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Reviewed City Ham
Dec 11, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I tried this recipe out for the first time last weekend.
So one thing to note. I baked my ham at 250 for 3 hours and then checked the temp. After only 3 hours, the temp was already 157 inside. At this point I hadnt even crusted it yet, so it still had an hour to go. I put the crust on and continued at 250 for another hour rather than raising...”