Points from these sources may be added to points earned from active duty and active duty for training for a maximum total of 365 or 366 points per retirement year. Points are credited on the following basis: One point for each day of active service (active duty or active duty for training).
Ham labeled Cook Before Eating. Preheat the oven to 325Â°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160Â°F.
This will keep the ham from drying out and dismisses the need to put water in the bottom of the pan. Step 2. Preheat the oven to 325 degrees Fahrenheit. Place the roasting pan inside the oven and slow roast. A large ham takes 18 to 20 minutes for each pound to cook. A frozen ham will need one and a half hours more to cook than an unfrozen ham. Step 3 Use a meat thermometer to check the temperature of the ham every few hours. Checking the internal temperature of the ham is important to determine if the ham has been cooked all the way through. The internal temperature of a ham should be 140 to 160 degrees Fahrenheit. Step 4