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    You are in: Home / Community Forums / Recipe Requests - General / How to cook turkey and ham with only one oven?
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    How to cook turkey and ham with only one oven?

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    Tue Dec 02, 2008 2:16 pm Groupie
    Back with another question: I am having Christmas dinner and there will be 17 of us. I always cook a big turkey, but thought I would like to have ham as well. (I'm not crazy about ham, and I very seldom cook it, but some really like it and besides, that way I will have more turkey left-overs!!! icon_biggrin.gif ) But I won't be able to fit both in the oven at once. I know I can let my turkey rest for at least 30 minutes, but that's not enough time for the ham. So what would you suggest? Microwave for part of the time, boil, or ???? Also, what is the best kind of ham? (I told you I seldom cook ham!!!-as in only once or twice!)
    Tue Dec 02, 2008 2:40 pm Groupie
    I'm not the world's biggest fan of spiral-sliced hams, but one of those is probably just exactly what you need.

    I'd suggest rinsing it in cold water to draw out the excess salt then using a good glaze from here on RecipeZaar instead of the inferior glaze that's packed with the ham.

    30 minutes would be just about right to heat and glaze a spiral-sliced ham since the slicing allows heat to penetrate faster.
    Tue Dec 02, 2008 2:44 pm Groupie
    Why not roast your ham the day before, and just reheat it while the turkey is resting?
    Tue Dec 02, 2008 2:54 pm Groupie
    All most ham needs is reheating.

    Unless you're buying some high-end ham at a specialty store it will be fully-cooked already and only need heating and glazing. icon_smile.gif
    Chicagoland Chef du Jour
    Tue Dec 02, 2008 3:52 pm Groupie
    I agree w/ Killer.

    If the ham is precooked, make sure you take it out of the fridge ahead of time and bring it to room temperature. Then warm through for about 7 minutes per pound.
    When you take the turkey out, pop the ham in the oven.

    Can you borrow a Nesco roaster/ cooker? These come in handy when you need more oven space. Maybe a large crock pot will work.
    Tue Dec 02, 2008 4:18 pm Groupie
    slow cooker/crockpot for the ham
    Tue Dec 02, 2008 4:39 pm Groupie
    Wow! Thanks for the quick replies. So half an hour would be long enough to heat it up? Good suggestion about making sure it is at room temperature-I often forget that. Any more suggestions about type of ham? The spiral sliced sounds good if it is quicker, but maybe I could get 2 smaller ones of another type if they are better?
    Tue Dec 02, 2008 5:00 pm Groupie
    Spiral sliced hams are frequently available as half hams. Using two of those would probably suit your situation very well.
    Tue Dec 02, 2008 6:08 pm
    Forum Host
    I find a 3 tier oven rack to be a god-send for holiday dinners. I can put it in my oven next to the turkey roasting pan, and still have room for the pan with the ham and two side dishes.

    Bed, Bath & Beyond sells them for about $20.

    If you don't have a 3 tier oven rack, then I would use a counter top roaster, slow cooker or crock pot to re-heat the ham.

    If you need a glaze recipe for your ham, this one is very good: Cranberry Glaze (For Ham)
    Tue Dec 02, 2008 6:19 pm Groupie
    Thanks for more suggestions. I don't have a crockpot, so that is out. Dee514, that rack looks great, but I must have a small oven compared to yours. When I have a big turkey in, the roasting pan takes up the whole thing. I was drooling over a double oven stove the other day. Maybe some time????
    Tue Dec 02, 2008 6:27 pm Groupie
    I was looking at spiral cut ham recipes and most say to cook for at least an hour, some as long as 3 hours! So then I started to look at crockpot recipes (I'm not really keen on getting one because I don't want to have to store it, but if was the only option..) I saw something that made me realize I have a solution, I think. My barbecue! I could cook it on the rotisserie of the barbecue, I think. We hardly ever have weather cold enough for it to snow at Christmas and we do barbecue throughout the winter. It will probably take longer but I could finish it in the oven after the turkey comes out if I have to. Thank you all very much!
    Tue Dec 02, 2008 6:48 pm Groupie
    3 Hours for a spiral ham?

    I'd think that would dry it out terribly myself.

    Maybe you should do a dry run to see how the glaze recipe you like works and how long it takes to get as warm as you think it ought to be?
    Tue Dec 02, 2008 6:56 pm Groupie
    Yes, 3 hours and that was Canadian Living magazine, usually a great place for recipes. It was for a 9 pound ham, but still! Good idea about the dry run.
    Terri Newell
    Wed Dec 03, 2008 12:23 pm Groupie
    I second the notion of cooking the ham the day before. That's what I did a couple of years ago when we had divided turkey and ham eaters. After fully cooking, I sliced the ham and placed in a microwave safe container. Next day, when almost ready to eat, it got zapped for about 5 minutes to heat through. If you're worried about it drying out in the fridge overnight, pour the pan juices over the slices when you put it away, then remove the slices and plate it up on serving day.
    Thu Dec 04, 2008 4:46 pm Groupie
    Using your BBQ should also work. I often roast turkey or beef roasts by puting it into a roasting pan on the BBQ (with a bit of water,but needing to watch the liquids to not run dry) so a ham should be no different just making sure that your heat is not to high. I also sometimes use the crockpot. The ham we like is the( Costco )kirkland ham. They have one that is presliced and has the glaze with it. Good luck. icon_smile.gif
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