Cover it tightly and cook in a preheated oven for 12-15 minutes per lb., checking every so often to see if more liquid is needed. Place the ham in a deep roasting pan and add about a cup of either water or vegetable broth.Allow the ham to come to room temperature before cooking it by placing it on the counter (lightly covered) for an hour or two.The internal temperature for ham should reach 145☏, so taking it out at 135☏ will allow it to reach the right temperature without drying it out. Meat from the oven will continue to cook after it is taken out.Throw out the glaze packet! Making your own glaze is super simple and tastes worlds better.The oven is what is considered ‘dry heat’ so keeping moisture ‘IN” means covering the meat. ![]() Be sure to cover the ham with foil or a lid that tightly fits a roasting pan. ![]() This will allow the moisture to ‘steam’ or ‘braise’ the ham.
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