Easter Ham

     I remember when I was first married, I was completely intimidated by the baking of a ham.  Certainly this was something my grandmother spent hours preparing and fretting over.  Alas, the baked ham is probably one of the easiest and tastiest dinners you could make.
     Now, I am not talking about one of those fancy hams where you score the ham in a geometrical pattern and then stab it with whole cloves and strategically place slices of pineapple with maraschino cherries  around the geometrical pattern.  Nor, am I talking about one of those pre-sliced spiral sweet hams where you mix the provided packet with water on the stove and then slather the sugary goop down the slices.  I am talking about a good old country ham that is simply baked to enjoy the smokiness and saltiness of the pig.
     This could not be easier. I usually buy a semi-boneless ham (on sale) and wrap it in foil.  I probably use enough foil to pick up cable television in Russia.  Then, put it in a pan and bake it at 325 degrees for about forty-five minutes per pound.  Essentially you are baking it on a lower heat for a longer time.  You almost want to overcook the ham. When you take it out the oven, you should be able to "fork it" a part.  Least that is what my grandmother always said.
     I just love the simple pleasure of a simple country ham.