Web24 dec. 2014 · Best Answer. Ham is 10 lb. Cooking it for 10-12 minutes per lb. means. For each pound, you cook for between 10 minutes and twelve minutes, then $${\mathtt{10}}{\mathtt{\,\times\,}}{\mathtt{10}} = {\mathtt{100}}$$ 10 pounds for 10 minutes is 100 minutes, or 1hr and 40 minutes. and WebFor a whole, bone-in smoked ham, cook for 18-20 minutes per pound. For a half bone-in smoked ham, cook 22-25 minutes per pound. For just the shank or butt portion, bone …
How Long to Cook Ham at 250 Degrees - Foods, Cooking, Diets …
WebFor a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. How long does it take to cook a smoked ham? For a whole, bone-in smoked ham, cook for 18-20 minutes per pound. Web11 apr. 2024 · This calculator tells you how much time is needed to properly cook a ham. Select the type of ham, the cut from the drop down menu, enter its weight in pounds, and click calculate. Smoked ham, … inbred mutations
Ham Cooking Times - How To Cooking Tips - RecipeTips.com
WebPour water in until the pot is almost full, add the ham, cover, lock the door, select high pressure and cook for 12 min., select low pressure, cook 15 min. and remove the cover. Remove the cooked ham from the oven and let rest for 5 min.. Pour the juices into a saucepan and bring to boil over medium heat. Add the sugar and stir until dissolved. Web10 feb. 2024 · 5 to 8 lbs. 35 to 40 min/lb. Country ham. Cook to a minimum internal temperature of 145 °F and allow to rest for at least 3 minutes. Whole or half. Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. Drain the ham and cook at 400 °F for 15 minutes to brown. Web8 jul. 2024 · 203 °F. 1.5 hrs/lb, 6 – 10 hours. Many people smoke and eat chuck roast at rare to medium-rare, but in my opinion, it’s just not the best use of this cut. For me, chuck roast should be taken way past ‘well done,’ and either sliced thick at 180 °F to mimic a brisket somewhat, or taken to 203 °F+ and then shredded. inbred outbred 차이