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Roast cooking time calculator
Ham, prime rib, leg of lamb, pork loin, veal and capon. Pick the cut and enter the weight; the time is the USDA/FSIS minutes-per-pound figure multiplied by your roast, at the oven temperature their chart names. The arithmetic runs in your browser; the rows are quoted below.
Times are for meal planning and the USDA says so; the thermometer decides. Every red-meat roast is safe at 145 °F with a rest of at least 3 minutes; whole poultry at 165 °F. A fully cooked ham is being reheated, not cooked, and FSIS gives two reheat figures depending on where it was packaged; this page shows only the higher one, 165 °F, which is right for every ham.
The USDA rows this calculator uses
| Cut | Chart weight | Oven | Time | Done at |
|---|---|---|---|---|
| Beef, rib roast, bone-in | 4 to 8 lb | 325°F | 23 to 30 min/lb | 145°F |
| Beef, rib roast, boneless | 4 lb | 325°F | 39 to 43 min/lb | 145°F |
| Beef, eye round roast | 2 to 3 lb | 325°F | 20 to 22 min/lb | 145°F |
| Lamb, leg, boneless | 4 to 7 lb | 325°F | 20 to 26 min/lb | 145°F |
| Lamb, crown roast | 3 to 4 lb | 375°F | 20 to 30 min/lb | 145°F |
| Pork, loin roast, bone-in | 3 to 5 lb | 325°F | 20 to 25 min/lb | 145°F |
| Pork, loin roast boneless | 2 to 4 lb | 325°F | 23 to 33 min/lb | 145°F |
| Pork, crown roast | 6 to 10 lb | 325°F | 20 to 25 min/lb | 145°F |
| Ham, cook-before-eating, bone-in, whole | 14 to 16 lb | 325°F | 18 to 20 min/lb | 145°F |
| Ham, cook-before-eating, bone-in, half | 7 to 8 lb | 325°F | 22 to 25 min/lb | 145°F |
| Ham, fully cooked, bone-in, whole | 14 to 16 lb | 325°F | 15 to 18 min/lb | 165°F |
| Ham, fully cooked, bone-in, half | 7 to 8 lb | 325°F | 18 to 25 min/lb | 165°F |
| Ham, fully cooked, boneless | 3 to 4 lb | 325°F | 27 to 33 min/lb | 165°F |
| Veal, boneless roast, rump or shoulder | 2 to 3 lb | 325°F | 25 to 30 min/lb | 145°F |
| Veal, bone-in roast, loin | 3 to 4 lb | 325°F | 30 to 34 min/lb | 145°F |
| CAPON, whole | 4 to 8 lb | 375°F | 20 to 30 min/lb | 165°F |
| Smoked ham, cook-before-eating: Whole, Bone in | 10 to 14 lb | 325°F | 18 to 20 min/lb | 145°F |
| Smoked ham, cook-before-eating: Half, Bone in | 5 to 7 lb | 325°F | 22 to 25 min/lb | 145°F |
| Smoked ham, cook-before-eating: Shank or Butt Portion, Bone in | 3 to 4 lb | 325°F | 35 to 40 min/lb | 145°F |
| Smoked ham, cook-before-eating: Arm Picnic Shoulder, Boneless | 5 to 8 lb | 325°F | 30 to 35 min/lb | 145°F |
| Smoked ham, cook-before-eating: Shoulder Roll (Butt), Boneless | 2 to 4 lb | 325°F | 35 to 40 min/lb | 145°F |
| Smoked ham, fully cooked (reheating): Whole, Bone in | 10 to 14 lb | 325°F | 15 to 18 min/lb | 165°F |
| Smoked ham, fully cooked (reheating): Half, Bone in | 5 to 7 lb | 325°F | 18 to 24 min/lb | 165°F |
| Smoked ham, fully cooked (reheating): Arm Picnic Shoulder, Boneless | 5 to 8 lb | 325°F | 25 to 30 min/lb | 165°F |
| Smoked ham, fully cooked (reheating): Canned Ham, Boneless | 3 to 10 lb | 325°F | 15 to 20 min/lb | 165°F |
| Smoked ham, fully cooked (reheating): Vacuum Packed, Boneless | 6 to 12 lb | 325°F | 10 to 15 min/lb | 165°F |
| Smoked ham, fully cooked (reheating): Spiral Cut, Whole or Half | 7 to 9 lb | 325°F | 10 to 18 min/lb | 165°F |
| Fresh ham, uncooked: Whole Leg, Bone in | 12 to 16 lb | 325°F | 22 to 26 min/lb | 145°F |
| Fresh ham, uncooked: Whole Leg, Boneless | 10 to 14 lb | 325°F | 24 to 28 min/lb | 145°F |
| Fresh ham, uncooked: Half, Bone in | 5 to 8 lb | 325°F | 35 to 40 min/lb | 145°F |
Sources, quoted verbatim
“Country Ham Whole or Half. Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze and brown at 400°F for 15 minutes.”
“NOTE: Freezer storage is for quality only. Frozen hams remain safe indefinitely.”
“Type of Ham Refrigerate Freeze Fresh (Uncured) Ham, Uncooked 3 to 5 days 6 months Fresh (Uncured) Ham, Cooked 3 to 4 days 3 to 4 months Cured Ham, Cook-Before-Eating; Uncooked 5 to 7 days or “use-by” date* 3 to 4 months Cured Ham, Cook-Before-Eating; After Consumer Cooks it 3 to 5 days 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Undated; Unopened 2 weeks 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Dated; Unopened “Use-by” date* 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Undated or Dated; Opened 3 to 5 days 1 to 2 months Cooked Ham, Whole, Store Wrapped 7 days 1 to 2 months Cooked Ham, Half, Store Wrapped 3 to 5 days 1 to 2 months Cooked Ham, Slices, Store Wrapped 3 to 5 days 1 to 2 months Spiral-Cut Hams and Leftovers From Consumer-Cooked Hams 3 to 5 days 1 to 2 months”
“Approximate Beef Cooking Times Type of Beef Size Cooking Method Cooking Time Internal Temperature”
“Rib Roast, Boneless Rolled 4 to 6 lbs. Roast 325 F Add 5-8 min./lb. to times above”
“Round or Rump Roast 2 1/2 to 4 lbs. Roast 325 F 30-35 min./lb.”
“Tenderloin, Whole 4 to 6 lbs. Roast 425 F 45-60 min. total”
“Fresh Beef Roast, Steaks, Chops or Ribs 3 to 5 days 6 to 12 months”
“Home Cooked Beef, Soups, Stews or Casseroles 3 to 4 days 2 to 3 months”
“Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat.”
“Holiday Meat Roasting Chart Red Meat, Type Oven degrees F Timing Minimum Internal Temperature & Rest Time”
“NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 degrees F in the center of the stuffing.”
“Specialty Poultry Roasting Chart TYPE OF POULTRY OVEN degrees F TIMING INTERNAL TEMP degrees F CAPON, whole; 4 to 8 pounds 375 degrees F 20 to 30 min/lb 165 degrees F CORNISH HENS, whole; 18 to 24 oz. 350 degrees F 50 to 60 minutes total 165 degrees F DUCK, domestic, whole 375 degrees F 20 min/lb 165 degrees F DUCK, wild, whole 350 degrees F 18 to 20 min/lb 165 degrees F GOOSE, domestic or wild, whole 325 degrees F 20 to 25 min/lb 165 degrees F PHEASANT, young, whole, 2 pounds 350 degrees F 30 min/lb 165 degrees F QUAIL, whole 425 degrees F 20 minutes total 165 degrees F”
Hams and Food Safety | Food Safety and Inspection Service (page dated Jan 15, 2025, read 2026-09-13)
Beef From Farm to Table | Food Safety and Inspection Service (page dated Dec 04, 2024, read 2026-09-13)
Roasting Those "Other" Holiday Meats | Food Safety and Inspection Service (page dated Dec 05, 2024, read 2026-09-13)
“Timetable for Cooking Ham Cut Weight/lbs Minutes/lb Minimum Internal Temperature & Rest Time”“Country Ham Whole or Half. Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze and brown at 400°F for 15 minutes.”
“NOTE: Freezer storage is for quality only. Frozen hams remain safe indefinitely.”
“Type of Ham Refrigerate Freeze Fresh (Uncured) Ham, Uncooked 3 to 5 days 6 months Fresh (Uncured) Ham, Cooked 3 to 4 days 3 to 4 months Cured Ham, Cook-Before-Eating; Uncooked 5 to 7 days or “use-by” date* 3 to 4 months Cured Ham, Cook-Before-Eating; After Consumer Cooks it 3 to 5 days 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Undated; Unopened 2 weeks 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Dated; Unopened “Use-by” date* 1 to 2 months Cooked Ham, Vacuum Sealed at Plant, Undated or Dated; Opened 3 to 5 days 1 to 2 months Cooked Ham, Whole, Store Wrapped 7 days 1 to 2 months Cooked Ham, Half, Store Wrapped 3 to 5 days 1 to 2 months Cooked Ham, Slices, Store Wrapped 3 to 5 days 1 to 2 months Spiral-Cut Hams and Leftovers From Consumer-Cooked Hams 3 to 5 days 1 to 2 months”
“Approximate Beef Cooking Times Type of Beef Size Cooking Method Cooking Time Internal Temperature”
“Rib Roast, Boneless Rolled 4 to 6 lbs. Roast 325 F Add 5-8 min./lb. to times above”
“Round or Rump Roast 2 1/2 to 4 lbs. Roast 325 F 30-35 min./lb.”
“Tenderloin, Whole 4 to 6 lbs. Roast 425 F 45-60 min. total”
“Fresh Beef Roast, Steaks, Chops or Ribs 3 to 5 days 6 to 12 months”
“Home Cooked Beef, Soups, Stews or Casseroles 3 to 4 days 2 to 3 months”
“Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat.”
“Holiday Meat Roasting Chart Red Meat, Type Oven degrees F Timing Minimum Internal Temperature & Rest Time”
“NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 degrees F in the center of the stuffing.”
“Specialty Poultry Roasting Chart TYPE OF POULTRY OVEN degrees F TIMING INTERNAL TEMP degrees F CAPON, whole; 4 to 8 pounds 375 degrees F 20 to 30 min/lb 165 degrees F CORNISH HENS, whole; 18 to 24 oz. 350 degrees F 50 to 60 minutes total 165 degrees F DUCK, domestic, whole 375 degrees F 20 min/lb 165 degrees F DUCK, wild, whole 350 degrees F 18 to 20 min/lb 165 degrees F GOOSE, domestic or wild, whole 325 degrees F 20 to 25 min/lb 165 degrees F PHEASANT, young, whole, 2 pounds 350 degrees F 30 min/lb 165 degrees F QUAIL, whole 425 degrees F 20 minutes total 165 degrees F”
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