12-14 pound smoked ham
Buffet Glaze
Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze.
Buffet Glaze
1½ tablespoons gelatine
1¾ cups water
2 bouillon cubes, if desired
¼ teaspoon salt
1 teaspoon sugar
½ cup cream