Festive Baked Ham
|Cured ham/Fresh ham||15 Pound, uncooked|
Preheat oven to 350°.
Using a sharp boning knife, peel the tough skin from ham and trim off all but a 1/4-inch layer of fat.
Score the fat with a knife in a diamond pattern, then place ham in roasting pan.
Pour 1/3 of glaze over ham and bake 30 minutes.
Remove ham from oven and pour remaining glaze over it.
Bake, basting frequently, for an additional 10 minutes per pound, or until a meat thermometer inserted into the thickest part away from the bone registers 150 to 160°.
Remove ham from oven and let it rest about 15 minutes before transferring to warmed serving platter, garnished according to suggestions provided with the glaze that you have selected.