Your ham is too dry? You probably cooked it uncovered the whole time. Next time, tent it with foil. Or add a little apple juice to the pan.
Your ham is too salty? Some hams are brined like a pickle. Don’t panic. You can soak it in cold water for a few hours before cooking. It draws out the salt.
And if your glaze is too runny? Just spoon it over the ham halfway through the basting process. It’s not rocket science. It’s pork science.
So, to sum up: 325°F. Check the label. Use a thermometer. Glaze at the end. And for crying out loud, let it rest.
You’ve got this. Now go make that ham your victory lap. And save me a slice of that crispy edge, okay?
