How to Bake a Fully-Cooked Semi-Boneless Ham
A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium.
A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium. Although ham is a very adaptable meat offering a variety of preparations using the leftovers, only consume it in moderation if you are watching your sodium intake.
Step 1
Preheat the oven to 325 F. Line a roasting pan with aluminum foil.
Step 2
Place the ham in the roasting pan. If the ham has a sufficient layer of fat, use a small, sharp knife to score the fat in a diamond pattern.
Step 3
Mix the brown sugar, pineapple juice, honey, dry mustard and cloves in a small bowl and set it aside.
Step 4
Put the ham in the oven and cook for 15 to 18 minutes per pound for a whole ham, 18 to 24 minutes for a half ham, or until the internal temperature of the ham reaches 140 F. Brush the ham with the glaze several times during the last hour of cooking.
Tip
Get creative with leftover ham. Use the bone and extra meat to flavor a split-pea soup, make tasty ham and cheese sandwiches, feature it in an omelet or make a ham hash that you can serve with eggs. "Taste of Home" suggests using leftover ham in a frittata, noodle casserole or souffle, or making a ham salad-stuffed tomato.
warning
Although you do not need to bake fully-cooked hams when taken out of their original packaging, cook it to an internal temperature of 140 F if you do choose to cook it. When reheating a ham, or cooking one for the first time that is not in the original manufacturer's packaging, the U.S. Department of Agriculture's Food Safety and Inspection Service cautions that you should cook the ham to an internal temperature of 165 F to eliminate any food-borne pathogens.
Do not baste the ham with the drippings that accumulate in the bottom of the pan, as they can make the ham become too salty.