Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat.

1 bone-in smoked ham (shank portion), about 8 to 10 pounds, skin on. Freshly ground black pepper to taste. 1 can (15 ounces) mandarin oranges in light syrup.

1 bone-in smoked ham (shank portion), about 8 to 10 pounds, skin on. Freshly ground black pepper to taste. 1 can (15 ounces) mandarin oranges in light syrup.

-Place shank end on carver’s left with the thicker portion of the ham on top. Place fork in top half of ham. Cut along top of bone and lift off the thick portion. -Place the thick portion on … ...

With a bone-in ham, plan on ⅓ to ½ pound of meat per person (or 2 to 3 servings per pound), or more if you want leftovers. For a boneless ham, figure about ¼ pound per person, or more for ...

The shank end (or leg portion) sports that classic ham profile, so it’s a good choice for a picture-perfect table.The meat tends to be leaner and it has one long bone, which makes carving easier ...

The bone-in ham you'll likely find the easiest is the shank cut. This is the traditional bone-in ham you see in all the pictures, the one that looks the best carefully displayed on a carving plate ...

Heat ham, the U.S. Department of Agriculture says, until the center of the ham reaches 140 degrees, allowing 18 to 24 minutes per pound for half, bone-in hams and 10 to 15 minutes for boneless.

Here are some basics to consider before purchasing a ham. What’s what. Hams are sold bone-in, boneless or semi-boneless. • A bone-in ham can be a whole ham or a butt or shank portion.