BONE-IN HAM COOKING TIME RECIPES

Steps:

• Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
• Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
• Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

Steps:

• Preheat oven to 325º. Place ham on a roasting rack set in a roasting pan and score diagonally. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.
• During the last 45 minutes of cooking, make glaze: In a small saucepan over medium heat, whisk together brown sugar, mustard, apple cider vinegar, and apple cider. Bring up to a boil, then reduce to a medium simmer and cook until reduced by half, 10 to 15 minutes. Brush glaze on ham every 15 minutes, until until an instant-read thermometer inserted in the thickest part reads 140°.
• Remove ham from oven, give one final glaze, and let rest 15 minutes before slicing.