BUTT HALF HAM RECIPES

Steps:

• Preheat the oven to 350°F. Coat a large roasting pan about 12x17 or 13x16 inches with cooking spray. (If needed, you can use a roasting pan a bit smaller than this, but the glaze may require a little longer to thicken. Don’t use a sheet pan, which is too shallow.)
• With a sharp knife, remove any tough brown skin from the ham but leave ¼ to ½ inch of fat. Lightly score the top (fat side) of the ham (both fat and meat) in a cross-hatch pattern, making sure not to go in more than ? to ¼ inch. Set the ham, fat side up, in the prepared roasting pan. Following the insertion guide on the Yummly App, insert the Yummly Thermometer into the thickest part of the ham, pushing it all the way in without hitting the bone, so that none of the metal shows. Tent the ham loosely with aluminum foil. Cut a small hole in the foil for the Yummly thermometer's black cap to go through to ensure the bluetooth signal isn't blocked.
• Select the Cooked Ham setting on the Yummly app. (This will track the internal temp to 140°F.)
• Place ham in the center of the preheated oven and bake until ham reaches 100°F, 1 ¼ to 1 1/2 hours.
• Meanwhile, combine pineapple juice, brown sugar, rum, lemon juice, allspice, and cayenne in a bowl.
• After ham reaches 100°F, remove foil. If you have more than 1-2 tablespoons pan juices, spoon them out and set aside. Pour pineapple mixture over ham, brushing it on to coat. Return ham to the oven and bake, uncovered, basting ham with glaze every 10 minutes, until the ham reaches 140°F and the glaze is syrupy, 50 minutes to 1 ¼ hours.
• Remove ham from oven and brush again with glaze. Transfer ham to a cutting board and let rest 15 minutes. You should have about ¾ cup glaze left in pan; if you have more than that, and if you’d like to thicken the glaze, add any reserved pan juices, set the roasting pan over medium heat on the stove, and cook, stirring, to concentrate the glaze. Brush ham again with glaze and transfer the rest of the glaze to a bowl.
• Slice ham and arrange some lemon slices and watercress next to it if you like. Serve with additional glaze.

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.