web analytics
Whole Ham (Bone-in) - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Whole Ham (Bone-in)

  • Filter
  • Time
  • Show
Clear All
new posts

  • Whole Ham (Bone-in)

    Will be having a large family gatherine for Easter and would like to roast a whole bone-in ham, approximately 20 - 24 pounds.

    Does anyone have any suggestions, i.e. temperature (considering 450F) and time/pound (18 minutes per pound?)

    Any basting required?

    My plan is to build a big fire for a few hours to build up retained heat within my oven and when at temperature place ham in very large roasting pan and wait.

  • #2
    Re: Whole Ham (Bone-in)

    Since hams are sugar cured they tend to blacken up alarmingly at the 450 level. The good news is that most cured hams are fully cooked out of the package, and you only need to warm them through.

    Fresh hams are another story. A full raw pork leg will take several hours, and you want to start it at the 450 level and leave it in the closed oven (no fire) until the thermometer shows the temperature you want.

    If you leave the layer of fat on the outside, no basting is required. It will be nice and moist.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Whole Ham (Bone-in)

      Richard, Dmun,

      There's another way to approach cooking a cured ham in the WFO. Julia Child, in her Way to Cook, has an excellent recipe for braised whole ham. Basically, the ham sits in a wine bath and cooks slowly, at a low heat. You'd need a large turkey roaster with a lid to pull it off in a WFO. It's a bit different than a baked ham, but very tasty nonetheless.

      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: Whole Ham (Bone-in)

        Brined pork ham baked on WFO at 250C by five hours.

        Attached Files


        • #5
          Re: Whole Ham (Bone-in)

          That ham looks so good
          An excellent pizza is shared with the ones you love!

          Acoma's Tuscan: