This fresh whole ham is cut with elegant presentation in mind. The aitch bone is removed while the shank bone is exposed and cleaned to create the “handle” that facilitates carving. The steamship ham is skinless, nicely trimmed, netted and sealed in cryovac.
Whole Bone-In Ham, 18-20 lbs
Put it on a rack in the pan to elevate out of the juices.
Cook at 250 degrees for 5-6 hours, till the internal temperature is at 145. Let it rest and it should come up to 150.
You will want to crust the outside pretty heavily in your favorite seasoning, we like a product called Char-crust. But just a thick coat of kosher salt and coarse black pepper would work.
After it comes out of the oven and rests, carefully peel the netting off, stand it up, and slice it in toward the bone, that way the juices will keep rising and won’t all leak out while you are carving it.
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