Method

Place the ham in large bowl, cover with cold water, and let soak in the refrigerator for 12 hours.

Preheat the oven to 250°F. Put the ham in a large roasting pan and add the water. Slowly
roast in the oven for 3 hours and 15 minutes, or until a meat thermometer inserted in the ham reads 167°F.

Make the glaze. Mix together all the glaze ingredients in a bowl. Remove the ham from the oven and let cool slightly. Raise the oven temperature to 425°F.

Remove the rind from the ham and score a diamond pattern in the top layer of fat. Brush the glaze over the ham and return to the oven. Roast for 10 minutes, or until the ham is golden brown. Let cool before serving.

Serves 15 as part of a buffet

 

Reprinted with permission from ©Andrews McMeel, The Scandinavian Cookbook, by Trina Hahnemann, published by Andrews McMeel

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