Ingredients 
To boil, place the ham in a large pot or Dutch oven in which the meat will fit fairly tight, and then cover it with cold liquid. Add desired flavorings. The liquid used for boiling can be plain water, water seasoned with herbs and spices, stock, or water with the addition of ingredients such as wine or fruit juices. Dig more about celery juice fad.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes ( about 15 minutes per pound).
Read our post about ham and water product.
They're usually cut into a butt and a shank portion, with the butt yielding larger slices but the shank having denser, more flavorful meat. Spiral-cut hams are made at the processing plant by slicing a bone-in city ham in one continuous spiral, leaving the meat on the bone in its original shape.
They are wonderful. Best hams I ever eaten and they are always raved about by our guests. We moved away from south Texas and HEB several months ago, We still have family in Texas and its not uncommon for us to buy 2 or 3 of your carver hams and bring them to Arkansas in an ice chest.
dcarch. Mushy meat typically is a result of excess tenderizer use. Try marinating meat with fresh pineapple and you will see literally meat paste.
Ham is best reheated low and slow, and heating it uncovered means that the moisture in the ham evaporates, leaving it dry and unappetizing. You can also add a little bit of liquid, like wine or water, to the bottom of the baking pan for some additional moisture.
If necessary, soak the gammon (ham) in cold water to reduce saltiness, according to butcher or packet instructions (most do not need this anymore as curing methods have changed). Place in a foil-lined roasting tin and bake at 220C/fan 200C for 20-30 mins (based on a 5kg ham) or until the glaze is golden. Also check: apple jelly glazed ham.
Preheat oven to 325°F. Place ham on a rimmed baking sheet, adding 3/4 cup water to pan. Cover ham securely with foil, and heat 15 minutes per pound.
Preheat the oven to 350 degrees F. Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes.
The goal is to reheat the ham without drying it out. The best way to do this to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
A boneless ham may also be the best ham for Thanksgiving, as it's so easy to serve when you already have a turkey to carve…and the sandwiches are perfect for the evening football game! Our post about honey ham.
Good to read: ham trim.
I prefer bone-in hams over boneless. I find that any meat cooked on the bone has better flavor, and in the case of ham, it also has better texture. When producers remove the bone from a ham, they have to then reshape the meat (in a machine called a vacuum tumbler) so it won't fall apart when sliced.
Yes, you can freeze Ham easily but just placing it in the freezer. This does not affect the taste of the Ham.
A boneless ham is a carve ham. That's all there is. The term boneless ham and carve ham are interchangeable. The manufacturer has removed the bone which makes it easy to slice. A boneless ham is easier to carve.
Heat in pre-heated 350°F oven for 40-60 minutes (approx. 10 minutes/ lb). Take ham from oven, tent the foil and let rest 15 minutes.
Warning! Never add fresh pineapple to a pre-cooked ham and heat. Not acids, bromelain an enzyme that acts as a meat tenderizer. It breaks down when cooked, so canned pineapple doesn't have the same effect.
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