Introduction

If you’re reading this, you’ve probably got a hungry crowd and a big ham on your hands. You may be overwhelmed at first when looking at how much meat there is to cook but once you get started, it will be easy! In this post we’ll walk you through the process of preparing your 9 lb ham for cooking and explain why it’s important to remove as much fat from the meat as possible before putting it in the oven.

Do you have a big ham to cook? Does it seem daunting?

If you’re looking for a delicious meal for a crowd, ham is the perfect choice. It’s easy to make, and can be served hot or cold depending on your preference. Ham is also a great option for holiday meals because it will feed so many people!

Ham is made from pork shoulder meat that has been preserved by either curing or smoking. Cured hams are cured with salt and juniper berries while smoked hams are flavored with smoke from burning hardwoods like hickory or oak trees

If so, you aren’t alone.

If so, you aren’t alone. A 9 pound ham is a big piece of meat, and it can be intimidating for even experienced cooks to tackle such a big task. But don’t worry–with the right tools and ingredients on hand, cooking your own holiday ham will be easier than ever!

We’re here to help you cook a delicious and juicy 9 lb ham.

We’re here to help you cook a delicious and juicy 9 lb ham. We’ll show you how to cook a 9 lb ham, give tips for cooking a 9 lb ham, and offer advice on cooking a 9 lb ham.

First things first, get your ham ready for baking.

First things first, get your ham ready for baking.

Remove the plastic wrap from the outside of your ham and wash it under cold water. Rinse off any blood or packing juices to prevent them from burning during cooking. Pat dry with paper towels and place into a roasting pan that has been lined with foil or parchment paper (this will make cleanup easier later).

Remove the plastic wrap from the outside of the ham and wash it under cold water.

Remove the plastic wrap from the outside of the ham and wash it under cold water. Rinse off any blood or packing juices, pat dry with paper towels, then let it sit at room temperature for an hour before cooking.

Rinse off any blood or packing juices.

Before you cook your ham, you’ll want to remove any blood or packing juices that may have accumulated during shipping. To do this, place a paper towel over the top of the ham and use another paper towel to press down on it firmly while twisting and turning it until no more liquid comes out from underneath.

Pat dry with paper towels and place into a roasting pan that has been lined with foil or parchment paper.

• Pat dry with paper towels and place into a roasting pan that has been lined with foil or parchment paper.
• If you’re using a cloth, make sure it’s clean and free of any oils or odors.

Rub the dry rub onto all sides of your cooked ham, especially where the meat meets bone.

• Rub the dry rub onto all sides of your cooked ham, especially where the meat meets bone.
• You can purchase a dry rub at a grocery store or make one at home. To make your own dry rub: Combine 2 tablespoons paprika, 1 tablespoon garlic powder and 1 teaspoon oregano in a small bowl. Add 2 teaspoons brown sugar and mix well; set aside until ready to use (this should be done before putting any liquid on).

Take care to avoid puncturing the skin as this can cause your meat to dry out during cooking (we want moist!).

• Don’t poke holes in the skin. If you’re roasting a 9 lb ham and it’s not already scored, use a sharp knife to make cuts about 1/2″ apart all around the thickest part of your ham.
• Don’t poke holes in the meat–this will cause juices to leak out and dry out your roast!
• When cooking at high temperatures (like we do when roasting), it’s important that you cover any exposed areas on both sides with aluminum foil or parchment paper to keep them from burning before they get cooked through fully. You can also wrap rashers around any exposed areas if necessary–just be sure not to puncture either with your fork!

You may be overwhelmed at first when looking at how much meat there is to cook but once you get started, it will be easy!

You may be overwhelmed at first when looking at how much meat there is to cook but once you get started, it will be easy!

Make sure you have all the ingredients and tools needed for cooking the ham. This includes:

• A large pot or baking pan (it needs to fit all 9 lbs of meat)
• A meat thermometer that can measure up to 200 degrees Fahrenheit (or higher if you want). If not, just leave it in until it reaches 160 degrees Fahrenheit then remove from heat and let rest for about 20 minutes before carving.

Don’t let the size of this project intimidate you–it’s actually quite easy once everything has been prepped and ready to go!

Conclusion

Once your ham is in the oven, it will take about 3 hours to cook. Be sure to check on it every 30 minutes or so to ensure that it doesn’t dry out or burn!