Rub ham with brown sugar. Here’s everything you need to know about buying the best ham. Discard stock before slicing and serving ham. Place the bone-in ham on a rack in a shallow roasting pan. Hams come fresh or ready-to-eat. And if you’re a little wary of carving your own meat, opt for the semi-boneless, which gives you the best of both worlds. Preheat the oven to 325°. The butt portion of a ham tends to be leaner while the shank is easier to carve. While a boneless ham may be more convenient, a bone-in ham will be more flavorful and moist. Close bag with nylon tie included with bag. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. 2 Place ham on a rack placed in a rimmed baking or broiler pan and then place in the preheated oven. Place the ham in a roasting tray and roast for 20 minutes, or until the fat renders and becomes slightly crispy. Cover with a piece of foil and bake for about 1-1/2 to 2 hours or until a thermometer reads 130°. Place ham on a roasting rack set in a roasting pan and diagonally score. Step 1: Bake the Ham Alone. Score the fat left on the meat in a criss-cross fashion and, while it’s moist, season it generously with black pepper. Add 2 tbls flour to cooking bag, and shake it to coat. Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes. deep cuts in a diamond pattern. Pour chicken stock over ham. Place bag in roaster and place ham fat side up in the bag. Bake for 10-14 minutes per pound or until a meat thermometer registers 140 degrees. Cut six 1" slits in top of bag for steam escape. Preheat oven to 325º. Secure pineapple rings onto ham, fat side up, using toothpicks. Pour reserved pineapple juice gently over ham. Buy Bone-In Ham. Place ham, cut-side-down, on a large sheet of heavy-duty aluminum foil then wrap the ham thoroughly and snug. Arrange ham fat-side up in a large baking dish. 1 Preheat oven to 325 degrees. 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