The following tips for roasting a bone-in ham are based on a 10-pound fully-cooked smoked ham.
- Slice away skin from ham with sharp utility knife. (Omit step if meat retailer has already removed skin.)
Slice away skin.
- Preheat oven to 325°F. Score fat on ham in diamond design with sharp utility knife; stud with whole cloves.
Score fat on ham in diamond design.
- Place ham, fat side up, on rack in shallow roasting pan.
uncovered, 11/2 hours, basting with sauce or glaze, as desired. Insert
meat thermometer into thickest part of ham, not touching bone. Bake 1
to 2 hours more until meat thermometer registers 140°F, basting with sauce two more times. Total cooking time for ham should be 18 to 24 minutes per pound.
Bake uncovered. Baste ham with sauce.
- Let ham stand 10 minutes before transferring to warm serving platter.
Another useful tool when roasting meat is to know what the recommended temperatures for doneness are. The chart on the next page should help.
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