Holiday Ham, Processed - Master Cookbook Recipe # 490

Name: Holiday Ham, Processed - Master Cookbook Recipe # 490
Prep time: 10 min
Total time: 10 min
Yield: 1 Varies by ham size
Cuisine: Southern
Ingredients: 1 Processed Ham (Butt portion recommended); Cooking spray; Heavy-duty wide aluminum foil; Optional: Glazing packet (included with ham)

A perfectly baked holiday ham is the centerpiece of many Southern gatherings, and this method ensures yours stays incredibly juicy and flavorful. By using a "butt portion" and a careful wrapping technique, we lock in all those natural juices so the meat remains tender from the first slice to the last. This is a simple, no-fuss way to prepare a ham that looks beautiful and tastes like you spent all day in the kitchen.

This is recipe #490 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min Cook Time PER POUND: 20 min

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Ingredients

1 Processed Ham (Butt portion recommended)
Cooking spray
Heavy-duty wide aluminum foil
Optional: Glazing packet (included with ham)

Instructions

Prep the Pan: Spray your roasting pan with cooking spray to ensure easy cleanup later.
Prepare the Foil: Lay two long pieces of heavy, wide aluminum foil in the pan in both directions (forming a cross). Make sure the foil extends about 3 feet past each side of the pan so you have plenty to wrap with.
Wrap the Ham: Unwrap your ham and discard the glazing packet if you prefer a more natural flavor. Place the ham in the center of the foil and wrap it tightly, ensuring it is completely covered.
Bake: Place in a preheated oven at 325°F. Bake for 20 minutes per pound.
Rest and Carve: Once finished, let the ham cool slightly before carving.
The Final Touch: For the best flavor, pour the natural drippings from the foil back over the sliced ham before serving.

Notes

Tammy's Tips: I always look for the butt portion of the ham because it typically has a smaller bone and provides much more meat for your money than a shank. Don't throw away those leftover slices; they are absolutely delicious when fried in a little butter on both sides for a hearty breakfast the next morning. I also recommend saving any fattier portions in the freezer to use as a seasoning base for a big pot of dried beans later on!

Tammy