See the EASY recipe for BAKED HAM
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I always buy the bone in Ham. It may take a while more to bake, and that is a good thing on cold winter days to have the home smelling the sweet scent of baking Ham (and other goodies).
I choose the bone in Ham as I like to save the bone, and the "fat" that surrounds the Ham, as well as left overs so I can make BOOM BOOM SOUP. (I serve this hearty meal with some Corn Bread - I just buy the small box mix )
Boom Boom Soup is Ham and Bean Soup, if I have enough of that, I also freeze this for a quick meal.
I like to serve my Baked Ham with POTATOES AU GRATIN
and with BROCCOLI IN CHEESE SAUCE as the sides.
Generally speaking, Shank Ham (with the bone in) is raw ham and does need to be baked at roughly 20 min per pound at 350*F. After you calculate your time to have it baked, remember that Shank Ham (raw) should have a temperature of 160*F when done baking. When taking the temp of the Ham, make sure that the thermometer doesn't touch the bone part.
If you decide you want almost instant results and purchase a smoked, already cooked Ham if you want. Fully cooked Ham should have a temperature of 140*F when done baking in the oven.However, baking one from scratch certainly does enhance the taste much more.
Put the Ham in a turkey roasting pan, and add about 1 inch of water so it doesn't burn on the bottom while baking. You need to make sure that the water gets underneath the Ham. You don't have to put it meat side down, just lay it so the meat side is exposed on one side, so the fattier side is placed on the bottom.
Half way through the baking time, make sure the water has not all evaporated (you'll need to be checking on this through out the baking time). With a sharp knife, poke a few holes in the Ham, and baste with the juices that are being created with this water. Then very carefully, flip the Ham over to the other side, still making sure that the meat side is exposed and never on the bottom. Poke holes on this fatty side of Ham now, and baste, then return to oven.
Ever 20 or 30 minutes you'll want to baste over and over again as well.
During the last 30 minutes or so of baking time is when you'll want to add the Glaze sauce (I always purchase mine separate from what is included in the Shank Ham wrapping). Glaze is optional though.
When Ham is done, remove from oven and let it rest for a good 10 minutes or so before slicing.
You can use some of the liquid drippings that you've been basting with to pour over the slices.
See the EASY recipe for BAKED HAM
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