Hi Betty,

If you mean by fresh ham - a pork roast - then yes you can definitely roast in a roaster oven. If however by fresh ham you mean a cured ham that is uncooked - then use your roaster oven but it will take a few hours but include up to an inch of liquid throughout the roasting process. Cook at a low temperature (300 degrees) and finish at a high heat or in the conventional oven with your favorite glaze.

Thank you for the help. I really appreciate it.

Great question Brian. I do love a good quality steak done rare. Generally, rare hamburger is not more “dangerous” than a rare steak but it depends on the cow. LOL.

Here is the lo down taken directly from our industry (serve safe) manual.

E.coli 0157: H7 bacteria can live in cattle’s digestive systems. During processing, meat can be contaminated with the bacteria. With steaks, E.coli 0157: H7 is on the surface of the meat and is easily killed when the meat cooks on a hot grill. When meat is ground, however, the bacteria can be mixed throughout the hamburger, where it is harder to destroy. Hamburgers often look done before the meat is thoroughly cooked. Cook all ground meats to at least 155° F for 15 seconds to destroy E.coli 0157: H7. The meat should not be pink inside and juices should not be red or pink. Cook non-ground meats to at least 145°F for 15 seconds to reduce the risk of foodborne illness.

What can I do to neutralize the salty taste in my dressing. I have not baked it yet!

Donna,
We’re so sorry this happened. The best thing to do is not use the salty gravy in your dressing. Instead add low sodium broth or water. If you mean that the dressing (stuffing) itself is too salty - then your best bet is to add more ingredients. Bread being #1. #2 option is onion celery. And neutralize salty flavor with low sodium broth and/or some water to stretch the saltiness.

Its probably too late for this advice but you will need to remove some (at least a third) of the stuffing mixture from the bowl and toss it. If you have time, cube some bread that you may have and toast it in the oven. Then, add the bread, some extra celery & onion, thyme and pepper to the mixture that is left and bake that.

I am working with a meat thermometer that is a non digital (traditional) but is round and looks like the digital thermometer that is not to be left in the roast while cooking….one of our cooks believes that the traditional round thermometer cannot be left in the roast during cooking. I believe I learned that it can.
I hope I am clear enough on this but if you need more information please contact me through email. I appreciate any input or clarification you might have on this. Thank you for your time. Christine

Hi Nicole,

Top round roast in your slow cooker will do just fine. Use enough red wine or beer so that the bottom 3/4 inch to 1 inch of the roast is in the liquid. This might mean up to 2 cups depending on the size of the meat and cooker. Your roast should be cooked on low for 7 hours or more. Figure an hour for every half pound but it should be fork tender when finished.

Sounds good Lauren.

For 50 1 cup servings:

18-20 lbs of squash sounds just right.
2 gallons of stock - right on target.
I would use 5 onions, 5 carrots, and 2 bunches of celery.
And yes - the immersion blender is KEY.
To make the process go more smoothly, do about 2 quarts (or the size container you will be storing the soup in) at a time. Then, before serving, reheat in your large stock pots and do a final blend.

Best of luck on your soup and party. Feel free to call the hotline 1-800-977-1224 for last minute tips and time-savers. We’re standing by to help.

Slice thin. Place a pat of salted butter on each slice.
Wrap in moistened lettuce leaves, then wrap all in
aluminum foil. Heat in covered skillet on low simmer
until warm, or in oven on sheet, using lowest warm setting.