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Tips for baking a moist and tender ham: 1  To make clean up easier, line the roasting pan with aluminum foil. 2  Do not add water to the roaster. 3  To avoid drying out ham, cook slowly at 325ÂºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (follow directions on label for precooked hams).
Move the pork from the large bowl to the large roasting pan so it is sitting with its fat side up. Pour the remaining marinade over the pork. Cover the roasting pan with aluminum foil and place it in the oven. Cook for 1 hour and 20 minutes. Remove the foil and turn the oven up to 450 degrees Fahrenheit.Brown the pork for 10 minutes, or until the skin is brown and bubbling. Insert the meat thermometer into the thickest portion of meat without touching the bone. If it reads 155 degrees Fahrenheit, the meat is ready.nstructions. Cover the cut of pork with the marinade or dry roast. Place it in the large bowl and cover it with plastic wrap so it is sealed. Refrigerate for at least 8 hours or overnight.