Leg 5-8 300 170 25-35 Loin 4-6 300 170 30-35 Rib (rack) 3-5 300 170 30-35 Shoulder (bone in) 5-8 300 170 25-35 Rolled 4-6 300 170 40-45 [1]Hams now on market which require shorter cooking period due to method of processing