The butt portion of a smoked ham comes from the upper part of the pig's leg; its flesh is attached to an irregular 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 prior to being eaten. Preparing the butt portion of a smoked ham is simple regardless to whether you warm it or make a glaze to coat it.
Things You'll Need
- Roasting pan
- Aluminum foil
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup pineapple juice
Pre-heat the oven to 325 degrees Fahrenheit.
Remove the ham from its packaging and place it cut side down in a roasting pan. Score the ham with a sharp knife. To score the meat carve diagonal lines into the ham to create diamond shapes. Cover the pan with aluminum foil.
Place the pan in the oven. Heat 20 minutes per pound. For example, if the ham weighs 7 lbs. it needs to warm in the oven for two hours and 20 minutes. Remove the ham from the oven 30 minutes before it finishes warming if you will be putting a glaze on it.
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.
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.