AL ROKER'S GLAZED BAKED HAM

1 (5- to 7-pound) partially or fully cooked ham
Glaze of your choice (recipes follow)

TO BAKE THE HAM:
Position a rack in the oven so that the ham in a roasting pan will fit. Preheat the oven to 325 degrees. Lightly oil a shallow roasting pan (oiling the pan will help keep the ham from sticking).

Place the ham cut-side down in the prepared pan.

If you bought a fully cooked ham, bake it for 10 to 12 minutes per pound, or between 50 and 60 minutes for a 5-pound ham, and between 1 hour and 10 minutes and 1 hour and 25 minutes for a 7-pound ham. The ham is done when a meat thermometer or an instant-read thermometer inserted in the thickest part of the meat (not touching a bone) registers at least 140 degrees.

If you bought a partially cooked ham, bake it for 15 to 20 minutes a pound, or between 1 hour and 15 minutes and 1 hour and 40 minutes for a 5-pound ham, and between 1 hour 45 minutes and 2 hours and 20 minutes for a 7-pound ham. The ham is done when a meat thermometer or an instant-read thermometer inserted in the thickest part of the meat registers at least 160 degrees.

TO GLAZE THE HAM:
Remove the ham from the oven about 45 minutes before you estimate that it will be done, and spoon or brush the glaze over the top and sides. Return to the oven and bake until done, basting occasionally with any remaining glaze or the pan juices. Remove the ham from the oven, cover loosely with aluminum foil to keep warm, and let rest for 10 to 15 minutes before carving.

Slice the ham and arrange it on a warm serving platter and drizzle any pan juices on top.

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RUM GLAZE

1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup red wine, cooking sherry, Madeira, or red sweet vermouth
1/4 cup orange marmalade
1/4 teaspoon ground cloves

In a small bowl, whisk together all of the ingredients. Use immediately or cover and refrigerate for up to 5 days. Makes about 1 cup, or enough for at least 7 pounds of ham.

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CHUTNEY-MUSTARD GLAZE

1/2 cup mango chutney
1/4 cup Dijon mustard
1/4 cup pineapple juice

In a small bowl, whisk together all of the ingredients. Use immediately or cover and refrigerate for up to 5 days. Makes about 1 cup, or enough for at least 7 pounds of ham.

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GINGER-CURRANT GLAZE

1 cup red currant jelly
1 tablespoon peeled, chopped fresh ginger

In a small saucepan, warm the jelly with the ginger until the jelly has liquefied. Use immediately. Makes about 1 cup, or enough for at least 7 pounds of ham.

Servings: 10-14
Source: Al Roker's Hassle Free Holiday Cookbook