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EJ Willson

wrote:
> On Fri, 25 Dec 2009 05:18:48 +0000 (UTC), (Steve Pope)
> wrote:
>
>> > wrote:
>>
>>> Thanks for all the previous answers. I checked the
>>> label/cooking directions. The label says "ready to cook",
>>> so I guess I screwed up and didn't buy a cooked ham that I
>>> just have to warm up. Alright, so I start my day a lot earlier
>>> than planned. It says cook at 325 degrees for 25 minutes per
>>> pound. It's a 12 pound ham. That works out to 300 minutes or
>>> five hours. Seems a long time to me. I've never had anything
>>> in the oven for that long. Even turkey's I've cooked didn't
>>> take that long. Does five hours for a ham sound reasonable?
>> Yes, that's reasonable. Cook it as directed (use an oven thermometer
>> if you have one). You should be fine. It may well turn
>> out better than a pre-cooked ham might have.
>>
>>
>> Steve
> Thanks. I actually have a digital probe thermomter I've never used. I can stick
> the probe in and watch the temp from outside the stove. Maybe I made the right
> decision after all!

Definitely use the thermometer. Different pieces of meat heat up
differently, and also your oven temperature may be off. Be careful not
to position the probe in direct contact with the bone. Try to get it to
the "middle" of the meat area. I consider it done at 165F.

It is my experience that it will take somewhat less time than 5 hours. I
believe that this is because the packager must put some margin in the
cooking time to allow for low temperature ovens etc.

If it comes up to temperature too quickly (say in 2 1/2 to 3 hours) then
either your thermometer is no good or you've positioned the probe
incorrectly.

HTH,

EJ in NJ