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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 ...

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 ...

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.

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.

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 ...