I’ve posted this before, but it’s worth repeating for two reasons:
First – it really is the ‘Very Best Mustard Sauce’. It’s made be almost everyone in my large, extended family and, for some, it’s the only reason to have ham. I actually make it without the requisite ham. We like it on chicken, turkey, pork, meatballs….
Baking / roasting times for hams (and turkeys) are all over the charts…. And I’m not doing a chart.
For a ham the number of minutes per pound depends on whether it’s boneless or bone-in, fully cooked or not cooked and the weight of the ham. A larger ham takes fewer minutes per pound than a smaller ham.
There are over 40 different types of dry-cured ham in the display case at my supermarket: Prosciutto from Italy, Serrano from Spain, Westphalian from Germany, Bayonne from France and a few dozen more better and lesser known varieties from all over Europe.
There are around a dozen types of wet-cured hams, in big, perfect, long ovals.