| PORK
Cooking Temperatures and Times Hormel
Foods |
Oven cooked at 350°F
|
Cut |
Weight |
Meat Thermometer
Reading |
Approximate Cooking
Time
(Minutes per pound) |
| Fresh pork |
Crown roast
Center loin roast (with bone)
Boneless top loin roast
Blade loin or sirloin
Rolled loin
Whole leg (fresh ham - bone-in)
Whole leg (fresh ham, rolled)
Half leg (bone-in)
Leg half, shank or butt portion
Boston butt
Boston shoulder
Tenderloin (roast at 425°-450°F)
Picnic shoulder
Rolled picnic shoulder
Cushion style shoulder
Spare ribs |
6-10 lbs
3-5 lbs
2-4 lbs
3-4 lb
3-5 lb
12-16 lbs
10-14 lbs
5-8 lbs
3-4 lbs
3-6 lbs
4-6 lbs
1/2-1 1/2 lbs
5-8 lbs
3-5 lbs
3-5 lbs
3 lbs |
160°F
160°F
160°F
170°F
170°F
170°F
170°F
170°F
160°-170°F
160°-170°F
170°F
160°F
170°F
170°F
170°F
Well done |
20 min
20 min
20 min
40-45 min
35-40 min
22-26 min
24-28 min
35-40 min
40 min
45 min
40-45 min
25-35 min total
30-35 min
35-40 min
30-35 min
1 1/2-2 1/2 hrs total |
| Cured and smoked |
Arm picnic shoulder
(bone-in)
Shoulder boneless roll |
5-8 min
2-3 min |
170°F
170°F |
30 min
35-45 min |
Ham - Smoked, cook
before eating
|
Half ham - bone-in
Whole ham
Whole ham
|
5-7 lbs
10-14 lbs
14-16 lbs
|
160°F
160°F
160°F
|
25-30 min
18-20 min
15-18 min |
Ham - Smoked fully
cooked pork
(heat at 325°F) |
Half ham - bone-in
Half ham - boneless
Whole ham - bone-in
Whole ham - boneless
Whole ham - boneless |
5-7 lbs
3-4 lbs
12-14 lbs
6-8 lbs
14-16 lbs |
140°F
140°F
140°F
140°F
140°F |
18-20 min
25-30 min
15 min
10-12 min
5-7 min |
| Grilled |
Cut |
Thickness |
Medium (145°F) |
Well (160°F) |
| Fresh pork |
Blade steak
Chops
Loin, rib and shoulder
Patties |
1/2 inch
3/4 inch
1 1/4 - 1 1/2 inch
1/2 inch |
10-12 min
12-14 min
35-40 min
6-8 min |
12-14 min
14-19 min
40-45 min
8-10 min |
| Ham - Fully cooked |
|
|
8-10 min/lb |
|
| Ham - Cook before eating |
|
3-4 lbs
5-7 lbs
10-14 lbs |
|
10-12 min/lb
12-18 min/lb
30-35 min/lb |
| Start with meat at
refrigerated temperature. Remove pork from oven when it reaches
5° to 10°F below desired doneness; temperature will continue
to rise as it stands. |