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Bone-in ham roast-- now what?

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Bone-in ham roast-- now what?

happybellynh | Apr 18, 2011 08:05 AM

I don't know why, but for some reason I bought a large bone-in ham roast (not pork roast!) at the farmer's market this weekend.

I'm not a big meat cooker/eater, but the things I would think to do with a pork roast (pulled pork, etc) don't seem as applicable to a ham roast. The one thing the farmer did mention is that they've done them with success in a very slow oven- 300* for 5 hours.

Ideas?

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