Cook at 325°F
| Weight (lbs) | Cooking Time (Min/Lb) | |
| Ham—Cook Before Eating—165°F | ||
| Whole—boneless | 8–12 | 17–21 |
| Whole—bone-in | 14–16 | 18–20 |
| Half—bone-in | 7–8 | 22–25 |
| Portion—boneless | 3–5 | 35–40 |
| Ham—Fully Cooked—130–140°F | ||
| Whole—boneless | 8–12 | 15–18 |
| Whole—bone-in | 14–16 | 15–18 |
| Half—boneless | 4–6 | 18–25 |
| Half—bone-in | 7–8 | 18–25 |
| Portion—bone-in | 3–4 | 27–33 |
| Arm Picnic Shoulder | ||
| Cook before eating—165°F | 5–8 | 30–35 |
| Fully cooked—140°F | 5–8 | 25–30 |
“Timetable for Roasting Smoked Pork.” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 147.
