This delicious ham requires only one ingredient, the ham itself, and cooks while you sleep, low and slow in the oven. What could be better than that? It’s the perfect thing to cook for Easter brunch because it’s ready when you are to eat it. My father in law, David, first showed me how to cook this ham and I fell in love with it. It’s not only so easy to make, it’s also the best ham I’ve ever put in my mouth.
David used to make this for us when we would come visit him in Alabama and I had to ask for the recipe. When he told me I was floored. Clearly some other magic happened to make this taste this good, but no, it’s all about buying the right ham, the rest just happens in the oven.
I love to serve this for Easter brunch, there is nothing better than waking up in the morning and smelling this wafting throughout the house. We serve it with roasted carrots, peas, parker house rolls and occasionally mashed potatoes. It also makes an easy meal to have during a regular work week. The ham produces so much meat that we have plenty for my Favorite Leftover Ham Bone Soup from Damn Delicious, and a Ham & Bacon Quiche. Plus fixings for sandwiches and snacking.
You could certainly get a spiral cut ham to make carving easier, but do not buy a honey glazed or sugar coated ham. You want just a regular, fully cooked, bone in ham. Do not buy a shoulder cut like a boston butt or picnic shoulder (that’s a whole other post and those aren’t cooked), you want a rump or shank cut. And most prepackaged cooked hams are sold that way
Just take the ham and wrap it in aluminum foil and place it in a 9×13 glass baking dish. Set the oven 250 degrees and place the ham in the oven. Let it cook until you wake up in the morning. At least eight hours will do it. Then turn the oven off and allow it to sit in the oven until you are ready to carve. It will be just fine in there. Promise.
- Large Shank or Rump Cut Bone In Fully Cooked Ham
- Take the ham out of the plastic packaging and remve the little plastic piece that covers up the bone on the cut side.
- Wrap the whole ham tightly in aluminum foil. Makes sure the whole thing is covered. Place the ham in a pyrex baking dish or roasting pan and set in a 250 degree oven.
- Cook for at least eight hours. Turn the oven off and allow the ham to sit in the oven until you are ready for carving. We usually go to church and come back and eat the ham and it's still really warm and tender.