Final answer:
Quickly cooling ham is best achieved by a two-stage cooling process, involving reducing the temperature to 70°F within two hours and then to 40°F within four additional hours, using techniques like dividing the ham, using shallow pans, ice-water baths, or rapid chill units.
Step-by-step explanation:
Rapid Cooling Techniques for Ham
When it comes to cooling ham quickly, the most appropriate method involves using a two-stage cooling process. In the first stage, you should reduce the temperature of the ham from 135°F to 70°F within two hours, and then in the second stage cool it down from 70°F to 40°F or lower within another four hours.
To do this effectively, you can divide the ham into smaller portions, place it in shallow pans, and then put these pans into an ice-water bath or a refrigerator set to a very low temperature. Turning the ham over periodically will ensure even cooling.
Another option is to use rapid chill units that blow cold air over the food. It is crucial to cool ham quickly to prevent bacterial growth and ensure food safety.