Ham with Orange Glaze

The ham called for in this recipe is wet-cured, which means that it has been soaked in or injected with brine during curing. Dry-cured hams, such as American Smithfield, Italian prosciutto or German Black Forest ham, are a different style of ham and should not be roasted in the manner described in the recipe. When buying a wet-cured ham, choose one labeled as cured "with natural juices" rather than "with added water." Bone-in hams stay juicier and taste better than boneless hams, and the shank end of a ham is more flavorful than the butt end.
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