I’m cooking a ham, because I have two of 'em in the freezer that I’ve been saving forever, it feels like autumn, and ham sounded good. Mr. Athena made a glaze that he tells me has a fair bit of booze in it (as well as sugar, cloves, cinnamon, etc).
We put the ham in the oven at 325 degrees after dousing it with the aforementioned glaze. It’s not a TON of glaze, just enough to cover it lightly, and it’s not pooling in the pan or anything like that.
About 5 minutes after the ham went in the oven, the oven door blew open with a WHOOOSH! It was loud enough that Mr. Athena and I both jumped.
Inspection of the oven shows no damage. Oven is working as normal. Elements are not blown out. The only sign of anything wrong is a tiny piece of white plastic we found on the door when we opened it.
So WTH happened? Why did the door blow open? For the record, it’s a circa 1995 Dacor dual fuel (meaning the range is gas, the oven is electric), has been working just fine. Never had a door blow open before.
Mr. Athena’s theory is the alcohol in the glaze exploded, blowing open the door.
My theory is that we have oven poltergeists and the only way to get rid of them is a total kitchen remodel.
What say you?