Unsmoked Bone-in Ham

Store raw ham well-wrapped in the refrigerator. Cooked ham should be stored in an airtight container.

Score the fat cap in a diamond pattern to help it render during cooking.

Roast at a lower temperature for a longer time to ensure even cooking and prevent drying.

Baste frequently with pan juices or a glaze during the last hour of cooking.

Let the ham rest for at least 15-20 minutes after cooking before carving.

Root vegetables (potatoes, carrots, parsnips)

Apples and cider

Mustard

Cabbage

Braised greens

Cooking at too high a temperature, leading to a dry end product.

Not allowing the ham to rest after cooking, resulting in juices running out when sliced.

Overcooking the ham, which can make the meat tough.