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

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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.

Posted on May 01, 2017

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1 Answer

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.
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I have a 12.91 precooked ham How long do I need to cook in oven with a cooking bag or not a cooking bag


irrelevant as to time as long as it gets hot thru . it is already cooked .

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I have a shank proportioned ham hickory smoked 11 pounds how long do i smoke this in my smoker I have a Masterbuilt with built-in probe and remote


depends on how smokey you want it to be .if it is already hickory smoked what more do you want or need .

Dec 10, 2015 | Masterbuilt Grilling

1 Answer

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.

Nov 26, 2015 | Hearthware Home Products Nuwave Pro...

1 Answer

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.

Mar 01, 2015 | Refrigerators

1 Answer

Can a fully cooked Cure 81 ham that has frozen then thawed and warmed-up be refrozen?


Yes It can be, the textures will keep on changing the more you do it.
It is preferable that you divide any cooked or uncooked food to the portions that can be consumed in one time, before freezing, this will maintain a better taste and texture.

Feb 03, 2015 | Refrigerators

1 Answer

Needs more smoke with cooking


Line you water pan with foil add soaked hickory chips to it. Fill the hickory chip box with soaked hickory chunks. Keep your fire low. Low and slow babes. Keep the temp in the box to 190. Add more hickory every hour or so as needed.

Oct 09, 2010 | The Great Outdoors 3405BG

1 Answer

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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1 Answer

How do I cook a smoked ham in my rival elect. oven


Smithfield type country ham? Use the insert to soak it (I do two days in the fridge in skim milk made from nonfat dry milk), drain, add water and simmer in the roaster:

  • Bring water to 180 degrees (not quite simmering). Cook to 160 degrees internal temperature (or about 25 minutes per pound). Add water to keep ham covered.
  • Take ham from the pan and while warm, remove the skin carefully without tearing the fat. Dot the surface with cloves if desired, then sprinkle with brown sugar and bread crumbs
  • Drain roaster
  • Bake 15 minutes at 400 degrees (or long enough to brown nicely).
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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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