SERVES 12 TO 14
You can bypass the 90-minute soaking time, but the heating time will increase to 18 to 20 minutes per pound for a cold ham. If there is a tear or hole in the ham’s inner covering, wrap the ham in several layers of plastic wrap before soaking it in hot water. Instead of using the plastic oven bag, the ham may be placed cut side down in the roasting pan and covered tightly with foil, but you will need to add 3 to 4 minutes per pound to the heating time. If using an oven bag, be sure to cut slits in the bag so it does not burst.
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(7- to 10-pound) spiral-sliced bone-in half ham |
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large plastic oven bag (see note) |
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recipe glaze (recipes follow) |
1. Leaving the ham’s inner plastic or foil covering intact, place the ham in a large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.
2. Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Unwrap the ham; remove and discard the plastic disk covering the bone. Place the ham in the oven bag. Gather the top of the bag tightly so the bag fits snugly around the ham, tie the bag, and trim the excess plastic. Set the ham, cut side down, in a large roasting pan and cut four slits in the top of the bag with a paring knife.
3. Bake the ham until the center registers 100 degrees on an instant-read thermometer, 1 to 1½ hours (about 10 minutes per pound).
4. Remove the ham from the oven and increase the oven temperature to 350 degrees. Cut open the oven bag and roll back the sides to expose the ham. Brush the ham with one-third of the glaze and return to the oven until the glaze becomes sticky, about 10 minutes (if the glaze is too thick to brush, return it to the heat to loosen).
5. Remove the ham from the oven, transfer it to a carving board, and brush the entire ham with another third of the glaze. Let the ham rest, loosely tented with foil, for 15 minutes. While the ham rests, heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices until it forms a thick but fluid sauce. Carve and serve the ham, passing the sauce at the table.