Another great old recipe from Grammy’s cookbook.
Place whole or half ham fat side up on rack in open roasting pan. Do not cover and do not add water. Bake in slow oven (300 F), allowing 15-20 minutes per pound for a large ham; 20-25 minutes per pound for a small ham; and 25-30 minutes per pound for a half ham.
Thermometer should measure 170 degrees when done. Ham may be basted during cooking with honey, syrup from canned fruit, or cider. Or, the last 30 minutes of baking, score fat in diamond shapes; stick a whole clove in each diamond and rub surface with dry mustard and brown sugar moistened with ham drippings.
Leftover ham? Try this recipe:
Baked Ham with Pineapple and Sweet Potatoes
- 2 slices ham, 1 inch thick
- prepared mustard
- 6 slices canned pineapple, plus some reserved syrup
- 3 cooked sweet potatoes, peeled and cut in half
- 1/4 c. brown sugar
Cut each ham slice into 3 pieces. Spread with mustard and place in greased baking dish. Top each piece of ham with a pineapple slice, then half a sweet potato. Pour some pineapple syrup over, then sprinkle with brown sugar. Bake uncovered for one hour at 325 F.