This is our Easter ham, our Christmas ham, our any other holiday ham, our anytime ham. We really like it. This is Mom’s recipe. She’s been using it for years. It’s all about the glaze.
Perfect Glazed Ham
1 shank portion bone-in ham (7-9 lbs.)
3 T honey
3 T yellow mustard
3 T dark brown sugar
Here’s a little walk through the steps to make this perfect ham.
Remove ham from the packaging; rinse, pat dry and place in roasting pan.
With a sharp knife, score the skin in a grid pattern. Be sure and score the entire ham.
Bake the ham according to package directions, but remove from the oven when there are 30 minutes of cooking time left or when the internal temperature measures about 150°F.
Using a pair of tongs, remove the scored skin. Hubz loves to snack on this. He calls it ham jerky. I call it burnt skin. Blech.
Mix glaze ingredients well and slather ham with the glaze. Return to the oven and bake for the remaining 30 minutes or until up to temperature (165° – 170°F).