"cshenk" > wrote in message
...
> "John Kuthe" wrote
> rfd...wrote:
>
>>> 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
>
> Ah, there's the size and temp. Missed it before. Yes, he had a bigger
> ham and a lower temp.
>
>>> take that long. Does five hours for a ham sound reasonable? I'd better
>>> read
>>> labels better in the future. This thing sure looks like a cooked ham.
>>> Thanks.
>
> RFD, there are some things that take even longer. A pork shoulder for
> example done 'southern style' often goes in at 375 for 30-45 mins, then
> reduce temp to 225 for 8 hours or more (size dependant, I know by looking
> but there's probably stuff on th web showing how long per lb).
>
>> If it's called a "ham", it's been "cooked" already. Smoked hopefully,
>> or some semblance thereof.
>> Ham is 100% cooked when sold. You do not have to cook it more,
>> although many may.
>
> Sorry John but that isn't true where I am nor apparently Dan. Could be in
> your part of the country? Here it is sold as 'ham' based on the cut and
> if it hasnt been pre-cooked, has to be labeled something like 'must be
> cooked before eating' or some semblance there-of. I will say that they
> are normally off to the side a bit since the store probably gets a higher
> markup for the pre-cooked ones hence tends to put them more where the eye
> will see them first. I had to scrabble around behind the gwaltney's to
> find the 'good one' we got.
>
>
You should be able to eat the Gwaltney Hams without cooking them. In fact
some do. I may try it. Every time I've tried to cook a dry cured Virginia
ham something didn't work out, and I ended up with a bunch of ham
fragments..

Kent