Glazed Ham 101
1. Rinse ham under cool running water. Pat dry, and place on a rack, rind side up, set in a roasting pan lined with aluminum foil. Pour 1/2 cup bourbon or cider over ham, and bake in a 350� oven for 2 hours. Prepare the glaze while ham is baking.
2. When ham is cool enough to handle, cut off the hard rind, using kitchen shears or a sharp knife.
3. With a sharp knife, slice off most of the fat, leaving a 1/4-inch�thick layer covering the meat; the trimming does not need to be even all over.
4. Score fat on top of ham in a pattern of 1-to-2-inch diamonds, cutting 1/4 inch to 1/2 inch deep. Insert a whole clove into the intersection of each diamond.
5. Brush fat with glaze, working it into the scored lines. Using your hands, pat brown-sugar mixture all over ham. Use toothpick halves to secure fresh bay leaves around the bone; hide the end of each toothpick with a whole clove. Return ham to oven.
6. After 20 minutes, baste ham: Brush sugar coating with some of the remaining glaze mixture; never baste with drippings from the pan. Baste every 20 minutes until the ham is brown and crusty, making sure to baste quickly so the oven temperature doesn�t drop.
7. Transfer ham to a carving board, and let cool for 30 minutes before carving. Cut a few thin slices from the side of the ham that is rounder and protrudes more, to make a flat base. Stand the ham on its cut side�the meatiest part of the ham is not on top. Slice straight down in 1/4-inch intervals until you hit the bone.
Run the knife horizontally along the top of the bone to remove the slices.
Ameena Salahuddin, 2002
Last Updated: December 4, 2002