A moist, bone-in baked ham gilded with a sweet-and-tangy glaze makes an Easter comeback. These so-called city hams are wet-cured and smoked (in contrast to dry-cured country hams). They’re commonly available in shank or butt portions; butt has a higher meat-to-bone ratio. They’re already cooked, so all you need to do is heat before serving, MGZ says on Chowhound. While presliced hams are easier to serve, they’re also likelier to dry out.
Chowhound treb bakes bone-in ham at 350 degrees Fahrenheit until heated through, then glazes and returns it to the oven, bumped up to 425. That’s the method for this CHOW Test Kitchen Honey-Mustard Glazed Ham (pictured).
Need a guide for choosing a ham? The New York Times has an excellent one.
Discuss: Help a ham newbie out
Photo by Chris Rochelle / CHOW.com