I Hate My Nu-Wave

It wasn’t long ago when I posted a short piece titled “I Love My Nu-Wave” about how great my Nu-Wave infrared cooker is. Oh how I gave it lauds. It is a great cooker, but on Easter Sunday, I learned its limit. We invited the family for dinner. Grandma Peggy and I decided to put a ham on the table. I decided to use the Nu-Wave. I have never cooked a ham this way before, but the cooker works so good on everything else I’ve tried why not use it on the ham?

The cooking chart instructed to give it fifteen minutes per pound. The ham we bought was ten pounds. That translates into one hundred and fifty minutes, or two and a half hours. Not bad for a chunk of meat that large. We asked our guests to arrive in time for a four o’clock dinner. I made a note to start the ham at one o’clock.

Everything was going on schedule and as planned. Then it happened. What? I’ve left out the part about this being a spiral  cut ham.  I placed the ham into the cooker with the bone horizontal. The traditional way. I placed the cooking dome over the ham and set the timer.

An hour later the aroma of fresh-baked ham filled the house. I love the smell of freshly baked ham. Something told me to check things out. I stopped the machine and lifted the dome. There was the ham with the spiral slices fanned out like a blooming onion. The outer one inch of the edges were dark red, no, they were black. When the ham fanned, the individual slices exposed themselves to the heater and cooked rapidly. Thank God, a section in the center was still pink, and edible.

I checked the internal temperature.  It was ready after one hour, and the guests don’t arrive for another hour and a half. I tore off a piece of the dark red outer edge and popped it into my mouth. Yep, it was crunchy, but still tasty. Grandma Peggy got on the phone and called our guests and explained. She asked them to come earlier if they could. Since the guests were all of our children, they did us the favor.

Instead of serving at four, we served at three. I explained my error in cooking and presented the ham on a platter. I suggested that they eat the pink parts only. To my surprise several of the kids loved the crunchy outer pork chips. The company politely said nothing and ate the burnt offering. Actually, many feasted on the sides.

After the party ended, it occurred to me that I should have stood the ham on end.  Oh well, next time.

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