Here’s a pro move: once it’s done, don’t carve it right away. Let it rest for 15 to 20 minutes. This is like letting your breath cool after a run. The juices settle back into the meat, making every slice perfect. Patience is a virtue, especially around ham.
So, next time you’re staring at a glossy, honey-baked hunk in your fridge, remember: 10 to 14 minutes per pound, at 325°F, with a little foil blanket. It’s not complicated—it’s just nice. And you’ve got this.
Now go, bake, and enjoy the best ham of your life. You’re welcome.
