I'll making a pernil (fresh ham) for Christmas dinner. I've made it before but am always looking for suggestions for better cooking. First off, should I let the meat come to room temperature before placing it in the oven? I've never done so and don't think the meat suffered as a result.
Second, what cooking temps, time, and methods has anyone used? I usually do 20 min/pound at 325-350. Again, works for me, but I want to hear what others do.