Baking a Moist and Tender Ham

When baking a ham, remove it from the oven when it is 5 degrees below desired temperature. Allow the ham to set 15 minutes and its temperature will rise 5 degrees to desired temperature without overcooking and drying out the ham.
Quick Tips & Ideas

Baking a Moist and Tender Ham

Tips for baking a moist and tender ham:
  • To make clean up easier, line the roasting pan with aluminum foil.
  • Do not add water to the roaster.
  • To avoid drying out ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
  • Begin roasting ham by placing fat side up, the melting fat will baste your ham. Turn ham over half way through baking.
  • For a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.
  • Use wooden spoons and spatulas for turning the meat to prevent puncturing the meat and allowing juices to escape.
  • Use proper cooking times and temperatures. Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safe.
  • After ham has completed roasting, take ham out of oven and let stand 15 minutes before slicing.
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