Tips for a good, moist, ham?
The kind we get down here are smoked and usually a shank or a shoulder - I think those names are right. It's been a year since I bought one. Some come with netting, some don't. Some say boil first, some don't. I don't think any of them say whether or not to remove the fat after boiling.
I've left the fat on, and the ham was too salty. I've cut the fat off and the ham was too dry. I've covered to bake, baked uncovered, baked part way covered, etc. I just haven't found the right combo for a juicy ham.