For ham labeled “cook before eating”: Place rack in lower third of oven; preheat oven to 325°. Place 1 (10–15 lb.) whole ham or 1 (5–7 lb.) half ham on a rack in a shallow roasting pan. Bake uncovered until the internal temperature reaches 160° (18–20 minutes per pound for a 10–15-lb. ham; 20 minutes per pound for a 5–7-lb. ham; or 35 minutes per pound for a 3–4-lb. shank or butt portion). For ham labeled “fully cooked” or “ready to eat”: Place rack in lower third of oven; preheat oven to 325°. Place 1 (10–15 lb.) whole ham or 1 (5–7 lb.) half ham on a rack in a shallow roasting pan. Bake uncovered until the internal temperature reaches 140° ( 15–18 minutes per pound for a 10–15-lb. ham; 18–24 minutes per pound for a 5–7-lb. ham).

Remove ham from the oven about 30 minutes before it is done; increase oven heat to 425°. If the rind is still attached, trim it with a sharp knife, leaving just a collar of rind around the shank bone. Avoid removing too much of the fat cap. Slash the fat in the top of the ham in a diamond pattern.

Mix 1⅓ cups (packed; 167 g) light brown sugar, 2 tsp. dry mustard, and 3 Tbsp. cider vinegar, dry white wine, prune juice, pineapple juice, fresh-squeezed orange juice, or ham drippings. Cover ham with the brown sugar mixture, then stud the fat at the intersections of the diamonds with whole cloves (if using).

Return ham to oven, reduce the oven heat to 325°, and cook for the final 30 minutes or until ham reaches desired temperature. Transfer to a platter.

Editor’s note: This baked ham recipe first appeared on Epicurious in August 2010. Head this way for more of our favorite Christmas dinner ideas →