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Old 04-05-2007, 09:28 AM   #1
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Question Ham in a 18 qt. roaster oven

I need some help with cooking a 10 pound , bone in Spiral Sliced fully cooked ham. I want to cook it in a 18 qt. Aroma roster Oven.
I read the instruction book, so I know how to run the thing. It says for a 6-10 pound ham it should be at 325 degrees for 1 1/2 to 3 1/3 hours. But I was wondering if you have advice for me on what you did to make it extra special. When do you glaze it? Were you happy with the results? Thanks for any help you can give me.

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Old 04-06-2007, 05:11 PM   #2
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Can't remember the last time that I cooked and glazed a ham, but I'd say the best time to glaze it is during the last 45 minutes or so to avoid burning it.

The high sugar content can make the ham look too dark and unattractive on the outside if it's glazed too early, I think.

I'd treat it like BBQ'd ribs and don't brush on the BBQ sauce until the meat is done.
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Old 04-06-2007, 05:39 PM   #3
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Quote:
Originally Posted by Corey123
Can't remember the last time that I cooked and glazed a ham, but I'd say the best time to glaze it is during the last 45 minutes or so to avoid burning it.

The high sugar content can make the ham look too dark and unattractive on the outside if it's glazed too early, I think.

I'd treat it like BBQ'd ribs and don't brush on the BBQ sauce until the meat is done.
Thanks Cory123, I appreciate your advice. I have never cooked anything in one of these, I hope I don't ruin the ham. Maybe I should wait to use it when I am not having company.
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Old 04-06-2007, 06:12 PM   #4
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Joann,
I've not heard of your cooker,so I can't say anything there. We are also having a fully cooked spiral ham for sunday. Alll I'm going to do is to re-heat it..When we have these we find they will burn and get dry if in a to hot oven and are left in to long. I put mine in at 300 for about an hour and a half and I always keep it covered with foil til the last half hour. I hope this helps a little, as to a glaze, I only do this at the last 10 min and I make enough glaze and keep it warm as some of the kids like to add extra to their meat.
Now I can tell you 300 in my oven is hot, you know your oven and how it cooks so just adjust for the difference if yours cooks cooler or hotter...
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Old 04-06-2007, 08:18 PM   #5
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Quote:
Originally Posted by JoAnn L.
Thanks Cory123, I appreciate your advice. I have never cooked anything in one of these, I hope I don't ruin the ham. Maybe I should wait to use it when I am not having company.


You're welcome!

I'd love to have one myself, but because a ton of salt is used in the smoking process, it's off limits for me per order of the cardiologist.

So to get around that, I just do a fresh pork shoulder.
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