Cooking ham in a turbo convection oven may seem intimidating, but with a few simple techniques, you can achieve incredibly moist, tender and delicious results. This comprehensive guide will walk you through choosing the right ham, proper preparation, setting oven temperatures, calculating cook times, glazing, monitoring doneness and more. Follow these tips for ham perfection!
What is a Turbo Convection Oven?
A turbo convection oven utilizes a powerful fan to circulate hot air around the food. This allows for faster, more even cooking compared to a standard oven. Turbo convection ovens can cook up to 25% faster by blowing the hot air over and around the food.
Benefits include
- Shortened cook times
- Consistent temperatures
- Crispier exteriors
- Moist interiors
- No need to rotate pans
When using any convection oven, it’s important to lower the temperature by 25°F compared to standard oven recipes. This prevents overcooking.
Choosing the Right Ham
For best results, select a bone-in, uncured fresh ham between 5-10 lbs. The bone imparts added flavor, while an uncured ham gives you control over seasoning. Avoid pre-cooked hams, which tend to dry out. Have the butcher trim excess skin and fat, leaving a thin layer for moisture.
Proper Preparation
Take these steps to prep your fresh ham
- Rinse and pat dry completely
- Score fat cap and meat in a crosshatch pattern
- Avoid cutting into meat
- Soak in brine overnight for added moisture and saltiness (optional)
Scoring allows better absorption of glazes and flavors. Refrigerate until ready to roast.
Oven Setup
Arrange oven racks to accommodate ham. Place ham directly on rack with a pan below to catch drippings. Add 1⁄2 cup broth, cider or wine to pan for moisture and flavor.
Set the turbo convection oven to 300°F on Convection Roast or Convection Bake mode This low temperature prevents drying out Use an oven-safe probe thermometer if possible.
Allow oven to fully preheat before placing ham inside. Keep the door closed as much as possible for best results.
Calculating Cook Times
Cook times vary based on size. Estimate 12-15 minutes per lb for a bone-in, fresh uncured ham. For example, a 10 lb ham will take 2 to 2 1⁄2 hours to reach proper internal temperature.
Rely on a meat thermometer for doneness, not just time. Target between 145°F-150°F before allowing to rest.
Glazing Tips
For added flavor and appearance, glaze ham during the last 30-45 minutes of roasting:
- Mix glaze ingredients like brown sugar, honey, jams or mustards. Simmer to reduce slightly.
- Brush glaze on ham every 10-15 minutes to caramelize.
- Avoid heavy foil covering when glazing.
- Increase oven temp to 400°F to set glaze once applied.
Step-by-Step Roasting Method
Follow these simple steps for perfect turbo convection oven ham:
- Prep 5-10 lb fresh uncured ham. Score fat cap and soak in brine if desired.
- Place ham directly on oven rack with pan below. Add 1⁄2 cup liquid to pan.
- Set oven to 300°F Convection Roast mode. Insert oven thermometer.
- Roast approximately 12-15 minutes per lb until thermometer reaches 145°-150°F.
- During last 30-45 minutes, glaze ham every 10-15 minutes. Increase temperature to 400°F.
- When ham reaches target internal temperature, tent foil and allow to rest 15 minutes before carving.
Handy Roasting Tips
- For smoky flavor, add soaked wood chips to pan
- Mix up glazes with spices, fruits, jams or bold mustards
- Check temperature in multiple spots to ensure even heating
- Tent with foil if browning too quickly or unevenly
- Allow oven to fully preheat before placing ham inside
- Carve across the grain for tender slices
With the right preparation and cooking techniques, your turbo convection oven will reward you with incredibly moist, perfectly cooked ham. Feel free to experiment with unique glazes, brines and seasonings to make each roast your own signature dish.
Frequently Asked Questions
What’s the difference between a standard oven and convection?
Convection ovens utilize a fan to circulate air for faster, more even cooking. They cook up to 25% quicker. Lower temperature by 25°F from standard oven recipes.
Should I buy cooked ham or fresh uncured?
For best results, choose an uncured fresh ham. Avoid pre-cooked hams which tend to dry out. Have butcher trim it.
Where should I insert the meat thermometer?
Insert thermometer into the thickest part of ham, taking care not to touch any bones. This ensures an accurate temperature reading.
How can I add more flavor to my ham?
Consider soaking in a brine before cooking or glazing frequently with flavorful sauces. You can also add aromatics like garlic and herbs to the pan.
Can I use a cooking bag or heavy foil?
Cooking bags and heavy foil covering are not needed with convection cooking. The turbofan circulates air well. Lightly tent with foil if needed.
How do I reheat leftover ham?
Place ham slices on a baking sheet at 300°F for 10-15 minutes until heated through. Or microwave individual slices for 30 seconds.
With proper techniques, your turbo convection oven will deliver juicy, tender and delicious ham every time. Follow these tips for mouthwatering ham the whole family will love.
YOUR RECIPE FOR CONVECTION COOKING!
Ham is cured by smoking, so it can be eaten cold. However, it’s really tasty when heated up and glazed, and it makes a great main dish for a party.
For a 6–8lb ham, it will take 1 ½ to 2 hours to heat the ham all the way through. If the ham is sliced it needs to be heated wrapped in foil to avoid drying out. If the ham isn’t already cut up, it can be heated at a low temperature in convection, with or without a lid. Convection is the best way to heat ham because the heat goes from the outside to the middle, making it less dry. However if the ham is uncovered, basting it every 40 minutes or so will give better results.
1 smoked ham, 7 – 10 lbs. sliced or unsliced
2 cups fresh apple cider
1 cup brown sugar
¾ cup maple syrup
4 oz unsalted butter
2 tbsp Dijon mustard
Bring the apple cider, brown sugar, maple syrup, and butter to a boil in a heavy 2-quart saucepan. Reduce the liquid over moderate heat until the liquid is reduced and the glaze is syrupy. This will take approximately 35 minutes. Remove from the heat and stir in the mustard.
Heat the oven in the Convection or Convection Bake mode to 325 degrees. Put the ham on a rack in a shallow pan. If the pan isn’t already cut, make light diamond-shaped cuts in it. Brush the skin generously with the glaze and place in the oven, covered.
Set the timer for 40 minutes and brush with the glaze again. Repeat the process one more time. After 1 and a half hours, take off the foil, glaze the ham again, and keep it hot for another 30 minutes.
Allow the ham to rest before slicing.
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As a cooking teacher who works in the appliance business, I started using a convection steam oven 24 years ago, when Gaggenau released the