Maison Rustique
06-26-2007, 02:52 PM
- - How long to cook a 15 pound frozen ham? (http://www.otwa.com/community/showthread.php?t=8601)
lorra15433 Sep-29-03 02:57 AM
We recently had a hog butchered (one of the kids 4-h projects *sniff*), and I want to cook one of the hams. It is froze solid, smoked, and weighs 15 pounds. How long should I cook it? and at what temperature? I'll be cooking it in a big blue speckled roaster. Also, I want to add some cabbage and potatoes to it....when should I stick those in? Thanks for the info, Julia Child I aint! *L*
busker Sep-29-03 03:02 AM
And I'm not Graham Kerr, but I would thaw it first. I don't think a ham block would cook properly. http://community.otwa.com/infopop/em.../icon_wink.gif
Myself, I wouldn't put the veggies in until the last 45 minutes to an hour. Otherwise, they'll be nothing but mush.
Kathleen Sep-29-03 03:03 AM
Hmmm. Never froze smoked meats before. http://community.otwa.com/infopop/em...n_confused.gif The answer will be interesting, I'm certain.
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tarisa Sep-29-03 03:07 AM
Oh yeah, thaw it first - should take 2-3 days to fully thaw in the refrigerator.
Tarisa
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fraidycat Sep-29-03 04:34 AM
Wow - should serve 28 - 30!
Thaw 2 days. Cook as per here Smoked ham - Weston's
Add veggies toward the end - not too close, you don't want the ham overdone or the veggies raw...
hellcat Sep-29-03 08:16 AM
Lorra, you'll need to thaw the ham first before baking it, as others have said. Think of it just as you would your Thanksgiving turkey. http://community.otwa.com/infopop/em...icon_smile.gif
I'm going to assume that it's a ham with the "bone in." If that's the case, you want to bake it at 325º for about 20-22 minutes per pound, or until the interior temp reaches 160º. You will need to remove the rind (skin) before cooking, and cook it fat side up on a small rack in your roaster. If you score the fat into a "diamond" pattern (rather than simply leaving it intact), it will cook up a bit juicier, plus more of the fat will run off into the bottom of your pan. You're going to want to baste it every 30 minutes or so while it's cooking. For that, you can boil a mixture of apple cider vinegar and water (about a 2:1 mix), or a 1:1 mixture of pineapple juice and water...or just about any other liquid that will combine with water, then boil down a bit to make a thin "syrup." I use Coca-Cola...straight, but that's not a good choice if you're going to cook veggies in the same roaster. The basting liquid helps keep it moist, as well as adding flavor.
As to your veggies, well it depends on how/if they're cut up (smaller pieces cook faster). If you're using potatoes that you're cutting into chunks, put the chunks in about 45 minutes before the end of your cooking time. If you're putting in whole potatoes (like red-skinned or fingerlings), then increase that time to at least an hour. Cabbage cooks faster (and I truly can't imagine you won't be chunking it up). Put cabbage wedges (cut the cabbage into 1/8 to 1/6 wedges, cut each of those in half crosswise) into the roasting pan about 30 minutes before the end of your cooking time.
Beth
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lorra15433 Sep-29-03 02:57 AM
We recently had a hog butchered (one of the kids 4-h projects *sniff*), and I want to cook one of the hams. It is froze solid, smoked, and weighs 15 pounds. How long should I cook it? and at what temperature? I'll be cooking it in a big blue speckled roaster. Also, I want to add some cabbage and potatoes to it....when should I stick those in? Thanks for the info, Julia Child I aint! *L*
busker Sep-29-03 03:02 AM
And I'm not Graham Kerr, but I would thaw it first. I don't think a ham block would cook properly. http://community.otwa.com/infopop/em.../icon_wink.gif
Myself, I wouldn't put the veggies in until the last 45 minutes to an hour. Otherwise, they'll be nothing but mush.
Kathleen Sep-29-03 03:03 AM
Hmmm. Never froze smoked meats before. http://community.otwa.com/infopop/em...n_confused.gif The answer will be interesting, I'm certain.
_____________________________
~Weaving thru life on a silver cloud~
www.simplybaskets.com
www.simplynantucketbaskets.com
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tarisa Sep-29-03 03:07 AM
Oh yeah, thaw it first - should take 2-3 days to fully thaw in the refrigerator.
Tarisa
http://www.otwa.com/linkin/graphicsB...nes/flwr05.gif
It doesn't matter what temperature a room is, it's always room temperature. ~ Steven Wright
My eBay Auctions
fraidycat Sep-29-03 04:34 AM
Wow - should serve 28 - 30!
Thaw 2 days. Cook as per here Smoked ham - Weston's
Add veggies toward the end - not too close, you don't want the ham overdone or the veggies raw...
hellcat Sep-29-03 08:16 AM
Lorra, you'll need to thaw the ham first before baking it, as others have said. Think of it just as you would your Thanksgiving turkey. http://community.otwa.com/infopop/em...icon_smile.gif
I'm going to assume that it's a ham with the "bone in." If that's the case, you want to bake it at 325º for about 20-22 minutes per pound, or until the interior temp reaches 160º. You will need to remove the rind (skin) before cooking, and cook it fat side up on a small rack in your roaster. If you score the fat into a "diamond" pattern (rather than simply leaving it intact), it will cook up a bit juicier, plus more of the fat will run off into the bottom of your pan. You're going to want to baste it every 30 minutes or so while it's cooking. For that, you can boil a mixture of apple cider vinegar and water (about a 2:1 mix), or a 1:1 mixture of pineapple juice and water...or just about any other liquid that will combine with water, then boil down a bit to make a thin "syrup." I use Coca-Cola...straight, but that's not a good choice if you're going to cook veggies in the same roaster. The basting liquid helps keep it moist, as well as adding flavor.
As to your veggies, well it depends on how/if they're cut up (smaller pieces cook faster). If you're using potatoes that you're cutting into chunks, put the chunks in about 45 minutes before the end of your cooking time. If you're putting in whole potatoes (like red-skinned or fingerlings), then increase that time to at least an hour. Cabbage cooks faster (and I truly can't imagine you won't be chunking it up). Put cabbage wedges (cut the cabbage into 1/8 to 1/6 wedges, cut each of those in half crosswise) into the roasting pan about 30 minutes before the end of your cooking time.
Beth
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