Cooking Instructions

Heating Directions for Nolechek's Hams

Important Notice:  Nolechek's hams are fully cooked and non-water added.  It is very important not to over cook.

Nolechek’s Semi-Boneless Half Hams

  • Heat oven to 300o
  • Place ham fat side up, in roaster on a rack, cover loosely with foil
  • Cover bottom of roaster with water
  • Heat approximately 1½ hours
  • Basting is recommended during the cooking process

Nolechek’s Semi-Boneless Whole Hams

  • Heat oven to 300o
  • Place ham fat side up, in roaster on a rack, cover loosely with foil
  • Cover bottom of roaster with water
  • Heat approximately 2 - 2½ hours
  • Basting is recommended during the cooking process

Nolechek's Spiral Sliced and Glazed Half Hams

  • Heat oven to 300o
  • Place ham glazed side up, in roaster on a rack, cover loosely with foil
  • Cover bottom of roaster with water
  • Heat approximately 1½ - 2 hours, removing foil during the last 20 minutes of the heating process
  • Basting is recommended during the cooking process

Nolechek's Spiral Sliced and Glazed Whole Hams

  • Heat oven to 300o
  • Place ham glazed side up, in roaster on a rack, cover loosely with foil
  • Cover bottom of roaster with water
  • Heat approximately 2 - 2½ hours, removing foil during the last 20 minutes of the heating process
  • Basting is recommended during the cooking process

Nolechek's Prime Rib Cooking Instructions

8 - 10 oz of boneless meat is recommended per person

  • Preheat oven to 450o
  • Place roast in roasting pan on a rack with the fat side up
  • Cover the bottom of the roaster with 1½ - 2 inches of water
  • Season roast as desired if it's not already seasoned
  • Cook, uncovered, at 450o for 30 minutes
  • Reduce heat to 275o - 300o and cook uncovered for approximately 15 - 17 minutes per pound
  • You may have to add more water during the cooking process
  • Basting is recommended during the cooking process
  • Check internal temperature by placing a meat thermometer half way into the center of the roast -- DO NOT leave thermometer in roast unless it is designed for it
  • For rare to medium rare, cook to 130o - 132o
  • Remove from oven when desired temperature is reached and cover with foil.  Allow the roast to rest for 10 - 15 minutes before cutting and serving.