Baked Smoked Ham Jubilee (St. Joseph's Calendar for 1980)

Baked Smoked Ham Jubilee 
(St. Joseph's Calendar for 1980)

Place 5 to 7 pound half ham, fat side up, on rack in open roasting pan.  Insert roast meat thermometer so the bulb is centered in the thickest part. Be careful that bulb does not rest in fat or on bone. Do not add water, do not cover.

Roast in slow oven (325 degrees) until the meat thermometer registers 140 degrees for "fully cooked" half ham (18-24 minutes per pound); 160 degrees for a "cook-before-eating" half ham (22 to 25 minutes per pound). 

Brush ham with Cherries Jubilee Sauce 30 minutes before end of baking  time.  When ready to serve, place ham on platter and spoon remaining hot Cherries Jubilee sauce over ham. 

Cherries Jubilee Sauce: combine 1 can (21 oz.) cherry pie filling, 1/2 cup cherry wine and 1 teaspoon grated orange rind and cook slowing, stirring occasionally, for 10-15 minutes.