I will tell you, try the smoker. EVEN though the ham is already smoked, it really heats through with the extra smokey flavor without drying out, like I said NO spiral cut, and use the water tray. It is ten times better than the oven.
If you cannot find the Kruse brand at your store, call them, they are in Monrovia.
Got this one nailed. Do you have a smoker? I use a brinkman smoker with a water bowl.
Soak chips overnight (I use hickory or mesquite).
Get a ham NO SPIRAL CUT, as this will dry out. I purchase the "Kruse" brand, mostly found at Albertsons. They usually run about a buck a pound and they are in the 15 pound range.
The smoking takes about 6 hours, on med/low.
Peel off all paper and cut a diamond pattern into the ham fat.
Place pineapple rings with toothpicks over top of ham, use the larger can and get as many on as you can, then put a marachino cherry in each center, hold with toothpicks.
Place on grate over water and let er go. I refresh the chips about halfway through, if it stops smoking just add a few more.
With about 1 hour left to go make a paste of brown sugar (about 1 cup) and about 2 tablespoons of mustard and about 1/4 cup of honey and drizzle over the top of the ham, replace the lid and let it finish.
If you do not have a smoker, place in large roaster, cover with foil and let go in the oven for about 4 hours at about 300.
Use the same glaze the last 30 minutes.
I get more requests for me to cook ham than anything. You will find this moist, not salty and very tender.
At thanksgiving I brought one by request. NO ONE ate the Turkey and 12 people devoured the full 17 LB ham.
Use the leftover bones for navy bean soup and split pea soup. You can freeze the bones and scraps of ham for soup at a later date.
I used your oven-bake recipe Rox, and it was kick ass! Thanks for the heads up on the Krause ham too, it was really good!
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