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@CYOA
I've part boiled a ham for about 4 hours, turning so it's had an hour on each corner (slightly too big for the stockpot). I've done the first glaze and season and plan to bake it to finish the job. If I leave it on about 160 overnight will I have char in the morning? Or if I switch oven off now and start again in the morning will we have salmonella in the afternoon?