Traditional Easter feasts often center around a tender, juicy ham. Most hams today are fully cooked and available as either boneless or bone-in. Convenience in carving makes the boneless variety especially popular.
A boneless fully cooked ham provides four to five (three-ounce) servings per pound. To serve hot, heat 18 to 25 minutes per pound, or to an internal temperature of 130 to 140 degrees. For an extra-special touch, serve with tangy Rhubarb Sauce.
HAM WITH RHUBARB SAUCE
1 (3- to 4-pound) boneless fully cooked ham half
1 (1-pound) package frozen cut rhubarb, thawed
1 1/4 cups sugar
1/3 cup orange juice
2 teaspoons grated orange peel
3/4 teaspoon dry mustard
1 cinnamon stick