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Old-fashioned, hearty smoked ham makes a wonderful meal for a holiday dinner or a large gathering. Bone-in hams taste best, and the ham bone makes wonderful stock for split pea or bean soup. The type of ham is up to you; half hams easily feed 10-15 people, with lots of tasty leftovers. Most hams are fully cooked, and need only to be slowly heated, then glazed for great flavor. For specialty hams, follow the package directions. Allow 1/3–1/2 lb. of ham per person, which should leave a fair amount of leftovers. |
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Preheat the oven to 325°. Remove the netting covering the ham and scrub under running
water. Stud with as many cloves as desired. Place on a rack in a roasting pan. Put BAY
LEAVES on top. Place in the oven and roast for 12-14 minutes per lb. (to an internal
temperature of 120°). This will take 2-3 hours for a larger ham. Remove the ham
from the oven and raise the temperature to 425°. Whisk together the glaze ingredients,
then brush over the ham to coat. Return to the oven and cook 10-15 minutes until the glaze
has formed a shiny coating. Remove from oven, let stand 10-15 minutes (a ham can wait
quite a bit if it has to). Remove excess fat, carve into thin slices and serve. |