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You'll want about 1/4 to 1/3 pounds per person. Refer to the following to see how much country ham you'll need per person: 5 people: 1.25 to 1.65 pounds. 10 people: 2.5 to 3.3 pounds. 15 people: 3.75 to 5 pounds. Always remember that these figures are only estimations, obviously everyone's gathering will be different.

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First, take into account the number of guests, the type of ham you plan on serving, and how much in leftovers (you'll definitely want leftovers!) you want. Whichever size ham you choose, be sure to allow enough cooking time. The USDA suggests baking at 325 °F (160 °C) until it reaches an internal temp of 145 °F (63 °C) and then letting it.

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That means for a 10-person Easter dinner, you'll need a bone-in ham that weighs between 7.5-10 pounds or a 5-pound boneless ham. If you're serving country ham, though, you'll need way less of it. Although it is delicious, the saltiness will prevent people from heaping it on their plates. For more tips on how to cook a ham, check out the entire.

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Figure you'll need about 1/3 to 1/2 pounds of meat per person. Based on everyone consuming 1/2 a pound, here's how much bone-in ham per person you'll need: 4 people - 2 pounds. 6 people - 3 pounds.

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Cover the Dutch oven and allow the ham shank to braise on a rack in the middle of the oven for 2 hours. While it cooks, chop carrots, onion, and celery into ½-inch (1.27 cm) pieces. Chop potatoes into 1-inch (2.54 cm) pieces, and mince the garlic. Season the veggies with smoked paprika, salt, and pepper.

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Ham comes from the back legs and rump of a pig. A whole ham is a large piece of meat weighing about 18 to 20 pounds, so most grocery stores sell them in sections. Ham sells both boneless and bone-in. (Remember to keep the hambone to flavor soups, stews, and greens.) The three most common cuts of ham are the butt end, ham shank, and center slice.

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Directions. Step. 1 Preheat the oven to 325°F. Step. 2 Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place the cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2 1/2 hours, or longer, depending on the package directions.

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Estimate 3/4 to 1 pound per person for a bone-in ham. No matter what size ham you purchase, save the bone to make the best bean soup or save some ham for sandwiches, casseroles, and other leftover dishes. 6 people: 4.5 to 6 pounds. 12 people: 9 to 12 pounds. 20 people: 15 to 20 pounds.

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Fresh ham: Uncured leg of pork; must have "fresh" as part of its name. Fresh hams have the same color and texture as a fresh uncooked pork roast and must be cooked before eating. Fresh hams are not very commonly available and not what's typically served around the holidays. Country ham is cured with a dry rub, hung to dry, aged usually.

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Omaha Steaks Duroc Boneless Country Ham. This boneless ham had a honey-colored crust, was super easy to bake and slice, and was downright delicious. It was moist, flavorful (with a touch of sweetness), and perfectly seasoned. The leftovers would be lovely cooked up in bean or pea soup.

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Kosher salt and freshly ground black pepper. Directions. 1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil. 2. Put the ham cut-side down on the foil.

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Knowledge Article. When buying a ham, estimate the size needed according to the number of servings the type of ham should yield: 1/4 - 1/3 lb. per serving of boneless ham. 1/3 - 1/2 lb. of meat per serving of bone-in ham. If interested, see also our fact sheet Ham and Food Safety. How much duck or goose should you buy per person? Ham thawing time.

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The ham size calculations that you need to perform are relatively straightforward: For the boneless ham: Ham size = No. of people × 0.45 lb. For the bone-in ham: Ham size = No. of people × 0.65 lb. Let's check this theory out by preparing a feast for a 12-people family. 12 people × 0.45 lb = 5.4 lb.

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Cook 10 minutes a pound at 325ºF. Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time. During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice. Let rest 20 minutes before carving.

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Preparing the Shank Portion Ham. Once you have chosen the perfect shank portion ham, it's time to prepare it for cooking. Follow these steps: Preheat your oven: Set the oven to 325°F (162°C) and allow it to preheat while you prepare the ham. Score the ham: Use a sharp knife to score the fat on the surface of the ham in a diamond pattern. This will help the flavors seep into the meat and.

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Whether it's a city or a country ham, the glazing method is the same. Open the oven bag or aluminum foil when the ham is about 15 minutes away from being done. Score the rind in a crosshatch pattern to help render a bit of extra fat, paint it with some glaze, then crank the oven up to around 400°F (200°C).