Convection ovens use a fan to circulate warm air throughout the baking compartment, allowing foods to cook more quickly than they would in a conventional oven. When cooking ham in a convection oven, you generally will need to reduce the recommended cooking temperature by 14 degrees Celsius (25 degrees Fahrenheit) and the cooking time by about 25 per cent. However, you always should test the its internal temperature with a meat thermometer before consuming the ham.
Cooked smoked ham
Cooked smoked ham generally can be consumed cold safely as long as it was packaged in an authorised plant. If served hot, a cooked smoked ham should be heated to an internal temperature of 60 degrees Celsius (140 degrees Fahrenheit). Hams that do not originate from an authorised plant should be heated to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit), which means you may need to tack a couple of extra minutes onto the recommended cooking time. Preheat your convection oven to 149 degrees Celsius (300 degrees Fahrenheit). Whole bone-in cooked hams should be heated for 11 to 13 minutes per 450 g (1 lb). Half bone-in hams require 13 to 18 minutes per 450 g (1 lb). Boneless canned ham should be heated for 11 to 15 minutes per pound. Vacuum-packed boneless ham require seven to 10 minutes per pound. Whole and half spiral-cut hams need seven to 13 minutes per 450 g (1 lb). A boneless arm picnic shoulder requires 19 to 22 minutes per 450 g (1 lb).
Uncooked smoked ham
Heat uncooked smoked hams to an internal temperature of 71 degrees Celsius (160 degrees Fahrenheit). These hams will take a bit longer to heat in a 149 degree Celsius (300 degree Fahrenheit) oven than a cooked smoked ham. A whole bone-in smoked ham requires about 13 to 15 minutes per 450 g (1 lb) to reach that point. A half bone-in ham should cook for 16 to 19 minutes per 450 g (1 lb). A bone-in shank or butt should cook for 26 to 30 minutes per 450 g (1 lb), while a boneless arm picnic shoulder requires 22 to 26 minutes per 450 g (1 lb). A boneless shoulder roll should cook for 26 to 30 minutes per 450 g (1 lb).
Uncooked fresh ham
Uncooked fresh ham also must be heated to an internal temperature of 71 degrees Celsius (160 degrees Fahrenheit) before serving. In a 149 degree Celsius (300 degree Fahrenheit) oven, a whole leg bone-in fresh ham should cook for 16 to 19 minutes per 450 g (1 lb). A whole leg boneless fresh ham requires 18 to 21 minutes per 450 g (1 lb), while a half bone-in fresh ham should be cooked for 26 to 30 minutes per 450 g (1 lb).
Always make sure to test the internal temperature of hams before serving them, particularly those that were uncooked. Convection ovens are designed to brown items very quickly, so keep an eye on the ham while it is cooking. If the outside of the meat appears to be browning too quickly, tent a piece of foil over the ham to keep it from burning. The foil may lengthen the baking time.
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