Cooking Ham
Ham is a great choice for spring gatherings. It’s simple, feeds a crowd and provides wonderful leftovers.
Keep Servings In Mind. Allow for 1/2 to 3/4 pound per serving for bone-in ham, and 1/4 to 1/2 pound per serving for boneless ham.
Before Cooking make sure to let ham sit at room temperature for approximately 1 hour.
Scoring The Skin adds to a beautiful presentation. Cut 1/4 inch deep crosswise into 1 to 2 inch squares to create classic diamond shapes.
Glaze The Ham during the final hour of cooking to avoid burning.
Keep The Flavor Going. Buying bone-in ham leaves you with the ham bone, which is great for flavoring soups and beans.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
