to 30 mins per lb
Vacuum packed, boneless 6 to 12 lbs 10 to 15 mins per lb
Spiral cut, whole or half 7 to 9 lbs 10 to 18 mins per lb
Half, bone in 5 to 7 lbs 18 to 24 mins per lb
Whole, bone in 10 to 14 lbs 15 to 18 mins per lb
Country
Cover with water and soak in refrigerator for 4 to 12 hours (this will help reduce the salt content). Put in stock pot, cover with water and boil 20 to 25 minutes per pound. Drain, glaze then heat in 400° oven for 15 minutes (to brown).

Baking with glaze will add more flavor and help keep it moist, it’s not necessary to do but it does add a nice touch. Here are two easy recipes, baste during the last 45 minutes in the oven:

For best results, try diamond-scoring before it’s cooked, this will help the glaze soak in. Remove from the oven about 10 minutes before basting. Return to oven and baste twice (every 15 minutes).

*Source: Times and internal temperatures were confirmed with the USDA: Food Safety Sheet [3].