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Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender ( see the note at the top of the Oven Bag Cooking Chart in regard to cooking times).

Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the cut of pork. Oven Bag Instructions: Preheat the oven to 325 ☏. Soak covered in water 24 hours before cooking drain. Smoked shank or rump half ham (spiral sliced, place cut side down) Be aware that the estimated cooking times below should be reduced to meet the new USDA standards for fresh or not fully cooked pork.

Note: The cooking times below are for cooking pork to 160☏., the old USDA standard. Use these heat settings unless you have a recipe that states something different. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. Loin (rib and shoulder) - Cook to 145° F. Remove the meat from the oven when it reachesĥ° to 10☏ below the desired doneness the temperature will continue to rise as the meat stands. Note: Start with meat at refrigerated temperature. See the article, " Pork Doneness" for additional information on determining the proper doneness of pork. Whether you are looking for a pork loin cooking time or a pork chop cooking time, use the following chart as a cooking time and temperature guide for pork cuts (including ham) that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.

Using an accurate meat thermometer is the best way to ensure the proper doneness of pork. Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked pork.