Although Llano Seco's Holiday Hams are fully cooked, heating in the oven enhances the flavor. Some customers like to slow-bake the hams at around 200 degrees while others prefer baking for a shorter period of time above 300 degrees. You can glaze your ham with your favorite glaze recipe or bake it au naturel.
THAWING YOUR HAM: Start by thawing your ham, which you can do in the fridge. A small ham will take 4 to 5 hours per pound to thaw in the fridge, and a large ham will take 5 to 7 hours per pound. For a faster thaw, fill your sink with enough cold water to cover the ham. Replace with fresh cold water every 30 minutes. A small ham will thaw in 2 to 3 hours, and a large ham will take about 30 minutes per pound.
Preheat your oven to 325 degrees F.
OPTIONAL GLAZE RECIPE: For a quick and easy glaze, in a medium bowl, mix 3/4 cup of brown sugar, 3 tablespoons of your favorite mustard, 2 tablespoons of honey, 1 tablespoon molasses and add ⅛ to ¼ cup of dry sherry until you get a nice thick paste. This will be enough for up to a 5 lb ham.
APPLY THE RUB & WRAP THE HAM: Line the bottom of a baking pan with aluminum foil. Tear off enough aluminum foil to wrap and seal the entire ham. Place the ham on the foil fat-side up so the juices run down and baste the meat. Cover the ham in your rub. Tightly wrap and seal the ham with foil so none of the juices escape.
COOK THE HAM: Place the wrapped ham, inside the baking pan, in the oven for approximately 20 to 25 minutes per pound. A fully cooked ham will be done when the internal temperature reaches 130 to 140 degrees F.
