I got a quarter of a pig just after Christmas, and have a freezer full of lovely porky bits. Today I have a small, 2 lb ham I'd like to cook, but I've never actually cooked one like this before and would love some suggestions.
It has been smoked and is uncooked. From looking through my cookbooks and online I think I might just be able to roast it at 325 degrees for an hour or so until it's at 160 degrees inside. But most recipes I find are for precooked hams (and much larger ones) and conflict on the details.
Should I cut off the skin and much of the fat (to 1/4 inch), or leave this on while it cooks?
If I leave the skin on, should I cut it in a diamond pattern?
Should I use a glaze or just let it cook by itself?
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