Cooking Ham Joint

[sherrardk]

Right, I have a ginormous bit of ham (5.5 kg) and it's a different chunk to the sort I normally get (because of price). I want to roast it in the oven (no pre-soaking or boiling) but I want it to be slightly falling apart (as if it had been done in the slow cooker). Delia says to cook it for 4 hours but that doesn't sound long enough (like I know). Any thoughts (I am concerned it won't be cooked in the middle and no meat thermometer). (Can't cook it in the slow cooker as it won't fit). Thanks.

[EDDIE51]

Does your oven have a 'slow' setting ? Most modern ones do. If so just cook it on slow all-night.

[rockyracoon]

Well I cooked a gammon last night, stuck it in the oven (gm3) at 10pm and got it out at 7am but it weighed about 9 kilos, it's falling off the bone but the outside is slightly dry so could have done with about 30 mins less

I'd put yours in for about four to four and a half hours on a low setting and just keep eye on it.

Get it out of the fridge for about an hour beforehand to stop in being too cold going in the oven.

[sherrardk]

My oven is ancient and I wouldn't trust it not to kill us if I left it unattended. If it was my house, it would have been long gone, it thinks for the idea.

[sherrardk]

Cheers RR, it better be bloody nice now (no bone though and only just fits the ludicrously inadequate oven).

[sherrardk]

Ps - will wrap it in foil and cook it surrounded by boiling water to stop it drying out.

[fairycakes69]

I cooked a 4 kg one at 160 for 5 hours, took out to take off layer of fat, basted with honey, added dark brown sugar and put back in for 30 mins, it was perfect, put in slow cooker to rest on keep warm and shredded. Ate 1 hour later, all got eaten, so must have been good, feed 9 adults and four kids.
So much nicer than Turkey.