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.