Following you will fine some hints to help you prepare your Cure/81 Ham for the holidays.

Baking: Remove wrapper. Place ham in shallow baking pan; add 1/3 cup water. Cover pan securely with foil. Place ham in cold oven set at 325 degrees. Bake according to timetable below or follow directions on label. If a meat thermometer is used, heat to internal temperature of 130 degrees.

TIMETABLE:

WHOLE HAM: 8 to 10 pounds, 2 to 2 1/4 hours.

HALF HAM: 4 to 5 pounds, 1 to 1 1/2 hours.

GLAZING:

Remove ham from oven a half hour before end of baking time. If you wish, score ham and stud with cloves. Spoon 1/3 of glaze over ham and return to oven. Spoon on remaining glaze at 10 minute intervals.

COOLING:

Let ham rest out of oven 15 to 20 minutes before slicing and it will carve more easily.

GLAMOUR GLAZES:

Dress up a Cure/81 Ham with any of the following glazes. Each recipe makes enough glaze for a whole 8 to 10 pound ham.

CRANBERRY GLAZE:

1 (1 lb.) can jellied cranberry sauce
1 c. brown sugar
1/4 c. orange juice
1/2 tsp. ground cloves
1/4 tsp. each cinnamon and allspices

In a small saucepan combine all ingredients. Heat slowly until smooth, beating with wire whisk or rotary beater. Spoon over ham last half hour of baking.

CHEERY CHERRY GLAZE;
1/4 tsp. powdered ginger
1 (21 oz.) can cherry pie filling

In a small saucepan stir ginger and cherry pie filling; heat. Spoon over ham last half hour of baking.

CUREMASTER'S GLAZE:

1/2 c. pineapple juice
1 c. brown sugar
4 tsp. prepared mustard
2 to 3 tbsp. lemon juice

In a small bowl blend all ingredients and spoon over ham the last half hour of baking time.