How long to cook 10 kg ham

They can be a little harder to cut than hams with the bone removed. Use the guide above to determine which size ham you will need. Our friendly butchers will be happy to help you choose a ham. The bone with little bits of meat on it can be reused to flavour and add bits of texture to a soup, but it has little substance and value compared to the same quantity of solid meat. Storing and thawing your ham. Ham must be stored properly to prevent the growth of bacteria on the ham. Boneless ham can be stored in the refrigerator at this temperature for up to a week, while bone-in hams such as the rump or shank portions will keep for up to two weeks.

If you are buying your ham well in advance of the date you intend to cook it, your best option would be to freeze it, making sure it is well-wrapped or vacuum packed. Uncooked ham will keep for up to 6 months in the freezer, while cooked ham will keep for two, before the freezing begins to affect the flavour and quality of the meat.

Once you decide to thaw your meat, be sure to do so in a safe, correct manner. Ham should never be thawed at room temperature, on your kitchen counter-top, as the outer layers of meat will defrost and become a breeding ground for bacteria, while the center remains frozen. To thaw frozen ham correctly, you can either place the ham on a dish in the refrigerator to thaw the ham slowly hours depending on the size of the roast or place the bag in a water-tight bag and submerge it in cold water for a faster defrost approximately 30 minutes per grams of meat.

Preparing your ham. Remove and discard any packaging from the ham. Set it aside in a refrigerator. Because it has sat in meat for days, it is best to heat it to cooking temperature before consuming.

Place the ham — fatty side up — on a chopping board. Score with a sharp knife, making a diamond pattern. The slices should be about 6mm to 12mm deep, with each parallel line 3. You should not cut into the meat itself when scoring, just into the layers of skin and fat. This will allow the flavours from the glazing to seep into the meat, while also producing a decorative effect.

Traditionally, a clove is inserted into the centre of each diamond for flavour and decoration. Reviewed By bam. I have never cooked a ham in an oven bag but always do my turkeys in one. I think I am going to try this year's Easter ham in an oven bag.

Thanks for providing the cooking times and temp. I am going to print it out and throw it in one of my cookbooks. Reviewed By AuntBea. I will have to try lowering my cooking temperature next time because the last couple of hams seemed a little dry. Thanks for the info! Reviewed By Gama. Reviewed By HeyDude. Found this helpful chart of ham cooking times. I will have to add this to my favorites for future use too.

Carving Ham. Types of Ham. Beef Cooking Times. Roast Beef Cook Time. Pork Cooking Times. Lamb Cooking Times. Poultry Cooking Times. Turkey Cooking Times. Chicken Cooking Times. Thank you for all your recipes. Thanks always for your recipes. I am trying to make this for 2 person. So do you think I can use a quarter of ham? A half is too much for two. Thanks for the great tutorial. Any suggestions for side dishes or another main.

Thanks, love your recipes — they never fail me!! Hi Nagi, This looks absolutely marvelous. But I bought a gammon, before seeing this recipe. Do you have a recipe for cooking the gammon — and then glazing?

I was wondering what would be the recipe for that one? Is there on on the website? Thank you so much this — it will be presented in all its glory on Xmas day along with the prawns. Thank you!!!! I hate cold, clammy, flaccid ham! We ended up with heaps of leftovers, so I diced it and made pizzas with ham, rosemary and caramelised onions with little blobs of Laughing Cow cheese and it was also completely spectacular.

Many thanks for this excellent tutorial Nagi. It is the clearest and most helpful guide for cooking ham ever. I have never cooked a ham before and I really appreciate the step by step guide. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Christmas. Contents Introduction 1. Author: Nagi RecipeTin Eats. Prep: 30 mins. Cook: 2 hrs. Resting: 20 mins. Total: 2 hrs 50 mins. Christmas, Easter, Festive, Holiday, Thanskgiving.

Servings 30 people. Making glazed ham is easy! If using a larger ham, use recipe Scaler to scale up the glaze recipe click on Servings and slide on the respective glaze recipe. Instructions Take ham out of fridge 1 hour prior.

Arrange shelf in lower third so the ham will be sitting in the centre of the oven rather than in top half of oven. Make Glaze per recipe. Remove ham rind skin Run small knife around bone handle, cutting through rind. Cut the rind down each side of the ham, from the cut face of the ham, down to the cut you jujst made around the handle of the bone. Run the knife between the fat and the skin on the cut face of the ham.

Slide fingers under the rind on the cut face of the ham, and run them back and forth to loosen so you can get your fingers under. Start pulling back, while continuing to slide fingers back and forth. The rind comes of fairly easily. Use knife if needed to slice off any residual rind. Scoring fat making diamonds Lightly cut 2.

Avoid cutting into the meat. Insert a clove in the intersection of the cross of each diamond on the surface optional. Glaze and Baking Place the ham in a large baking dish. Pour the water in the baking dish, then place in the oven. Use foil patches to protect bits that brown faster than others — press on lightly, caramelisation won't peel off with the foil.

Allow to rest for at least 20 minutes before serving. Baste, baste, baste before serving — as the glaze in the pan cools, it thickens which means it "paints" the ham even better — but be sure to save pan juices for drizzling.

Serving and presentation tips Sauce: Use pan juices as the sauce — it's loaded with flavour. Drizzle sparingly as the glaze flavour is intense! Many hams don't need soaking these days, so ask your butcher if you're not sure. Shopping list. Place the soaked ham in a large pan, with the onions, cloves, peppercorns and bay leaf.

Cover with water, bring to the boil and skim away any impurities. Leave the ham to simmer, allowing 20 minutes per g 1lb. Once cooked, remove the ham from the pan and stand for minutes before peeling away the skin. The fat can be left as it is or scored, creating a diamond pattern.