Shankless means all the skin & bone removed. And pretty much all hams are precooked. The package should tell you if it's boneless.

You're really just heating the ham up.

That glaze will be good! I've made it before as well.

Here's a link with cooking times:
Recipe tips for Ham cooking times

If you have a meat thermometer, just pop that in and check the temp.

I don't think I own a meat thermometer anymore, but I'll make use of that link--thanks!

I would opt for something like Honey Baked (name brand) spiral cut ham. Though more per pound without a bone, almost NO waste at all. Wish I had a store close to me!?!

I buy a lot of hams, I rarely cook them. Yes, they're precooked. I usually buy a cooks shank ham. It has a lot of waste on it and a bone, but the fat gives it a lot of flavor. Ninety minutes is a little long for a 6lb ham @ 350 degrees I'd reduce it to 60 minutes. Since your really just heating it up and letting the glaze soak in.....just don't over cook it(longer than 60 minutes) or it will dry out.

We had a Honey Baked Ham after Thanksgiving. Maybe it was the particular one they gave me but the taste seemed flat and not as good as I remembered the product to be. The glaze also seemed too sweet. I'll try one again sometime but I decided to go for a different kind the next time we do ham.

The ham will say if it's the shank end or butt end on it. The ham is already cooked and most directions say to cook it 15 minutes per pound to heat it through. Ham is really an easy main course. Just put your glaze on it and shove in the oven.

Would you consider a spiral? That's what we get. Glaze it and pop it in the oven.

As stated, it is precooked so all you are doing is heating g it. Just don't over cook it or it of course will be dry.

I agree with nicole about Cook's ham. They make a really nice, flavorful and tender ham. I did get one one time that was really salty, but I just baked it the oven for a while longer until the salt leached out. It was delicious!

When I do a ham, I now do it in the crock pot. It comes out so delish and it keeps the ovens free for all the other dishes that need to get baked or roasted. It just doesn't get simpler than that.

You should just go with a good quality spiral sliced honey ham or one with a packet of glaze mix. What I do is get a spiral sliced, sprinkle with brown sugar , add some orange juice in the pan for moisture , heat per directions per lb. About half the time tented with foil , about 20 minutes before done I drizzle a lot of blue agave nectar all over the ham and leave uncovered . If you want to crisp up your ham turn on broil for just a few minutes and watch it very closely . Turns out wonderfully . I would not do shankless . For a first time do spiral . Don't over heat it.

I specialize in ham because you can't mess it up. (Last week I cooked Lamb to perfection...just bragging). I did a honey schirachia ham last week.....That was a glaze if you look it up.

Before I tried that I rubbed it with Apricot and Fig jams.

It comes cooked but baking is a must in my opinion.

A ham is the best for entertaining ,,,,,,you can really mess up a turkey, lamb, etc but a ham just needs to be warmed and maybe a special sauce.

I guess I'm the minority since I can't stand Honey Baked hams or those that are similar. When baking a ham I put a bit of water in a shallow roasting pan put the ham in fat side up and loosely tent it with foil. If I do a glaze it's a simple brown sugar one at the end of the cooking time with pineapple slices tossed on. I have also made cherry based fruit sauces on the side at times.

I am more apt to use a sweet glaze on a pork roast than ham.

Personally I'm a purist about ham. Except for the mustard. I want the lean meat with hot mustard I mix up from Coleman's powder. It's what I was raised with and ham without just doesn't work for me. Growing up we ate bone-in hams boiled in a large soup pot. We also used to love the rind. Leftover ham became sandwiches and then split pea soup or shchi (a Russian soup).

arcy, sorry a bugaboo with me. The expression is "foolproof" meaning so easy even a fool can do it. Full proof would probably be more like 151 rum. :)

I agree I think hams are all Fully Cooked unless you order fresh from a butcher.

I always cook all my hams the same..about 1/2 inch of water in bottom of pan, cover and roast at 325 deg. 15 minutes per pound...I add whatever glaze I'm using 30--40 minutes before done...let ham rest out of oven 20/30 minutes before carving.

I've never had luck with spiral hams, mine have always ended up dry.

My spiral hams have been coming out well since I began heating them with the cut side down so the slices do not unravel. I use a low temp,

I've eaten Honeybaked ham several time at my sister's in the last several years and while I used to think they were fabulous, this last one in November was rather ho-hum to me--not sure why. I don't eat ham very often, but always for Easter. No glaze for us, just a fruit relish that we like to eat with it.

That's funny, sjerin. Does your sister live in the South Bay, maybe hers came from the same store where I got mine (on Winchester, across 280 south of Santana Row)

alisande, if you're still checking back to this thread, I forgot to mention that the heading gave me a laugh.

I think you mentioned at one time you were getting your amateur radio license, perhaps following your son's hobby? At first, I thought the question might be about that and wondered why you would be clueless on this topic.

LOL That is funny, Elmer. I do have my ham radio license (two of them, actually), and often a "ham" reference is misunderstood by others, but usually in the opposite direction. When I tell people I'm going to a hamfest, for instance, it's certain someone will think I'm attending some kind of pork event.

I'm definitely following this thread. Thanks, everyone, for all the useful tips!

Use your crock pot! Its easy and lots of recipes on pinterest. I did it for Thanksgiving. I just rubbed the ham down with brown sugar and some maple syrup then added about a 1/2 cup of pineapple juice. Cooked 4-5 hours and your done!

Don't know if you still have time to order, but I've always loved Harrington hams. One can purchase them with bone-in or boneless. Far easier to serve boneless, but that ham bone sure is good for split pea soup or black eyed peas!

Anglophilia, thank you for sharing your favorite ham site, but they're way out of my budget. I say that having no idea what my supermarkets charge, but I hope it's a lot less. I'm sure Harrrington is excellent though.

JoAnn . . . um . . . I don't own a crock pot. :-)

Though I'm a pretty good cook if I must say so myself, I can dry out a ham like nobody's business! I've started not heating them and just cutting off what I want for a meal and warming that in a skillet on the stove top. It's delicious that way but not practical for a get-together meal.

I used to always cook a picnic smoked ham, those are not cooked and have to be cooked before eating, but for some reason, no one in NE Ohio sells them. In Texas, they were at all the grocery stores and dirt cheap and DELICIOUS! I sure miss those picnic hams!

Joann, is the crock pot on high or low?

I might have had some of that "full proof", but my first inkling was that this thread was about amateur radio. Happy hamming to all!

Cook on LOW in crock pot.

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 10-12

Fail proof crockpot ham recipe. Perfectly tender, flavorful and juicy every time!

Ingredients

• 7 lb Cooked Bone-In Cooked Ham or Spiral Cooked Ham
• 1 Cup Brown Sugar
• 2 Cups Pineapple Juice
• ½ Cup Maple Syrup

Instructions

1. Place ham in a large slow cooker flat side down.
2. Rub brown sugar over all sides of the ham.
3. Drizzle with juice and syrup.
4. Cover and cook on low for 6 to 8 hours.

enjoy!

Thank you JoAnn! :)

I too like ham, but not sugar coated ham. AFAIC if you need the honey, syrup, mustard, brown sugar, etc, why not just put it on when it's on your plate instead of condemning everyone to it? Not everyone likes, needs or can eat all that glop. It's like meatloaf, can't you put the 2" of ketchup on it on your plate so the others can enjoy the meat without it if they so prefer? It just never made sense to me. But I know I'm in the minority and people need their sugar fix in and on everything. Ham has to be sugar coated, the sweet potatoes need marshmallows, potatoes have to have cream cheese in it, carrots have to have brown sugar., even coffee has to be filled with sugar... And then they wonder why people are obese.

A good ham is a delightful meal. I enjoy it by itself, that is without the glop. For me, save the glop for the pecan pie. Most hams are fully cooked (though not all). So the preparation is to warm it up. Covered in a pan with a little water or broth in a low oven (or better yet an electric roaster) warms it and it won't dry out as long as you don't overcook it. People overcook ham way too often, just like they overcook white meat turkey so often. Seems like it's a rule to overcook it and then complain about it! To avoid a dry (overcooked) ham, just think of it as what it is. Leftovers. You're reheating leftovers. So don't blast it with high heat. A gentle warming will give a moist and tender ham. I personally like a double smoked ham. Good smoky flavor. No sugar needed. I've never had a honeybaked ham that was more than mediocre. I'm guessing it's because people who love it must just love the glop, not the meat.

I ended up buying a small boneless lean ham. Only five of us eat meat, so this will be sufficient. I went to the supermarket with the best reputation for meat, and they had all different kinds. The spiral ham was huge. Others with the bone in probably cook up delicious, but all that fat was a turn-off for me. I'm aware it adds flavor, etc., but I avoid it.

I'll try the glaze I linked to above. Other items on the menu are Prosecco and Sparkling Rosè (plus sparkling grape juice for the kids), red cabbage with apples, my daughter-in-law's winter squash/sweet potato dish, tossed salad, tofu baked with gremolata bread crumbs, and gluten-free whole-orange cake. I'm testing out the tofu recipe today because I've never tried it.

Thanks again for your help, everyone!

Ham going into the oven. Poured half a beer over it, wrapped tightly
in foil, baked at 250̊ for three hours. Pulled out to rest while the
taters cooked. Popped it back in a 400̊ oven (uncovered) for 10 more
minutes while the potatoes finished cooking.

Out of the oven:

We don't like any type of glaze or sauce on ours.

We are ham "purists," too. Do not care for sweet glazes or juices. We want the taste of the actual ham. Do like pineapple as a side dish with it on occasion.

Put bone-in ham
shank with only the water added to ham by the factory (bought a Smithfield this
year) fat side up in a turkey roasting bag and add 2 cups water or any other
beverage of your choice. DO NOT POKE ANY
HOLES NOR ADD ANY FLOUR. Put the ham in
crockpot between and twist bag shut. Cover and seal crock with foil before putting
on lid. Turn crockpot on to low setting
and start. Cook about 1 hour per
pound. Keep checking and determine for
yourself when it is ready. When the ham
is about half-way done, turn it over, replace the foil and lid and continue
cooking on low.

As a rule, 1 hour of
cooking time (on low crockpot) per pound will work well.

This is how we like it. Do not care for spiral cut ham at all - it is too dry.