True to its original recipe, making Monte’s Ham is simplicity itself! You take a ham, glaze the hell out of it and cook for a good long time. To be precise:

1. Preheat your oven to 325 degrees.


2. If you have a non-stick roasting pan, use it. If not, line your roasting pan with layers of aluminum foil.  Please do this, you’ll thank me later when it’s clean-up time.


3. Take the ham out of its sealed wrap.  If you have purchased our whole ham,gently peel back the layer of skin on the ham leaving as much fat as you can.If you have purchased our half ham, there is no need to remove any of the skin. With both hams, proceed to the next step: With a long, sharp knife, score the ham, making cuts about ¼ to ½ inch deep and 1 inch apart all over the fat-covered portion of the ham. 


4. Put the ham in the oven for ½ hour.  See how it opened up to let all the flavor of the glaze permeate the ham?  Raise the oven temperature to 350 degrees.  Put a clove at the corner of each square or diamond.  Now, coat the ham with about 1/3 of the glaze. I use a brush but you can use a spatula. Put the ham back in the oven for another 20 minutes for the half ham, one half hour for the whole ham .  Remove the ham and add another 1/3 of the glaze. Repeat this one more time.  Altogether the ham should be in the oven for 1 1/2 to 2 hours. 


5. Voila!  Another beautiful Monte’s Ham which you can serve hot, warm or at room temperature.


6. Refrigerate your leftovers.  The ham will keep in the fridge for several weeks.