This type of ham is typically very salty, so much so that it often require soaking (to remove some of that salt) prior to cooking. Then, pat the ham dry, heat a pan over medium heat, and add the ham to it. You could always turn the ham over part way through cooking so the whole ham has time to simmer in the juices. Next, fry the ham in the pan, turning it often, until both sides are browned and the fat turns clear. If I cook this ham in the slow cooker, I try to baste it several times while it cooks so that those delicious flavors get distributed all thr0ugh the meat. Finally, once you’re done cooking the ham, trim the fat off before serving it. When it reaches 160 degrees F, the ham is done. Relatively low in fat (Butterball Turkey Ham, a major brand here, has 1.3g of fat per slice and 40 calories). A 12-pound ham will take about 18 to 20 minutes per pound to bake, or roughly three and one-half to four hours. At the lowest time estimate, begin checking the internal temperature. Estimate the amount of time the ham will need to cook. Place the ham on a wire rack in a roasting pan filled with 1 inch of water (the water should not touch the ham). To cook sliced ham, start by trimming the skin off of the edges of it. Cover the entire ham and roasting pan in several layers of aluminum foil to insulate the ham while it cooks. Country ham: Differing from city, country ham is preserved by dry curing, or rubbing with a mixture of salt, sugar and spices before being smoked and aged for a period ranging from several weeks up to one year. The pink-coloured flesh of turkey thighs and the curing process both contribute to the authentic colour. Turkey ham is made from thigh meat that is coloured, cooked, cured and sliced thinly to resemble ham. The ham will need to roast for 15 minutes per pound, so knowing the weight is crucial. The part of the ham that is soaking in the juices will have the most flavor though. 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