We were hungry for a good sandwich, but couldn't get out of Fat Daddio's Global Headquarters. We were stuck in the office. We had one of our Fat Daddio's pick up a ham at Costco so we could bake it for lunch. We have a lot of bakeware, but no roasting pans! So, we opted for the versatile 9x2 anodized cake pan baked accordingly. Wow! Not only did the ham bake well, but the clean up was so much easier than it would have been in a roaster. Besides not having a roasting pan, we also don't have a carving knife! So, we used our cake/bread knife (Fat Daddio's CK-10). It really carved the ham nicely. Not bad for a bunch of bakers.

 

Cake Pan (Fat Daddio's PRD-92)
Oven safe thermometer

 

Large Ham (We used a bone-in, fully cooked ham that just need to be heated through).

 

Cut	Weight	Approximate Baking Time (Based on ham directly from refrigerator)	Final Temperature (When to remove from oven)
Boneless cooked ham	1 to 3 pounds 3 to 5 pounds 6 to 8 pounds 8 to 10 pounds*	3/4 to 1-1/4 hours 1 to 1-3/4 hours 1-3/4 to 2-1/2 hours 2-1/2 to 2-3/4 hours	140 degrees F 140 degrees F 140 degrees F 140 degrees F
Bone-in cooked ham	5 to 8 pounds 14 to 16 pounds*	1-1/2 to 2-1/4 hours 2-3/4 to 3-3/4 hours	140 degrees F 140 degrees F
Bone-in ham, cook before eating	3 to 5 pounds 7 to 8 pounds 14 to 16 pounds*	1-3/4 to 3 hours 2-1/2 to 3-1/4 hours 4 to 5-1/4 hours	150 degrees F (160 degrees F after standing) 150 degrees F (160 degrees F after standing) 150 degrees F (160 degrees F after standing)

*Hams that weigh more than 8 pounds should be loosely covered with foil halfway through roasting.

 

 

Place the ham on its side. With a carving knife, slice off a piece of ham from the bottom. Roll back the ham slice so it sits flat. Cut slices down to the bone, and cut along the bone to release the slices.