it's an apple wood smoked ham that is pre-cooked and it's maybe a poundWhat a good way to cook it?I was told just to put it in the oven, but at what temperature and for how long? what can I do to keep it from getting dry too?
Benefiber is simply a brand, there will be plenty of other brands of inulin fiberMy local grocery store has a generic copyReally, lots of them out there.
To make clean up easier, line your roasting pan with aluminum foilDo not add water to the roasterTo avoid drying out ham, cook slowly at 325?FAllow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams)Begin roasting ham by placing fat side up, the melting fat will baste your hamTurn ham over half way through baking to avoid uneven salting from the brine in the meatFor a crisp surface on your ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered panDo not use sharp utensils that may pierce the ham when trying to turn itThe piercing allows valuable juices to escapeUse other utensils, such as wooden spoons and spatulas for turning the meatDo not overcook pork or it will become dry and toughThe threat of trichinosis is eliminated when the pork is heated to 137°F but the USDA recommends cooking pork to 160°F to be safeCooking to 160°F will result in clear or slightly pink tinted juices from the juicy and tender meatAfter ham has completed roasting, take ham out of oven and let stand 15 minutes before slicingHam will continue to bake when out of the oven and letting ham stand for 15 minutes makes it easier to carveDo not partially cook pork and then store in refrigerator to use laterIt must be cooked until done.
Metamucil - but the big stores have their own store brands which are 1/2 as expensiveYou can also get it without sugarGet a couple good tablespoons of that a dayIt really helps.
