Cola-Baked Ham With Cherry-Orange Glaze

Mickey

Going to do Emeril's Cola-Baked Ham With Cherry-Orange Glaze. It calls to bast the ham every 15 min's with pan juices. This cooking at 350 and for app 1 hr 45 min's.
The question: what will opening the egg every 15 min's do to the time???? Thought about trying to do from top but working with a small here and 10lb ham.
Thanks

AlwaysGolf

I would think it would add about 30 minutes, if you basted quickly. Is it a precooked ham, then all you would really be doing is getting it warm, but that is just my thinking. If it is not then 2 hours for a ten pound seems kinda of short with that much opening and closing. Good Luck, and make sure you post some pics.

And If I don't hear from you I hope you and your wife/family Have a Happy Thanksgiving!!

Mickey

Thank you and you and your family also my friend. You are going to have to teach me on the pic thing.

AlwaysGolf

No problem, just let me know when you are ready.

Mr. & Mrs Potatohead

AlwaysGolf has a good point and question…That I too have to ask:
Is the ham cured and cooked? Also you didn’t mention if it is a bone-in or a boneless.
If it’s already cooked (ready to serve), then all that you need to do is warm it to serving temperature. Of course this also can mean…Flavor basting, glazing, and double smoking and so on and so on.
For what ever it’s worth I always do my hams just a bit slower at 325F. I like a slower heat!
Soooo, with all that said: If it’s a fresh ham (smoked, but not cooked) it will need to temp. out at 160F. and should take 20 to 25 min. / lb. (bone-in) and 15 to 20 (boneless).
If the ham is smoked and fully cooked, it will need to temp. out at 140F. and should take about 13 to 18 min. / lb. (possible 20 for a bone-in) with all of these times based on the 325F. cooking temp.
To answer your question about opening the Egg every 15 minutes….
If you do it VERY quickly, it will still add some cook time. The longer the Egg is open, the longer it will take to get the ham up to temp. The 30 minutes suggested by AwaysGolf sounds pretty reasonable…Could be more or less though. This brings me to my last point.
The big thing is to temp. the ham! Cook times can vary greatly because of outside air temp. moisture in the lump, moisture in the air, how often the Egg is opened, was the Egg itself damp….

Mickey

The ham is cooked and bone-in.

Mr. & Mrs Potatohead

So…
If you are looking for a guideline: I would figure about 20 min. / lb. (with the “often” opening of the Egg to baste) and if it temps. to the 140F. mark before you are ready to serve, just crank down the dome temp. a bit…Maybe even tenting with foil.
If it’s pretty close to serving time; wrap in foil and maybe news paper. It will stay plenty warm…Unless your out side here in Northern MN this morning where its up to about 15F. already :(

Mr. & Mrs Potatohead

Soo…Mickey:
Let us know how this turns out for you.
Maybe you could share the recipe / method for the bast and glaze too.