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How do I cook this 7.5 lb pork butt ham?
- Thread starter Julie
- Start date
Probably messing with you
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IF the ham is smoked then it should already be seasoned. 7.5 lbs is a pretty large ham, you'll want the temperature down around 210 degrees or else the outside will be crispy by the time the inside is cooked. With really large hams like that it's often better to slice it into halves before you cook it, then you can turn your temp up to 225 without burning it, and you can cut your cooking time down to about 2 1/4 hours.
The good news is, a smoked ham is already cooked. All you're really doing is warming it up and/or glazing it. Try this:
Baked Virginia Ham
1 (14 - to 16 pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350ºF. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Serves 50 for cocktails, 35 for dinner.
--Ina Garten
--------------------------
Best Glazed Ham
1 (10 lb.) cured ham, bone-in
Glaze:
3/4 cup brown sugar
2 tsp. spicy brown honey mustard
1 (4 oz.) can crushed pineapple with juice
2-3 dashes Tabasco
1 tsp. soy sauce
1½ tsp. fresh sliced ginger
hand full of cloves
Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 2-2½ hours at 300ºF.. Tent with foil if browning too quickly during last hour.
----------------------
Orange Baked Ham
1 (14-16-lb) fully cooked, spiral-cut smoked ham, bone-in
6 garlic cloves
8½ oz jar orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Preheat the oven to 350ºF. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Servings: 35 for dinner, 50 appetizers
--"Barefoot Contessa: Back to Basics" cookbook
--------------------------
Pineapple and Rosemary Glazed Ham
1 (8-10 lb.) cooked bone-in ham, rump half or 1( 4-6 lb.) cooked boneless ham
1¼4 cup packed dark brown sugar, divided
3 Tbsp. Dijon-style mustard
2 Tbsp. snipped fresh rosemary or 2 tsp dry rosemary, crushed
½ cup pineapple juice
¼ cup Dijon-style mustard
1 med(4 lb.) pineapple, peeled, cored, and coarsely chopped (4½ cups) or 3 (20-oz) cans pineapple tidbits, drained (reserve ½ cup juice)
1 recipe Grilled Pineapple Slices (see recipe below) (optional)
1. Preheat oven to 325ºF. Place ham in a shallow roasting pan. Score ham by making diagonal cuts, 1/4-inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hour if using boneless ham.
2. Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.
3. Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.
4. Meanwhile, add pineapple to remaining glaze in saucepan.
--julia, Yahoo Answers
Baked Virginia Ham
1 (14 - to 16 pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat the oven to 350ºF. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Serves 50 for cocktails, 35 for dinner.
--Ina Garten
--------------------------
Best Glazed Ham
1 (10 lb.) cured ham, bone-in
Glaze:
3/4 cup brown sugar
2 tsp. spicy brown honey mustard
1 (4 oz.) can crushed pineapple with juice
2-3 dashes Tabasco
1 tsp. soy sauce
1½ tsp. fresh sliced ginger
hand full of cloves
Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 2-2½ hours at 300ºF.. Tent with foil if browning too quickly during last hour.
----------------------
Orange Baked Ham
1 (14-16-lb) fully cooked, spiral-cut smoked ham, bone-in
6 garlic cloves
8½ oz jar orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
Preheat the oven to 350ºF. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Servings: 35 for dinner, 50 appetizers
--"Barefoot Contessa: Back to Basics" cookbook
--------------------------
Pineapple and Rosemary Glazed Ham
1 (8-10 lb.) cooked bone-in ham, rump half or 1( 4-6 lb.) cooked boneless ham
1¼4 cup packed dark brown sugar, divided
3 Tbsp. Dijon-style mustard
2 Tbsp. snipped fresh rosemary or 2 tsp dry rosemary, crushed
½ cup pineapple juice
¼ cup Dijon-style mustard
1 med(4 lb.) pineapple, peeled, cored, and coarsely chopped (4½ cups) or 3 (20-oz) cans pineapple tidbits, drained (reserve ½ cup juice)
1 recipe Grilled Pineapple Slices (see recipe below) (optional)
1. Preheat oven to 325ºF. Place ham in a shallow roasting pan. Score ham by making diagonal cuts, 1/4-inch deep, in a diamond pattern. Insert an oven-going meat thermometer into center of ham; the thermometer should not touch the bone, if present. Roast for 1-3/4 hours if using bone-in ham or 1 hour if using boneless ham.
2. Meanwhile, in a bowl combine 3 tablespoons of the brown sugar, the 3 tablespoons mustard, and rosemary. Brush mixture over ham. Roast for 15 minutes more. Meanwhile, for glaze, in a 2-quart saucepan combine the remaining brown sugar, the pineapple juice, and 1/4 cup mustard. Bring to boiling over medium heat, stirring frequently. Remove 1/2 cup glaze to brush over ham. Set aside.
3. Bake ham 30 minutes more or until thermometer registers 140 degree F, generously brushing with the 1/2 cup glaze several times during baking.
4. Meanwhile, add pineapple to remaining glaze in saucepan.
--julia, Yahoo Answers