CarveMaster Ham's, My New Favorite Ham.

CarveMaster sty hams are natural hams that are cut from the bone creating a flat shape perfect for carving. They're smoked with apple-wood. Several brands exists, Smithfield, Wright's, CarveMaster, Kirkland... those are the ones I know of. After buying the first one of this variety of ham that is all I buy now. It comes with a packet of red current glaze, they recommend that you brush the glaze on 20 minutes before removing it from the oven, but I did not do it that way. I cut the pouch of glaze openand poured it over the cold ham before baking, I also filled the pouch with water and poured that over the ham to thin the glaze. It is my preference to cook the glaze into the ham and baste it while baking, then the natural juices from the ham mix with the glaze making it rather smokey and slightly salty juice. At the end of baking, I used the baster to transfer the glaze juice to a saucepan and then thickened it with a little cornstarch slurry, thus making a ham gravy. It is incredible dripped onto sliced ham, drizzled on potatoes running into your rolls or biscuits, You make gravy from all other meat juices, why not ham?

If you don't want to use the glaze packet, you can make your own. I would recommend applying brown sugar to the scored surface of the ham and then pouring pineapple juice and maraschino cherry juice over the ham (I reserve the pineapple and cherries for ambrosia salad). You can add a little water as well, only a little. Then baste the ham while baking for 15 minutes per pound at 325 °F.