Easter Ham
Recipe:
INGREDIENTS
8-10 pound (4-5 kg) bone-in, boneless or spiral-cut fully cooked ham
1-12oz Jar of The Original HOOTERS MEDIUM WING SAUCE
INSTRUCTIONS
Preheat the oven to 300°F | 150°C and arrange a rack in the lower third. Remove any plastic packaging or netting from the ham. Set the ham aside to rest at room temperature for 1-2 hours.
Line a baking pan or dish with several sheets of aluminum foil or parchment paper if you prefer (it will make cleanup a lot easier).
Using a sharp knife score just through the skin and rind in a 1 inch wide diamond pattern (don’t cut more than about 1/4 inch deep) over the entire ham. Place the ham in the baking tray and cover the ham with two pieces of foil or parchment paper and bake for 45 minutes.
After 45 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Discard the covering foil or parchment paper and spread 1/3 of the WING SAUCE all over the ham, brushing in between the cuts to evenly cover. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the SAUCE and some of the pan juices, and repeat again after 15 minutes more of baking until a light golden-brown crust has formed, (about 60 minutes total). For added depth of flavor, mix some of the ham pan juices together with some WING SAUCE in the baking pan and finish the ham by brushing on just before ham rests out of the oven.
Let the ham rest 10-20 minutes before slicing.
