Rum-glazed Baked Ham
5 to 7 pounds smoked half ham
½ cup light corn syrup
2 Tbs. rum or 1 ½ tsp. rum extract
1/8 teaspoon allspice
Place ham, fat side up, on rack in open roasting pan.
Insert roast meat thermometer so bulb is centered in thickest part.
Be careful that bulb does not rest in fat or on bone.
Do not add water and do not cover.
Place in preheated 325° oven until meat thermometer registers 130°-140° for fully-cooked half ham (18 to 24 minutes per pound) and 160° for a cook-before-eating half ham (22 to 25 minutes per pound).
Combine corn syrup, rum extract, and allspice in a small saucepan and cook slowly 2-3 minutes.
Remove from heat.
Brush ham with warm glaze 20 minutes before end of cooking time.