Prep Time : 15 minutes
Cook Time : 60-80 minutes   
Yield : 10 servings 

Ingredients:

Ham

Pre-cooked ham (rump or shank) 5-7 pounds (I use the pre-sliced, spiral ham)

3 cloves garlic (or 4 heaping spoonful of pre-cut garlic

12 whole peppercorns (coarsely ground)

garlic salt

​

Glaze (reserve for last 15-30 minutes of cooking time)

1/2 cup packed brown sugar (work out the lumps)

1/4 cup yellow mustard

2 Tbs. honey or molasses (I use whatever molasses I happen to have on hand which is usually dark)

​

Directions:

Place the rack in the lower third of the oven

Preheat oven to 325 degrees F.
Place ham in a shallow roasting pan (lasagna pan works well)

- If you are using whole, unsliced ham, score the pork skin in a lattice pattern with a sharp knife (crisscross)

Combine pepper and garlic in a small bowl

Take pepper mixture and rub all over the pork into the lattice patterns (this is why I use the pre-sliced and work some of the mixture in between the slices)

Sprinkle the pork skin with garlic salt 

Bake ham according to directions that came with the ham or about 12 minutes per pound

Pour and brush over with the glaze during the last 15-30 minutes of cooking.

Remove from the oven, tent with foil and let set for 10-15 minutes.

Slice and serve

​

Nutrition:

Unknown
 

My notes:  

When I met my husband he absolutely hated ham...well he loves it this way!  We make eggs Benedict the next day with the leftovers.

Recipe found on: I combined and modified two recipes.  Once from The All New Joy of Cooking book and the other from a convection oven cookbook that came with a counter top convection oven I had.