Ham and turkey have something in common: They appear more complicated to cook than they really are. When you order tavern ham at a restaurant or deli-counter, odds are that it’s a boneless ham cut from the leg that’s been salt-cured for a rich, traditional flavor. If you find a fresh tavern ham at your grocery or butcher’s, slow-roast it as you would a holiday ham or your favorite weekend ham.
Preheat the oven to 325 degrees Fahrenheit.
Place the ham in a roasting pan. Use a sharp paring knife to score the ham in a classic diamond pattern. To properly score the meat, insert the tip of the knife about 1/8-inch into the ham and slide it gently across the surface of the pork.
Pour the ginger ale over the ham. Place the pan in the oven, uncovered.
Cook for 3 1/ 2 to 4 hours, basting the ham with the pan juices every 45 minutes.
Combine the marmalade, Dijon mustard, brown sugar and cloves in a small bowl until thoroughly blended. During the last 30 minutes of cooking, use a large spoon to skim off the fat in the bottom of the roasting pan and discard. Baste the ham with the glaze 2 to 3 times throughout the last half hour before the meat is finished cooking.
Insert a thermometer into the center of the ham to determine if the meat is safe for consumption. The U.S. Department of Agriculture recommends that pork be cooked to an internal temperature of at least 145 degrees Fahrenheit.
Remove the pan from the oven and allow the ham to rest for 10 minutes before carving.
Cook a smaller ham for 20 to 25 minutes per pound.
A fully-cooked ham can be reheated in the oven at 325 degrees Fahrenheit for approximately 3 hours.
A tavern ham can be roasted in the oven without a glaze. Baste it with the pan drippings for a traditional, authentic flavor.
Incorporate leftover ham into soups, egg dishes or casseroles. Leftover ham can also be sliced for sandwiches.