Water Content - Always read the label before buying a ham. Many have a large amount of water added which means you are buying a lot of water and less meat. For this reason I often choose the Kirkland spiral cut ham at Costco. It is labeled as a “natural juices” ham which means it has less than 8% additional water from the brining process. It is still tender and juicy after roasting. A Cooks ham can contain 23% added water which means that ¼ of your ham is actually water. Also the more water in the ham, the less like lovely ham flavor you get.
Hams come as giant full hams with shank and butt end attached – usually about 15 pounds! Or they come as either shank or butt. The Shank portion has more fat and is easier to carve. Many people prefer the flavor of this because of the additional fat. The butt end is usually leaner but more difficult to carve because of the bone structure. You will have to get in there a bit with your fingers.
Author: Mirlandra Neuneker
1bone in hamspiral cut or not, about 7-11 pounds (for larger whole hams, make a double batch of glaze)
Preheat oven to 275 F. Line roasting pan with foil and place a rack on it.
Remove all packaging from ham including any clear plastic over the bone.
Place ham flat / open side down on the rack of a roasting pan. Cover tightly with foil.
Roast at 275 F for 12-15 minutes per pound until the coolest part of the ham is 140 F with a thermometer.
Remove the ham from oven and increase temp to 425 F. Discard the foil covering the ham.
Microwave the brown sugar and honey for 30 seconds. Stir the mixture and add the cinnamon and clove. Microwave another 30 seconds until the glaze is liquid.
Brush or spoon half the glaze over the ham. Bake at 425 F. for 5 minutes. Brush or spoon the rest of the glaze over the ham and bake for 5 additional minutes.
Remove from oven and allow to rest for 10 minutes before transferring to a serving platter.
Cooking time will very depending on the size of the ham and the type of ham you buy. Leave some extra time to make sure you have enough. If it is done early you can always tent the ham with foil and let it rest for a longer time before glazing it.