HELP!! Too much ham!
My butcher made a mistake and now I have a 24 lb. fresh ham. I've never cooked anything bigger than five pounds. My butcher said it would take about 5 hours to cook. How is that possible when it takes 2 hours to cook a 5 lb. ham? And how much glaze should I have ( I had enough for a ten pound ham...is that enough now)? I hope someone can help. This is my first time having Christmas dinner. My Mom passed away and I'm here holding the torch. I'm so mad at my butcher. I went over my order three separate times and asked them to check it when I picked it up. I even made a practice ham last week so when I got home and opened the bag to find that huge piece of meat.....ugh! Thanks for listening. And thank you for any help you can give me.
Either that or invite the neighborhood. 24 lb is a pretty big fresh ham, I'm kinda jealous.
Glaze can always be easily extended and there's lots of things to do with ham after. So if the OP can't split it, he/she can always come back to Chowhound for suggestions on how to use it up.
Come to room temp time, out of frig before roasting, 2 hours + 24 lb @ 325* x 20 minutes per lb = 10 hours total time. I didn't even include resting time, but that's not really a big deal with pork. This is an approximate, of course; get your thermometer out. It should be pulled from the oven at 160*.
The house is going to smell great the entire time.
Too much ham? No such thing!
We love ham here. I'll buy a spiral sliced ham just for the two of us and we'll eat of it for a week. Last week we had it with sweet potato casserole and creamed spinach the first night, collard greens and scalloped potatoes the next night. Then we had ham fried rice. Finally, I used it to make a giant thing of red beans and rice. We ate half and I'm freezing the rest for a night I don't feel like cooking. And this doesn't cover all the ham sandwiches my husband made for lunch and breakfast. I'm actually kind of sad its gone now, because I'd like to use some in scrambled eggs for brunch.
A fresh ham is uncured and raw. The two hours for a 5# ham might be for cured one just to warm it through. We made a 20# fresh ham a couple months ago and cooked it low and slow overnight. It took about 14 hours to come up to temperature.
Hi. I didn't have time to get back on the computer. Thank you for all of your help. I put 'Sam' in at 8am @ 325 on convection bake. It would've been ready in about 6 hours but dinner was at four so I just lowered the heat. I'm very happy to say everything was done on time and everyone wanted some leftovers....and there were plenty of leftovers. :-) Oh, and now I know that glaze for a 10 lb. ham is enough for a 24 pounder.
I would've sent you all some through the computer if I could. I hope you all enjoy the holidays and thank you again.
You were a success.
If there are leftovers, like, uh, left over, jambalaya is easy. And once cooked it microwaves especially well the next day.
We do love ham fried rice here.
Split pea soup with just some of the left over 'stock' and otherwise less than beautiful bits of ham.
Corn chowder with ham (think of an inland clam chowder with corn, potatoes, carrots, cream, some of that stock and ham bits as well as corn.)
And when you get tired, and if you have a food processor, fine grind the left over leftovers and then add butter or cream cheese for a spread that can also be frozen.