Well, we picked up a couple of spiral-cut honey hams on sale for Easter dinner.
However, the hams are already pre-cooked and only need to be re-heated. We still had a large turkey in the freezer from stocking up during sales last November. So, since the turkey would need to cook much longer, we decided to make the most of the coal heat (cheaper than the gas stove) while it lasted.
This was a 17-1/2 pound turkey, with all the fixings, all cooked with the coal range. As usual, it turned out terrific. And, we have lots of left overs for lunches and soup making.
For anyone that wonders if an old range's oven is too small. We use a common size large broiler pan that has held up to 20 pound turkeys. As you can see in the pictures, it fits in the oven with room to spare. Enough room that we have also baked sweet potatoes, wrapped in foil, right in around that same broiler pan.
This being a range on the small side, the oven is 18 wide x 18 deep x 11 inch high. Most of the old coal/wood ranges available have 20 x 20 ovens, like Carole's and Randy's ranges .
There were apples that needed to be used up too, so she made an apple pie the night before.
And about something that Carole first brought up - not needing to clean range ovens. This is our ninth winter cooking and baking with the range . We use it for all our cooking/baking for about 8 months of the year. We have yet to need to clean the oven of anything from cooking. Other than the seam caulking I did this winter, the inside of the oven is as it was when we bought it.
Another plus for cookin' with coal !