Cooking ham advice

Helina

Helina

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I have a ham of 7 kg in the oven. Without the bone. The oven temperature is 100C. The ham is fresh not been frozen. It's been in the oven now for two hours. The temperature meter shows 36C and it should be ready when at 80C-82C.
If I go to bed when should I put the alarm on ?

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ive heard of Birmingham /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif
see yar all nxt thursday /forums/images/graemlins/wink.gif

"over and out" /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/laugh.gif /forums/images/graemlins/smirk.gif /forums/images/graemlins/smirk.gif
 
Actually this was a little bit of a serious question.
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Have had some ciders so have to go to bed soon and wake up in time to take the ham out of the oven,
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As every oven is different, just draw up a quick graph of temperature against time every 10 minutes for next half hour( I presume temperature probe is inside ham not inside oven!!!!) then extrapolate out to 82, and set a timer for 30 minutes before hand just to make sure you come to senses in time /forums/images/graemlins/tongue.gif
 
This may be too late, but the oven temp should be quite a bit higher than 100c if you are going to cook the ham properly. Otherwise you are just providing a perfect home for bacterial development especially in the centre of the joint.

(OK, guys, I know that curing a ham is done below the boiling point of water, but the post's talking about cooking it.)

And with due respect to BrendanS, it's unlikely that you can extrapolate the temp rise from the early data of a straight line graph as the ham will be absorbing heat at a slower rate than the oven casing, and thermal radiation / convection from the oven body as the temp rises will tend to flatten the curve.
 
The ham has now been in the oven for nine hours, the temperature is now 79C so I still have to wait for approximately one hour to get it up to 82C. The recepy that came with the ham says 80C but when I like the ham well done I'll give it extra 2 degrees !

And it smells NAMI NAMI NAMI.

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Thank's for the advice and Merry Chrismas
 
Sounds like a delicious smell /forums/images/graemlins/grin.gif

Have a happy gastronomical Christmas !
 
What you shold have done is:

BIG pan - loads of water onions, celery etc

Boil then simmer for 20 mins and switch off leave until cold

Smoker - oak chips for hours and baste with honey & Marsala what ever

Cool

Slice
 
100C does seem a bit low and cooking time a bit long, won't it be a bit dry after cooking for that length of time?
I've tried several methods most recently done one in Coca cola also cooked in cider is nice.
Merry Christmas /forums/images/graemlins/smirk.gif
 
Me at work, but not for much longer,

Mrs OcklePoint soon to put ham in oven

(9lbs, 30 mins per lbs plus 30 mins, gas Mk4)

Family gathering

Looking forward to a happy evening

Happy Christmas to all

(16 weeks to boat back in water)
 
I know this is too late but I gather Heston Blumthal of 'Fat Duck' fame does his in an oven set at 60 C for 32 hours!! This kills bacteria apparently but the jury is out on Trichonosis - worms!

An oven set at 75 C seems a safer bet as it also deals with the worms and the meat is also fabulously juicy and tender. I have had some great hams cooked this way and I use half water, half cider along with plenty of bay, cloves, and onion.
 
I put our piece of gammon into the pressure cooker on the 23rd and calculated that it should come out at 2300. Then I settled back to look at this forum (and others). At 2330 I read your post, and realised that our ham was still in the pressure cooker.

Thanks very much, without you I don't know how long it would have been cooked for. But next time, could you post about half an hour earlier?
 
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