Whole Ham Raw 5kg Great Quality
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How long does it take to cook a Whole Ham
Cooking Temperature and Time: A half ham weighing between five and eight pounds requires 35 to 40 minutes of roasting at 325°F per pound.
For whole bone-in hams weighing 12 and 16 pounds, cook the ham at 325°F for 22 to 26 minutes per pound. The internal temperature should be 145°F.
What to do with a Fully Cooked Whole Ham
Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 135F. Remove from oven and let sit for 10 minutes before serving. Whole Ham Raw 5kg
If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze.
Glazed Baked Ham
How To Prepare Baked Ham – Whole Ham Raw 5kg
Since most hams you buy are already cooked, all you have to do is heat the ham, and if you want, apply a simple glaze.
Prepare the ham by scoring a diamond pattern into the fat and skin, taking care not to cut into the meat itself. This scoring will allow the glaze to soak into the meat and flavor it.
Apply the glaze just before putting it into the oven to bake. Remember, the ham is already cooked, so all we’re doing here is warming it back up again with the glaze. Use a meat thermometer and warm it to 110°F to 120°F. Whole Ham Raw 5kg
Ingredients
For the ham:
- 1 (9 to 11-pound) fully cooked (ready-to-eat) bone-in ham
For the Sweet Hot Honey Mustard Glaze:
- 3 tablespoons sweet hot honey mustard, or brown mustard with honey
- 2 tablespoons brown sugar
- About 50 cloves
For the Honey Thyme Glaze:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh thyme, or 2 teaspoons dry
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- Let the ham come close to room temp:
Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature. This will help it warm more evenly.
- Preheat the oven:
Preheat the oven to 325°F.
- Score the skin and fat (if using an unsliced ham):
Place the ham, fattier side up, in a foil-lined roasting pan.
Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. (You won’t need to do this if you’re using a spiral cut ham.)
Do not score the meat itself, just the fat and any skin. You can score the fat as deeply as to where the fat meets the meat. If you want, you can first cut off any skin that might still be on the ham, but it isn’t necessary. Whole Ham Raw 5kg
- Insert the cloves (if using):
If using cloves (with the Sweet Honey Mustard Glaze), you can either put them in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first.
Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham (or along the edges of some of the precut slices if using spiral cut). Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.
If using the sweet honey mustard glaze: Mix the mustard with the brown sugar in a small bowl.
If using the honey thyme glaze:
Mix thyme in with the hot melted butter and let sit for a few minutes.
In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 tablespoon, and remove from heat. Whisk in the butter and thyme.
Add the honey, brown sugar, and Worcestershire sauce.
A ham can weigh 10-20 lbs or more, put are generally tend to be sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. There are three basic types of whole ham.
- Do you like your age, or do you want it pre-cooked? Whole Ham Raw 5kg
With so many choices, they are categorized based on the different ways of cutting, curing, cooking, smoking, or aging.
Some tend to cost more than others because they undergo a combination of these three processes;
CUT
You can find hams that are sold whole or sliced.
Whole variations can be partially deboned, boneless, or bone in hams. A spiral cut ham is usually taken from bone-in cuts.
Other retail hams are cut hams and are already either thickly or thinly sliced and in sealed packaging.
SMOKE
The manner of smoking can classify some, A cold smoked ham goes through smoking over relatively low temperatures.
Some are typically smoked for several days, and others are smoked for several weeks.
CURE
Hams can also be categorised by the type of cure applied to them. A chunk of can either be wet-cured or dry-cured.
Wet curing involves putting it in a liquid-salt brine and then smoking it. Whole Ham Raw 5kg
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