> wrote in message
...
> 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.
>
>
Was this a whole or a half? I'm guessing whole if it needed five hours.
Cook's hams are a favorite for us. They are very attractively priced at
SuperWalmarts. Make sure you use the bone and remaining uneaten parts to
make ham stock. Ham stock raises "Scalloped Potatoes with Ham" to a whole
new level.

Kent