Baked Ham

There are two types of ham on the market – fully cooked and "you need to cook this before eating it". Hams used to be smoked with the bone in (it has a bone), it's hard to find one. "Harry and David" has a cooked bone-in ham that is the best, it's not cheap but worth it, only available from mid September to December 31. Niman Ranch is a good source of ham. The bone-in is only available during the holiday season but they do have boneless hams available all year.

There are different cuts of ham – some common and some not-so-common:

Whole – can be cooked or cook this before you eat it
Half – can be cooked or cook this before you eat it
Shank Portion – usually has to be cooked
Loin
Shoulder Portion – usually has to be cooked
Picnic Shoulder
Shoulder Roll

To heat a fully cooked ham place it in a 300 to 325 degree oven – use a meat thermometer inserted in the thickest part of the ham to 130 degrees, these hams usually have heating instructions on the label. To add a glaze remove the ham 30 to 45 minutes before it is done, glaze and then return to the oven. (See the links below for glazes)

The "You need to cook this" ham should be baked in a 300 to 325 degree oven. Put the ham on a rack in an open shallow roasting pan, do not add water and do not cover. Use a meat thermometer placing it in the thickest part of the ham not touching the bone or resting in fat (this will give you a false reading). Cook until the thermometer read at 160 degrees. It is not necessary to baste a ham.

After you have removed the ham from the oven let sit for 15 to 20 minutes, it will be easier to carve. If you leave the meat thermometer in it should read 5 degrees below when you removed it from the oven.

Just like a fully cooked ham to glaze remove from the oven 30 minutes before it is done, glaze and return to the oven. (See below for glazes.)