Spiral / City Ham Temperature Chart & Cook Time Calculator
Almost every ham sold in the US is already cooked. You are reheating to 140 °F and setting a glaze, not cooking it.
Cook time by weight
| Weight | Cook time at 300 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 5 lb | 1h 18m | 136 °F | 27 min | Timeline → |
| 7 lb | 1h 45m | 136 °F | 38 min | Timeline → |
| 9 lb | 2h 12m | 135 °F | 40 min | Timeline → |
| 12 lb | 2h 51m | 134 °F | 40 min | Timeline → |
| 15 lb | 3h 29m | 133 °F | 40 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should ham be?
140 °F / 60 °C final. Pull it earlier — around 135 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
300 °F / 150 °C for reverse sear. Other methods and their temperatures are compared on each size page.
How long should ham rest?
40 minutes for a typical ham. Tent loosely with foil so the crust stays crisp.