Baked Ham {Great Grandmother's Recipe}

9:40 AM

Traditionally Baked Ham at our house growing up was served for special occasions like Easter, Thanksgiving, and Christmas. My Mother-in-law always cooked her hams low and slow, and she never put a glaze on it. She used the ham juices to baste with.

Jim's Mother's recipe for baked ham was relatively easy and yielded an absolutely delicious result.

This is because she cooked her ham low and slow in the oven without adding a glaze, and the end result was melt in your mouth.

Her secret to cooking an amazing ham was to add water to the pan, cover with foil and baste with the ham juices occasionally during the cooking, approximately every 30 minutes.

Pure Deliciousness!

Special Occasion Baked Ham

6-7 lbs. smoked picnic shoulder ham
2 cups water

Preheat your oven to 275 degrees. Line a roaster pan with foil and put in a small rack. Remove the wrapper from the ham. Rinse the ham in cold water to remove any salted water.

Cut away the tough rind on the ham leaving at least 1/4 inch of the fat which helps keep the meat from drying out as it cooks. Score the top and the sides in a diamond pattern.

Place ham in a roaster with the scored side up. Bring up the sides of the foil to cover the ham. Pour water into the bottom of the pan.

Bake for 2 1/2 hours or 25 minutes per pound. Uncover ham and bake 30 minutes uncovered to crisp up the outside.

Place ham on a cutting board or serving platter and allow 20 minutes before carving.