Convection ovens cook food 25 per cent to 30 per cent faster than conventional ovens. Rather than cooking a ham faster in a convection oven, the temperature is reduced and cooking times remain the same.
Place the ham, fat-side up, in a roasting pan large enough to allow air to flow around it. If cooking a ham in an oven bag, add 1 tablespoon of flour to the bag and pierce it to allow steam to escape. Place the ham in a large roasting pan with room for air flow around the meat.
Reynolds Cooking Bags recommends lowering the temperature of the convection oven by -3.89 degrees Cor convection roasting. If the convection oven has a built-in function that automatically adjusts the temperature for roasting, follow the manufacturer's directions.
Roast the ham for the recommended amount of time for conventional ovens. Roasting times vary depending on the size and the type of ham and whether it is boneless or bone-in. According to Recipe Tips, fully cooked, bone-in hams need to cook 15 to 20 per pound; boneless hams require five to 12 minutes per pound. Cured and smoked hams require 15 to 30 minutes per pound.
Roasting and Turning
Glaze the ham at the desired time during roasting. Turn the ham over halfway through the cooking so the salts and juices evenly distribute throughout the meat. Allow the meat to rest for 15 minutes before carving.