<rfdjr1 wrote

> Thanks for all the help and suggestions. The ham, (a COOK'S ham for the
> a-hole
> who needed to know the manufacturer), apparently was cured but needed to
> be
> cooked. It spent five hours in the oven with the probe thermometer
> monitoring
> it. I basted it the last half hour. I had quite a bit of trepidation about
> how
> it was going to come out (for you who wants to know the make of the ham,
> you'll
> probably have to look up trepidation as it has several sylables). But it
> came
> out absolutely tender and delicious. Best ham I ever cooked. I'll be doing
> it
> again real soon. Don't want to wait for a holiday to enjoy that meal!
> Happy

Glad it worked! Don cooked ours 3 hours but it was probably a smaller one
or he used a higher heat. That or it's still a bit rare at the bone (grin).
Thats ok if so as it's been in the fridge and will be chopped down and bits
re-cooked in many meals over the next 2-3 months (frozen and held in 1 cup
or less hunks for use with other meals).

Ours is bone in so we have the lovely bone for the crockpot.