Recipe: Cooking a large ham in a convection oven

Hi Sharon,

In a standard oven you would roast the ham for about 20 minutes per pound at 350 degrees F to an internal temperature of 160 degrees F. The rule of thumb for cooking in a convection oven is to set the temperature 25 degrees lower and cook for 10-25% less time. If you're short on time, I'd be tempted to cut the ham in half or quarters (but that can be difficult maneuvering around the bone, it would be best if you could get a butcher to saw through the bone for you).

The note on the chart (below) from the National Pork Board is, "For larger cuts of pork, such as roasts, cook to 150 degrees F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160 degrees and the pork juices will redistribute throughout the roast before slicing."

Today's Pork: Cooking Times and Temperatures (pdf chart, click here)
(chart for a standard (non-convection) oven)

I hope that's a help!

Betsy