How to bake a ham

Our hams are smoked and fully cooked. They simply need to be baked and hot throughout -with or without a glaze - to be delicious.

Let the ham come to room temperature. Pull the ham from the refrigerator about 30 minutes before cooking to let it come to room temperature.

Add the ham to the pan. Put the ham, flat-side down, on a rack in a roasting pan. Add a cup of water to the bottom of the roasting pan, which will steam as the ham cooks, keeping it moist. Cover the pan with foil.

Roast the ham in a 350°F oven until a thermometer - inserted into the thickest part of the ham - registers 130°F. This takes about 10 minutes per lb.

Increase the oven temperature during the last 45 minutes of cooking time to 375°F and glaze every 10-15 minutes (if you are glazing). The ham is done when it’s cooked to 140°F. TIP: Alternatively, insert a paring knife into the centre of the ham and count to 10. Remove the knife and place against the inside of your wrist. If it feels hot, the ham is ready, if not, put it back in the oven for another 15-20 minutes.

Rest the ham for at least 15-20 minutes before cutting and serving.