Minutes & Temps
Time your meal

6 lb ham.1 h 48 min to 2 h 24 min at 325°F

The weight, the cut and a plan for getting it to the table.

°F · oz/lb°C · g/kg

Get the details right.

The cut’s chart limits also apply.
The planner uses the upper cooking time.
Oven setting325°FFixed to the source chart.

Chart ranges assume thawed meat. A thermometer makes the final call.

Source chart range

Ham · cooked half

1 h 48 min to 2 h 24 min

at 325°F

Cooking time only. Allow 15 minutes to preheat and 20 minutes to rest for the serving plan.

Dinner at 18:30.

Built around the upper range, with room for the final check.

Make a custom timeline

  1. Preheat

    15:31Serving day

  2. Cook

    15:46Serving day

  3. Rest

    18:10Serving day

  4. Serve

    18:30Serving day

If the center needs longer, extend cooking and update the serve time. Carving rest and a mandatory safety rest are different; the safety requirement is shown above.

Ham, by the source chart.

The same cut can have a different time at another weight. Follow the exact preparation row.

Ham roasting timetable
CutWeightTypical cooking timeOvenBasis
Spiral7-9 lb10-18 minutes per lb325°FSource chart
Cooked Whole10-14 lb15-18 minutes per lb325°FSource chart
Cooked Half5-7 lb18-24 minutes per lb325°FSource chart
Cooked Picnic5-8 lb25-30 minutes per lb325°FSource chart
Canned3-10 lb15-20 minutes per lb325°FSource chart
Vacuum Packed6-12 lb10-15 minutes per lb325°FSource chart
Raw Whole10-14 lb18-20 minutes per lb325°FSource chart
Raw Half5-7 lb22-25 minutes per lb325°FSource chart
Raw Shank3-4 lb35-40 minutes per lb325°FSource chart
Raw Picnic5-8 lb30-35 minutes per lb325°FSource chart
Raw Shoulder Roll2-4 lb35-40 minutes per lb325°FSource chart
Fresh Bone In12-16 lb22-26 minutes per lb325°FSource chart
Fresh Boneless10-14 lb24-28 minutes per lb325°FSource chart
Fresh Half5-8 lb35-40 minutes per lb325°FSource chart

Per-pound ranges are multiplied by the selected weight. Cases beyond these cut limits are not indexed.

Before the oven.

  1. 1

    Thaw safely

    Start with thawed meat. Use the refrigerator or a safe cold-water method.

  2. 2

    Preheat

    Set the oven to 325°F before starting the cooking timer.

  3. 3

    Cook

    1 h 48 min to 2 h 24 min for the selected weight and cut.

  4. 4

    Check

    140°F at the center. Check several cold spots.

  5. 5

    Rest

    No mandatory safety rest. The planner allows 20 minutes before serving.

A different roast?

TurkeyHamPrime RibBeefPorkLambChickenPrint the roast chartTurkey thawing

A few things worth knowing.

How long to cook a 6 lb ham?

Allow 1 h 48 min to 2 h 24 min at 325°F for the selected cooked half case. These are oven times, with preheating and resting added separately.

Does the weight chart guarantee it is done?

No. Oven calibration, the cut, starting temperature and pan all matter. 140°F is for precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. A thermometer beats any timer.

Can I use a lower oven temperature?

The published model uses the source chart temperature. USDA advises an oven of at least 325°F for turkey. A 250°F prime-rib method needs a separately verified procedure and is not modelled here.

Can I start with frozen meat?

These roasting charts assume thawed meat. USDA allows a frozen turkey with at least 50% extra cooking time, but that case needs separate checks and is not covered by this weight calculator. Never slow-cook frozen meat.

When should I start cooking?

For 18:30 serving, the planner reserves the upper cooking time, a 20-minute rest and 15 minutes to preheat. Check the temperature near the lower cooking time, then extend as needed.

Where this range comes from.

Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.