Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. SPLIT CASING; PEEL FROM HAM; PLACE HAM IN PANS.

2. INSERT MEAT THERMOMETER INTO CENTER OF HAM. DO NOT ADD WATER, DO NOT COVER.

3. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS 130 F. REMOVE FROM OVEN.

4. MIX JUICE, SUGAR, MUSTARD, CLOVES, NUTMEG AND GINER; BRING TO A BOIL. SIMMER GLAZE STIRRING CONSTANTLY, UNTIL SUGAR IS DISSOLVED.

5. SCORE HAMS WITH KNIFE; SPREAD GLAZE EVENLY OVER EACH HAM.

6. BAKE 30 MINUTES OR UNTIL MEAT THERMOMETER REGISTERS 140 F.

7. LET STAND 20 MINUTES BEFORE SLICING.

NOTE:

1. IN STEP 1, RACKS MAY BE USED.

NOTE:

2. IF HAMS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

4. USE 2 CUPS GLAZE PER 10 LB HAM.

SERVING SIZE: 2 SLICES (

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.