How to make bone-in glazed ham, the holiday meat to rule them all.
Unless you’ve got an army to feed, you probably don’t need a whole ham, which can weigh around 20 pounds—one reason why most purveyors cut them in half for you in the first place. A half ham clocking in at 8–10 pounds is plenty for a plated entrée for 12 with leftovers, and it will serve many more as part of a snacky holiday buffet.We generally like the flexibility of getting to slice a ham ourselves.
The beauty of cooking a ham is that, well, it’s already cooked—all you really need to do is heat it up without drying it out, hit it with a tangy glaze right at the end, and serve it in style. Essentially, you’re following a two-part cooking process: Warm the ham, covered, on low or medium heat, then increase to high heat to crisp the surface with a shellacking of sweet, spiced glaze.
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