Syrup-rum Glazed Ham/h1>
- 7 to 8 lb (shank end) fully cooked cured ham
- 1/3 cup Steens 100% Pure Cane Syrup
- 1/4 cup (firmly packed) light brown sugar
- 1/4 cup dark rum
- 1 tsp freshly ground black pepper
- 2 Tbsp fresh lemon juice
Preheat the oven to 350° F. If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the end of the shank bone. Trim the fat, leaving a layer about 1/2-inch thick. Score the fat into diamonds. Bake the ham on a rack in a roasting pan for one hour. Combine the syrup, sugar, rum, pepper and lemon juice in a small mixing bowl. Whisk to blend well. Spoon the glaze evenly over the ham. Return the ham to the oven and bake for 30 to 35 minutes, or until the glaze is brown and bubbly. Remove the ham from the oven and let rest for about 15 minutes before slicing to serve. Use any leftovers to make sandwiches the next day. The bone is ideal for making soups. Serves about 8.