Heat ham, the U.S. Department of Agriculture says, until the center of the ham reaches 140 degrees, allowing 18 to 24 minutes per pound for half, bone-in hams and 10 to 15 minutes for boneless.

1 bone-in smoked ham (shank portion), about 8 to 10 pounds, skin on. Freshly ground black pepper to taste. 1 can (15 ounces) mandarin oranges in light syrup.

1 bone-in smoked ham (shank portion), about 8 to 10 pounds, skin on. Freshly ground black pepper to taste. 1 can (15 ounces) mandarin oranges in light syrup.

If you’re comfortable with carving, choosing bone-in ham is worth the effort. (This baked ham recipe wows every time.) The bone provides the meat with better flavor and texture. As a bonus, the ...

With a bone-in ham, plan on ⅓ to ½ pound of meat per person (or 2 to 3 servings per pound), or more if you want leftovers. For a boneless ham, figure about ¼ pound per person, or more for ...

-Place shank end on carver’s left with the thicker portion of the ham on top. Place fork in top half of ham. Cut along top of bone and lift off the thick portion. -Place the thick portion on … ...

Heat ham, the U.S. Department of Agriculture says, until the center of the ham reaches 140 degrees, allowing 18 to 24 minutes per pound for half, bone-in hams and 10 to 15 minutes for boneless.

Finesse gets you only so far when carving a whole bone-in ham. There's a science to this task: anatomy. What you want to do is use the bone as your guide, dividing the ham into four distinct and ...

– According to regulations set down by the U.S. Department of Agriculture, a product labeled only as ”ham” must have no added water and must be at least 20.5 percent protein by weight.