.:The Best Glazed Ham:.

Secrets to the best Baked Ham

1. Buy a bone in ham. The secret to the best flavor in any meat is roasting it with the bone in.

2. Ham is a very versatile or leftovers! Make a good size one.  Guests will devour this ham, so you'll want plenty!

3. You will note that I always high heat roast my meats, then reduce the temperature for a long slow cook.  It's seriously the secret to juicy, tender meat.

4. Score the deep fat on a ham.  If you prefer, remove the scored outer skin and half the fat.  Keep at least half the fat though as this is essential for flavor while roasting as well. I do this and definitely prefer it that way.

5. Lay ham cut side down in a pan lined with tin foil.  After initial high heat bake cover tightly with tin foil for the remainder of the cook.  This method applies to other meats as well.

6. I love this glaze's flavor perfection on a ham, that being said, my mother-in-law bakes her ham in nothing, and still makes a ham better than anyone I know.  Every year. Perfection.

Citrus Glazed Ham

1 (14 to 16-pound) bone in, shank portion
6 Garlic cloves, minced
8 1/2 ounces Apricot Jam
1/2 cup Dijon mustard
1 cup light Brown Sugar, packed
1 Orange, zested
1/4 cup Pineapple Juice

Preheat the oven to 400 degrees F. Score ham diagonally spiraling around the ham, Go the opposite direction creating a diamond pattern. Place the ham cut side down in a foil lined, heavy roasting pan. Roast on high heat for 30 minutes.

Combine jam, mustard, brown sugar, orange zest, garlic and pineapple juice.

Remove ham from oven. Pour the glaze over the ham tucking into scores as much as possible. Pour 1/2-1 cup pineapple juice into bottom of pan. Tent completely with heavy-duty foil. Cook for an additional 1/2 hour at 400 degrees. Reduce heat to 325 degrees F, and cook another 1 1/2 hours; or until the deepest part of the ham hits 140 degrees F (approximately 15 to 20 minutes per pound total).

Let rest 1/2 hour then slice paper-thin.

SAVE the bone for ham stock!