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So I'm doing both a goose and a ham this week for a medium size party. Input would be helpful.
I was planning on doing the goose sorta like other poultry, namely at a very high temperature, 500-600 going in if I can get the damn oven to retain any heat (I know about puncturing the goose to let the copious fat run out).
I was hoping to cook the ham with or next to the goose, but I'm concerned that it might not be proper to cook a ham at high heat (it's already cooked after all, "cooking" a ham is really just a warming-up process, right?). I haven't seen anything online about high-heat hams, unlike chicken and turkeys.
So, many questions: Can (or should) a goose be cooked at high heat like chickens and turkeys or should it be cooked at lower heat? Can a ham be cooked at high heat, and if not, then what is the highest temp I should put a ham in...since I want/need to do it with the goose? I could put it in at a later time...but if it takes just as long to cook then I can't have them finished at the same time. Grrr.
Thoughts?
I was planning on doing the goose sorta like other poultry, namely at a very high temperature, 500-600 going in if I can get the damn oven to retain any heat (I know about puncturing the goose to let the copious fat run out).
I was hoping to cook the ham with or next to the goose, but I'm concerned that it might not be proper to cook a ham at high heat (it's already cooked after all, "cooking" a ham is really just a warming-up process, right?). I haven't seen anything online about high-heat hams, unlike chicken and turkeys.
So, many questions: Can (or should) a goose be cooked at high heat like chickens and turkeys or should it be cooked at lower heat? Can a ham be cooked at high heat, and if not, then what is the highest temp I should put a ham in...since I want/need to do it with the goose? I could put it in at a later time...but if it takes just as long to cook then I can't have them finished at the same time. Grrr.
Thoughts?
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