---
title: "Ham & Prime Rib Cooking Time per Pound | Dinner Drape"
description: "Ham, prime rib, pork and lamb roasting times per pound from the USDA FSIS charts, which ham you have, and safe temperatures and rest times in °F and °C."
url: https://dinnerdrape.me/roast-cooking-times/
---

Christmas ham, prime rib, a pork crown or a leg of lamb

# Ham, prime rib, pork and lamb cooking times

At 325 °F, USDA FSIS times a bone-in beef rib roast (prime rib) of 4 to 8 lb at 23 to 30 minutes per pound, cooked to 145 °F (62.8 °C) and rested at least 3 minutes. A whole, bone-in, fully cooked ham takes 15 to 18 minutes per pound to reheat to 140 °F (60 °C), and a cook-before-eating ham of the same size 18 to 20 minutes per pound to 145 °F. Pick your cut and weight for the time in hours and minutes.

## Which ham do you have?

The label decides everything: how long the ham needs, and whether you are cooking it or only warming it through.

Read the label first: three hams, three targets.

- **Fresh ham** is an uncured leg of pork. FSIS says a ham made without a cure must be labelled “fresh” or “uncured”. It is raw: cook it to 145 °F (62.8 °C) and let it rest at least 3 minutes.
- **Cook-before-eating ham** has been cured or smoked but not cooked. It also goes to 145 °F with a 3-minute rest.
- **Fully cooked ham**, labelled “cooked” or “fully cooked”, needs no cooking at all. FSIS says it can be eaten cold or reheated: to 140 °F (60 °C) if it was packaged in a USDA-inspected plant, and to 165 °F (73.9 °C) otherwise. Spiral-cut, canned and vacuum-packed hams are in this group.
- **Country ham** is dry-cured and follows its own method: FSIS says to soak it in the refrigerator for 4 to 12 hours, cover it with water and boil it for 20 to 25 minutes per pound, then drain, glaze and brown it at 400 °F for 15 minutes.

### FSIS ham timetable (oven at 325 °F)

| Cut | Weight | Time | Target |
| --- | --- | --- | --- |
| Smoked ham, fully cooked, whole, bone in | 10 to 16 lb 4.5–7.3 kg | 15–18 min/lb 33–40 min/kg | 140 °F (60 °C)* |
| Smoked ham, fully cooked, half, bone in | 5 to 7 lb 2.3–3.2 kg 7 to 8 lb 3.2–3.6 kg | 18–24 min/lb 40–53 min/kg 18–25 min/lb 40–55 min/kg | 140 °F (60 °C)* |
| Smoked ham, fully cooked, spiral cut, whole or half | 7 to 9 lb 3.2–4.1 kg | 10–18 min/lb 22–40 min/kg | 140 °F (60 °C)* |
| Ham, fully cooked, boneless | 3 to 4 lb 1.4–1.8 kg | 27–33 min/lb 60–73 min/kg | 140 °F (60 °C)* |
| Smoked ham, fully cooked, vacuum packed, boneless | 6 to 12 lb 2.7–5.4 kg | 10–15 min/lb 22–33 min/kg | 140 °F (60 °C)* |
| Smoked ham, fully cooked, canned, boneless | 3 to 10 lb 1.4–4.5 kg | 15–20 min/lb 33–44 min/kg | 140 °F (60 °C)* |
| Smoked ham, fully cooked, arm picnic shoulder, boneless | 5 to 8 lb 2.3–3.6 kg | 25–30 min/lb 55–66 min/kg | 140 °F (60 °C)* |
| Smoked ham, cook-before-eating, whole, bone in | 10 to 16 lb 4.5–7.3 kg | 18–20 min/lb 40–44 min/kg | 145 °F (62.8 °C), rest 3 min |
| Smoked ham, cook-before-eating, half, bone in | 5 to 8 lb 2.3–3.6 kg | 22–25 min/lb 49–55 min/kg | 145 °F (62.8 °C), rest 3 min |
| Smoked ham, cook-before-eating, shank or butt portion, bone in | 3 to 4 lb 1.4–1.8 kg | 35–40 min/lb 77–88 min/kg | 145 °F (62.8 °C), rest 3 min |
| Smoked ham, cook-before-eating, arm picnic shoulder, boneless | 5 to 8 lb 2.3–3.6 kg | 30–35 min/lb 66–77 min/kg | 145 °F (62.8 °C), rest 3 min |
| Smoked ham, cook-before-eating, shoulder roll (butt), boneless | 2 to 4 lb 0.9–1.8 kg | 35–40 min/lb 77–88 min/kg | 145 °F (62.8 °C), rest 3 min |
| Fresh ham, uncooked, whole leg, bone in | 12 to 16 lb 5.4–7.3 kg | 22–26 min/lb 49–57 min/kg | 145 °F (62.8 °C), rest 3 min |
| Fresh ham, uncooked, whole leg, boneless | 10 to 14 lb 4.5–6.4 kg | 24–28 min/lb 53–62 min/kg | 145 °F (62.8 °C), rest 3 min |
| Fresh ham, uncooked, half, bone in | 5 to 8 lb 2.3–3.6 kg | 35–40 min/lb 77–88 min/kg | 145 °F (62.8 °C), rest 3 min |

* Reheat to 140 °F (60 °C) if the ham was packaged in a USDA-inspected plant, otherwise to 165 °F (73.9 °C). Whole and half bone-in hams appear in both FSIS charts, the ham timetable and the holiday roasting chart, with neighbouring weights; where the minutes per pound agree the weights are joined, and where they differ both are listed.

## Beef, pork and lamb

FSIS’s holiday roasting chart puts most roasts at 325 °F, tenderloins at 425 °F for a total time, and a crown roast of lamb at 375 °F. Every raw beef, pork and lamb roast is safe at 145 °F (62.8 °C), measured before it comes out of the oven, followed by at least 3 minutes’ rest. FSIS adds that you may cook meat to a higher temperature if you prefer it more done.

| Cut | Weight | Oven | Time | Target |
| --- | --- | --- | --- | --- |
| Beef, rib roast, bone in | 4 to 8 lb 1.8–3.6 kg | 325 °F (163 °C) | 23–30 min/lb 51–66 min/kg | 145 °F (62.8 °C), rest 3 min |
| Beef, rib roast, boneless | 4 lb 1.8 kg | 325 °F (163 °C) | 39–43 min/lb 86–95 min/kg | 145 °F (62.8 °C), rest 3 min |
| Beef, eye round roast | 2 to 3 lb 0.9–1.4 kg | 325 °F (163 °C) | 20–22 min/lb 44–49 min/kg | 145 °F (62.8 °C), rest 3 min |
| Beef, tenderloin roast, whole | 4 to 6 lb 1.8–2.7 kg | 425 °F (218 °C) | 45–60 min total | 145 °F (62.8 °C), rest 3 min |
| Beef, tenderloin roast, half | 2 to 3 lb 0.9–1.4 kg | 425 °F (218 °C) | 35–45 min total | 145 °F (62.8 °C), rest 3 min |
| Pork, loin roast, bone in | 3 to 5 lb 1.4–2.3 kg | 325 °F (163 °C) | 20–25 min/lb 44–55 min/kg | 145 °F (62.8 °C), rest 3 min |
| Pork, loin roast, boneless | 2 to 4 lb 0.9–1.8 kg | 325 °F (163 °C) | 23–33 min/lb 51–73 min/kg | 145 °F (62.8 °C), rest 3 min |
| Pork, crown roast | 6 to 10 lb 2.7–4.5 kg | 325 °F (163 °C) | 20–25 min/lb 44–55 min/kg | 145 °F (62.8 °C), rest 3 min |
| Pork, tenderloin | ½ to 1½ lb 0.2–0.7 kg | 425 °F (218 °C) | 20–30 min total | 145 °F (62.8 °C), rest 3 min |
| Lamb, leg, bone in | 5 to 9 lb 2.3–4.1 kg | 325 °F (163 °C) | 20–26 min/lb 44–57 min/kg | 145 °F (62.8 °C), rest 3 min |
| Lamb, leg, boneless | 4 to 7 lb 1.8–3.2 kg | 325 °F (163 °C) | 20–26 min/lb 44–57 min/kg | 145 °F (62.8 °C), rest 3 min |
| Lamb, crown roast | 3 to 4 lb 1.4–1.8 kg | 375 °F (191 °C) | 20–30 min/lb 44–66 min/kg | 145 °F (62.8 °C), rest 3 min |

The chart is approximate: FSIS describes it as compiled from various resources, for meal planning. Two things in it explain a lot. Boned and rolled cuts need more time per pound than bone-in ones, because heat takes longer to reach the middle of solid meat, which is why a boneless rib roast is 39 to 43 minutes per pound against 23 to 30 for bone-in. Tenderloins, roasted hotter at 425 °F, are timed as a total rather than per pound.

## Worked examples

- **6 lb bone-in rib roast (prime rib):** 23 to 30 minutes per pound is 138 to 180 minutes, 2 hours 18 minutes to 3 hours at 325 °F. In at 1:00 pm, start checking at 3:15 pm and have it out by 4:00 pm.
- **12 lb whole fully cooked ham:** 15 to 18 minutes per pound is 3 hours to 3 hours 36 minutes to reach 140 °F.
- **8 lb spiral-cut ham:** 10 to 18 minutes per pound is 1 hour 20 minutes to 2 hours 24 minutes. It is already cooked, so you are only warming it.
- **7 lb bone-in leg of lamb:** 20 to 26 minutes per pound is 2 hours 20 minutes to 3 hours 2 minutes, to 145 °F.
- **5 lb boneless rib roast:** FSIS only times a 4 lb boneless rib roast, so the calculator shows no time rather than stretching 39 to 43 minutes per pound to fit. Roast it at 325 °F and go by the thermometer.

## Common mistakes

- **Stretching the per-pound rate.** Each FSIS row covers a weight band, and FSIS gives no time outside it, so neither does the calculator.
- **Probing next to the bone.** FSIS says to put the thermometer in the thickest part of the meat, away from bone, fat or gristle.
- **Mixing up the hams.** A cook-before-eating ham that is only warmed through hasn’t reached the 145 °F it needs, and a fully cooked ham doesn’t need roasting at all. Read the label.
- **Warming every cooked ham to 140 °F.** That figure is for hams packaged in a USDA-inspected plant. Any other cooked ham, and leftovers, go to 165 °F.
- **A low oven.** FSIS doesn’t recommend roasting meat below 325 °F, because it can sit too long between 40 and 140 °F.
- **Carving straight away.** FSIS asks for at least 3 minutes’ rest after a raw roast reaches 145 °F, “for safety and quality”.

A whole roast turkey has its own chart: see the [turkey cooking time calculator](https://dinnerdrape.me/turkey-cooking-time-calculator/). For a full dinner with sides, choose your roast in the [dinner timeline planner](https://dinnerdrape.me/).

## Questions

**How long do I cook a ham per pound?**

At 325 °F: a whole, bone-in, fully cooked ham takes 15 to 18 minutes per pound to reach 140 °F; a whole cook-before-eating ham 18 to 20 minutes per pound to reach 145 °F; a spiral-cut ham 10 to 18 minutes per pound; and a whole fresh ham, bone in, 22 to 26 minutes per pound to 145 °F.

**How long does prime rib take per pound?**

FSIS gives 23 to 30 minutes per pound at 325 °F for a bone-in rib roast of 4 to 8 lb, and 39 to 43 minutes per pound for a 4 lb boneless one. It is safe at 145 °F (62.8 °C) after at least 3 minutes’ rest.

**What temperature should a ham be heated to?**

A fully cooked ham packaged in a USDA-inspected plant: 140 °F (60 °C). Any other cooked ham, and leftovers: 165 °F (73.9 °C). A fresh or cook-before-eating ham is raw and must reach 145 °F (62.8 °C), then rest at least 3 minutes.

**Do I need to cook a spiral-cut ham?**

No: FSIS lists spiral-cut hams with the cooked hams, which can be eaten cold or reheated. To serve it warm, allow 10 to 18 minutes per pound at 325 °F for a 7 to 9 lb ham, to 140 °F if it was packaged in a USDA-inspected plant.

**How long does cooked ham keep in the fridge?**

FSIS gives 7 days for a whole store-wrapped cooked ham, 3 to 5 days for half hams, slices, spiral-cut hams and leftovers, and the “use-by” date for a dated ham vacuum-sealed at the plant and still unopened.

## Sources

- Ham types, the ham timetable at 325 °F, reheating to 140 °F or 165 °F, country ham and storage times: [USDA FSIS, Hams and Food Safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/hams-and-food-safety) (last updated 15 January 2025).
- Beef, pork, lamb and ham roasting chart, boned and rolled cuts, not below 325 °F: [USDA FSIS, Roasting Those “Other” Holiday Meats](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/roasting-those-other-holiday-meats) (last updated 5 December 2024).
- 145 °F (62.8 °C) and 3 minutes’ rest; 140 °F (60 °C) and 165 °F (73.9 °C) for cooked hams: [USDA FSIS, Safe Minimum Internal Temperature Chart](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart) (last updated 14 April 2025).
- Where the thermometer goes: [USDA FSIS, Food Thermometers](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-thermometers) (last updated 21 March 2025).
- Cooking from frozen takes about 50% longer: [USDA FSIS, The Big Thaw — Safe Defrosting Methods](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods) (last updated 15 June 2013).
- Pounds to kilograms and °F to °C: [NIST Guide to the SI (SP 811), Appendix B.8](https://www.nist.gov/pml/special-publication-811/nist-guide-si-appendix-b-conversion-factors/nist-guide-si-appendix-b8).