Are you looking to cook a delicious ham for your next family gathering or holiday feast? If you have a turbo convection oven, you’re in luck!
This versatile appliance can cook a ham to perfection, with juicy meat and a crispy glaze. But how do you do it?
In this article, we’ll guide you through the steps of cooking a ham in a turbo convection oven, including tips on temperature, glazing, and cooking times. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will help you create a mouth-watering ham that will impress your guests.
So let’s get started!
How To Cook A Ham In A Turbo Convection Oven?
Step 1: Preheat the Oven
The first step to cooking a ham in a turbo convection oven is to preheat the oven. Set the temperature to 300 degrees Fahrenheit, which is 25 degrees lower than what you would use for a conventional oven. This will ensure that your ham cooks evenly and doesn’t dry out.
Step 2: Prepare the Ham
Place the ham on a rack in a shallow pan and add 1/2 cup of water or stock to the pan. This will prevent any sugar in the glaze from sticking to the pan and burning.
Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. Estimate the cooking time and add any glaze for the last 15 minutes of cooking.
Step 3: Glaze the Ham
Expert recommendations vary on how often you should glaze your ham; some say to coat it every 10 to 20 minutes and baste it with juices from the pan while you’re at it, while others say a single glaze, about 20 minutes before the ham is done, is enough. For a sensational, caramelized crust on your glazed ham, glaze it frequently and then, at the tail end of the cooking time, remove the foil tent or lid from your ham and set the oven to broil for a couple of minutes. Watch carefully to make sure the ham doesn’t burn.
Step 4: Check for Doneness
To check if your ham is done, use a meat thermometer to check its internal temperature. The USDA recommends heating cooked smoked hams to an internal temperature of 140 degrees Fahrenheit before serving. Hams that don’t originate from a federally inspected plant should be heated to an internal temperature of 165 degrees Fahrenheit.
Step 5: Let it Rest
Once your ham is cooked, let it rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Preparing The Ham For Cooking
Before cooking your ham in a turbo convection oven, there are a few steps you need to take to ensure that it turns out perfectly.
Step 1: Thaw the Ham
If your ham is frozen, it’s important to thaw it properly before cooking. The best way to do this is to place it in the refrigerator and allow it to thaw slowly over the course of a day or two. If you’re in a hurry, you can also thaw it in cold water or in the microwave, but be sure to follow the manufacturer’s instructions carefully.
Step 2: Trim the Ham
Before cooking your ham, you may want to trim off any excess fat or skin. This will not only make the ham easier to handle, but will also help it cook more evenly. Use a sharp knife to carefully remove any unwanted parts.
Step 3: Score the Ham
Scoring your ham means making shallow cuts across the surface of the meat. This will allow the glaze to penetrate more deeply and will also help the ham cook more evenly. Use a sharp knife to make diagonal cuts about 1 inch apart across the surface of the ham.
Step 4: Apply the Glaze
Once your ham is trimmed and scored, you’re ready to apply the glaze. There are many different glaze recipes available, but most involve combining ingredients like brown sugar, honey, mustard, and spices. Use a brush to apply the glaze evenly over the surface of the ham, making sure to get it into all the nooks and crannies.
Step 5: Cover and Cook
Once your ham is prepared and glazed, it’s time to cook it in your turbo convection oven. Place it on a rack in a shallow pan and cover it loosely with foil. This will help keep moisture in and prevent the glaze from burning. Cook your ham according to your recipe’s instructions, making sure to check its internal temperature frequently with a meat thermometer.
By following these steps, you can prepare your ham for cooking in a turbo convection oven and ensure that it turns out deliciously moist, flavorful, and perfectly glazed.
Choosing The Right Temperature And Time
Choosing the right temperature and time for cooking a ham in a turbo convection oven is crucial to ensuring that your ham is cooked to perfection. Most of the cooking temperatures published for ham are calculated for a conventional oven. If you’re using a convection oven instead, most experts recommend setting your convection oven to 25 degrees Fahrenheit lower than you’d use for a conventional oven.
For a whole bone-in cooked ham, it should be heated for 11 to 13 minutes per pound at 300 degrees Fahrenheit. Half bone-in hams require 13 to 18 minutes per pound, while boneless canned ham should be heated for 11 to 15 minutes per pound. Vacuum-packed boneless ham requires seven to 10 minutes per pound, while whole and half spiral-cut hams need seven to 13 minutes per pound. A boneless arm picnic shoulder requires 19 to 22 minutes per pound.
It’s important to note that these are just general guidelines and the actual cooking time may vary depending on the size, type, and shape of your ham. To ensure that your ham is cooked through, use a meat thermometer to check its internal temperature. The internal temperature should be at least 140 degrees Fahrenheit for cooked smoked hams that have been packaged in a federally inspected plant. Hams that don’t originate from a federally inspected plant should be heated to an internal temperature of 165 degrees Fahrenheit.
Adding Flavor With A Glaze
One of the best ways to add flavor and a shiny surface to your ham is by applying a glaze. Glazes are sweet or savory liquids that can be applied before, during, and/or after cooking. They can be brushed onto the ham, poured over it, or even dipped into it.
To make a simple glaze for your ham, you can mix brown sugar and mustard or honey and soy sauce. For a more complex flavor, you can reduce stock until you have a thick syrup and use this glaze to make a sauce. Baked goods, on the other hand, can be glazed by brushing on a mixture of powdered sugar and water after baking.
When glazing your ham, it’s important to avoid coating it too early in the cooking process. Doing so may cause the glaze to burn or stick to the pan. Instead, add the glaze during the last 15 minutes of cooking time.
To achieve a caramelized crust on your glazed ham, glaze it frequently and then remove the foil tent or lid from your ham during the last few minutes of cooking time. Set the oven to broil for a couple of minutes, while watching carefully to make sure the ham doesn’t burn.
By adding a delicious glaze to your ham, you can enhance its flavor and appearance. Experiment with different flavors and combinations to find your favorite glaze recipe for your next turbo convection oven-cooked ham.
Monitoring The Ham During Cooking
Monitoring the ham during cooking is crucial to ensure that it is cooked to perfection. The best way to monitor the internal temperature of the ham as it rises is with a digital thermometer with a detachable probe that is left in the ham as it cooks. This way, once the internal temperature reaches the desired reading, you can confidently take the ham out of the oven.
Insert the thermometer into the thickest part of the ham, stopping short of the bone (if it’s bone-in). Remove your ham from the oven when it reads 140 degrees F in its center. It is important to note that different parts of a pork leg require different cooking times. For example, a picnic shoulder ham will require a longer cooking time than a cut from the butt portion. This is because the shoulder part of a pig has more muscle and less fat, making it a tougher part.
If you’re making a city ham, which is pre-cooked, all you have to do is reheat it to a good serving temperature. To heat, slide it in the oven at 325 degrees Fahrenheit for about 15 minutes per pound, depending on the type of ham (whole or half, bone-in or no bone). Make sure the internal temperature has reached 145 degrees, which is the proper temperature for serving ham without leaving cold spots or drying out the meat.
In order to properly test the temperature of your ham, you’ll want to get your meat thermometer close to the bone to ensure you’re getting a reading from one of the deepest points of the meat. While a ham is generally considered done when it reaches 145 degrees, make sure to remove it from the oven before it hits this final temperature. Since your ham will continue cooking slightly on the countertop, removing it from the oven at 135 or 140 degrees will guarantee your meat won’t end up overcooked and dry.
Letting The Ham Rest And Serve
After your ham has finished cooking, it’s important to let it rest before slicing and serving. This step is often overlooked, but it’s crucial to achieving a juicy and flavorful ham.
When you remove the ham from the oven, tent it with foil and let it rest for at least 10 minutes. This will allow the juices to settle and redistribute throughout the meat, ensuring that each slice is moist and tender.
If you’re serving your ham with a glaze, you can spoon any pan drippings over the top of the ham during this resting period. This will help to infuse even more flavor into the meat.
Once your ham has rested, it’s ready to be sliced and served. Use a sharp carving knife to cut thin, even slices against the grain of the meat. Serve with your favorite sides and enjoy a delicious and satisfying meal.
