1
["Bake ham, fat side up, in a roasting pan, according to the timetable below.", "Forty-Five minutes before the cooking time is up, remove ham from oven and pour off fat drippings.", "Score fat surface in diamond shapes, cutting only 1/4-inch deep.", "Stud with whole cloves.", "Spoon glaze (recipe follows) over ham and return to oven to complete cooking.", "Cooking Timetable for Ham Oven Temperature 325u00b0F.", "Meat Thermometer: 170 F for picnic shoulder or cottage ham.", "160 F for other hams.", "130 F to 140 F for ""Ready to Serve"" hams.", "Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.", "Cooking Time: Listed in minutes per pound , Ready to Serve 15-18.", "Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.", "Whole Ham, (bone in) 18-20 , Whole ham, (boneless) 20-25.", "Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.", "Half leg of ham, (bone-in) 25-30 , Half leg of ham, (boneless) 30-35.", "Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.", "Picnic Shoulder*, (bone-in) 30-35 , Rolled Cottage ham,* 30-35.", "Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.", "Picnic Shoulder,* (boneless) 35-40 , Rolled Cottage,* (midget) 40-45.", "* Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.", "* Cook with a little water, in a covered roaster. Allow maximum time for small hams. , Peach Glaze Makes 1-1/3 cups. Drain peaches and place on a baking sheet. Combine remaining ingredients and spoon a little glaze on each peach half.", "Spoon most of glaze over ham and return to oven for about 45 minutes. Brush ham occasionally with remaining glaze.", "Broil peach halves for 6 to 8 minutes.Just prior to serving, place peach halves on ham as decoration."]
