Ham

I made us a nice, fancy dinner last night.  I made a ham, mashed potatoes, green beans, and stuffing.  (I felt like eating leftovers for a couple of days.)  It was fantastically delicious, both for dinner last night and lunch today.  I even invited the neighbors to lunch because they drove by as I was getting out of the car and we had so many leftovers.

However, whenever I cook ham I run into a problem.  Basically, most hams, you are just reheating them in the oven.  I followed the directions exactly.  It said to preheat the oven to 275 degrees, cover the ham tightly with foil, and then bake for fifteen minutes per pound.  I had a three pound ham, so that is forty-five minutes.  I actually baked it for an hour.  But, when I opened up the oven and took the foil off, the ham was barely warm.  When I stuck my finger down in-between the slices (pre-sliced, my hams usually are), it was actively cold.

So I took the foil off and baked it for another half an hour.  Even then, I had to pop our plates in the microwave before we ate it to finish off the heating process.

Does this happen to anyone else?  Am I wrapping it too tightly in foil or not tightly enough?  (Before anyone suggests that I ought to check my oven temperature- that’s not it.  When I bake, I usually have to turn the oven down below the recommended temperature because it is too hot.  Also, I move a lot and this has happened in other houses with different ovens.)  Does ham just hate me?  Is there any possible explanation?  Now that I think about it, this happened to me with the turkey at Thanksgiving too which just had to be reheated.  (But when I bake a turkey or chicken from raw, I have no problems.)

Also, Elizabeth would like you to know that she would have never been caught in such an undignified position, but she went to playgroup this morning, then had friends over for lunch, and then was permitted to watch a movie instead of taking a proper nap.