How to Use these roasting charts:
Follow these guidelines and utilize a thermometer to gauge the internal temperature of the
meat. Aim for the middle time from the charts, then adjust according to your results.
This time will act as a baseline using your equipment, note the weather as well. There are
variables such as: the accurate temperature of the equipment and some we have no
control over (so no need to concern). This can be affected by the room temperature and
sometimes the humidity. This is why the charts should be used along with a good
Searing:Roasts should be seared by brushing with olive oil, and at minimal salt and pepper for
seasoning. Start by heating a skillet pan to high heat and place the meat in the pan to a
caramel color on each side. Searing can be done ahead and then just before cooking pull
your meat out of the refrigeration and temper for ½ hour before cooking. Ham doesn't
need to be seared.
|325 - 350||Medium||17 - 25 minutes||12 -18 minutes|
|325 - 350||Medium||13 - 17 minutes||10 - 15 minutes|
|Pork Rib Roast||325 - 350||Medium||18 - 22 minutes||15 - 20 minutes|
|325 - 350||Medium||7 - 9 minutes||5 - 8 minutes|
|325 - 350||Medium||6 - 8 minutes||5 - 7minutes|
|325 - 350||Medium||10 - 11 minutes||8 - 9 minutes|
Pork: can be cooked to 145 degrees, this will keep moisture in the meat. Pork no longer needs to be cooked well done.
Ham: is most often smoked for our use. This means that the ham is cooked already when we get it. Smoked ham only needs
to be heated.
145 degrees = Medium 150 degrees = Medium Well 155 degrees = Well Bright
Pink Warm Center Grey Warmer Center Dark Grey, Hot
Tender Firm Hard
Note: Carry over cooking is a term in cooking that starts when a roast comes out of the oven. The internal temperature of
the roast continues to rise until it peaks usually about 20 minutes. The internal temperature can rise as much as 10
degrees or so. When cooking a roast you should consider the carry over cooking. If you over cook to begin with carry over
cooking will really over cook your product. By letting your roast rest for 20 minutes will allow the juices relax, and they
will not rush out of the meat when you slice into it.