Just a follow up to say thanks for the input and to share with you what I finally ended up doing. I pre-heated the oven to 250, I put the ham (cut side down) in a cooking bag and added 2 tablespoons of orange juice. I also made a small amount of glaze consisting of brown sugar that was mixed with yellow mustard and a little orange juice. I drizzled this over the ham and closed the bag. This was an 8 1/2# ham and I baked it for 1 hour and 20 minutes. I then let it rest for 15 and served. It turned out great and I had very little mess.

cynic, as an aside to the roaster discussion, I use a big green unbreakable Stanley Thermos. It's not pretty, but I got mine because all th farmers and construction workers I know used them. Mine will keep a pot of hot chocolate steaming hot for several hours while the kids go tobogganing, so we're talking outside in a Michigan winter and usually stuck right into the snow. I used them a lot for camping, I could make coffee at breakfast, put it into the Stanley and it would still be drinkable at supper. Oh, and I've put ice water in it or iced tea when spending a few hours out in the hay field and it keeps ice in the liquid for a couple of hours too. I can definitely recommend them, although my oldest one is over 20 years old, so I'm hoping they haven't "improved" them. Annie

Most supermarkets have spiral cut ready to eat hams this time of the year....I happen to like Smithfield but there are others. Then put that ham, shank down cut side up ( I am trusting you won't be buying a whole ham) into a dish with sides and pour honey over it and onto the cut side.....even open up the spirals where it's cut and put some in there. Teh ham will absorb the honey....and repeat.....and perhaps a third time. Then place that ham in a roasting pan, cut side down! and heat at 325, covered or wrapped in floi until it's just heated through...for maybe a 6 pound ham that would be about an hour. Don't over bake or all the honey will leak out. Enjoy! Linda c

I agree, Louise, I want beef rare. Really rare. gyr, you won't get any flack here either. I often pour a can of Coke or Dr. Pepper over a ham, and then glaze it during the last hour, some of my family likes the really sweet and crunchy outside edges. meyati, I also don't feel that good beef needs any "help", other than salt and pepper. My own ham was nice and moist, with a crunchy outside layer of brown sugar and mustard. I like pineapple but The Princess does not, so I didn't use that. We are having a LOT of leftovers, including some in today's bean soup. dcarch, I'm not a huge fan of ham either, it's definitely something I can take or leave, but the family loves the stuff. My ham wasn't cheaper, though. I bought a whole hog locally for $1.29 a pound, and that included packaging. Since packaging is usually about 50 cents a pound, that made my pig 79 cents a pound, based on hanging weight. However, anything I wanted smoked was an additional 99 cents a pound, so ham costs me nearly $1 a pound more than fresh pork does. Same with bacon. Annie