I used a shank ham. Most hams are pre cooked, so you just have to make sure you season it properly and keep it from drying out!
Low and slow is the key. Preheat your oven to 325! Cook the ham for about 10-15 minutes per pound.
For my Maple Apple Dijon glaze
- 1 jar of apple butter
- 1 bottle of Dijon mustard
- 1/2 cup of maple syrup
- 1/2 cup of apple cider vinegar
- 1 can of crushed pineapple with the juice
- 1 can of pineapple rings
Mix all this together (minus the rings) and use a brush to baste your ham. In a baking dish place 1/4 inch of water and add your ham. Score the fat so when you baste the ham all the marinade gets to the meat of the ham. Reserve about 1/3 of the glaze to continue basting the ham throughout the cooking process. I added the pineapple to the sides of the ham and baked it so they Caramelized all the sugars in them. Cook the ham according to the size and make sure the ham is covered in foil so it doesn’t dry out! Enjoy!