How Do You Cook A 2 Lb Ham?
The proper ham cooking time and temperature are extremely important. The optimum season and tenderness of the ham can be consistently achieved when intendance is taken to follow the recommended guidelines for ham cooking times and temperatures.
Using the recommended time and temperature guidelines volition ensure that the ham is cooked to the minimum condom internal temperature, which is disquisitional in preventing nutrient-borne illness that tin be caused past undercooked food. Using an authentic meat thermometer is the all-time fashion to ensure the proper doneness when cooking ham.
Whether you are looking for a bone in ham cooking time or a boneless ham cooking time, use the following nautical chart as a guide for baking ham, grilling ham, or cooking a ham that has been inserted into an oven pocketbook prior to baking. See the commodity, " Ham Doneness" for additional information on determining the proper doneness of ham.
HAM Cooking Times and Temperatures | ||||||
Oven Baking Ham at 350°F | ||||||
| Type of Ham | Ham Cut | Weight | Meat Thermometer Temperature | Approximate Cooking Time (minutes per pound) | ||
| Ham (cured and smoked) | Arm picnic shoulder (bone-in) | 5-eight lbs. | 170°F | 30 minutes | ||
| Shoulder boneless scroll | 2-3 lbs. | 170°F | 35-45 minutes | |||
| Ham (smoked, cook before eating) | Half ham (os-in) | 5-7 lbs. | 160°F | 25-30 minutes | ||
| Whole ham | x-14 lbs. | 160°F | 18-20 minutes | |||
| Whole ham | fourteen-sixteen lbs. | 160°F | 15-xviii minutes | |||
| Ham (smoked, fully cooked, heat at 325°F) | Half ham (os-in) | 5-7 lbs. | 140°F | xviii-twenty minutes | ||
| Half ham (boneless) | iii-iv lbs. | 140°F | 25-thirty minutes | |||
| Whole ham (bone-in) | 12-xiv lbs. | 140°F | 15 minutes | |||
| Whole ham (boneless) | 6-8 lbs. | 140°F | 10-12 minutes | |||
| Whole ham (boneless) | 14-xvi lbs. | 140°F | 5-7 minutes | |||
| Note: Start with meat at refrigerated temperature. Remove the ham from the oven when information technology reaches 5° to 10°F below the desired doneness; the temperature will continue to rise every bit the meat stands. | ||||||
Grilling Ham | ||||||
| Type of Ham | Ham Cut | Weight | Medium (145°F) | Well Done (160°F) | ||
| Ham (fully cooked) |  | | 8-10 minutes per pound | | ||
| Ham (cook earlier eating) | | 3-4 lbs. | | 10-12 minutes per lb. | ||
| 5-7 lbs. | 12-18 minutes per lb. | |||||
| x-14 lbs. | 30-35 minutes per lb. | |||||
| Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Directly Oestrus the coals (or burners on a gas grill) are heated to a medium heat. Employ these rut settings unless you lot have a recipe that states something different. See how to test the grill temperature. | ||||||
Blistering Ham at 325°F in an Oven Bag | ||||||
| Ham Cut | Total Weight | Estimate Cooking Time (total fourth dimension) | Add Water to Oven Bag | Meat Thermometer Temperature | ||
| Regular-Size Oven Pocketbook x"ten xvi" | Large-Size Oven Bag 14"x twenty" | Turkey-Size Oven Bag 19"10 23 one/2" | ||||
| Smoked picnic | 5-viii lbs. | | 2 1/four - 3 hrs | | 1/4 cup | 170°F |
| Whole fully cooked ham (bone-in) | 12-16 lbs. | | | 2 1/two-3 1/4 hrs | None | 140°F |
| Fully cooked ham one-half (bone-in) | 6-8 lbs. | | 1 1/2 - two hrs | | None | 140°F |
| 8-10 lbs. | | 2 - ii one/two hrs | None | 140°F | ||
| Fully cooked ham half (boneless) | 2-iv lbs. | 1 - 1 3/4 hrs | | | 1/2 loving cup | 140°F |
| iv-6 lbs. | | 1 1/4-1 iii/4 hrs | | 1/2 cup | 140°F | |
| x-12 lbs. | | | 2 1/4-2 three/4 hrs | 1/2 loving cup | 140°F | |
| Smoked shank or rump half ham (spiral sliced, place cutting side down) | 8-10 lbs. | | | one ane/2-i three/iv hrs | None | 140°F |
| Whole country ham (os-in) | 10-14 lbs. | | | 3 1/ii-iv 1/ii hrs | Soak covered in h2o 24 hours before cooking; bleed. Add 4 cups fresh h2o to bag to melt. | Fork Tender |
| Country ham half (bone-in) | 5-7 lbs. | | | 2 1/2 - three hrs | Soak covered in water 24 hours before cooking; bleed. Add together ii cups fresh h2o to bag to cook. | Fork Tender |
| Oven Handbag Instructions: Preheat the oven to 325°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the within of the bag prior to inserting the ham. Remove the ham from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a ham smaller than 12 lbs., assemble the oven bag loosely around the ham allowing room for heat circulation; then close the bag with a nylon necktie, and cut away any excess oven bag. | ||||||
How Do You Cook A 2 Lb Ham?,
Source: https://www.recipetips.com/kitchen-tips/t--1312/ham-cooking-times.asp
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