A more recent find, cooked with great success. Save the bone when done for use in soups. Cooking ham this way (as opposed to using a pre-sliced ham with ore-packaged) glaze is not only much cheaper, but much tastier as well.
Glazed Ham
These recipes have not been tested yet, but look promising.
Ingredients
- 1 bone-in half ham (7-9 lbs.) with as much surface fat as possible. Use a “Smithfield” or “John Morrell” ham. Either the butt or shank side is fine, but the shank will most likely be juicier.
- Orange Marmalade Glaze
Directions
- Place oven rack in lowest position and heat oven to 250 degrees. Score fat to create a diamond pattern on surface. Cut a piece of aluminum foil to match the shape of the scored area and place over cut area.
- Cover a roasting pan with foil, and place ham on wire rack, scored side up, inside pan. Bake ham until scores are pronounced.
- Remove ham from oven, brush with glaze and return to oven, replacing foil. Bake 2 1/2 hours more.
- Remove foil from surface and roast, basting with pan drippings a few times until a meat thermometer registers 140 degrees (approx. 30 mins more)