Ham is considered by many in America to be the ultimate holiday entree, but you need not reserve ham strictly for special occasions.
Ham preparation
Uncooked and partially-cooked hams must be cooked prior to eating. Be sure and check the label to determine which type you have. Fully cooked hams need not be heated before serving.
Ham can be baked, broiled, sautéed, grilled or simmered. If the ham is too salty for your tastes, you can wash it down and then soak up to 24 hours before cooking to remove some of the salt.
To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving.
For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound.
Don’t toss that hambone! It makes great flavoring for soups and stews.
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