This method works for any size ham. The picture is from last Easter when 4 of us cooked and glazed a mini ham.
INGREDIENTS:
- Glaze of your choice. We recommend Terrapin Ridge Pineapple Butter Rum Sauce, their Hot Pepper Peach Bourbon Sauce, or their Raspberry Honey Mustard.
- Whole or half Ham
- 2 cups water
DIRECTIONS:
Preheat oven to 350 degrees.
If your ham has a layer of fat on the outside, score the ham through the fat. If it doesn’t have a layer of fat, this is optional.
Place a roasting rack in a pan, then place the ham on the rack.
Carefully pour the water in the bottom of the pan. If it runs dry before the ham is finished, add more water. This keeps the ham from drying out.
Bake for 15- 20 minutes for each pound of ham. So, if your ham weighs 6 pounds, it needs to bake for 1.5 to 2 hours.
Heat the marinade in a small sauce pan.
Twenty minutes before the end of the bake time, generously baste the ham with the marinade every five minutes until done. If you’re using a meat thermometer, the ham should be 140 degrees. Serve remaining marinade on the side.
