How long to cook ham?

White Monkey said:

I am cooking a (raw, as in not cured) ham. The instructions say 35 minutes
at the high temperature and then 10 minutes per 100 grams at the lower
temperature. I don't have time--it's been one of those days. I have 1 hour
and 20 minutes to cook this 710-gram ham.

Where did you find a fresh ham that tiny... are you certain it's not a
joint of your neighbor's poodle?

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

White Monkey said:

I am cooking a (raw, as in not cured) ham. The instructions say 35
minutes
at the high temperature and then 10 minutes per 100 grams at the lower
temperature. I don't have time--it's been one of those days. I have 1
hour
and 20 minutes to cook this 710-gram ham.

Where did you find a fresh ham that tiny... are you certain it's not a
joint of your neighbor's poodle?

They're standard supermarket fare here in the Netherlands. I wish I thought
it came from a tiny little tender piglet, but... no.

How long should I cook it? I have found the ideal finished temp. by
Googling, but would like to know when to start checking it...

--Katrina

White Monkey said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

White Monkey said:

I am cooking a (raw, as in not cured) ham. The instructions say 35
minutes
at the high temperature and then 10 minutes per 100 grams at the lower
temperature. I don't have time--it's been one of those days. I have 1
hour
and 20 minutes to cook this 710-gram ham.

Where did you find a fresh ham that tiny... are you certain it's not a
joint of your neighbor's poodle?

They're standard supermarket fare here in the Netherlands. I wish I thought
it came from a tiny little tender piglet, but... no.

How long should I cook it? I have found the ideal finished temp. by
Googling, but would like to know when to start checking it...

At 350ºF ideally you want an hour... however, when I roast my one and
a half pounder I'm lucky my pork is done in six minutes. hehe

Sheldon

White Monkey said:

I am cooking a (raw, as in not cured) ham. The instructions say 35 minutes
at the high temperature and then 10 minutes per 100 grams at the lower
temperature. I don't have time--it's been one of those days. I have 1 hour
and 20 minutes to cook this 710-gram ham. It's already in the oven at the
higher temperature. If I am willing to sacrifice ideal texture, how long per
100 grams or kilo or pound or whatever should I cook it for to make sure it
is safe to eat? And to double check myself afterward, what temperature
should it register internally at that point?

It needs to register at least 145°F in the center to be safe. If it has
a good amount of fat, it can go as high as about 155°F and be juicy and
tender.

That 1 hr 20 should be fine. I'd roast in a constant 325°F oven. Good
crust and not too drying.

Pastorio

Quoted message said:

It needs to register at least 145°F in the center to be safe. If it has a
good amount of fat, it can go as high as about 155°F and be juicy and
tender.

That 1 hr 20 should be fine. I'd roast in a constant 325°F oven. Good
crust and not too drying.

Pastorio

Thanks! I did that to 160°F because I found that temp online at a food
poisoning prevention site. It did take about an hour at about 350°F. It was
tasty.
--Katrina

White Monkey said:

Quoted message said:

It needs to register at least 145°F in the center to be safe. If it has a
good amount of fat, it can go as high as about 155°F and be juicy and
tender.

That 1 hr 20 should be fine. I'd roast in a constant 325°F oven. Good
crust and not too drying.

Pastorio

Thanks! I did that to 160°F because I found that temp online at a food
poisoning prevention site.

Well, don't go back to that site; it's flat out wrong. The only issue -
and it really isn't one any longer in the US for commercial pork - is
trichinosis. And it isn't a poison, it's a parasite. It's dead at 140°F.
Add a couple degrees for surety.

Pastorio

Quoted message said:

It did take about an hour at about 350°F. It was
tasty.
--Katrina