Made a glazed ham yesterday with a home grown ham (we were given a whole pig by a friend, and just had to pay cut and wrap).

I took the ham in a baking dish and baked at 200 degrees for 4.5 hours, I then added the glaze and baked at 425 for 20 minutes.

Glaze was made with Orange Juice, Sailor Jerry's Spiced rum (virgin islands spiced rum), single malt Irish whiskey, sea salt, black pepper, garlic powder, and brown sugar.

This was very good, and even my nine year old son liked the ham. Photo taken with my cell phone. Protection was by a nine year old boy wielding a Nerf Bow.

Wow.

How did you cure it before? Or was it?

Had it cured as part of the cut and wrap... slow smoked

Perfection!