BAKED HAM
In this case I used a Shank Portion
Ham, as it has the bone in it. I takes
more time to bake than Smoked Ham
(which just needs to be reheated
essrntially), however I like the Shank
Ham with the bone as I take the left
overs, trim the fat and more meat off
the bone and use ALL OF IT to make
BOOM BOOM Soup (Ham and Bean
Soup).
Read pkg directions for baking. With
Shank Ham, its 20 min per pound @
350*F
Ham Glaze is optional, I like it as it
gives it a light sweet aroma/taste.
Put Ham in roasting pan, add about 1
inch of water so it doesn't burn and
stick to the bottom while baking.
(Make sure water gets underneath
the bottom of the Ham.
Bake 350*F for 20 min per pound on
lower rack of oven.
1/2 way thru, poke holes with a prong
or knife on top, ladle in juices (add
more water if necessary), and then
carefully flip over to the other side.
Repeat poking holes on this side as
well, then pour 1/2 of the Ham Glaze
over the top, and return to oven.
During the last hour of baking, repeat
poking holes,baste with liquids, then
flip over again, poke more holes,
baste more liquid and pour the rest of
the Ham Glaze on top. Return to
oven.
When Ham is finished cooking, let it
cool off for 10 min or so before
slicing. It's optional to pour a bit of
the left over juices in the roasting pan
over the top of slices.
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