For as long as I can remember, my grandma has made ham on Christmas and Easter. It always seemed like a daunting task to cook such a large piece of meat for a crowd. Recently I found out just how easy it is to bake and carve a ham, so now I’m not the least bit afraid to host should the opportunity arise. Here’s how easy it is:
Heat oven to 325°F. Place ham, fat side up, on the rack of a shallow roasting pan. Roast 12 to 16 minutes per pound, or until an instant-read thermometer inserted in the thickest part of the ham reads 120°F.
Remove ham from oven and pour drippings from pan. Cut fat surface of the ham lightly in uniform diamond shapes to create a cross-hatch pattern. This ensures that your ham will catch as much glaze as possible.
Mix honey, brown sugar and Dijon mustard to create a glaze and brush it onto the ham. Our beloved Slow-Cooker Maple-Brown Sugar Ham uses a similarly delicious glaze. Tip: You can add your favorite fruit preserves or juice to the glaze and make a ham with your own tasty twist.
Put it back in the oven and roast uncovered for about 20 minutes longer or until thermometer reads 135°F. Remove from oven and cover ham with a tent of aluminum foil and let it stand for 10 minutes or until thermometer reads 140°F.
Place the ham face down on a carving board or platter, with the bone facing you. Using a sharp carving knife, cut the ham in half next to the bone.
Place boneless side of the ham face down and cut it into slices. Cut remaining slices from bone-in portion, cutting away from the bone. Serve.
When cleanup is through, don’t throw out that ham shank! We’ve got next-day recipes (below) for your leftovers, including a tasty soup that makes use of the ham bone.