How do I cook a 9.5 lb Shank ham?!
Question: I need to know how long and what temperature in an electric oven.
Answers: I need to know how long and what temperature in an electric oven.
I'd cook in (covered with foil) at 300 for about an hour and a half to two hours. If you have a meat thermometer, it should read about 130 in the deepest part of the muscle (not touching bone, of course.) When you carve it, cut it in slices down to the bone and then cut off a bunch of slices at once.
Look at this recipe for a tasty, different glaze:
If you want to learn a lot about cooking in a short time, watch Good Eats on the Food Network. (7 and 10 pm central.)
a ham is already cooked; you are just warming it up. And hour to hour-and-a-half at 350oF is plenty.
Usually it will specify on the label if it is fully cooked. If so then all you do is heat it through. I usually put brown sugar and mustard mixed with pineapple on mine. If you don't have the label, heat as sugar pie said, that will work.....Merry Christmas
answer above is correct, cover it with foil until the last 20 minutes, remember when you take it out of the oven let it rest for at least 10 minutes. it is going to continue to cook even after you take it out of the oven but 9-10 minutes per lb at 350 degrees should do the trick
Baking a Ham
To make clean up easier, line your roasting pan with aluminum foil.
Do not add water to the roaster.
To avoid drying out ham, cook slowly at 325oF. Allow 20 to 30 minutes per pound for ham that has not been precooked(follow directions on label for precooked hams).
Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat.
For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meat.
After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing. Ham will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carve.
Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done.