Im coking ham tomorrow and i need help?!
is my first time cooking ham for thanksgiving and my question is do i have to cover the ham while is in the oven or do i just leave it in the container open while is cooking in the oven!?Www@FoodAQ@Com
Answers:
The traditional way is to cook it tightly covered w/ foil!. A regular 15-16lb!. ham should take 2hr!. 45 min!. to cook @ 325*F!.
*Optional: Remove the ham and raise the oven temp!. to 400*F
Score the fatty side w/ small knife in an X pattern!. 1/4" deep
Brush a thin layer of mustard & pack on brown sugar firmly (1/4" layer)
Put it in the pan uncovered & sugar side up and cook until the sugar caramelizes!. about 20-25min!.
This gets you the candied coating like the Honey Baked Ham's!.
***The sugar will be very hot!.!.!.let it cool and harden before touching!.
Happy Thanksgiving!!!
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*Optional: Remove the ham and raise the oven temp!. to 400*F
Score the fatty side w/ small knife in an X pattern!. 1/4" deep
Brush a thin layer of mustard & pack on brown sugar firmly (1/4" layer)
Put it in the pan uncovered & sugar side up and cook until the sugar caramelizes!. about 20-25min!.
This gets you the candied coating like the Honey Baked Ham's!.
***The sugar will be very hot!.!.!.let it cool and harden before touching!.
Happy Thanksgiving!!!
Www@FoodAQ@Com
Cooking or Reheating Hams
Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging!.
However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer!.
Unpackaged, cooked ham is potentially contaminated with pathogens!. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F!.
Spiral-cut cooked hams are also safe to eat cold!. The unique slicing method, invented in 1957, solves any carving difficulties!. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat!. However, if reheating is desired, hams that were packaged in plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant)!. To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound!. Individual slices may also be warmed in a skillet or microwave!.
Cook-before-eating hams or fresh hams must reach 160 °F to be safely cooked before serving!. Cook in an oven set no lower than 325 °F!. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove!. Consult a cookbook for specific methods and timing!.
Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking!. Then they can be cooked by boiling or baking!. Follow the manufacturer's cooking instructions!.
TIMETABLE FOR COOKING HAM
NOTE: Set oven temperature to 325 °F!. Both cook-before-eating cured and fresh hams should be cooked to 160 °F!. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F!.
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Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating
Whole, bone in 10 to 14 18 to 20
Half, bone in 5 to 7 22 to 25
Shank or Butt Portion, bone in 3 to 4 35 to 40
Arm Picnic Shoulder, boneless 5 to 8 30 to 35
Shoulder Roll (Butt), boneless 2 to 4 35 to 40
SMOKED HAM, cooked
Whole, bone in 10 to 14 15 to 18
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 10 to 18
FRESH HAM, uncooked
Whole leg, bone in 12 to 16 22 to 26
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
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!.)
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Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold just as they come from their packaging!.
However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer!.
Unpackaged, cooked ham is potentially contaminated with pathogens!. For cooked hams that have been repackaged in any other location outside the plant or for leftover cooked ham, heat to 165 °F!.
Spiral-cut cooked hams are also safe to eat cold!. The unique slicing method, invented in 1957, solves any carving difficulties!. These hams are best served cold because heating sliced whole or half hams can dry out the meat and cause the glaze to melt and run off the meat!. However, if reheating is desired, hams that were packaged in plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant)!. To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound!. Individual slices may also be warmed in a skillet or microwave!.
Cook-before-eating hams or fresh hams must reach 160 °F to be safely cooked before serving!. Cook in an oven set no lower than 325 °F!. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove!. Consult a cookbook for specific methods and timing!.
Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking!. Then they can be cooked by boiling or baking!. Follow the manufacturer's cooking instructions!.
TIMETABLE FOR COOKING HAM
NOTE: Set oven temperature to 325 °F!. Both cook-before-eating cured and fresh hams should be cooked to 160 °F!. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F!.
[Top of Page]
Cut Weight/lbs Minutes/lb
SMOKED HAM, cook-before-eating
Whole, bone in 10 to 14 18 to 20
Half, bone in 5 to 7 22 to 25
Shank or Butt Portion, bone in 3 to 4 35 to 40
Arm Picnic Shoulder, boneless 5 to 8 30 to 35
Shoulder Roll (Butt), boneless 2 to 4 35 to 40
SMOKED HAM, cooked
Whole, bone in 10 to 14 15 to 18
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 10 to 18
FRESH HAM, uncooked
Whole leg, bone in 12 to 16 22 to 26
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
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!.)
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Here's a recipe to help:
Glazed Baked Ham
? cup packed brown sugar
? teaspoon ground cloves
? teaspoon ground cinnamon
1 ounce) (6 ca frozen orange juice concentrate, thawed
5 lbs!. fully cooked smoked ham (5 to 7 pounds)
Whole cloves, if desired
Raisin Sauce, (recipe follows)
RAISIN SAUCE
2 cups apple cider or juice
3 tablespoons cornstarch
1 cup raisins
2 tablespoons margarine or butter
Heat oven to 325∫, Mix brown sugar, cloves, cinnamon and orange juice
concentrate!. Place ham, fat side up, on rack in shallow roasting pan!.
Insert meat thermometer so tip is in thickest part of ham and does not
touch bone or rest in fat!. Spoon or spread half of the juice mixture onto
ham!. Roast uncovered until meat thermometer registers 135∫, 1 1/2 to 2
hours!.
About 30 minutes before ham is done, remove from oven; pour droppings from
pan!. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep!.
Insert whole clove in each diamond, if desired!. Spoon or spread remaining
juice mixture on ham; continue baking 30 minutes!. Remove from oven!. Cover
and let stand 10 minutes!. Serve with Raisin Sauce!.
RAISIN SAUCE:
Gradually stir apple cider into cornstarch in 1-quart saucepan!. Add
raisins and margarine!. Heat over medium heat, stirring constantly, until
mixture thickens and boils!. Boil and stir 1 minute!. Serve warm!.
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker? Recipe!.
S(Internet Address):
"For more great ideas visit my Web site at: www!.bettycrocker!.com"
Copyright:
"? General Mills, Inc!. 1998!."
Categories:
Main and Side Dishes, Pork
Source
--
Servings/Yield
10 servings
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Glazed Baked Ham
? cup packed brown sugar
? teaspoon ground cloves
? teaspoon ground cinnamon
1 ounce) (6 ca frozen orange juice concentrate, thawed
5 lbs!. fully cooked smoked ham (5 to 7 pounds)
Whole cloves, if desired
Raisin Sauce, (recipe follows)
RAISIN SAUCE
2 cups apple cider or juice
3 tablespoons cornstarch
1 cup raisins
2 tablespoons margarine or butter
Heat oven to 325∫, Mix brown sugar, cloves, cinnamon and orange juice
concentrate!. Place ham, fat side up, on rack in shallow roasting pan!.
Insert meat thermometer so tip is in thickest part of ham and does not
touch bone or rest in fat!. Spoon or spread half of the juice mixture onto
ham!. Roast uncovered until meat thermometer registers 135∫, 1 1/2 to 2
hours!.
About 30 minutes before ham is done, remove from oven; pour droppings from
pan!. Cut fat surface of ham in uniform diamond pattern 1/4 inch deep!.
Insert whole clove in each diamond, if desired!. Spoon or spread remaining
juice mixture on ham; continue baking 30 minutes!. Remove from oven!. Cover
and let stand 10 minutes!. Serve with Raisin Sauce!.
RAISIN SAUCE:
Gradually stir apple cider into cornstarch in 1-quart saucepan!. Add
raisins and margarine!. Heat over medium heat, stirring constantly, until
mixture thickens and boils!. Boil and stir 1 minute!. Serve warm!.
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker? Recipe!.
S(Internet Address):
"For more great ideas visit my Web site at: www!.bettycrocker!.com"
Copyright:
"? General Mills, Inc!. 1998!."
Categories:
Main and Side Dishes, Pork
Source
--
Servings/Yield
10 servings
Www@FoodAQ@Com
I will suggest that you cover it so it don't dry outWww@FoodAQ@Com