I would add the following to the good tips above:
- if you have a ham that still has fat and skin on one side, score it like a checkerboard and broil it for about 5 minutes before the ham is done.
- spend the money on a good ham. Hormel cure 81 will blow your mind for a store bought, boneless cured ham.
- shop local farms and/or farmer markets to see if you can get an uncured ham. Its still salted and smoked but they don't use sodium nitrite in the process (aka curing agent). It tastes less salty/metallic and is almost more like a pork roast. I don't know if its 'better' than cured ham but is a nice change.
- I like bone in hams better than boneless, more fat and richer taste.
- if you have a ham that still has fat and skin on one side, score it like a checkerboard and broil it for about 5 minutes before the ham is done.
- spend the money on a good ham. Hormel cure 81 will blow your mind for a store bought, boneless cured ham.
- shop local farms and/or farmer markets to see if you can get an uncured ham. Its still salted and smoked but they don't use sodium nitrite in the process (aka curing agent). It tastes less salty/metallic and is almost more like a pork roast. I don't know if its 'better' than cured ham but is a nice change.
- I like bone in hams better than boneless, more fat and richer taste.
Why do the heathen rage and the people imagine a vain thing? Psalm 2:1 KJV