Have a nine pound ham, thawed in the fridge for about three days, seems to be at a good temperature. Put in the oven at 250 degrees and everything I am seeing online says should be like three to four hours.
I am four hours in and the internal temperature is at.... 97 degrees F.
This happened to me last time. Should I be using higher heat? Doing a boil or something first? Or is ham like onions, where every recipe is a conspiracy that lies about how long they take?
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