The only way I can think of using up dried out ham is put it through the food processor. Pack it up in 1/2 cup batches and freeze it for later use. Then every time you make something with ground meat, add a bit of that ground ham. It will be dry so you will have to increase the fat and the moisture content to help it bind to the ground meat you are preparing.
Always check with the butcher when you buy ham without instructions. Supermarket hams have instructions printed on the wrapper and for goodness sake read those instructions before you toss it. I always cut the instruction off, rinse it and set it aside where I can find it when it’s time to cook the ham.
Precooked Ham
When you roasting a ham for company, it might be tempting to buy deboned ham, but you always loose flavour, plus the bone is an indicator where the meat thermometer should go.
• Place the ham on a rack in a roasting pan.
• Add water to the bottom of the pan and cover the whole thing tightly with foil.
• Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
• Ham is fully done at 145F. But you can remove it from the oven at 135F and tent it. It will continue to cook in residual heat on the counter.
• Let the ham rest undisturbed for 20 minutes before serving.
