This ham has occupied a revered place at the table at many of my family gatherings over the years.  It is extremely moist and sweet!  It is really important to use the bone in half ham butt.  Also be sure the label reads, “natural juices or water added.”  Forget the spiral cut.  A sharp knife slices through it “like butta”.  If you think it is good the first time you serve it, try it in a casserole with potatoes and cheese.  Recipe to come later.  Don’t forget to save or freeze the bone. . .  It makes a mean pea soup!

Marsala Glazed Ham

1 ¼ C sweet Marsala wine

½ C packed brown sugar

1T ground coriander

1 (8-10-pound) ham-bone in-butt half (water added)

Preheat oven to 325*.  Combine the Marsala, sugar, and coriander in a small saucepan and bring to a boil.  Reduce heat and simmer until Marsala mixture is reduced to 2/3 cup (about 8 minutes).  Remove from heat.

Trim fat and rind from ham.  Score outside ham in a diamond pattern.  Place ham on a broiler pan coated with cooking spray.  You can also use a rack in a roasting pan.  Brush ham with ¼ C wine sauce.  Loosely tent the ham with foil and add a little Marsala and water to the bottom of the pan to create a “ham sauna.”  Bake for 1 hour.  Baste with another ¼ C of sauce.  Bake an additional hour or until thermometer registers 140*.  Baste with the rest of the wine sauce and bake an additional 10 minutes.  Remove from oven and let rest for 15 minutes before slicing.