Partially cooked hams must be heated at 325 degrees F to an internal temperature of 160 degrees F. A 15- to 20-pound ham needs 18 to 20 minutes per pound. A 5- to 7-pound ham needs 20 to 25 minutes per pound.

Glazing

Any ham looks and tastes better with a flavorful glaze. Most classic ham glazes combine a sweet ingredient, such as brown sugar, maple syrup or molasses, with a contrasting flavor, such as mustard or vinegar. I often use plain dark brown sugar moistened with just a little deli mustard, pressed firmly all over the scored fat (see below) before starting to bake.

The sugars in the glaze caramelize while baking, giving the ham a beautiful glossy sheen.

Before coating ham with a glaze make sure to score it with a diamond pattern by cutting 1/4- to 1/2-inch slashes into the surface. Even netted hams that already have a pattern benefit from having the fat layer scored. It looks great and provides more surface area on the ham for the glaze to stick to. An old fashioned, attractive habit was to stick a whole clove into each diamond.