GLAZED HAM

cook -before-eating. The flavor will be " better even in a fully cooked ham if it is heated through, basted and glazed, -then served warm. A cook-before-eating ham needs to be boiled or baked to an internal temperature of 160°. To reduce salt, soak ham for a few hours in cold water--or bring to a boil, simmer about an hour (or longer for farm-style hams), then drain and bake as desired. An economical smoked picnic shoulder, which comes from the top foreleg, can be prepared like ham.

GLAZED HAM
Check the label on a ham package to find out if it is fully cooked or requires cooking. Soak or parboil if desired, then drain. To score ham, trim excess skin, cut diagonal lines into fat across ham, then cut lines in the opposite direction. Insert a whole clove in each diamond shape area made by cuts. For extra flavor, baste with apple juice while roasting.

EASY MARMALADE GLAZE:
Combine 1/2 cup orange marmalade, 1/4 cup mustard. Spread on ham for last half hour of baking.

PRE-SLICED HAM
Remove whole canned ham from container and slice thinly or ask butcher to do this. Reassemble in original shape and tie with white cord. Heat 15 minutes, then spread with Easy Marmalade Glaze, heat 30 minutes longer or until glazed. Place on serving dish and cut strings. slices are ready.