How To Cook The Perfect Ham.
A few tried & true secrets:
Don't Overdo It
As juicy as John Morrell hams are, overcooking still tends to dry out the ham. So follow the cooking time to the letter; then adjust as needed.
Keep It Juicy
Add a little water to the pan, cover the pan with foil or a lid, and baste as needed with juices from the bottom of the pan. You'll love the results.
Cook To The Numbers
Different varieties of hams require different oven temperatures, cooking times and internal temperatures. Check to make sure you're "cooking to the numbers".
Pork Cooking Time & Temperature
Ham Heating Instructions
Boneless & Bone-In, Fully Cooked, Half, Whole
To Bake: Preheat
oven to 325F. Remove all packaging. Place ham in baking dish or roasting pan (if cooking a half ham, place flat side down). Cover pan with foil or lid. Place in preheated oven for approximately 15 minutes per pound or until ham reaches internal temperature of 140F. Baste ham as needed during cooking time. Note: Improper heating or overcooking tends to dry out the ham.
Case, Ready (Ready to Cook), Half/Whole
To Bake:
Preheat oven to 325F. Remove all packaging. Place ham in baking dish or roasting pan (if cooking a half ham, place flat side down). Cover pan with foil or lid. Place in preheated oven for approximately 18 minutes per pound or until ham reaches internal temperature of 160F. Baste ham as needed during cooking time.
Note: Improper heating or overcooking tends to dry out the ham.
Spiral Sliced, Boneless & Bone-In, Fully Cooked, Half/Whole
To Bake:
Preheat oven to 300F. Remove al packaging. Place ham in baking dish or roasting pan (if cooking a half ham, place flat side down). Cover pan with foil or lid, adding water to pan for moisture. Place in preheated oven for approximately 15 minutes per pound or until ham reaches internal temperature of 140F. Baste ham as needed during cooking time.
Note: Improper heating or overcooking tends to dry out the ham.
For Items that Have Glaze Packets Included:
If glazing, remove ham 10 minutes prior to end of cooking time. Increase temperature to 400F. Apply glaze and return to oven for additional 8-10 minutes.
To prepare glaze: In a small saucepan, stir glaze mix with 3 tbsp. of water. Bring to boil over medium heat while stirring.
| Approx. Thickness/Weight |
Cooking Time
(in minutes, unless specified) |
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| ROASTING: in an uncovered, shallow pan at 350°F | ||
| Loin Roast, Bone-in Ham or Boneless Ham* | 2–5 pounds | 20 per pound |
| Crown Roast* | 6–10 pounds | 20 per pound |
| Leg* | 3 1/2 pounds | 40 per pound |
| Shoulder Roast (Butt)* | 3–6 pounds | 45 per pound |
| Tenderloin (roast at 425–450°F) | 1–1 1/2 pounds | 20–30 |
| Ribs | — | 1 1/2–2 hours** |
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BROILING: 4 inches from heat or GRILLING: over direct heat |
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| Chops, Bone-in Ham or Boneless Ham | 3/4 inch | 8–10 |
| Thick Chop | 1 1/2 inches | 12–16 |
| Kabobs | 1 inch cubes | 10–15** |
| Tenderloin | 1–1 1/2 lbs. | 15–25 |
| Ground Pork Patties | 1/2 inch | 8–10 |
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| GRILLING: over indirect heat | ||
| Loin Roast, Bone-in Ham or Boneless Ham* | 2 pounds | 45 minutes–1 hour |
| Shoulder Roast (Butt)* | 3–5 pounds | 2 1/2–4 hours** |
| Ribs | — | 1 1/2–2 hours** |
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| SAUTÉING: with a small amount of oil over medium–high heat in an uncovered pan | ||
| Cutlets, Bone-in Ham or Boneless Ham | 1/4 inch | 3–4** |
| Chops, Bone-in Ham or Boneless Ham | 3/4 inch | 7–8 |
| Tenderloin Medallions | 1/4–1/2 inch | 4–8** |
| Ground Pork Patties | 1/2 inch | 8–10 |
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| BRAISING: with a small amount of liquid over low heat in a tightly covered pan | ||
| Chops or Cutlets | 1/4–1 inch | 8–15 |
| Cubes | 1 inches | 8–10** |
| Tenderloin Medallions | 1/2–3/4 inch | 4–8 |
| Shoulder Roast (Butt) | 3–6 lbs | 2–2 1/2 hours** |
| Ribs | — | 1 1/2–2 hours** |
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| STEWING: in liquid at slow simmer in a covered pot | ||
| Ribs | — | 2–2 1/2 hours** |
| Cubes | 1 inch | 45–1 hour** |
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Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160°F, at which temperature it will be slightly pink on the inside.
*For larger cuts of pork, such as roasts, cook to 150°F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160°F and the pork juices will redistribute throughout the roast before slicing.
**The cut should be cooked until tender.
Information from the National Pork Board. Copyright 2002.
