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[quote=Anonymous]If you want to bake your own, this is what I've done for many years and the ham is juicy and popular.

You buy a ham shank (the part with the elongated part of the bone rather than the rounded ones).  I find that the shank portion with more bone tends to come out slightly better when baked at home.  Take it out of the plastic and wash it down.  They are brined and shipped and if you don't rinse it down, it is very salty.  Rinse it and let it sit for a few minutes, then rinse again.  Take a couple of handfuls of brown sugar (either light or dark works depends on how much molasses flavor you want).  Rub the cut end of the ham with brown sugar until no more will stick to the wet end.  Put cut side down in a Dutch oven or lasagna pan or any oven safe dish that has at least a 2-inch lip.  Rub more brown sugar on the skin again until it doesn't stuck.  You can leave extra brown sugar in the bottom of the pan/pot.    Next pour some apple cider (not juice, cider) into the bottom of the pan until you have about 1-2 in depth in the pan.  Make a loose foil tent for the top of the ham.  Put the ham into the oven and cook according to the instructions on the wrapper.  About every half hour, pull the rack out, lift the tent and baste the ham with the cider/sugar mixture from the bottom of the pan.  Put the tent back on and push back in.  THe skin is going to get dry and hard and you will not be eating it, but I find that the basting helps to make sure that the ham stays moist throughout.  You won't get dry meat and it also keeps the meat a little sweeter and tastier.

It takes about 5 min to prep the ham and get it into the oven.  And when done, take it out and carve slices from the cut end and put on a serving plate.  Can be served warm or cold.

Very easy and those who eat ham have enjoyed it.[/quote]

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