Re: Ham is in the Oven! 11/27/2024

On 11/27/2024 9:57 AM, ItsJoanNotJoAnn wrote:

My Thanksgiving ham is in the oven as I write;
actually, it's been in there for almost an hour.
I gave it a generous shake of ground cloves
instead of studding it plus a ton of brown sugar.
Then almost a full bottle of apple juice.  It's
a big boy so he got plenty of seasoning and juice.
 In about an hour I'll take a look at him and see
if he would like a bit of basting.  He's in for
a long and low temperature in the oven as he has
no where he has to be until Thursday afternoon.

My goodness, a 24 hour ham cook...bold move.
That's something I have never done - what oven temp in F are you using?
Also, please post a pic of the results.
https://www.nigella.com/recipes/slow-cooked-black-treacle-ham
"Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100°C/80°C Fan/gas mark ¼/200°F and leave for a further 12–24 hours.
The following day, take the gammon out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat.
Increase the oven temperature to 200°C/180°C Fan/gas mark 6/400ºF. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/¾-inch apart.
Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10–20minutes before carving into thin slices."