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Jan 6, 2007 02:04 PM

cooking a fresh ham like pernil

I have a fresh ham leaner than a pork shoulder,so how how do I cook it with out it becoming too dry???Thanks

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  1. bake in a pan with about 2 cups of water and cover with foil.
    generally 20 minutes per pound. use the broth to make gravy. If you keep it covered it will not dry out. season with salt-pepper and you could make slits in the fatty side and insert garlic cloves. by the way ,cook with the fat side up.