How to Prepare the Butt Portion of Smoked Ham

The butt portion of a smoked ham comes from the upper part of the pig's leg. Its flesh is attached to an irregularly shaped bone, which makes carving difficult. It's smaller than the shank portion of a smoked ham and has a round end. Smoked ham has already been cooked; it only needs to be warmed before being eaten. To make smoked ham butt taste even more delicious, you can make a glaze to coat it before heating it up. Here's our favorite way to prepare the butt portion of a smoked ham.

Preheat the oven to 325 degrees Fahrenheit. Do this before starting your other preparations so the oven has enough time to get up to a steady, hot temperature.

Remove the ham from its packaging and place it cut-side down in a roasting pan. Score the ham with a sharp knife by carving diagonal lines into the ham to create diamond shapes. Cover the pan with aluminum foil. This will help the glaze soak into the meat, boosting flavor.

Place the pan in the oven and heat it for 20 minutes per pound. For example, if the ham weighs seven pounds, it needs to warm in the oven for two hours and 20 minutes. If you're glazing the ham butt, take it out 30 minutes early.

Combine 1/2 cup brown sugar, 1/4 cup honey, and 1/4 cup pineapple juice. Apply the glaze to the ham and place the uncovered ham back in the oven for the remaining time.

Brush the glaze on the ham several times during the final half hour of heating time. Remove the ham from the oven and let it rest for 15 minutes before slicing.