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Tips for baking a moist and tender ham: 1  To make clean up easier, line the roasting pan with aluminum foil. 2  Do not add water to the roaster. 3  To avoid drying out ham, cook slowly at 325ÂºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
1 Place the pork in a bowl large enough to fit the ham and fill it with water. 2  Add the salt, curing salt, honey, and pickling spice. 3  Give everything a good stir, cover, and place in the refrigerator for 4 to 5 days (1 day per pound of ham) to brine.4  When the ham is done brining, remove from the bowl and rinse off.reparation. 1  Place the pork in a bowl large enough to fit the ham and fill it with water. 2  Add the salt, curing salt, honey, and pickling spice. 3  Give everything a good stir, cover, and place in the refrigerator for 4 to 5 days (1 day per pound of ham) to brine.