My oven is the same ... Roast and bake settings. And not trying to lose any sleep over it, just trying to understand. I know some things you don't have to understand. Jennyema your information on roasting temperture and baking temperture confirms its baking on the ham,but why is it still say in recipe to roast in oven. You think they would say bake in oven and leave roast out of recipe. I always thought and when looked at recipes that mention roast,the recipe always seemed to produced a carmelized crunchy outside and no cover. So how is it they say roast and bake same thing in oven ,but for roasting .... No cover, outside crunchy. How does one determine what recipe is saying......? And as far as oven goes if roasting dial is for top element hotter, my ham would of been a mess if bake and roast are the same. Again how does one know when recipe says roast talking about ( roasting ,no cover ....crunchy outside) or if saying baking and roasting is the same. I hope said this right....how do you distinguish what they want. Please don't say you learn it, you have to have some idea. Again thanks