Are you planning a holiday feast and wondering how to cook both turkey and ham at the same time?
It can be a daunting task, but with a little planning and preparation, you can have both dishes ready to serve at the same time.
In this article, we’ll cover everything you need to know about cooking turkey and ham simultaneously, including cooking times, temperatures, and oven placement.
Whether you’re a seasoned cook or a beginner, this guide will help you create a delicious holiday meal that your guests will love.
So let’s get started!
How To Cook Turkey And Ham At The Same Time?
First and foremost, it’s important to ensure that both the turkey and ham are cooked to the appropriate temperature. The ham should reach a minimum internal temperature of 145°F, while the turkey should reach a minimum internal temperature of 165°F.
To cook both dishes at the same time, it’s best to cook them on separate racks in the oven. This will ensure that the air can circulate evenly around the food and prevent overcooking.
When it comes to oven temperature, it’s recommended to set it at 350°F. However, if you’re cooking a fresh ham, the cook time may vary and you may need to adjust the oven temperature accordingly.
It’s also important to keep an eye on the temperature of the food so that it doesn’t overcook. Using a meat thermometer can be helpful in checking the internal temperature of both the turkey and ham.
To start, place the ham in the oven for about an hour before adding the turkey. The cook time for ham and turkey is typically 15 minutes per pound. For example, a 10-pound turkey would take about 2 hours to cook, while a 10-pound ham would take about 3 hours.
To prevent the ham from getting too much direct heat, it’s recommended to place it on the lower rack in the oven.
Once both dishes are cooked to their appropriate temperatures, remove them from the oven and let them rest before carving. This will allow for the juices to settle and result in more moist and tender meat. A whole turkey can stay warm, covered in tinfoil, for around two hours.
Preparing The Turkey And Ham
Before cooking the turkey and ham, it’s important to prepare them properly. For the turkey, remove the wishbone from the neck end of the bird to make carving easier later on. Next, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips, vegetables, bouquet garni and peppercorns with cold water in a tall narrow saucepan. Bring to a boil and simmer for about three hours while the turkey is being prepared and cooked.
To make the fresh herb stuffing for the turkey, sweat onions gently in butter until soft for about 10 minutes on low heat. Then, stir in crumbs, herbs, and salt and pepper to taste. Allow it to cool before stuffing the bird. Season the cavity of the bird and stuff it with three-quarters of the cold stuffing. Put the remainder of the stuffing into the crop at the neck end or use a different stuffing. Tuck the remaining neck flap underneath the bird and secure with wing tips.
Preheat the oven to 350°F and weigh both the turkey and ham to calculate their cooking times. Melt butter for basting the turkey and soak a large piece of good-quality muslin before roasting the turkey in the preheated moderate oven for 2¼ to 3¼ hours. There is no need to baste it because of the butter-soaked muslin. The turkey browns beautifully, but if you like it even browner, remove the muslin 10 minutes before the end of cooking time. Alternatively, smear breast, legs and crop well with soft butter and season well with salt and freshly ground pepper.
For ham, prepare your glaze by adding pineapple and cornstarch in a small saucepan over medium heat. Stir them constantly until their mixture becomes thick. Next, stir in your spicy custard and marmalade then remove it from heat. Score your ham and place it in a prepared baking dish. Glaze it with prepared marmalade to lightly cover exposed sides of ham.
Bake both dishes at 350°F for their respective cook times (15 minutes per pound). Baste once or twice more using a total of 1/4 of glaze on ham while baking uncovered. Once both dishes are cooked to their appropriate temperatures, remove them from the oven and let them rest before carving.
By following these steps, you can successfully cook both turkey and ham at the same time for a delicious holiday feast!
Cooking Times And Temperatures
Cooking times and temperatures are crucial when it comes to cooking turkey and ham at the same time. For a half ham weighing five to seven pounds, it should be cooked at 325°F for 22 to 25 minutes per pound. A whole ham weighing 10 to 14 pounds should be cooked at 325°F for 18-20 minutes per pound. The internal temperature of the ham should reach 140°F, and it should be removed from the oven and placed in a tent with foil for 10 minutes to cool.
When it comes to the turkey, the cook times depend on the size of the bird and whether it was stuffed before going into the oven. If using a conventional oven, preheat it to 325°F and place the fresh or frozen bird in a shallow roasting pan, breast side up. Butterball recommends cooking the bird in accordance with the following times:
– 6-7 pounds: 2¼-2¾ hours
– 7-10 pounds: 2¾-3½ hours
– 10-18 pounds: 3¾-4½ hours
– 18-22 pounds: 4½-5 hours
– 22-24 pounds: 5-5½ hours
– 24-30 pounds: 5½-6¼ hours
If using a convection oven, still preheat it to 325°F and follow these Butterball-recommended cooking times:
– 6-10 pounds: 1¾-2½ hours
– 10-18 pounds: 2½-3¼ hours
– 18-22 pounds: 3¼-3¾ hours
– 22-24 pounds: 3¾-4¼ hours
It’s important to keep an eye on the temperature of both dishes so that they don’t overcook. Using a meat thermometer can be helpful in checking the internal temperature of both the turkey and ham.
To cook both dishes at the same time, it’s best to cook them on separate racks in the oven. This will ensure that the air can circulate evenly around the food and prevent overcooking. Once both dishes are cooked to their appropriate temperatures, remove them from the oven and let them rest before carving. A whole turkey can stay warm, covered in tinfoil, for around two hours.
Oven Placement And Rack Adjustments
When it comes to oven placement and rack adjustments, there are a few things to keep in mind when cooking turkey and ham at the same time.
Firstly, it’s important to position the dishes in the most center part of the oven to ensure even heat distribution. This means that if you’re cooking other dishes alongside the turkey and ham, it’s best to position them on separate racks in the oven.
If you’re worried about the turkey getting too close to the top of the oven and burning, it’s recommended to place it on the lower rack. This will also prevent the ham from getting too much direct heat.
It’s worth noting that different parts of the oven may have varying temperatures due to how ovens are engineered and how they source and distribute heat. Most ovens have dual heating sources, with one at the base and one at the top. The top of the oven tends to be consistently hotter as hot air rises, while the lower heating element heats in bursts.
For this reason, chicken is best cooked on the middle rack, while larger cuts of meat or whole turkeys should be cooked on the bottom or lowest oven rack. The top of a turkey will end up positioned in the center of the oven, helping to add a savory brown and crisp outer layer.
Basting And Glazing
Basting and glazing can add extra flavor and moisture to both the turkey and ham. However, it’s important to be careful when glazing the ham, as adding sugar too early can cause it to burn.
To glaze the ham, wait until the last 15 to 20 minutes of baking. Prepare at least one cup of glaze per five to 10 pounds of ham. Pull the roasting pan out of the oven and place it on a cooling rack, making sure to close the oven door so heat doesn’t escape. Using a basting brush or spoon, coat the ham with the glaze, then return it to the oven. Continue baking until the ham reaches the desired internal temperature (we suggest 140°F). Serve it with additional glaze for extra flavor.
For the turkey, baste it every 30 minutes with melted butter or pan juices to keep it moist and flavorful. You can also baste it with a mixture of honey and butter for a sweet and savory taste.
Remember to always use a clean basting brush or spoon when adding more liquid to prevent cross-contamination. And as always, be careful when handling hot dishes and use oven mitts or heat-resistant gloves to protect your hands.
Checking For Doneness
Checking for doneness is a crucial step in ensuring that both the turkey and ham are cooked to perfection. There are several methods that can be used, but some are more accurate than others.
The most accurate method for testing doneness is by using a meat thermometer. A regular meat thermometer should be inserted before placing the ham and turkey in the oven or exposing them to the heat source that will be used. It should remain there throughout the cooking time. An instant-read thermometer is used to check for the proper temperature once the ham and turkey have been cooked. The thermometer should be inserted into the thickest part of the meat, making sure not to touch any bones or areas of fat, to ensure an accurate reading.
If you’re using a regular meat thermometer, check the temperature when it’s getting towards the end of the cooking time. Remove the ham and turkey from the heat source when they reach an internal temperature that is 5 degrees lower than the desired doneness temperature. If using an instant-read thermometer, remove them from the heat source when they are getting close to the end of the cooking time and check the temperature. If it is within 5 degrees of the desired internal temperature, do not return them to the heat source. If it is not within 5 degrees, return them to the heat source, wait 10 minutes, and then check the temperature again. Repeat this process until both dishes are 5 degrees or less from the desired internal temperature.
Another method for testing doneness is by piercing the ham and turkey with a meat fork or a knife. The meat should show little resistance by easily sliding in and out of both dishes if they are done properly.
Bone-in hams can also be checked for doneness by visually looking at them as they are being cooked. The meat will begin to separate from the bones, and the large bones will move easily as they get done.
It’s important to note that the only true test for doneness is the temperature of the meat, not its color or juices. To get an accurate reading, be sure that your thermometer is not touching any bones.
By following these methods for checking doneness, you can ensure that both your turkey and ham are cooked to perfection and ready to enjoy!
Letting The Meat Rest And Carving
After removing both the turkey and ham from the oven, it’s important to let them rest before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
For the turkey, tent it with foil and let it rest for at least 20 minutes. This will also make it easier to carve the turkey, as it will be less likely to fall apart. While the turkey is resting, you can start carving the ham.
To carve the ham, start by cutting off a thin slice from the bottom so that it sits flat on the cutting board. Then, using a sharp knife, slice along the bone to remove the first section of meat. Continue slicing until you have removed all of the meat from the bone.
For the turkey, start by removing the legs and wings. Then, make a cut along the breastbone and remove each breast in one piece. Slice each breast against the grain into thin slices. Finally, remove any remaining meat from the carcass and chop it into smaller pieces for serving.
When carving both dishes, be sure to use a sharp knife and make clean cuts. This will make for a more visually appealing presentation and easier eating for your guests.
