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  2. How Long Does It Take To Cook a Ham? Everything You ... - AOL

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    Minimum Internal Temperature & Rest Time. HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7 ...

  3. Carryover cooking - Wikipedia

    en.wikipedia.org/wiki/Carryover_cooking

    Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.

  4. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    Smokehouse temperatures for cold smoking are typically between 20 and 30 °C (68 and 86 °F). [11] In this temperature range, foods take on a smoked flavor, but remain relatively moist. Since cold smoking does not cook foods, meats should be fully cured before cold smoking. [ 11 ]

  5. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C

  6. How to Cook Steak Perfectly, According to This Handy ... - AOL

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  7. Best way to reheat ham in the oven so it stays moist and tender

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    When reheating the entire ham — technically a half ham — it is best to reheat them gently in a 325-to-350-degree oven until the internal temperature reaches 135 degrees.

  8. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

  9. Bringing Meat to Room Temperature Before Cooking - AOL

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    “I take my whole chickens straight out of the refrigerator to cook and the same goes for steak,” says Anna Theoktisto, who heads up recipe development and testing in the Food & Wine Test ...