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Old 12-31-2007, 06:06 AM   #11
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Sounds like Deelcee is roasting a fresh ham and wants a crisp skin. Question becomes when to do the crisping while minimizing oven mess. I think I've had best results by covering with an aluminum foil tent after the first 45 min of baking at recommended temp for fresh ham and then raising oven temp setting to 400F for the last 30 to 45 minutes.

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Old 12-31-2007, 10:02 AM   #12
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Last night, I had a "duh" moment. To prevent spattering, and the smoke that comes from the resultant burning grease, simply add a cup or two of water to the pan bottome when putting the roast in the oven. This prevents any build up of hot grease that can cause spattering. Then, as the roast cooks, it will release some of its water in the form of flavorful juices, which again, prevents spattering. But you still have to raise the roast on a fack, or even on crumpled aluminum foil balls, above the water level.

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