Friday, July 9, 2010

How long do you cook a ham?

It depends if the ham is fresh or pre-cooked.
Is it a fresh ( raw ) ham or a cured-smoked ham?
Cut Weight (lbs) Minutes per lb

Whole leg, bone-in 12 to 16 lb. = 22 to 26 minutes per lb.

Whole leg, boneless 10 to 14 lb = 24 to 28 minutes per lb.

Half, bone-in 5 to 8 lb = 35 to 40 minutes per lb.



Cooking by Temperature



Most cookbooks recommend cooking by temperature, and this varies depending on the recipe. One for an apricot-glazed ham at 5 to 7 lbs : 325 F oven for 1 3/4 hour to 2 1/4 hours or until the thermometer reads 140 F.



There is more info on the side I listed bellow!



Adjusting The Final Temperature



At the rarest, cook to 140 F. (bacteria are killed at a lower temp) For a fresh ham it is 22 to 24 minutes per pound. Keeping in mind that your meat will continue to cook for another 10 minutes or so after you take it out of the oven, you can take it out about 5 F below what you want the internal temp to be. The other thing is that the outside of the roast will cook more so if the internal temp is a little low that will work because you will in all likelihood cook the rest again. Cook it slowly to minimize uneven cooking (preferably 325 F). Also, a fresh ham is just a fancy way of saying that it is the same cut of meat as a smoked ham but is not seasoned, brined, or smoked.

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