Cook on low for 5 to 6 hours or until the internal temperature registers 145 degrees F
on a meat thermometer inserted into the thickest part of the ham.
Preheat CONVECTION oven to 400 degrees F. Rub the meat with the soy sauce, place onto a baking pan and roast for 20 minutes until the center is still pink, around 140 degrees
F. on a meat thermometer.
Cook on low for 5 to 6 hours or until the internal temperature registers 65 degrees
C on a meat thermometer inserted into the thickest part of the ham.
Return ham to oven and continue baking, covered, until internal temp of ham reachers
140ºF on a meat thermometer, basking every 30 minutes or so.
When 170 ˚ is reached
on the meat thermometer pull the turkey from the oven and let it rest at least 20 minutes in order for the juices to redistribute themselves inside the turkey.
Salt and pepper chicken and grill outside or on a grill pan or frying pan until done, for about 5 - 7 minutes per side or until heat comes to
165º on meat thermometer inserted in thickest part of chicken halfway in.Slice chicken into thin strips across the grain.
Cover the grill and cook for another 20 to 30 minutes, until the thickest part of the wing registers at least 165
°F on meat thermometer.
Internal temperature of the chicken (not the filling)
on a meat thermometer should register 165 — 174 degrees F.
Place meatloaf into the oven and bake for about 1 hour or when the middle of the meatloaf registers 160 degree's
on an meat thermometer.
Step 7Roast the pork until its internal temperature reads 145 °F
on a meat thermometer, about 45 minutes.
Repeat the glazing process every five minutes until the glaze is used up and the tenderloin is cooked through (it should read 145 °F
on a meat thermometer), about 20 minutes total.
When Chicken tests 165 degrees
on meat thermometer, remove from oven and let rest 10 minutes before carving.