Baked Ham
1 ready-to-eat ham, bone
in, no water added (about 7 or 8 pounds for a half a ham)
2 to 3 cups water or
chicken stock
1/4 cup white wine
Glaze
1/2 cup Dijon mustard
1/4 cup orange marmalade
1/4 cup brown sugar
2 tablespoons dark rum
2 tablespoons cider vinegar
1/4 cup cornmeal (helps
glaze stick to ham)
1.
Preheat oven to 300 degrees.
2.
Cut away fat from ham, leaving about 1/4-inch fat all around.
3.
Remove any tough skin.
4.
Score fat in a diamond pattern with a sharp knife, being careful not to
cut into
the meat of the ham.
5.
Place ham, fattier side up, in a roasting pan.
6.
Roast on a middle rack of the oven. A good roasting guideline is about
15
minutes per pound with the final internal temperature at about 140
degrees.
7.
While the ham is roasting, mix together all the ingredients for the
glaze.
8.
About halfway through the roasting time, increase the temperature to
350
degrees.
9.
Begin brushing the ham with the glaze, repeating about every 15 minutes.
If
the sugar starts to burn the bottom of the pan, keep adding stock
or water.
10.When
the ham is finished, remove to a cutting board and let rest for 15
minutes
before carving.
