That depends what the temperature of the meat is when placed on the table. Three hours might be pushing it a bit.
I believe the minimum time is six hours, and maximum is 23 hrs 59 minutes because at 24 hrs it refreshes.
2 hrs
5 hours 24 minutes
We cure some of our hams in brine and some with dry cure. Both displace the water with salt which makes an inhospitible environment for most bacteria. This is a recipe for storing ham for long periods, not for consumption. We pull a ham for cooking at least two days before we need it for cooking. The ham will spend two days in the fridge, in a cold pot of water that is changed out twice a day. This leaches out the salt and makes the ham ready for baking or any other use. Salt is strictly for preservation. Get rid of it for consumption. Depending on what you are going to use the ham for, you can add brown sugar to the last change of water for baking, lemon juice for boiling (makes really nice sandwich ham), honey or maple syrup are nice no matter how you fix the ham.
About 1.5 to 2 hrs, depending on the type of ham. Meat thermometer inserted into the ham should read 170F or 77 C.
00:00 Hrs
Nothing... It can b avoided by soaking them before cooking for about 6 hrs though...
2 hrs
All you're really trying to do is to heat the ham through so time will depend alot on how much ham you want to heat up. For a small ham, figure 1 1/2 hrs @ 375 along with the potatoes. The larger the ham the longer the time but put the potatoes in 90 minutes before taking the ham out. Let the ham "rest" for 20 minutes after removing it from the oven. And keep it basted while cooking so it doesn't dry out the outer layer.
I just baked a potato at 200F-250F in my solar oven for about 3-4 hrs. Had it wrapped in foil. It was PERFECT! Super soft and moist....
what you need are 2 big can of pineapple juice, brown sugar,bay leaves. put ham in a pot big enough to hold the ham (Whole PC.) and 2 cans of pineapple juice. if you want he flavor to seep thru the meat, punch small holes to the meat, using small knife. combine all ingredients use only 3pc of bayleaves, 1/2 cup of brownsugar. marinade overnight. Now, boil the pot of ham with its ingredient for 3 hours. Drain, but save the juice. Bake the ham at 350F. for 2.5 hrs. this only applys if you have a reg. ham. if you have tradional dry Chinese ham, you don't need to bake it. to make the ham toppings, combine 1/2 cup of brown sugar and 1 1/2 cup of juice simmer to thicken, pour in the ham 10 min. before end of cooking in oven
UTC - 12 hrs., UTC - 11 hrs., UTC - 10 hrs., UTC - 9.5 hrs., UTC - 9 hrs., UTC - 8 hrs., UTC - 7 hrs., UTC - 6 hrs., UTC - 5 hrs., UTC - 4.5 hrs., UTC - 4 hrs., either UTC - 3.5 hrs. or UTC - 2.5 hrs., UTC - 3 hrs., UTC - 2 hrs., UTC - 1 hr., UTC, UTC + 1 hr., UTC + 2 hrs., UTC + 3 hrs., sometimes UTC + 3.5 hrs., UTC + 4 hrs., UTC + 4.5 hrs., UTC + 5 hrs., UTC + 5.5 hrs., UTC + 5.75 hrs., UTC + 6 hrs., UTC + 6.5 hrs., UTC + 7 hrs., UTC + 8 hrs., UTC + 8.75 hrs., UTC + 9 hrs., UTC + 9.5 hrs., UTC + 10 hrs., UTC + 10.5 hrs., UTC + 11 hrs., UTC + 11.5 hrs., UTC + 12 hrs., either UTC + 12.75 hrs. or UTC + 13.75 hrs., UTC + 13 hrs. and UTC + 14 hrs.