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1 bone-in smoked ham (shank portion), about 8 to 10 pounds, skin on Preheat oven to 325 degrees. Put the ham in a large roasting pan cut side down. Using a sharp knife, score the ham with cuts ...

A bone-in ham can be a whole ham or a butt or shank portion ... the most common type of ham is brine-cured and smoked. Wet-cured hams sold in specialty butcher shops are often uncooked ...

But considering the holiday occasion, it's worthwhile to get the best cured, smoked ... remove outer rind from most of ham, leaving a band around end of shank bone. Spacing cuts 3/4" apart ...

Bone-in ham, cut in half, so that you get either the shank end or the butt end ... The hams are usually smoked; they may be fully cooked in the smokehouse, or partially smoked, then roasted.

Like turkey at Thanksgiving, a ham ... that bone-in hams have the most flavor (plus that bone is great for making soup later). It may be from the lower half of the leg, called the shank, or ...

Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat.