The Annual Eight Days of Ham - Part Deux
My dear husband received two hams this holiday season
and we've already been through one round of Hamness.
I got tired of the second ham taking up valuable real estate
in my freezer
so it was time to soldier through round two.
This is a 14 to 16 pound bone-in fully cooked, smoked ham.
I decided to cook the ham.
The company's directions suggest 10 minutes for every pound
at 335 degrees.
This came out to just under 3 hours of cooking time.
I scored the skin in a diamond pattern.
I also poured water in the bottom of the roasting pan.
Then I poured a mixture of water, honey, brown sugar
and spice mixture (from the first ham) over the ham.
After about 2 1/2 hours the ham is heated through.
By the way, for a roaster and ham this size,
I have to take a rack out of my small Jenn Air oven.
Sometimes I feel like I am trying to cook in a child's play kitchen.
The ham is sliced and ready for plating.
Moist and tender.
And after cutting the remaining meat off the bone,
we have only 8 pounds, 6 7/8 ounces of ham left.
That is a lot of ham.