First, let me say this: I am a NON-HAM person. With that being said, my boyfriend said "Hey, let's cook ham for Christmas Eve". Here's is what we did: We used an 18 lb supermarket bone-in, precooked ham. We cooked it for 3 1/2 hours at 275 degrees in water (about 2 inches in the roasting pan), tightly covered in foil. We took the ham out of the over, kept 1 cup of the "ham water" to add to the glaze recipe (made exactly as directed) and poured out the remainder of the "ham water." We DID NOT remove the bone. The ham was recovered tightly with the foil, returned to the oven (still at 275 degrees) and cooked for 30 more minutes. When finished, it was AMAZING! The meat literally fell from the bone. We stood at the stove, peeled pieces of the ham off, dipped the pieces in the "glaze water" at the bottom of the pan, and looked at each other with big, goofy smiles. My boyfriend (who IS a Ham Person) thought it was fantastic, but would have liked the glaze to be a bit thicker--maybe not add the "ham water" but brush the ham with the glaze, as is? Maybe use a thickener like cornstarch? He wasn't sure. Needless to say, I have become a "Ham Convert", thanks to this recipe.
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First, let me say this: I am a NON-HAM person. With that being said, my boyfriend said ...