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** Ham Cooking
Times °F ** |
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HAM PREPARATION
Cooking or Reheating Hams
Both whole or half, cooked, vacuum-packaged hams packaged in
federally inspected plants and canned hams can be eaten cold
just as they come from their packaging.
However, if you want to reheat
these cooked hams, set the oven no lower than 325 °F and
heat to an internal temperature of 140 °F as measured with
a food thermometer.
Unpackaged, cooked ham is potentially
contaminated with pathogens. For cooked hams that have been repackaged
in any other location outside the plant or for leftover cooked
ham, heat to 165 °F.
Spiral-cut cooked hams are also
safe to eat cold. The unique slicing method, invented in 1957,
solves any carving difficulties. These hams are best served cold
because heating sliced whole or half hams can dry out the meat
and cause the glaze to melt and run off the meat. However, if
reheating is desired, hams that were packaged in plants under
USDA inspection must be heated to 140 °F as measured with
a food thermometer (165 °F for leftover spiral-cut hams or
ham that has been repackaged in any other location outside the
plant). To reheat a spiral-sliced ham in a conventional oven,
cover the entire ham or portion with heavy aluminum foil and
heat at 325 °F for about 10 minutes per pound. Individual
slices may also be warmed in a skillet or microwave.
Cook-before-eating hams or fresh
hams must reach 160 °F to be safely cooked before serving.
Cook in an oven set no lower than 325 °F. Hams can also be
safely cooked in a microwave oven, other countertop appliances
and on the stove. Consult a cookbook for specific methods and
timing.
Country hams can be soaked 4
to 12 hours or longer in the refrigerator to reduce the salt
content before cooking. Then they can be cooked by boiling or
baking. Follow the manufacturer's cooking instructions.
TIMETABLE FOR COOKING
HAM
NOTE: Set oven temperature to
325 °F. Both cook-before-eating cured and fresh hams should
be cooked to 160 °F. Reheat cooked hams packaged in USDA-inspected
plants to 140 °F and all others to 165 °F.
|
Cut |
Weight/lbs |
Minutes/lb |
|
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 |
35 to 40 |
|
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 |
|
COUNTRY HAM |
|
Whole or Half. (Soak 4 to 12 hours in refrigerator.
Cover with water and boil 20 to 25 minutes per pound. Drain,
glaze, and brown at 400 °F for 15 minutes.) |
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: April 3, 2007
http://www.fsis.usda.gov/Fact_Sheets/Ham/index.asp |
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