Most hams from the grocery store are cured or smoked, meaning that you purchase them fully cooked. Therefore, when cooking the ham later, you are actually just reheating it. On the other hand, when you purchase a ham from the butcher, this one might be fresh and raw. It actually tastes much more like a pork roast than a cured ham after you cook it. Follow the correct preparation and cooking procedures to ensure that the ham is safe to eat and is tender.
Instructions
1. Preheat the oven to 450 F.
2. Score the ham skin with a knife in a diamond pattern by making parallel cuts in two directions. Cut through the skin and part of the way into the fat layer, but not into the ham itself.
3. Liberally rub the outside of the ham with salt, pepper and vegetable oil.
4. Bake the ham for 20 minutes, or until the skin has begun to brown. Remove it from the oven and turn the oven down to 350 F.
5. Spread some fruit glaze of your choice on the surface of the ham with a basting brush. Return the ham to the oven.
6. Add more fruit glaze to the ham every 30 minutes.
7. Multiply the weight of the ham by 20 minutes to find out approximately how many minutes it needs to bake. About 30 this time is up, start checking the ham's internal temperature periodically with a meat thermometer. Remove the ham when its internal temperature has reached 160 F.
8. Allow the ham to rest at room temperature for 15 minutes before carving it.
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