Holiday Ham Cooking Guidelines
There are a few important things to remember when you are about to cook a holiday ham. First, the ham has already been cooked to 140 F at our facility. All you really need to do is warm it up again for serving. Second, the following is only a general guideline. Cooking times and temperature may vary slightly due to the differences in ovens.
- Pre-heat the oven to 350 F.
- The best way to cook the ham is with a meat thermometer. Bring the internal temperature in the middle portion of the ham to a temperature of 150-160 F.
- If possible, remove skin, shank portion (The small end of the ham) and any excess fat. This is optional, but this will decrease your cooking time slightly.
- Place the whole ham with the fat side up in a shallow pan measuring 2-3 inches deep.
- Cook 12-15 minutes per pound of ham (For example, a 20 pound ham should take 4-5 hours.)
Temperature Rules and Cooking for Food Service
Hold all hot food at 135 F or above after cooking!
Minimum Temperatures and Holding Times:165 F (15 Seconds)
- Poultry - Chicken, turkey, duck, goose- whole, parts or ground.
- Soups, stews, stuffing, casseroles and mixed dishes.
- Stuffed meat, poultry, fish and pasta.
- Leftovers (To reheat.)
- Food, covered, cooked in microwave oven (Hold covered 2 minutes after removal.)
- Hamburger, meatloaf and other ground meats; ground fish.
- Fresh shell eggs- Cooked and held for service (Such as scrambled.)
- Beef, corned beef, pork, ham- Roasts (Hold 4 minutes.)
- Beef, lamb, veal, pork- steaks or chops.
- Fish, shellfish.
- Fresh shell eggs- Broken, cooked and served immediately.
- Ham, other roasts- Processed, fully cooked (to reheat.)
- Fruits and vegetables that are cooked.
Miscellaneous Information
1-888-MPHotline
FDA Food Information Line
1-888-SAFE FOOD
If you have more questions and concerns about Food Safety, consult the Ask Karen page on the official USDA site.