Cook at 325°F
| Weight (lbs) | Roasting Temperature (°F) | Thermometer Reading (°F) | Cooking Time (min/lb) | |
| Ham—Cook Before Eating | 165 | 165 | ||
| 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 | 130–140 | ||
| 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 | 5–8 | 165 | 165 | 30–35 |
| Fully cooked | 5–8 | 140 | 140 | 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.