![]() ![]() For a 5- to 7-pound half ham, cook 18 to 24 minutes per pound. In all cases, cook uncovered until the internal temperature reaches 160☏.įor ham labeled "fully cooked" or "ready to eat": For a 10- to 15-pound whole ham, cook 15 to 18 minutes per pound. For a shank or butt portion weighing 3 to 4 pounds, cook about 35 minutes per pound. For a 5- to 7-pound half ham, cook 20 minutes per pound. Bake uncovered.įor ham labeled "cook before eating": For a 10- to 15-pound whole ham, cook 18 to 20 minutes per pound. Place the ham on a rack in a shallow roasting pan. Serve the glazed ham with side dishes like spoon bread, mac and cheese, or quick garlicky green beans. When the exterior is caramelized, baste the roast with any drippings, then place ham on a platter to rest and garnish as you wish. To attractively finish either type of ham, use a sharp knife to slash the fat into a diamond pattern (which will allow the glaze to penetrate), brush the surface with the glaze mixture, and return the roast to the oven, reducing the heat as directed. Plus, you can freeze the ham bone to make stock or toss it into a pot of beans or braised greens. In either case, we prefer bone-in ham, which is more flavorful and less expensive per pound than boneless ham. For a precooked ham, reheat for about 18 minutes per pound to hit 140☏. ![]() (Note: A half ham can easily feed 12 people, and a whole ham up to 30). The cook time depends on whether you’re using a whole or half ham: Allow around 20 minutes per pound for an uncooked ham, until the interior temperature reaches 160☏. You’ll need a shallow, heavy-duty roasting pan and a good meat thermometer. Read on for instructions for various hams, plus a tangy ham glaze that’s sure to please. First, determine the type of ham you grabbed from your grocery store: Did you walk away with a smoked ham? (The label may read “fully cooked ham.”) Or, do you have a fresh ham on your hands (these will read “cook before eating”)? You can also choose a presliced spiral-cut ham here, but you’ll want to avoid “country ham” for this preparation, which is a salt-cured variety popular in the southern United States. If this is your first time preparing a whole ham, you might feel intimidated, but this holiday ham recipe from the 75th-anniversary edition of Joy of Cooking streamlines the task. The impressive and abundant main dish feeds a crowd, and having a stash of leftover ham is never a bad thing. Because the cut, preparation (i.e., whether you sear the meat before slow-cooking it), and cooking temperature and time also affect the final product, there's no hard-and-fast answer that applies to all animal proteins.A classic baked ham, dripping in a glaze of brown sugar, dry mustard, and apple cider vinegar makes a commanding centerpiece for Thanksgiving, Christmas, Easter, or Mother’s Day. However, lean proteins like chicken breasts are an exception they could end up drying out in a slow cooker. What's more, because slow-cooker meats sit in the liquid they release, they may come out tasting juicier. But since higher heat typically causes more shrinkage, it may shrink less in a slow cooker. If you want to end up with four 4-ounce burgers for example, you’ll need to buy 20 ounces of raw meat.Īny time an animal protein is heated, it changes form and releases liquid. Make sure to take the shrinkage into consideration when purchasing raw meat. As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. In general, meat, poultry and fish will shrink about 25 percent when cooked. Q: How much does meat shrink when cooked? So cooking animal proteins at a lower temperature can reduce moisture loss to some extent. Typically, higher cooking temperatures result in greater shrinkage. It also depends on how long the food is cooked and at what temperature. The amount the protein-containing food shrinks depends upon how fatty it is and how much moisture it contains. Here's what you need to know to cut back on kitchen surprises and track Points TM with accuracy when following the WeightWatchers program.Ī: When animal protein is heated, it releases juices that cause the protein to shrink. Meat and other animal proteins such as poultry and fish do shrink while they cook. The good news is that this phenomena is not all in your head. Chances are, you've been there: You buy several pounds of meat to cook for a crowd only to take it out of the oven and find it looks much smaller than the cut you bought at the store. ![]()
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