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Help Me With Making a Baked Ham, Mine is Always Too Dry!

Posted by on Apr. 3, 2010 at 12:15 PM
  • 19 Replies

What kind of ham should I buy?  How long and at what temperature should I cook it?

Any other tips?

Many thanks.

by on Apr. 3, 2010 at 12:15 PM
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Replies (1-10):
kk_bella
by on Apr. 3, 2010 at 12:19 PM

Try placing a teaspoon or two of water in the dish.

norahsmommy
by Platinum Member on Apr. 3, 2010 at 12:20 PM

cumberland gap hams are always very good.  Try cooking it in pinapple juice or some sort of broth.  Check it frequently and remoisten it.  And tent it with foil to keep it from getting to dry. 

mitch576
by on Apr. 3, 2010 at 12:20 PM

any ham...

 you want a citrus.. like pineapple juice. i use pineapple juice, brown sugar, one clove, a little mustard...  the reason you want "citrus" is because it breaks dowm the meat a little.. making it more tender and moist.

mix and baste the ham with this.  make sure you cover in foil to keep moist.

uncover the last half an hour .. basting once in a while.

 







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mnmsmom2008
by on Apr. 3, 2010 at 12:20 PM

Cook it in the slow cooker, put a little water in the bottom.  I usually cook a bone in picnic ham.  ETA: You will know when it's done, when you poke it with a fork and twist and the meat falls apart... yummy, I just took mine out of the freezer.  Oh, then mix up a little cornstarch and make gravy from the drippings.

ErikaRobin
by on Apr. 3, 2010 at 12:20 PM

Listen to kk...maybe even add a little more than two teaspoons...and keep it covered until the last few minutes of baking.

brinak1972
by on Apr. 3, 2010 at 12:20 PM

I always get Kentucky Legend and bake as directed on package. but I also put a glaze of pineapple juice and brown sugar on top as it bakes.

johannsfrau
by on Apr. 3, 2010 at 12:21 PM

here is an excellent ham recipe...there is always 2 cups of liquid ( beer and apple cider)  in the pan ( when it evaporates you add more)

http://www.foodnetwork.com/recipes/saras-secrets/baked-fresh-ham-buzhenina-recipe/index.html

shannonw79
by on Apr. 3, 2010 at 12:22 PM

Just bumping, mine is always dry too!

25beengoodtome
by on Apr. 3, 2010 at 12:22 PM

  All I do is buy one that's sugar cured, I don't like the salty hams. Read the instructions on the wrapper. I normally pour pineapple juice over my ham before baking, then wrap aluminum foil over it until the last 1/2hour , when I baste it with the juices.

~Marie - I'm Absolutely ADDICTED TO CAFEMOM - and loving it!!
Dajennible
by on Apr. 3, 2010 at 12:22 PM
use pineapple or coca cola
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