Do any of you have advice about baking a Cook's ham. Unlike the majority of
supermarket hams Cook's hams are uncooked, so they have to be cooked to an
internal temp. of at least 160F. I'm thinking about cooking it on the Weber
kettle indirectly with a few chunks of wood thrown on the charcoal
periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
it 90 degrees every half hour or so. Any thoughts based on your experience
would be most appreciated.
Thanks much, beforehand,

Kent

Kent > wrote:

> Do any of you have advice about baking a Cook's ham.

Were the answers you received 3 months ago not good enough for you?
<http://groups.google.com/group/rec.food.cooking/browse_frm/thread/1c695f2e1b59dfdc/68ab518529357ed6?hl=en>

-sw

On Sat, 28 Jun 2008 13:22:36 -0700, "Kent" > wrote:

>Do any of you have advice about baking a Cook's ham. Unlike the majority of
>supermarket hams Cook's hams are uncooked,

I mentioned that fact in another thread. Actually they're "partially"
cooked.

> so they have to be cooked to an
>internal temp. of at least 160F. I'm thinking about cooking it on the Weber
>kettle indirectly with a few chunks of wood thrown on the charcoal
>periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
>it 90 degrees every half hour or so. Any thoughts based on your experience
>would be most appreciated.
>Thanks much, beforehand,

I'd keep the grill about 275, but everything else you are right on.
Should take about 3 hours. When you're done toss the bone in a slow
cooker with some dried pintos, onions, and spices and you'll have a
good start for the next days meal.

Lou

"Kent" > wrote in message
. ..
> Do any of you have advice about baking a Cook's ham. Unlike the majority
> of supermarket hams Cook's hams are uncooked, so they have to be cooked to
> an internal temp. of at least 160F. I'm thinking about cooking it on the
> Weber kettle indirectly with a few chunks of wood thrown on the charcoal
> periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
> it 90 degrees every half hour or so. Any thoughts based on your experience
> would be most appreciated.
> Thanks much, beforehand,
>
> Kent
>


Here's a thread you got the last time you asked.

You never tried any of it, did you?

Is this a rhetorical question or will you actually cook it this time?
http://groups.google.com/group/rec.f...29357ed6?hl=en

"Are there any recipes from Europe?"


BOB

"Sqwertz" > wrote in message
...
> Kent > wrote:
>
>> Do any of you have advice about baking a Cook's ham.
>
> Were the answers you received 3 months ago not good enough for you?
> <http://groups.google.com/group/rec.food.cooking/browse_frm/thread/1c695f2e1b59dfdc/68ab518529357ed6?hl=en>
>
> -sw



OOPS! Read thru the thread before you answer?

LOL

BOB

"Sqwertz" > wrote in message
...
> Kent > wrote:
>
>> Do any of you have advice about baking a Cook's ham.
>
> Were the answers you received 3 months ago not good enough for you?
> <http://groups.google.com/group/rec.food.cooking/browse_frm/thread/1c695f2e1b59dfdc/68ab518529357ed6?hl=en>
>
> -sw
>
There wasn't anything there, except Ed's post about definitions. I'm trying
again, hoping to find a new thought, hopefully from a new poster. That's
what NGs are about. "Whadya think right this minute?"

Kent

"Kent" wrote:
> Do any of you have advice about baking a Cook's ham.

How many times are you going to ask the same doofus question... you
were already advised... all the answers are at the Cooks web site faq,
idiot!

BOB > wrote:

> "Kent" > wrote in message
> . ..
>> Do any of you have advice about baking a Cook's ham. Unlike the majority
>> of supermarket hams Cook's hams are uncooked, so they have to be cooked to
>> an internal temp. of at least 160F. I'm thinking about cooking it on the
>> Weber kettle indirectly with a few chunks of wood thrown on the charcoal
>> periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
>> it 90 degrees every half hour or so. Any thoughts based on your experience
>> would be most appreciated.
>> Thanks much, beforehand,
>>
>> Kent
>>
>
> Here's a thread you got the last time you asked.
>
> You never tried any of it, did you?
>
> Is this a rhetorical question or will you actually cook it this time?
> http://groups.google.com/group/rec.f...29357ed6?hl=en

And here....
<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/413aa37aa218973/a8cc491ea5bd4bad?hl=en>

And again...
http://groups.google.com/group/rec.f...134ccb93?hl=en

And again here....
http://groups.google.com/group/alt.f...n&dmode=source

Ad here he is telling someone how to cook a ham:
http://groups.google.com/group/rec.f...51fbd3d6?hl=en

And again:
http://groups.google.com/group/alt.f...n&dmode=source

And again:
http://groups.google.com/group/alt.f...n&dmode=source

I think Kunt's having an identity crisis. He can't figure out if
he's a ham expert, or a ham newbie.

Let's see if this still works: I have a Smithfield brand wet-cured
ham in the fridge as I type this...

-sw

"Kent" > wrote in news:-
:

> That's
> what NGs are about. "Whadya think right this minute?"

Really? I thought they were about experience and sharing and berating
those who have different political views.

Well, as they say, YMMV.

Sqwertz > wrote in
:

>> You never tried any of it, did you?
>>
>> Is this a rhetorical question or will you actually cook it this time?
>> http://groups.google.com/group/rec.f...rm/thread/1c69
>> 5f2e1b59dfdc/68ab518529357ed6?hl=en
>
> And here....
> <http://groups.google.com/group/rec.f...hread/thread/4
> 13aa37aa218973/a8cc491ea5bd4bad?hl=en>
>
> And again...
> http://groups.google.com/group/rec.f...a63134ccb93?hl
> =en
>

and so on...

Do you remember people posting and asking for Recipes from Europe? This
is starting to look a bit like this. I'll bet Kent is a moniker for a
class account which is used by students in a psych class who draw the
following assingment: ask posters here the same question over and over to
see how long it takes them to rebel against providing the same answers
time and time again.

Are we all starting to identify with Stockholm? ;-)

(To those who were about to post in response: yes, I know, it's the
syndrome...I have the flu, **** off)

"Kent" > wrote in message
. ..
> Do any of you have advice about baking a Cook's ham. Unlike the majority
> of supermarket hams Cook's hams are uncooked, so they have to be cooked to
> an internal temp. of at least 160F. I'm thinking about cooking it on the
> Weber kettle indirectly with a few chunks of wood thrown on the charcoal
> periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
> it 90 degrees every half hour or so. Any thoughts based on your experience
> would be most appreciated.
> Thanks much, beforehand,
>
> Kent
>
My query above is about the brand of uncooked ham that is "Cook's Ham".
"Cook's Ham" is uncooked, cured with nitrite, questionably smoked, and
injected with 23% water. It is unique, particularly because of the % water
added. It bakes differently because of that. There are very few, if any,
posts on this NG or on alt.food.barbecue about specifically baking on the
grill or in the oven a "Cook's Ham". My query was a very reasonable one.

With the exception of Lou, above, all the above posters are flamers. They're
not even trolling, hoping to initiate a flame. They're jumping in flaming
away. They contribute little, if anything to this NG's mission. As my post
on alt.food.barbecue suggests, they are losers in life.

For a bit more on this look at:

http://groups.google.com/group/alt.f...1bd2dfc290735d

Kent

Kent > wrote:

> With the exception of Lou, above, all the above posters are flamers. They're
> not even trolling, hoping to initiate a flame. They're jumping in flaming
> away. They contribute little, if anything to this NG's mission. As my post
> on alt.food.barbecue suggests, they are losers in life.

We haven't had a good "you all suck!" post for wuite a while. And
this is coming from an old hand at Usenet.

Would you like some bread and cheese with that whine, Mr Hagen?

-sw

On Sat, 5 Jul 2008 14:21:31 -0700, "Kent" > wrote:

>
>"Kent" > wrote in message
...
>> Do any of you have advice about baking a Cook's ham. Unlike the majority
>> of supermarket hams Cook's hams are uncooked, so they have to be cooked to
>> an internal temp. of at least 160F. I'm thinking about cooking it on the
>> Weber kettle indirectly with a few chunks of wood thrown on the charcoal
>> periodically at a temp of about 300F. I don't have a rotisserie; I'll turn
>> it 90 degrees every half hour or so. Any thoughts based on your experience
>> would be most appreciated.
>> Thanks much, beforehand,
>>
>> Kent
>>
>My query above is about the brand of uncooked ham that is "Cook's Ham".
>"Cook's Ham" is uncooked, cured with nitrite, questionably smoked, and
>injected with 23% water. It is unique, particularly because of the % water
>added. It bakes differently because of that. There are very few, if any,
>posts on this NG or on alt.food.barbecue about specifically baking on the
>grill or in the oven a "Cook's Ham". My query was a very reasonable one.
>
>With the exception of Lou, above, all the above posters are flamers. They're
>not even trolling, hoping to initiate a flame. They're jumping in flaming
>away. They contribute little, if anything to this NG's mission. As my post
>on alt.food.barbecue suggests, they are losers in life.
>
>For a bit more on this look at:
>
>http://groups.google.com/group/alt.f...1bd2dfc290735d
>
I'm wondering what issue you had with Abe? He seemed to try to help.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West