We love ham anytime. I am republishing this ham recipe since so many have asked me how I do my holiday hams. We always have ham for Easter and Christmas. I get rave reviews on this recipe. You can check out the comments, too.
There are some rules and tips to follow when baking ham. First of all a ham with the bone in it will be more flavorful.
A fully cooked ham can be eaten right from the package but the flavor can be enhanced by heating and adding a glaze.
Most likely you won’t find a ham that has not been cooked to some degree in the store. Hams are usually partially or fully cooked when you buy them.
Allow 1/4 pound of ham per person for a boneless ham. Remember to consider the weight of the bone for a bone-in-ham.
You should allow 20 minutes baking time per pound in a 350 degree oven for a partially cooked ham. If the ham is fully cooked allow 10 minutes per pound to heat. Allow 35 to 40 minutes per pound for uncooked hams.
Place the cut side down in the pan when cooking and I baste mine about every 20 minutes. The ham should reach 160 degrees to be ready for serving.
This is the glaze I use to cook my hams.1/2 cup honey 1/2 cup molasses 1/4 cup orange juice 2 tablespoons Dijon mustard 1/4 cup bourbon (preferably Kentucky bourbon!) Whisk all ingredients together in a bowl and baste ham with mixture every 20 minutes while cooking. Once cooked remove ham from pan, slice and pour liquid over ham, serve. Enjoy! Note: I always trim off the excess fat and freeze along with the ham hock to use for seasoning in recipes. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss notification of new tips and recipes when they come out! You will be notified first of anything new on our site. Your e-mail will not be shared with anyone. We have over 23,000 e-mail subscribers and they are always the first to know about any new posts. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder