How long for a fresh ham?

In article <[email hidden]>,

Steve Wertz said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

Global warming... :-P
We've been warned about it for a long time now.

Quoted message said:

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

No meat thermometer? :-)

Personally, I'd use the 15 minute per lb. rule to start out with, but
check it at 7 hours, then every 1/2 hour after that and use an internal
temp. if you have the thermometer.

Quoted message said:

All the info on the net I can find is for much smaller (or cured)
hams. This is a monster.

-sw

How long will that much meat last you???

I'm going to roast a pair of Cornish Game Hens and keep it simple this
year, but what you are doing sounds like far more fun!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

Global warming... :-P
We've been warned about it for a long time now.

Quoted message said:

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

No meat thermometer? :-)

Oh c'mon Jill... errr, Om I mean. I have plenty of meat
thermometers. Unfortunately none of them tell me *when* it will
be done.

Quoted message said:

How long will that much meat last you???

I'll probably get 15lbs of actual meat from it after cooking.
There'll be a lot of fat and bone.

I'll make pork stew with green chiles, pork tacos, pork
sandwiches, pork pork, and pork pork pork with the leftovers.

Quoted message said:

I'm going to roast a pair of Cornish Game Hens and keep it simple this
year, but what you are doing sounds like far more fun!

It's a novelty thing: A single guy cooking a 28lb piece of meat
for one.

-sw

Steve Wertz said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

All the info on the net I can find is for much smaller (or cured)
hams. This is a monster.

I think you could even go 325 - 350, Steve. I would guess 20 to 30 minutes
a pound at 350f. If it gets done earlier than your scheduled dinner time,
you can always kick the oven down to 170F, cover tightly with foil, and it
will hold nicely.

I haven't done a bone-in fresh ham that big, so I'm wanting to know how it
goes. It sure sounds good, though.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

Global warming... :-P
We've been warned about it for a long time now.

Quoted message said:

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

No meat thermometer? :-)

Oh c'mon Jill... errr, Om I mean.

"Shmack"!!!

Quoted message said:

I have plenty of meat
thermometers. Unfortunately none of them tell me *when* it will
be done.

That's why I tossed a more conservative figure your way.
It's easy to cook underdone meat more, but once it's over-done...
well, you know that. <G>

I've been the victim of too many WAY over-cooked thanksgiving turkeys
over the years until we learned to cut the time!

15 minutes per lb. for really large birds (20+ lbs.) has worked FAR
better than 20 minutes per lb.

20 minutes seems to work fine for small roasts, but not big ones.

It's worked for me for large beef and pork roasts. ;-)
Honest.

Quoted message said:

Quoted message said:

How long will that much meat last you???

I'll probably get 15lbs of actual meat from it after cooking.
There'll be a lot of fat and bone.

I'll make pork stew with green chiles, pork tacos, pork
sandwiches, pork pork, and pork pork pork with the leftovers.

Yum!

Quoted message said:

Quoted message said:

I'm going to roast a pair of Cornish Game Hens and keep it simple this
year, but what you are doing sounds like far more fun!

It's a novelty thing: A single guy cooking a 28lb piece of meat
for one.

-sw

It's all good...
I'm not afraid of leftovers either.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

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

Quoted message said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

All the info on the net I can find is for much smaller (or cured)
hams. This is a monster.

-sw

http://tinyurl.com/2eanhz

Scroll down.

In article <shZRh.154$OU1.41@trndny04>, "MCPON" <[email hidden]>

Quoted message said:

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

Quoted message said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

All the info on the net I can find is for much smaller (or cured)
hams. This is a monster.

-sw

http://tinyurl.com/2eanhz

Scroll down.

Good link!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Dave Bugg said:

I haven't done a bone-in fresh ham that big, so I'm wanting to know how it
goes. It sure sounds good, though.

I'll be taking pictures. You know where to go to see them :-)

-sw

MCPON said:

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

Quoted message said:

I have a 28lb bone-in fresh ham. I was going to smoke it for 4-5
hours then finish it in the oven. Looks like the weather won't
permit that tomorrow. It's snowing in Texas. In April. Weird.

How long should I figure on a fresh ham in a black roasting pan
tented with foil at 300F or so? I'm thinking 10 hours. But
that's just a WAG.

All the info on the net I can find is for much smaller (or cured)
hams. This is a monster.

-sw

http://tinyurl.com/2eanhz

I'm not a big fan of the "X Minutes Per Pound" since they don't
take into account size of the meat, usuaully. But I guess
they're good for guestimating.

12-14 hours seems too long, IMO. And I don't plan on waking up
at 6:00am. I'll set my alarm for 8am and go back to sleep by
10am.

I just got done making the "rub". A pint of cheap yellow
mustard, 6oz of olive oil, a head of garlic, and a bunch each of
thyme and sage. And whipped up with the stick blender.

This will be rubbed (slathered) on an hour before cooking.

-sw

Quoted message said:

Quoted message said:

http://tinyurl.com/2eanhz

Scroll down.

Good link!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

Thanks! As a "not-too-frequent" poster, guess I should have offered an
explanation that the link is pointed to the Hormel Foods knowledge base and
is not a spam link. Well, actually it kinda is! Spam? Hormel? Get it?!
Sorry! ;-)

In article <%CZRh.624$Lm.435@trndny05>, "MCPON" <[email hidden]>

Quoted message said:

Quoted message said:

Quoted message said:

http://tinyurl.com/2eanhz

Scroll down.

Good link!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

Thanks! As a "not-too-frequent" poster, guess I should have offered an
explanation that the link is pointed to the Hormel Foods knowledge base and
is not a spam link. Well, actually it kinda is! Spam? Hormel? Get it?!
Sorry! ;-)

<rolls eyes>

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

MCPON said:

Thanks! As a "not-too-frequent" poster, guess I should have offered an
explanation that the link is pointed to the Hormel Foods knowledge base and
is not a spam link. Well, actually it kinda is! Spam? Hormel? Get it?!
Sorry! ;-)

I actually mention the Hormel website pretty often. It's a
great, well thought-out web site. I have yet to find any
incorrect information there - and I can be pretty critical and
opinionated. No, seriously!

Their food generally sucks (or is nothing to brag about), but the
website is really good.

-sw

Omelet said:

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...

Nazi. [censored].

Not you, Om. Those are just somewhat well-known Usenet trigger
words.

-sw

Quoted message said:

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...

Can it, before it get any wurst...

;-}~

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...

Nazi. [censored].

Not you, Om. Those are just somewhat well-known Usenet trigger
words.

-sw

But that kills the thread... :-(

Bastid!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <9UZRh.43590$DE1.30390@pd7urf2no>,

~xy~ said:

Quoted message said:

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...

Can it, before it get any wurst...

;-}~

Steve has a steak in it too.
We could build a fat thread out of this one if anyone has the juevos for
it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

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

Quoted message said:

MCPON said:

Thanks! As a "not-too-frequent" poster, guess I should have offered an
explanation that the link is pointed to the Hormel Foods knowledge base
and
is not a spam link. Well, actually it kinda is! Spam? Hormel? Get
it?!
Sorry! ;-)

I actually mention the Hormel website pretty often. It's a
great, well thought-out web site. I have yet to find any
incorrect information there - and I can be pretty critical and
opinionated. No, seriously!

Their food generally sucks (or is nothing to brag about), but the
website is really good.

-sw

Yes, a very good reference site. Kind of surprising, actually, coming from
a mega-corporation such as they are. Compared to what one usually finds at
the typical corporate website: "Here's our product, it's great, go buy it."

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

Quoted message said:

In article <9UZRh.43590$DE1.30390@pd7urf2no>,

~xy~ said:

Quoted message said:

We need to get a good pun war started... Food related of course!

I'm sure we can cook up some good ones!
But, I don't want to be a ham...

Can it, before it get any wurst...

;-}~

Steve has a steak in it too.
We could build a fat thread out of this one if anyone has the juevos for
it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

Without trying to sound boarish, one would think that an "Omelet" would know
that the word is properly spelled "Huevos". (Keeping it food-related, of
course!) ;-)~

Steve Wertz wrote on 07 Apr 2007 in rec.food.cooking

Quoted message said:

I'll probably get 15lbs of actual meat from it after cooking.
There'll be a lot of fat and bone.

I'll make pork stew with green chiles, pork tacos, pork
sandwiches, pork pork, and pork pork pork with the leftovers.

I like to baste my fresh ham in beer. I detest those clove studded hams due
to a misunderstanding by my mother of a better homes and garden recipe and
she used way too many cloves one yr. Since this is ham and that means it
has been brined and cured...it just needs to be warmed, as it's already
been cooked; so after the skin gets crisped and it is fully warmed thru
it's done.

In article <8o_Rh.345$FC5.85@trndny06>, "MCPON" <[email hidden]>

Quoted message said:

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

Quoted message said:

In article <9UZRh.43590$DE1.30390@pd7urf2no>,

~xy~ said:

> We need to get a good pun war started... Food related of course!
>
> I'm sure we can cook up some good ones!
> But, I don't want to be a ham...

Can it, before it get any wurst...

;-}~

Steve has a steak in it too.
We could build a fat thread out of this one if anyone has the juevos for
it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack
Nicholson

Without trying to sound boarish, one would think that an "Omelet" would know
that the word is properly spelled "Huevos". (Keeping it food-related, of
course!) ;-)~

Sorry... I tend to forget that one. ;-)
If you google it, it's spelled both ways but "Huevos" gets FAR more hits.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson