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November 16, 2009 | 12:00 a.m. CST
Odette suggests first soaking the ham in water for several days in the refrigerator before cooking due to the saltiness of the cured meat.
Fill a roasting pan about halfway up with water and poach the meat at 200 degrees in the oven for about four hours or until a meat thermometer reads 156 degrees in the thickest part of the ham.
Once out of the oven Odette likes to take the tip of a knife and carve a decorative crosshatch pattern in the meat before covering it with a brown sugar glaze.