I love the salty flavor of a well-aged smoked ... to glaze and brown it at 400 degrees. Be very careful not to let your ham dry out. Baste it. You can opt to score the fat, use a brown sugar ...
A year later in July, the Moltons were offering a lot of staples of the day, like flour, sugar, molasses ... the salty flavor of a well-aged smoked country ham, maybe served up with some red ...