How To Make A 12-Pound Cured Ham

1. An hour or two before you want to cook, remove the ham from the refrigerator to bring it to room temperature.
2. Preheat the oven to 325°F and place a rack in the lower part of the oven.
3. Use foil to line a big shallow roasting pan. Use a knife to trim the ham fat and skin and place flat side down in the pan. Use a foil to cover it loosely and bake for about one and half hours.
4. Adding cloves to the scoring gives the ham flavor. Place a full clove into each score intersection. Meanwhile, combine the butter, marmalade, cinnamon, and coriander in a small saucepan over medium heat; keep stirring until the butter and marmalade have melted together, and the mixture has reached a low boil. Half of the butter and marmalade mixture should be set away, while the rest should be left in the saucepan.
5. Arrange the ham on the baking sheet and bake. In a pot, glaze the ham. Continue baking until the internal temperature reaches 130°F, 15 to 18 minutes per pound total cooking time, not covered tightly with foil, and use the saucepan mixture to baste it for each 15 to 20 minutes. Keep it separately for 30 minutes, covered securely with foil.
6. Empty the baking pan of any liquid. Using the cup of glaze you reserved, brush the ham with it. Roast for 5 to 7 minutes or until the glaze has caramelized well.
7. When the internal temperature of the ham reaches 160 degrees F, remove it from the oven.
8. Calculate how long it will take the ham to cook. A 12-pound ham will take up to three or four hours to fully bake, or for each pound, 18 to 20 minutes. Begin checking the interior temperature at the earliest possible moment. The ham will be fully cooked when it is 160°F.
9. Carve the meat and serve it right away.