This disease can be identified by abnormalities in the udder such as swelling, heat, redness, hardness or pain. Other indications of mastitis may be abnormalities in milk such as a watery appearance, flakes, or clots. So pus is not actually a symptom of mastitis. Mastitis will only cause the milk to be watery, or have flakes or clots. The key to curing mastitis is advanced detection.
1 Preheat the oven to 325Â°F. Place the ham on a rack in a shallow roasting pan. 2  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.
But if you need it to be ready more quickly, you can also bake at a higher temperature. 1  275Â°F-Bake for 20 minutes per pound (about 2 to 2 1/2 hours total). 2  350 Â°F-Bake for 10 minutes per pound (about 1 to 1 1/2 hours total). 3  The ham is ready when it has reached an internal temperature of about 120Â°F to 140Â°F.