- 1 bone-in ham (about 10 pounds)
Preheat oven to 300°F.
Place ham on a roasting rack in a roasting pan or on a sheet pan and place in oven. After about 1 1/2 hours, check the internal temperature. When the internal temperature reaches 130°F, baste with either your favorite glaze or pan drippings. Baste every half hour until internal temperature reaches 150°F. If ham starts to dry out, cover loosely with foil. Remove from oven and let rest at least 15 minutes before carving.
To carve, insert knife into side of ham and cut inward until you reach bone. Cut in a circular motion around the bottom of the bone. Remove the knife. Slice at a slant from the initial cut into the bone. Cut a 1-inch slice of ham from skin surface to the bone. Repeat until the top section of the roast fans out into slices.
Serve the top slices. Then, cut away the sides of the ham along the fat lines on each side. Flip the ham over. Carve the slices from top to bone, just as you did on the first side. Save the bone for soup.