The Perfect Ham Recipe

How to make it

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• Preheat the oven to 325*F.
• Combine ginger ale, cinnamon stick and whole cloves in roasting pan lined with a non-stick foil.
• Squeeze citrus juices into pan and add the juiced fruit halves.
• Place a roasting rack in the pan, then place the ham cut side down on the rack. Loosely tent with heavy duty foil 1-1/2 to 2 hours (about 15 minutes per pound).
• Stir together glaze ingredients while ham roasts. When ham reaches 70* (about 1 hour) brush on glaze to coat surface. Continue roasting uncovered. Monitor temperature often, it's done when a thermometer inserted in the thickest part reads 110*. don't let it touch the bone. The temperature will read high.
• Remove ham from the oven, tent and let rest about 15 minutes to let juices redistribute.
• Place ham on carving board, cut side down, probe with a skewer to find out where and how the bone is positioned. Insert the skewer to the bottom and feel where bone ends.
• Remove skewer and begin carving where it was, staying as close to the bone as possible.
• Follow the curve!!! This boneless piece it the "presentation piece".
• It yields the biggest whole slices.
• Flip boneless portion around so the side you just cut is on the board. This way, you will carve against the grain for optimum tenderness.
• Slice the meat, applying the pressure on the forward stroke. Now carve the bone-in section by first slicing off the one of the tow larger portions on either side of the bone.
• Again trim close to the bone to remove as much of the meat as possible.
• Remove portion on the other side of the bone, slice both portions against the grain.
• Then carve off the piece behind the bone, Serve
• ** If you do not follow these instructions the ham will not be tender and sort of tough! You must follow these instructions!!!!!**