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. Place bag in roaster and place ham fat side up in the bag. Hams come fresh or ready-to-eat. Score the fat left on the meat in a criss-cross fashion and, while it’s moist, season it generously with black pepper. Arrange ham fat-side up in a large baking dish. Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes. Place ham on a roasting rack set in a roasting pan and diagonally score. Place the bone-in ham on a rack in a shallow roasting pan. Discard stock before slicing and serving ham. 1 Preheat oven to 325 degrees. Rub ham with brown sugar. Place the ham in a roasting tray and roast for 20 minutes, or until the fat renders and becomes slightly crispy. 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. 2 Place ham on a rack placed in a rimmed baking or broiler pan and then place in the preheated oven. Preheat the oven to 325°. Ham is made from the front leg of a hog, while the back leg renders a pork shoulder picnic. deep cuts in a diamond pattern. Buy Bone-In Ham. Bake for 10-14 minutes per pound or until a meat thermometer registers 140 degrees. Place ham, cut-side-down, on a large sheet of heavy-duty aluminum foil then wrap the ham thoroughly and snug. Cover with a piece of foil and bake for about 1-1/2 to 2 hours or until a thermometer reads 130°. Using a sharp knife, score the surface of the ham with 1/4-in. Add 2 tbls flour to cooking bag, and shake it to coat. Cut six 1" slits in top of bag for steam escape. Preparation. Preheat oven to 325º. Here’s everything you need to know about buying the best ham. 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