Thanks for all the help and suggestions. The ham, (a COOK'S ham for the a-hole
who needed to know the manufacturer), apparently was cured but needed to be
cooked. It spent five hours in the oven with the probe thermometer monitoring
it. I basted it the last half hour. I had quite a bit of trepidation about how
it was going to come out (for you who wants to know the make of the ham, you'll
probably have to look up trepidation as it has several sylables). But it came
out absolutely tender and delicious. Best ham I ever cooked. I'll be doing it
again real soon. Don't want to wait for a holiday to enjoy that meal! Happy
Holidays to all minus one.