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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".

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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)

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**

BROILING: 4 inches from heat or
GRILLING: over direct heat
     
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

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**

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

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**

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.