Christmas Recipes (Most Popular)
This is an easy, melt-in-your-mouth recipe to feed a crowd that cooks overnight so it's ready the next day. Great for holidays when you need the oven to make the rest of the meal, and want the main course out of the way. Or cooked on the weekend for a whole weeks worth of meals.
I started with an 11.3 pound, bone-in shank ham which I didn't realize when I bought it needed to be cooked. After cooking and deboning and removing a little fat, I had 7.5 lbs of meat.
This was a Cook's trimmed ham, meaning most of the fat was removed, and the rest cooked off in the oven.
Defat the broth and use 1 cup of it to make the glaze. Use the rest with the bones to make beans or soup.