Baked ham is not the typical type of recipe found in Food Nirvana as it is so simple to make. I decided to include a standard recipe simply for completeness, and the thought that once baked, a ham can be used in many different ways. Think of a slab of warm, moist, tender ham, or a ham sandwich, or ham salad sandwich, or fried ham for breakfast, served with eggs and toast, etc. Leftover ham can be chopped and used in many other dishes, like in a creamy sauce with melted cheese over pasta, or as the meat ingredient in lentil or other soups.
Note that the directions in this recipe are for baking an uncut half ham. If you are heating a spiral ham then follow the directions provided on the package.
In general most of the Internet recipes I read tell the cook to bake a ham on a rack in a large skillet or baking pan. The ham is to be loosely tented with aluminum foil because later serving dried out ham is a mistake you don't want to make. A cup or two of water can be put into the skillet/pan to help keep the ham moist during baking, but the ham is not supposed to be in the water.
I am ignoring any recommendations for additional accompaniments on the surface of the ham during baking, like pineapple rings or cloves or a later glaze. Do what pleases you.
The oven temperature is to be 325 degrees F.
The baking time depends in part on whether or not you have a half ham or a whole ham, but it is also based, most importantly, on having the recommended internal ham temperature of 140 to 145 degrees F at the end of the baking.
In general, plan on 18 to 20 minutes per pound for a ten pound ham, remembering to check the internal temperature every 15 minutes after the first two and one half hours of baking. Use an instant read thermometer with a sharp probe to to puncture the ham surface and measure the internal meat temperature in the center of the ham, but not at/on the bone.
Additional water (one or two cups) can be added to the skillet/baking pan after ninety minutes of baking if the first addition has evaporated.
At the end of baking, put the tented ham on a large wood cutting board and let it rest for 15 to 20 minutes before carving it.
Carve the ham with a large, sharp knife, or even better with an electric knife, holding the ham in place, as needed, with a large meat fork. The thickness of the carved ham pieces will be whatever you decide you want to serve to your guests. Remember to discard excess fat or skin from the carved pieces before serving them. If you are not serving the slices immediately then cover the serving dish with aluminum foil and keep the ham in a 180 degrees F warming oven.
Cover the remaining ham with the aluminum foil tent and let the it rest until it is at room temperature, then wrap the ham completely with aluminum foil, put it on a dinner plate, and refrigerate it. You can cut and enjoy additional slices of ham for the next few days, but any remaining ham after three days should be used at that time in other cooked recipes, or frozen, or discarded.
Meal accompaniments are your choice, but I particularly enjoy baked sweet potatoes cut in half lengthwise while hot, then score the insides deeply with a knife, and spread the scored halves generously with soft butter (that will quickly melt), then salt them. My sweetheart Peggy prefers regular baked potatoes with sour cream and real bacon bits.
If you are feeding ravenous teenagers or men/women who do active physical labor then consider baking/serving some store bought biscuits.
I also suggest serving steamed buttered broccoli or cauliflower, or a tossed salad with the dressing of your choice, and perhaps a chilled white wine like Sauvignon Blanc, along with glasses of ice water.
For dessert I suggest ice cream, and perhaps some freshly made hot coffee.
Enjoy!