I'm baking a ham for the first time ever, but I'm confused as to how to situate the meat thermometer.
The ham is covered with a loose tent of foil. Should the meat thermometer be placed underneath the foil or poked through the foil?
My husband and I have been going back and forth on this for 10 minutes. A google search came up with varying opinions, and we've concluded that neither method seems to make any sense.
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