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How long do i cook an 8lb shank ham' at what temp.

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1 hour at 340

Posted on Apr 05, 2015

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How do you cook a hickory smoked ham shank portion that is fully cooked already?


I place ham in a large roasting pan or large rectangular pan using a rack under the ham. Set oven to 325 and cook 15-18 minutes per pound. I make a glaze. I glaze half way through cooking time and then a second time 15 minutes prior to removing from oven.

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What temp and how long to cook a 10 lb ham in a turkey frier?


12-17 minutes per pound at 375 is recommended for an oven. I'm not sure of the difference between the frier and oven. Most prepared hams are fully cooked or smoked. Here's a link to check other info on cooking hams.
http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-cook-a-ham?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_12_23_2016&vcode=AQAAAABFsdYhKGypebKYiGtyMEVUHdxcQGJZky68gCbk2ZRXpAh84Fo6UreMNu2noN699yr-uZMq-s5WshjGdi7heKqVYFWyADXTRxPbFUM4Wf8JXA

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How long to heat a fully cooked ham and what temp


Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or but portion weighing 3 to 4 pounds, about 35 minutes to the pound.

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Refreeze unopened vacuum package cooked ham that has thawed in refrigerator?


It is not best practice to refreeze things and it is the sort of thing that gets people sacked from catering jobs and other food-related employment because in that sort of environment the practice is against hygiene regulations.

We have all done it and mostly got away with it but I wouldn't risk it with a product that will eventually be eaten without further cooking. Refreezing stuff that will be cooked or thoroughly heated after eventual thawing is a calculated risk environmentally and economically-minded people are willing to take but cooked ham is a risk too far unless you intend to use it in soups, hashes or similar.
A heavily smoked ham would probably survive the process in a slightly safer condition than unsmoked.

I hope I have helped you make a good decision.

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How to cook pinto beans in my 22 quart roaster oven


I cook 140 lbs of beans every year at church for a ham & bean dinner. I soak them overnight in 4 large rubbermaid containers (about 35 lbs in each covered all the way to the top with cold water). In the morning I drain the water, rinse beans and divide between about 14 cookers (several of them are the 22 qt roasters). You can put beans in to about 1 1/2 to 2" of the top rim. Put a ham bone in (I pre-cook about 12 10 lb bone-in hams two to a roaster sitting in about 1" water several days before, chop the meat, save the juice and the bones) and a cupped palm full of salt (3/4 to 1 T ?) and cover with water. Cook on about 350 degrees. When they start going dry add the leftover ham drippings that were saved (I usually have it heating in a crockpot nearby so that it doesn't slow the cooking of the beans down).

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How long do you cook a turkey and ham?


It is best to use a digital thermometer in the breast of the turkey and bring it to 175. Time depends on size but I find all poultry cooks faster than beef or pork.

I would not recommend smoking a ham unless it is an uncooked ham. Google "smoking a ham".

I hope this helps.

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How to heat a bone in spiral ham


You could heat it on low power in the microwave at about 50% power for about 10 minutes, let it sit for a few minutes, check the temp around the bone, and do it again for another 2 minutes at a time until it gets to whatever temp you prefer. If you do use the roaster, put a cup of water in the pan, cover the ham, and heat at about 300 for about 30 minutes. If you want a little variety, instead of water you could pour a cup of Coke or pineapple juice over the ham, then cover and heat as noted above.

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1 Answer

Cook Times


For the turkey, should be between 20 - 25 minutes per pound. About 20 minutes per pound for the ham, if memory serves. This is after your smoker comes up to temp and you start to see smoke from your smoke chips/chunks.

At about 20 minutes per pound, take the temp of the ham and turkey with a good instant read meat thermometer.

Also, I generally don't use water in the water pan for hams and turkeys, but that is a personal preference. If you put water in your pan, it'll probably take a few more minutes per pound.

Pat

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