My ham is 8.5lbs half-ham and was refridgerated, but not frozen. Here are the instructions that were with it.
Here's what I did:
- Preheated the oven to 275.
- Removed all packaging and put the ham face down on the pan.
- Wrapped the pan in foil. This covered the ham too.
It's been baking for 3 hours (so well past the recommended 2.25 hours) and is only at 71F degrees. I've been shooting for about 140F since that's what I've seen online sites recommend. I have this problem with every ham I try to make. They all end up taking like 6-7 hours. What am I doing wrong?
I've tested with two different meat thermometers so I doubt they're in error. Also, when I leave the meat thermometer in there but not in the ham (I don't have an oven thermometer) it reads as 250F so even if the oven isn't quite at the temp it thinks it is, it doesn't seem significantly off.