www.sausagemaking.org

I have taken the liberty of posting one of my cooking tables



I hope that this is found to be of some use

kind regards

Parson Snows

While the section of the graph above 10 lb does tally with the Ministry of Agriculture Fisheries and Foods graph, as reproduced in Jane Grigson's 'Charcuterie and French Pork Cookery', the graph *below* 10 lb has not been calculated in accordance with the rules quoted in the text on the graph.

The graph shows the time for a 5 lb ham as being 1 and 2/3 hours.
However 5 x 20 minutes plus 20 minutes is actually 2 hours exactly.
Similarly an 8 lb ham would be calculated to take 3 hours exactly, whereas the above graph indicates 2 hours 40 minutes.

I believe that the words (which are quoted elsewhere) do correctly represent the conventional wisdom, and thus the drawing of the graph (below 10 lb) must be in error.

I have corresponded with the Parson on this.

The graph above 10 lb comes from the same ancient MAFF publication that Mrs Grigson drew upon.

Below 10 lb, Parson quotes the same conventional wisdom as Mrs Grigson.
HOWEVER, he believes that the optional additional times are not required, and therefore although he refers to them in his text, he doesn't apply them when drawing the graph.

I understand him to agree that for practical application one should smooth the line (rather than treat the switchback as gospel) and anyway take the timings as indicative.

My presumption is that these times would be based on the meat starting at a cool ambient temperature, since the advice pre-dates home refrigeration.

A more modern, and precise, approach would be to monitor the internal temperature of the ham.