"Phred" > wrote in message
...
> In article >, "Dimitri"
> > wrote:
>>
>>"Ms P" > wrote in message
...
>>>
>>> > wrote in message
>>> ...
>>>> Ham at 250F and au gratin potatoes at 375f.
>>>> What should I do?
>>>
>>> I would put them both in at 325 or even 350. The ham will cook quicker
>>> and the potatoes a little slower. The temp for either one isn't
>>> critical.
>>
>>Not true - that depends on the mass (weight) of the ham verses the mass of
>>the potatoes.
>
> So what? Ms P was talking *temperature*, you seem to be talking
> *time*. The latter is easily managed with one oven.
>
>
> Cheers, Phred.

Oh for goodness sakes,

1. The warmed ham due to the mass of the ham will hold it's temperature
longer than a casserole of potatoes.
2. The obvious answer that has been mentioned is to precook the potatoes
then just warm them and brown the top in the broiler.
3. Another option is to cook the potato casserole at the same temp as the
ham and then once the ham has finished cooking step up the temperature to
finish cooking and brown the top. At the 250 temperature the potato
casserole will cook but not as fast and will probably not brown
successfully.
4. The reason the hams are WARMED slowly @ 250 is to warm the ham gently
to preserve the moisture. 99% of the hams sold are already cooked ham
injected with water and just need to be warmed. Cooking such a ham @ 350
will simply warm the first few inch(s) while the center will remain cold -
this is especially true if the ham comes right from the fridge into the
oven.
5. Finally there are obvious exceptions depending if it is a whole ham a
half a ham the weight and is the ham presliced.

Dimitri


Dimitri