I have a fresh whole butt ham that is frozen. How long do I cook and what kinds of spices other than a sweet glaze?

You can cook a ham frozen, and it will take 1.5 times your normal cooking time. If you would like to thaw your ham first in the refrigerator then it will take approximately 4-5hrs per pound for a small ham and 5-7hrs per pound for a large ham. Cooking time varies depending on the cut of the ham and type of ham.

A Shank or Butt Portion of the cook before eating variety, bone in ham that is 3 - 4lbs will take approximately 35 to 40mins per pound. The cooking time for a boneless ham of the same size will also take about the same amount of time. Check out the link below for a list of different cooking times for various types and sizes of ham.

Its hard to give a cooking time without knowing exactly what type and size of ham you purchased. whatscookingamerica.net/Pork/Ham101.htm As for ham glazes I have two recipes that I like to use. Ingredients * 1 Cook's® brand Bone-in Spiral Sliced Ham, Butt or Shank Portion Ham, or Half Ham * 1 cup dark brown sugar, packed * 1 1/2 teaspoons dry mustard * 1 teaspoon lime rind, grated * 1/2 teaspoon ground ginger * 1/4 teaspoon ground allspice * 1/8 teaspoon ground cloves * 1 tablespoon fresh lime juice * 24 pecan halves Directions 1.

Prepare and heat ham according to package directions. 2. Meanwhile, prepare sugar rub.

Combine brown sugar with dry mustard, lime rind, ginger, allspice and cloves in bowl. Mix thoroughly with fork. Stir in lime juice to moisten sugar mixture evenly.

Set rub aside. 3. Remove ham from oven 30 minutes before meat is done.

Pat and rub sugar mixture over your Cook's ham, covering top end first, then smearing mixture down the sides as evenly as possible. Press pecan halves into sugar covering at regular intervals over ham. Secure nuts with toothpick, if desired, to avoid sliding off.4.

Heat, uncovered, 30 to 45 minutes, basting meat with pan juices every 15 minutes. Remove ham from roasting pan; set onto cutting board face down. Let rest 10 to 15 minutes loosely covered with aluminum foil.

5. Carve ham and serve. Or for a more simple recipe: http://allrecipes.com/Recipe/Brown-Sugar-and-Spice-Dry-Ham-Rub/Detail.aspx Ingredients * 1 cup packed brown sugar * 2 teaspoons pumpkin pie spice * 1/2 teaspoon mustard powder * 1/4 teaspoon onion powder * freshly ground black pepper to taste Directions 1.

Mix together brown sugar, pumpkin pie spice, mustard powder, onion powder, and pepper in a bowl until well blended. Makes enough rub to cover one 3 to 5 pound ham.To be sure sugars form a crust, do not cover the ham during cooking. If not using immediately, store in an airtight tin.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.