This isn’t really a recipe, so much as instructions for cooking a shank end half-ham. The resting time is important. It all is. If you do it right, you’ll have an amazing ham.
No, I don’t glaze my ham. That makes the leftovers more versatile.
- shank end half-ham
- Heat oven to 350.
- Remove ham from package.
- Pat dry with paper towels.
- Place on rack in roasting pan, pointed end up.
- Cover with foil.
- Bake 15 minutes per pound or until 145 on meat thermometer.
- Place on platter and cover with foil tent … let rest 15-20 minutes.