"Smoked Ham" How can I tell whether it has been cooked?
Hello! I have half a hog in the freezer and would like to cook one of the hams. A friend ordered the meat and is out of town so I don't have the farmer's contact info (lesson here).
I have never attempted ham before and am, honestly, an inexperienced and inconsistant cook. But that is slowly changing (thanks mostly to this site and some good recipes). The ham is about 6 lbs, and looks and smells lovely, but I have no idea how it was cured or how to cook it. It seems it was cured with the bacon -- they smell very similar. It looks like the skin was removed and the meat is a dark raspberry-pink color. Thanks for any help you can offer.
Here's a recipe I got from my friend BH:
1 bone-in half ham, approximately 8 lbs.
3/4 cup orange marmalade
1/2 cup Dijon mustard
3/4 cup firmly packed brown sugar
1 teaspoon whole cloves
1. Allow the ham to sit at room temperature for about 1-1/2 hours before baking.
2. Place the ham in a shallow roasting pan, cut side down. With a long, sharp knife score it, making crosshatch incisions all over the ham about 1/2 inch deep and 1 inch apart.
3. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud the ham with the cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze.
4. Preheat oven to 325º. Bake uncovered, until a meat thermometer reads 140º, or about 18 minutes per pound. Glaze every 30 minutes during cooking. During the last 30 minutes of cooking, increase the oven temperature to 400º.
5. Transfer ham to a cutting board or platter, and allow it to rest for about 30 minutes. Carve and serve warm or at room temperature.