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How to Bake A Ham

Ham is the hearty part of the pig gathered from the rear quarter to include the ham shanks in the upper portions of the hind legs. Ham is traditionally served as the main meat for Easter in America. It is also served as the secondary meat for Thanksgiving and Christmas dinners. Additionally, family gatherings and church potlucks feature hams, as well. If you want to cook a ham, here is a quick 10-step guide to baking a 10-14 pound fully cooked smoked spiral ham with the bone.

A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium. Although ham is a very adaptable meat offering a variety of preparations using the leftovers, only consume it in moderation if you are watching your sodium intake.

Baking a ham roast is a fairly simple process. If your ham is frozen, you'll get the best results by defrosting it in the refrigerator before cooking. Give the ham at least seven hours per pound to thaw in the refrigerator. You can also bake a frozen ham, but it will take about 1.5 times longer, on average, notes What's Cooking America. This also tends to negatively affect the roast's texture.