Baked City Ham
NOTE: A whole
brined or wet-cured ham can weigh as much as 16 pounds. However,
many companies sell portions of the leg, which can weigh as little
as five pounds. Cook the ham according to internal temperature
rather than time, and use more or less glaze depending on size of
ham. Serves six to 20, depending on size of
ham.
1 wet-cured, fully cooked bone-in ham (5 to 16 pounds)
1/21 cup glaze of choice
INSTRUCTIONS:
1. Let ham sit at room temperature for at least 3 hours. Adjust oven rack to lowest position. Heat oven to 325 degrees.
2. Remove wrapping. If ham is covered with jelly-like layer, rinse and pat dry. If necessary, remove rind and trim fat to 1/4-inch thickness (see figure 22). If covered with even layer of fat, score ham (see figure 23).
3. Place ham on flat rack in large roasting pan lined with double layer of aluminum foil. Pour 2 cups water into pan. Bake ham until instant-read thermometer inserted in several places in ham registers 120 degrees, 1 to 3 hours, depending on size of ham. Smear glaze onto exterior of ham using rubber spatula (see figure 24). Continue baking until instant-read thermometer registers 140 degrees, about 1 hour longer. Let ham rest for about 15 minutes. Carve perpendicular to bone into 1/2-inch-thick slices.