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Grandma's Ham (here's what she told me about 10 years ago when i asked her how to fix it and I wrote it down. She just turned 85 this past Thanksgiving.)
(“16-20 pound ham when expecting all of y’all. Otherwise 10. Smithfield is good.”)
If smoked, not cooked. Cut or pull the skin off. Very easy to do.
325 degrees, 20 minutes per pound. (3 lbs, 1 hour)
Roasting pan, metal rack under it. Cover the ham with Reynolds Wrap.
4 or 5 cups of water in the pan.
When near done, put brown sugar on top. Or can do that from the beginning.
Take out, stick a fork in, should go in easily.
If it’s a pre-cooked ham, heat for about 10 or 15 minutes per pound.
Let get cold before slicing.