Baked Ham - Easter, Christmas, or just for Sunday
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How to Make Baked Ham - Easter, Christmas, or just for Sunday
- Preheat your oven to 350 degrees.
- Place ham in your roasting pan.* You can use a rack in the pan, I don't.
- Pour enough water in the pan to equal 1/2 inch in depth. Cover with roasting pan lid. If the lid will not sit properly put a strip of aluminum foil around the pan rim and lid to seal in the steam.
- Cook time varies. In general a semi-boneless half ham or picnic will take 2 - 2.5 hours. A whole ham will cook in 3-3.5 hours. A smoked cured ham is fully cooked.If you over cook it, it's fine. If the ham falls apart instead of slices, it's fine.
Roasting pan: No lid. No problem. Cover with aluminum foil. Just make sure your pan depth is 2 inches. A cake pan even a lasagna pan will work.
Ham types. Semi boneless is best for the holidays. Picnics have the best flavor but tend to be small and they have the most fat. A picnic will generally feed 4 people with some for scalloped potatoes, omelets or ham spread.
FRESH HAM - if it has not been cured and/or smoked (Southerners don't smoke) you are buying a glorified pork roast.
- GRAVY!!! You will need 1-2 cups of pan drippings. Defat if you have a separator. Place in a sauce pan and bring to a light boil. Lower the heat and add your thickener. Stir to keep from lumping and serve.
THICKENER: Dad used flour, water and a gravy coloring. I use cornstarch, water and Kitchen Bouquet. Same thing but I cannot get gravy to thicken his way and I've been trying for over 40 years! What ever you use remember to whisk it in cool to warm juices. Continue whisking to stir will make it silky smooth. Bring it back to a simmer and in a few minutes it will thicken. It has to simmer to cook out the thickener flavor