Cooking Instructions

HAM HEATING INSTRUCTIONS

BONELESS & BONE-IN FULLY COOKED HALF/WHOLE
TO BAKE: Preheat oven to 325°f. 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 140°f. 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 325°f. 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 internaltemperature of 160°f. baste ham as needed during cooking time. Note: improper heating or overcooking tends to dry out the ham.

SPIRAL SLICED FULLY COOKED HALF/WHOLE (BONE-IN/BONELESS)
TO BAKE: Preheat oven to 300°f. 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 adding water to pan for moisture. place in preheated oven for approximately 15 minutes per pound or until ham reaches internal temperature of 140°f. 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 temp to 400°f. apply glaze and return to oven for additional 8-10 minutes.to prepare glaze: in a small saucepan, stir glaze mix into 3 tbsp of water. bring to boil over medium heat while stirring.

Pork Cooking Time & Temperature

	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**

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.