I am testing a recipe that is traditionally prepared with a bone-in spiral-cut ham, but am using uncured petite ham from Niman Ranch instead. What should the difference in my cooking time be? The gist of this recipe is to do a baked glazed ham, and the first step as it's currently written is to roast the ham, under a sheet of foil, at 400 degrees for 45-55 minutes, then to start basting with the glaze every five minutes for an additional cooking time of 40-45 minutes. What would the cooking different be for an uncured 4-5 pound petite ham?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)