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.
Customer Reviews for Ham with Orange Glaze
This product has not yet been reviewed. Click here to continue to the product details page.