Easter ham?

[SimonKenton]

I have a micro-convection oven. I want to bake a 3lb. Krakus ham. I like to add sliced pineapple, cloves and ham glaze. If I use the low mix (Bake) setting how many minutes for 3lbs. of ham?

If I use it without the microwaves and just straight convection, what temp and how long?

-Ray

 

I assume this is a raw ham?

Minutes don't tell you anything (too many variables). Use internal temperature. Cook it until it's 140 degrees inside and it's done. :thumbsup:

 

[SimonKenton]

I thought it was 160? Or is that chicken?
-Ray

 

[Claude Mathis]

I thought it was 160? Or is that chicken?
-Ray

I cook my pork to about 140. Remember, it continues to cook after it's removed from the oven (10 degrees?).

But...

The Center For Disease Control still recommends cooking pork to at least 170°F and until the juices run clear to avoid trichinosis. This conflicts with the USDA recommendation of cooking pork to 160°F. While trichinosis was once common, only an average of 12 cases are reported annually, which is considerably smaller than the 40,000 cases of salmonella reported every year to the CDC.

Trichinosis has declined since feeding raw meat to hogs was outlawed; the trichina worms that cause the food-borne illness make their home in raw meat and if ingested through undercooked meat they can make their home in your gut. With the significant decrease in infection, pork should at least be cooked to a temperature that will kill E. coli, which is 160°F. Along with being safer, pork meat is now leaner, so it dries out when cooked at higher temps. Some chefs say 145°F is high enough for cuts of pork.

 

[Maestro]

If you're talking about one of these:
Krakus Polish Canned Ham ... they're fully cooked (ready-to-eat) and really only need to be "heated".