Stella's Social Club

[perchie.girl]

Finnish Christmas ham is something he might like too. We cook it at about 90-100C all night, most of the fat melts away.

Oooh I might like it too.... thats very low... about 212 degrees. How big a ham? and how many hours. Does the skin get very crispy.

deb

 

[The Sheriff]

Michael and I are having a small Diestel turkey for Christmas day. They are grown locally and the turkeys are supposed to be excellent. It will just be the two of us. Then the following day he is going to visit and have dinner with his family and I will be preparing a beef tenderloin dinner for my parents, sister and BIL.

I also bought a 2 rib prime rib that I had planned to cook tonight so I could write a blog post about preparing prime rib. But, we ate lunch out then wen t by the Mexican market for more masa for more tamales. I bought some house made guacamole and chips and now I am stuffed from that. I think the rib roast will have to hang out in the fridge until tomorrow. Maybe I am bipolar after all!

 

[vehve]

The time varies with the size. Usually a ham can be anything from about 10 to 25 lbs. Different recipes call for different times, usually about 1-1½ hours per kilo. Also, different people like differently cooked hams, 74 C is enough, but some go all the way up to about 83 C (using a meat thermometer). I think I went to 78 C last year. I used one of those plastic bags to trap the moisture in the meat.

The skin didn't get all that crispy, some also like to put a crust on the ham, others rub mustard on it, and some just go plain.

 

[perchie.girl]

The time varies with the size. Usually a ham can be anything from about 10 to 25 lbs. Different recipes call for different times, usually about 1-1½ hours per kilo. Also, different people like differently cooked hams, 74 C is enough, but some go all the way up to about 83 C (using a meat thermometer). I think I went to 78 C last year. I used one of those plastic bags to trap the moisture in the meat.

The skin didn't get all that crispy, some also like to put a crust on the ham, others rub mustard on it, and some just go plain.

We are tinfoil tenter's.... so to cook so long it would go in a roasting pan and get tented. I don't like the bags. this ham I got would not be a good candidate.... Next one I do I am definately trying

1-1.5 hours per kilo.... is 1-1.5 hours per 2.2 lbs so that works out to be about 40 minutes per pound... unless i got my conversions wrong. So four hours for a ten pound ham.....Wait.... NO.... I need to do this again ....


So ten pounds would be 4.5 kilos.... times 1.5 per kilo.... would be 6.75 hours.... or 6 hours 45 minutes at 78C or 175 degrees.
and 25 pounds would be 11.3 kilos... times 1.5 per kilo.... would be 17.00 hours thats a lonnng cooking time.

deb

 

[vehve]

Deb, the meat thermometer is really your friend here, can't give you an exact cooking time, but probably the 1h per kilo is pretty close. It was a 12 kilor ham (with bone) I cooked last year and I think it took about 10-12 hours for it to reach 78C when cooking at 100C.

 

[Happy Chooks]

anyone doing a ham for Christmas?

Yep. Christmas Day is ham here. Gotta use up the pork before the next pig makes it's way to the butcher. DH's family is big on ham and lamb, and since I don't like lamb, and well, I'm cooking...........we're not having lamb.

The leftover ham will become ham and potato soup, as my kids ask for it all the time.

Michael and I are having a small Diestel turkey for Christmas day.

They are great turkeys, super moist. I've cooked them over the years and they are delicious. We'll be having one Christmas Eve.

 

[The Sheriff]

My tree looks really pretty when the room is too dark for the camera to focus. Lucky me!

 

[Happy Chooks]

That is neat Mary!

 

[ronott1]

I made cream of mushroom soup and Cheddar bay biscuits tonight.

It was very tasty. The recipe called for sherry or cognac--I used Korbel brandy instead.

Yum!

 

[The Sheriff]

I made cream of mushroom soup and Cheddar bay biscuits tonight.

It was very tasty. The recipe called for sherry or cognac--I used Korbel brandy instead.

Yum!

Did you use Ina Garten's recipe? It is phenomenal. I am making it tomorrow for dinner and for use in green bean casserole for Christmas.