A thriftier approach for ham is to buy a shank end or butt end ham; these typically weigh 8-10 lbs and cost $.30/lb to $.50/lb less than spiral cut hams. Score the sides with a paring knife to provide a place to stick dried cloves; place the ham in an oven bag and then into a roasting pan; heat at 325 degrees F for 20 minutes/lb of weight.
Let the ham rest a half hour after it is removed from the oven. A sharp carving knife will slice the ham as thin as you might want. It is so juicy it will literally melt in your mouth. The juices and fat will accumulate in the oven bag; if you pour this mixture into a container and place it in your refrigerator overnight, the fat will rise to the surface and coagulate while the juices will gel beneath it. Either or both can be used in other applications or discarded.
Most important, the leftover ham will not have the consistency of shoe leather and can be used later for sandwiches, ham and beans, etc., or wrapped well and frozen.
By Tracy from Kansas City, MO
Tips for making great ham. I thought I read a thread one time on cooking ham but I can't find it.
My grandma gave this to me when I first got married.
Place ham in pot empty one can of Sprite, 7up or Mt. Dew in pan. Cook til done. This is really fast and wonderful!!
I have a ham that will take 10 hours to cook. Can I cook it 5 hours one day and then 5 hours the next?
By Tana from Los Lunas, NM
Geez Loueeze, do you think you might have your hams and porks mixed up? Ham is already cooked and all you are doing is heating it through and making the glaze sticky no more than 2 hours, and Pork is RAW cooked at 20mins per pound, the first 30mins on high temp for the crackling, about 2-3hours in total.