[njbchbum]

Purchase any brand butt rather than shank cut - more meat and easier to carve. Rinse and soak for approx 30 mins to extract some of the salt/brine. Put in dutch oven or other pot that just fits the ham, add water until ham is almost covered and bring to a boil; simmer about 20 mins per pound (skim fat from water after water comes to a boil) Option: remove to roaster, score fat in a diamond pattern, pour a brown sugar/honey glaze over ham and crisp in 375* oven...about 15 mins. Ham should rest for 10 - 20 mins before carving so cover it with foil tent to keep warm.

I prefer not to bake a spiral sliced ham because despite wrapping it in foil before baking I have never had success at baking a ham as moist as as cooking a boiled ham!