Smoked Bone-In Half Ham

Heating Instructions: Heat oven to 325ºF. Remove all packaging materials. Place ham, fat side up or cut side down, on rack in shallow roasting pan. Cover loosely with aluminum foil. Heat approximately 15 to 20 minutes per pound until heated through. Remove ham from oven and let stand, covered, for 15 to 20 minutes. Carving Instructions: Place meat on cutting surface with the thicker piece of meat, the “cushion” meat, on top. Using a fork to steady the ham, cut along the top of the bone to loosen the boneless cushion meat. Place the cushion meat carved-side down on the cutting board and cut in perpendicular slices. Transfer slices to a serving platter. Turn the remaining meat carved-side down. Cut in perpendicular slices in the same manner as for the cushion meat.