Bavarian ham refers to ham cured on the bone, removed and then repressed and smoked, generally over cedar chips. This type of boneless ham is simple to cook and easy to serve since you just slice it. Bavarian ham has a sweet, smoky flavor and lends itself to different types of glazes and accompanying sauces. Regardless of the recipe you use, the method of cooking Bavarian ham is the same.
Things You'll Need
Shallow baking dish with lid, or foil to cover
Preheat your oven to 350 degrees Fahrenheit and place the cooking rack in the center slot.
Remove all the packaging from the ham and place it (flat side down if cooking a half ham) in a shallow baking dish. Cover the ham completely with a lid or baking foil.
Place the ham in the oven and estimate the cooking time at 15 minutes per pound.
Baste the ham with your choice of glaze or its own juices approximately every 20 minutes while it is cooking to keep it moist.
The internal temperature of your Bavarian ham must reach 140 degrees Fahrenheit before it can be considered fully cooked.