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Ham in Roasting Bag

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  • 04-02-2021 1:40pm
    #1
    forumdedum
    Registered Users Posts: 1,237 ✭✭✭


    So i bought Ham that the butcher put in a roasting bag for me. Weighs 1.7kg. I don't think it's smoked. How would I cook this in fan oven please?


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    #2
    tangy
    Registered Users Posts: 227 ✭✭tangy


    Not helpful, but
    1) ask the butcher
    2) take it out of the bag and cook as usual


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    #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭Dizzyblonde


    I wouldn't roast a pice of ham that size. I'd take it out of the bag, bring it to the boil and simmer for around an hour and a half. Then I'd put a nice glaze on it - mustard and brown sugar is my favourite - and I'd put it into the oven and roast it at 180C for 20-30 minutes.


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    #4
    volchitsa
    Registered Users Posts: 7,000 ✭✭✭volchitsa


    I bought ham in a roasting bag at Christmas and I (rather dubiously) just followed the instructions, ie stuck it in the oven and cooked it for whatever the time was, and it was absolutely lovely.


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    #5
    forumdedum
    Registered Users Posts: 1,237 ✭✭✭forumdedum


    Thanks for all of the replies. I cooked it in fan oven at 175 degrees for 20 minutes per lb, plus 20 mins and it was very salty. Tender, but salty.

    From all I read online I should have boiled it first. Foolishly I left it in bag. Not sure why a butcher would put it in roast bag in first instance.


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    #6
    Happy4all
    Closed Accounts Posts: 2,089 ✭✭✭Happy4all


    forumdedum wrote: »
    So i bought Ham that the butcher put in a roasting bag for me. Weighs 1.7kg. I don't think it's smoked. How would I cook this in fan oven please?

    in a bag is usually for the oven. But your butcher should tell you how long for if instructions not on packet


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    #7
    volchitsa
    Registered Users Posts: 7,000 ✭✭✭volchitsa


    forumdedum wrote: »
    Thanks for all of the replies. I cooked it in fan oven at 175 degrees for 20 minutes per lb, plus 20 mins and it was very salty. Tender, but salty.

    From all I read online I should have boiled it first. Foolishly I left it in bag. Not sure why a butcher would put it in roast bag in first instance.

    I'm glad you posted that only a few minutes after I posted, otherwise I'd have felt guilty if I gave you bad info. The one I bought was in a sealed bag, and it said not to open it, just put it in the oven. Maybe yours was different but the butcher should have told you if it needed to be boiled first.


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    #8
    forumdedum
    Registered Users Posts: 1,237 ✭✭✭forumdedum


    Happy4all wrote: »
    in a bag is usually for the oven. But your butcher should tell you how long for if instructions not on packet

    I don't think the amount of time in oven would have controlled the amount of salt in it. I don't know too much about ham but i'm pretty certain this one needed to be boiled first, or at least soaked in water before baking.


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    #9
    forumdedum
    Registered Users Posts: 1,237 ✭✭✭forumdedum


    volchitsa wrote: »
    I'm glad you posted that only a few minutes after I posted, otherwise I'd have felt guilty if I gave you bad info. The one I bought was in a sealed bag, and it said not to open it, just put it in the oven. Maybe yours was different but the butcher should have told you if it needed to be boiled first.

    I know I cooked a Marks and Spencer Ham in the oven at Christmas and it was excellent. Perhaps it was cured of salt before packaging?


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    #10
    the beer revolu
    Registered Users Posts: 16,759 ✭✭✭✭the beer revolu


    forumdedum wrote: »
    Thanks for all of the replies. I cooked it in fan oven at 175 degrees for 20 minutes per lb, plus 20 mins and it was very salty. Tender, but salty.

    From all I read online I should have boiled it first. Foolishly I left it in bag. Not sure why a butcher would put it in roast bag in first instance.

    If roasting ham/bacon, I'd always soak it first overnight in water.
    If boiling, I don't soak.

    It probably would have been fine roasted after a good steep.


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    #11
    forumdedum
    Registered Users Posts: 1,237 ✭✭✭forumdedum


    the beer revolu wrote: »
    If roasting ham/bacon, I'd always soak it first overnight in water.
    If boiling, I don't soak.

    It probably would have been fine roasted after a good steep.

    Cheers for this. Next time I will ask the butcher not to put it in a sealed roasting bag.


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