My original plan last night was to bake a ham for dinner. It was a beauty - over 9lbs of perfect ham, waiting to be cooked. Preheated my oven to 325 degrees. As I was preparing my ham, I typed my ingredients:
Ham
1c pineapple juice
1c of root beer
1c of root beer
.25 c of brown sugar
.25 c. melted butter
.25 c. melted butter
I combined the pineapple juice and root beer in the bottom of a glass 9 x 13 pan. Both were room temperature. I took my ham out of the bag, removed that sneaky plastic thing on the bottom, and placed it in the pan. Next, I combined the brown sugar and butter and rubbed it all over the ham. I didn't have any foil to cover it so I left it uncovered for now.
After it had been in the oven for about 20 minutes, I heard a CRACK! Then, HISSSSSSSSSS! I thought that perhaps the juice had boiled over or something had dripped. When I opened the oven door, one side of my pan was in pieces on the bottom of the oven with all of the liquid spilling slowly onto those pieces. I took out the pan and put it in my nonstick 9 x 13 to drain while I picked out pieces with tongs. Then, while I was fixing the mess, another CRACK! The rest of the pan crack and basically bursted all over the kitchen.
I cleaned the mess, checked the ham for glass, re-prepped it in another 9 x 13 and put it back in the oven for 3 hours total.
With a bone-in uncooked ham, cook it between 18-22 minutes per pound at 325, according to Hormel Foods. Here's a guide for cooking ham from them:
Overall, my ham turned out delicious and I had about 5lbs left. Tonight, I'm making chicken cordon bleu with some of the pieces. Also, it'll make at least 10 sandwiches. Even though the one item cost me $14+, I will have plenty of meals I can make.
Don't let a possible disaster ruin your meal - learn to salvage what you can and roll with the punches.
With a bone-in uncooked ham, cook it between 18-22 minutes per pound at 325, according to Hormel Foods. Here's a guide for cooking ham from them:
Cut or Type of Ham
|
Weight/Pounds
|
Approximated Minutes/Pound
|
|---|---|---|
SMOKED HAM, cook-before-eating
| ||
Whole, bone in
|
10 to 14
|
18 to 20
|
Half, bone in
|
5 to 7
|
22 to 25
|
Shank or Butt Portion, bone in
|
3 to 4
|
35 to 40
|
Arm Picnic Shoulder, boneless
|
5 to 8
|
30 to 35
|
Shoulder Roll (Butt), boneless
|
2 to 4
|
35 to 40
|
SMOKED HAM, fully cooked | ||
Whole, bone in
|
10 to 14
|
15 to 18
|
Half, bone in
|
5 to 7
|
18 to 24
|
Arm Picnic Shoulder, boneless
|
5 to 8
|
25 to 30
|
Canned ham, boneless
|
3 to 10
|
15 to 20
|
Vacuum packed, boneless
|
6 to 12
|
10 to 15
|
Spiral cut, whole or half
|
7 to 9
|
4 to 18
|
FRESH HAM, uncooked | ||
Whole leg, bone in
|
12 to 16
|
22 to 26
|
Whole leg, boneless
|
10 to 14
|
24 to 28
|
Half, bone in
|
5 to 8
|
35 to 40
|
COUNTRY HAM | ||
Whole or Half (Soak 4 to 12 hrs in refrigerator; then boil, covered with water. Drain, glaze, and brown at 400°F 15 minutes.)
|
10 to 16, whole;
5 to 8, half |
20 to 25
|
Overall, my ham turned out delicious and I had about 5lbs left. Tonight, I'm making chicken cordon bleu with some of the pieces. Also, it'll make at least 10 sandwiches. Even though the one item cost me $14+, I will have plenty of meals I can make.
Don't let a possible disaster ruin your meal - learn to salvage what you can and roll with the punches.
