I know there are some FANTASTIC Chefs here...

what are your best tips/tricks for the most flavorful Christmas ham?

Thanks!

What kind of ham is it? That makes a difference.

Lots of good glaze recipes but brown sugar and bourbon are two things my mom always used.

Pete

I think the quality of ham is the most important part. I like a ham that isn't over salty or dry and it needs to be smoked. We baste with a little orange juice and brown sugar at the end to put some color on it

Bake at a relatively low temperature for a long time.

Cloves, pineapple rings, cherries, and a can of Pepsi

If it's precooked, you only need to warm it up like Nittany suggested. Cooking too long will dry it out.

First and foremost the quality of a ham. Stay away from the supermarket ones. Cloves and quince paste applied after the ham is halfway done. The quince paste will congeal to make a golden rind.

appreciate the replies!

picked up this ham at the (not so) local country smokehouse...drove about 45 minutes to get there.

no kidding...by the time it opened this morning, there were AT LEAST 30 people in line waiting to get in. (I was # 4).

Sounds like you are on the right track. I still get hams from the same butcher shop that my mom bought hams from back in the 50's! I pay about triple for what a supermarket ham would cost and worth every penny.

Pellet grill. Low and slow.

smoked on-site, locally.

have no idea what the grocery store charges...this one was $3.59/lb

We have a butchers ham too, yum.
I also buy super market ones when cheap.
I can get a lot of meals per dollar.

Been using oven bags for birds with great results,
contemplating a ham in a bag.

I cooked a 1/4 ham in an instant pot. Saved more than half the time than conventional oven.

I wish I knew how to cure a ham like my great Uncle Ovie used to do in SE Kentucky. He had a smokehouse but I didn't pay enough attn to how he done it. Sounds like you got a good one white marlin.

I hear you, Catch22...sure wish I'd have paid attention to what my elders wanted to teach me back in the day.

I do think this will be a good ham...just want to get the most flavor out of it.

seeking specific temps, length of time, prep specifics, basting regime, etc....

Thanks to all for your suggestions!

Hams are like any othee processed food each person place will differ in taate and quality. One local shop where i grew up double smoked their products and they had great flavor but to dry for me. Others loved the product the place i worked we only smoked once but cured a little longer but less salt it seemed.

Roast in a pan with some type of moisture in pan and cover tightly with foil at 275 to 300 degrees for about 15 mins a pound or untill internal temp reaches 130. Uncover last 15 mins and glaze at 375 to brown if you xhoose

https://www.sidechef.com/recipes/6627/smoked_honey_baked_ham/

Buys smoked ham and give it a second round in the smoker.

In the oven. LoL

Cant believe nobody new the answer.

I like a smoked ham and put it in the slow cooker on low for most of a day. There are a multitude of basing liquids one can make to keep things moist. I like adding onions, potatoes, carrots etc. also. The juice and left over ham etc. I use to make split pea soups.

Bryce

Indirect on the Weber grill..