There are a few basics to cooking a moist bone in ham, regardless of the size. Even though it is messier to carve, bone in is well worth the effort. Serve with Potatoes Savoyarde or Potato Gratin and use the bone for Yellow Split Pea Soup.
Baked Bone in Ham
We prefer to have the ham on its own rather than with a turkey meal – there can’t be 2 starts at the show! And both take some time in the oven. We typically do not make a glaze because of the Carbs and we prefer it without.
Ingredients
9 lb. (4 kg) bone in ham 0 CHO
- Water to cover 1 inch on bottom of roaster
Instructions
- Pre heat oven to 325.
- Place ham, meat side down on the rack in a roaster. Leaving the fat/rind layer on will result in moister meat and be easier to trim once it is cooked.
- Add enough water to cover the bottom of roaster 1 inch deep.
- Tightly tent the ham with foil and bake 20 minutes per pound; for hams up to 10 lb. Larger whole hams will take longer per lb (25 minutes).
- Remove ham from the oven when the internal temperature reaches 160.
- Let rest a minimum of 20 minutes before carving.
- Insert the tip of a sharp knife between the meat and fat/rind layer. Trim off the fat, parallel to the ham, if serving without a glaze. Carve meat into larger pieces and then into as many slices as you will need for the meal.
- If serving with a glaze, leave ¼ inch fat on the meat and score. Return to oven at a higher temperature with desired glaze.
- To re heat the ham the next day, place pieces in an oven proof dish with ¼ inch water. Tent and warm at 300 for 10 -15 minutes, depending on the size of the ham pieces.
