Just made this ham for Easter 2011 and it was wonderful. We got a half-ham bone-in (NOT spiral cut as the picture shows) at 11.65 pounds. I scored the top and sides and studded with cloves, packed on the brown sugar crust, stuck pineapple slices all over the top with toothpicks and put cherries in the middle of the pineapple slices for that retro look -- it was so pretty! The cloves really made this ham and next time I will take the extra time to stud the entire ham, underside and all. I ended up using another 1/2 cup brown sugar as well. The cooking time is dead-on. I have a convection oven which can perfectly cook a 25 pound turkey in under three hours (oven has its own meat thermometer built in so I know the second it reaches the right temp). I assumed it would make quick work of an 11.6 pound ham. WRONG. The ham is more dense so I should have considered it would take longer. At four hours it was around 150 degrees. Dinner was already an hour and a half delayed so I just decided that since the ham is fully-cooked when you buy it, it's really only a warming issue. The ham was nicely done -- heated through -- clear to the core despite being under 160. It was moist and tender too. Like others, I added orange but also pineapple juice to water in the bottom of the pan. I made parmesan scalloped potatoes to go with it from my recipes site but added onion to mine. This dinner was a huge hit -- got raves about the ham. We'll probably make this again next Easter.
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Just made this ham for Easter 2011 and it was wonderful. We got a half-ham bone-in (NOT spiral...