How to Cook a 12-Pound Cured Ham
A cured ham is one that has been treated with salt, nitrates and nitrites, either by injection with the solution or by immersion into the solution, called a wet cure, or by rubbing dry ingredients on the exterior of the ham, known as a dry cure. A ham is preserved, flavored and tinted pink by curing. Cooking a 12-pound cured ham properly requires using a low temperature and roasting for the correct amount of time.
--Let the cooked ham rest for about 15 minutes before carving.
--If you wish to add a glaze, do so toward the end of baking. Try a brown sugar and powdered mustard coating, or melted preserves such as apricot or cherry.
--If you used whole cloves during baking, remove them when carving the ham.
--Use the leftover ham for sandwiches or casseroles, and cook the ham bone with beans for a hearty soup.
--If the ham does not reach the proper temperature, it may not be safe to eat. Be sure to cook your ham until it is thoroughly done.
--After handling the raw ham, wash your hands in warm, soapy water. Do not re-use the knife without washing.