I have a boneless, vacuum sealed, quot;jubilee ham with natural juices.quot; I have never baked a ham before, and am not sure what to do exactlyIt is already fully cooked, however I am wanting to cook it as long as possible so that it is super tender and falls apart similar to a perfectly cooked bone-in hamHow do I do this with a boneless ham? Please do not answer with recipies for glazes,etc.I only want directions as HOW to cook the ham - do I wash it first? Cover with foil or a lid or nothing? How much water in the pan? How often do you baste the juices over the top of the ham? How many hours to cook? (The package does not say the weight of the ham, but its pretty big.) The main thing I want is for the ham to cooked so that it quot;falls apartquot; when you serve itThanks for any help or advice!
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Cover it with foilI would use a can of pineapple chunks, juice and all and add to pan, maybe 3 or 4 cloves (if you have them, no big deal if you don't) cover and place in a preheated 350 degree oven for about two hours or more, basting often(the pineapples is all the glazing you'll need) You can remove foil the last 15 or 20 mins to add some color but be sure to baste even more as the liquid will evaporate quicklyAdd a little water if you mustLet rest for about 20 mins before you cut itCan I come to dinner??? Perhaps the easiest way to deal with it is to get two of those big aluminum roasting pan and use one as the cover because removing the foil and putting back on can be a little work, especially when it's hot like that.
