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20 lb ham, how long?

Reverend BSBReverend BSB Posts: 157
edited 4:10AM in EggHead Forum
Doing a 20 lb ham to 180 degrees for Lechon Asada, plan on doing it around 275 degrees. Any idea on about how long I am looking at here?


  • I'll guess 22 hours. No make that 23.5 hours.
  • What about going up to 300 degrees. How much time do you think I could shave off?
  • Why are you going to a 180 F. temp.
    Am I missing something here?
  • Maybe an hour or two. If you really want to shave time cut it in half and it'll cook in half the time.
  • Gotta' run off to work, BUT....
    Thought I would chim in before I go. I do my hams at 300 F. and have found that the Egg is faster than a conventional oven!!
    Even at 20 to 25 min. / lb (bone in) I come to 6 to 8 hrs. to roast a 20 pounder.
    My rule of thumb for hams: Pull at 140 F. for a smoked / cooked ham and 160 F. for fresh / raw.
    Hope I helped some!
  • Its a Lechon Asada, Cuban ham. As I understand it Cuban pork is very well done, I figured 180 is a good temp.
  • Thanks! I've learned something...Again!
    So, what is the differance in a "Cuban Ham"? I'm guessing the seasoning in the cure.
    Let us know how this turns out.
    I am always interested in different "stuff" and alway willing to learn something!
    I pray there will NOT be a day I stop learning!
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