How long do I cook a 10 lb ham?

Preheat the oven to 325F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half5 to 7 poundsabout 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound.

Place the ham and all the poaching ingredients in a solid tray in the steam oven. Steam at 100% steam for 25 minutes per 500g.

A bone-in ham makes for a great visual presentation on the table, and is perfect for carving. And it’s not just there for show a ham bone is an excellent starter for flavorful soups and stocks. Boneless hams are easier to carve, and better suited for sandwiches. There’s no real difference in flavor or texture.

Cooking Temperature and Time: A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325F per pound. For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325F for 22 to 26 minutes per pound. The internal temperature should be 145F.

If a ham has the statement on the package label indicating that it needs cooking (ex. cook thoroughly), it should also display cooking directions. It should clearly state that cooking is required. Even cured ham must be refrigerated at a temp of 40 degrees Farenheit or below.

For the best end result possible, you don’t want to shock your ham by transferring it straight from the fridge into the oven, which can be a jarring temperature change. Instead, bring the ham to room temperature before baking, ensuring all of the meat will be evenly cooked once it heads into the oven.

Place your ham in the roaster oven along with some seasoning and liquid. People often choose to use pineapple juice and water or brown sugar and water depending on the flavor you want. The roaster oven keeps all of your seasoning in a small space for a flavorful piece of meat.

Rather than pre-bathing the ham, or basting it throughout the cooking process, add a half cup of stock, wine, or water to the bottom of the pan while it’s cooking, which will infuse moisture into the meat throughout the baking process.

Fresh Ham, Uncooked Fresh hams are relatively uncommon, but refers to the uncured rear legs of a pig. They are always sold uncooked. Cook at 325 degrees F to an internal temperature of 145 degrees F.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Transfer into a hot oven and bake at 180C. Like all meat, the basic rule of twenty minutes per pound of meat and twenty minutes extra applies. Or, in new money, forty five minutes per kilogram and an extra twenty minutes at the end.

Fresh Ham, Uncooked They are always sold uncooked. Cook at 325 degrees F to an internal temperature of 145 degrees F. 12 to 16 lbs. 22 to 26 min/lb.

A precooked ham should be cooked in the oven at 325 degrees for 10 minutes per pound, or until it reaches 145 degrees, according to the USDA. If you’re reheating a ham that was repackaged or leftover, it needs to be cooked to 165 degrees F.

Place the ham in the appliance and add the glaze ingredients. You can also just add some coke or Pepsi, chicken broth, or water; about 1 cup will do it. Cover and cook on low for 5-8 hours, until ham is thoroughly heated.

If your ham doesn’t have specific temperature directions on it, the USDA FSIS recommends setting a conventional oven no lower than 325 F to reheat a pre-cooked ham which translates to 300 F for a convection oven. Once the oven is preheated, slide the pan into its center.