Try this Roast Fresh Ham recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. PLACE HAMS IN PANS. 2. INSERT MEAT THERMOMETER INTO THICKEST PART OF HAM. DO NOT ADD WATER. DO NOT COVER. 3. BAKE 4 1/2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F. 4. LET STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING. NOTE: 1. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR. NOTE: 2. IF DESIRED, RACKS MAY BE PLACED IN PANS. NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 4 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 170 F. NOTE: 4. OTHER TYPES AND SIZES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L09600 SERVING SIZE: 2 SLICES ( From the
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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