Directions

1. Have ham warmed to room temperature and bake as follows:
2. 1. Wipe ham with clean cloth, wrap loosely in one of the papers wrapped around ham or in clean wrapping paper and place fat side up on rack of shallow pan.
3. 2. Do not cover pan or add water. For baking allow 15 minutes per pound for hams, 12 pounds or over; allow 18 minutes per pound for hams, under 12 pounds; allow 22 minutes per pound for half hams; or bake to an internal temperature of 15O°F being sure bulb of thermometer is inserted into center of thickest part of meat and does not touch bone.
4. 3. Bake in slow oven (325°F.) until within 45 minutes of total baking time.
5. 4. Remove paper and rind from ham, make a series of shallow cuts across fat to cut into squares or diamonds, spread with desired glaze and insert 1 clove into each square of fat.
6. 5. Bake uncovered in 325°F oven for remaining 45 minutes.