How to cook a ham

1. Remove any packaging and trim off skin/fat.

Unwrap the ham and discard any plastic, netting, or paper.
Use a knife to trim off any tough outer skin or thick layers of fat, leaving about a 1/4 inch layer of fat.

2. Score in a diamond pattern.

Use a sharp knife to cut diagonal intersecting lines across the surface fat, about 1/4 inch deep. This allows the fat to render and the glaze to seep into the meat.

3. Place ham cut-side down on a rack in a roasting pan.

Position the ham with the cut face (the meatiest side) down on a roasting rack inside a foil-lined pan. Add 1/2 inch of water to the bottom of the pan to prevent drippings from burning.

4. Bake according to size, until warmed through.

For a 6-8 lb ham, bake at 325°F for about 18-20 minutes per lb.
For a 10-14 lb ham, bake for about 15 minutes per lb.
Test for doneness by inserting a meat thermometer into the thickest part – 140°F is the desired.

5. Glaze ham and broil to caramelize.

Apply your glaze of during the last 30 minutes of baking.
For a caramelized finish, switch the oven to broil for 3-5 minutes once glazed.

6. Let rest before slicing and serving.

Once the ham reaches the target internal temperature, remove it from the oven, loosely tent with foil, and allow to rest for 15-20 minutes (retain moisture)

Slice and serve!