from Wartime Recipes
In the 1940’s, as now, hams came both fully or partially cooked. Fully cooked hams need only be heated through, which takes about 10-12 minutes per pound. Partially cooked hams take a little longer to cook through (15-20 minutes per pound). While they aren’t as popular today, fifty years ago “country hams” were very common. They were dry-cured and salted and needed to be soaked in cold water for 24 hours and simmered slowly (25-30 minutes per pound) before being baked and glazed. Either glaze will work with any of the above; cook your ham according to package directions.
5-15 pound ham (bone-in)
1 cup orange juice
1 Tbsp grated orange zest
1 cup brown sugar
Orange slices, to garnish
¾ cup pineapple juice
¾ cup liquid honey
½ tsp dry mustard
Maraschino cherries, to garnish
Bake the ham according to package directions.
Heat the glaze ingredients in a small saucepan until melted and thickened.
Regardless of the kind of ham you are using, 45 minutes before it is ready, remove the rind and pour off most of the fat from the pan. Score the surface in a grid pattern, using a sharp knife. Push the whole cloves into the scored surface. Brush the ham with the glaze, then return it to the oven and continue baking. Baste frequently with the glaze and allow the ham to rest for 20 minutes before carving.
Garnish each plate according to the glaze used.
Nada’s Tips & Tricks: I’ve used both glazes depending on who is around the dinner table enjoying a delectable slice of ham. There are many variations of a glaze – find one that’s a favourite with family and friends….mine is a peach jam glaze.
Contents used with permission by Nimbus Publishing. https://nimbus.ca/store/wartime-recipes.html