Buy the right amount of ham for every guest.

How the ham estimate works

The selected purchase rate accounts for typical bone and cooking loss. Other mains reduce the ham-eating guest count; leftovers and buffer are added separately.

• Bone-in ham uses 3/4 pound purchase weight per ham eater; boneless uses 1/2 pound; spiral bone-in uses 5/8 pound.
• The cooked-serving estimate uses a conservative 65% yield for planning comparison, not a guaranteed product yield.
• Children are included in the average. Adjust the guest count if your crowd is unusually child-heavy.
• Refrigerate leftovers within two hours, or within one hour above 90°F.