Follow recipe directions along with any specific package directions for baking a ham or use this general method.
If you like, you can remove the rind before cooking. Without cutting into the meat, score fat in a criss-cross fashion to make diamonds. Place the ham, fat side up, in a shallow roasting pan. Insert a meat thermometer into the centre of the thickest part of the ham without touching bone. Do not add water or cover the ham.
- For hams labelled fully cooked and ready to serve, bake, uncovered, at 325ºF (160ºC) for 12 - 15 minutes per pound (500 g) or until a meat thermometer registers 140ºF (60ºC).
- For hams labelled uncooked or partially cooked, bake, uncovered, at 325ºF (160ºC) for 20 minutes per pound (500 g) or until a meat thermometer registers 160ºF (71ºC).
- If you are not sure if the ham you have purchased is fully cooked, cook until a meat thermometer registers 160ºF (71 ºC).
If the ham is to be glazed, apply the glaze during last 30 minutes of cooking. Transfer the ham to a warm platter and cover with foil. Let stand for 10 - 15 minutes before carving.