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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).
Definitely use fresh rosemary...the dried stuff will be extra prickly and detracts from the texture. I would also add a little bit of sugar to bring out the flavour of the lamb chops, and a little bit of soy sauce that can soak into the meat. Marinate for 1 hr plus...30 min won't be enough. Fatty lamb chops will yield an extra tender chop. Goes great with Jasper White's cranberry relish, (also on this site), chianti, and mashed Japanese sweet potatoes (the ones with the purple skin. cook with ginger and rock sugar, then mash and add two tablespoons of butter and some honey to taste).