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Chef Rebecca's Easter Ham

Chef Rebecca's Easter Ham

by KTVB

KTVB.COM

Posted on April 9, 2011 at 3:19 AM

Updated Sunday, Nov 10 at 7:42 PM

Easter Ham

What you need:

Snake River Farms Kurobuta Half Bone-In Ham

Method:

Heat oven to 325°F

Remove wrappings from ham

Place ham, face down, in medium roasting pan

Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone.

Do not add water or cover.

Heat ham 1-1/2 to 2-1/2 hours or until internal temperature reaches 140°F**

Transfer ham to carving board; let stand 10 to 15 minutes before carving

** Size of ham and/or cooking equipment may alter cooking time – always use
an ovenproof meat thermometer to determine appropriate doneness.

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