Serves: 14
Total Calories: 1,159

3 tablespoons unsalted butter, melted
2 tablespoons fresh thyme, chopped
10 to 12 pounds ham
1/4 cup cider vinegar
1/2 cup honey
1 teaspoon Worcestershire sauce

Remove the ham from refrigerator and bring to room temperature, about 1 hour. Set Sun Oven out to preheat.

Remove and discard any rind or skin from the ham leaving 1/4 inch of fat. Score the fat on the top of the ham in a crosshatch pattern without cutting into the meat. Put the ham in a large oven bag. Secure the bag with a clothespin or other oven-safe, easy-open fastener. Place the bagged ham on a rack in large roasting pan. Cook in the Sun Oven for 1 3/4 to 2 hours.

While the ham is roasting prepare the glaze. Combine the melted butter and thyme in a small bowl, set aside. Boil the vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in the honey, Worcestershire sauce, and butter mixture.

Remove the ham from the Sun Oven. Carefully open the bag and brush ham with the honey glaze. Reseal the bag and return the ham to the Sun Oven and continue cooking until ham is heated through, about 1 hour.

Nutritional Facts:

Serves: 14
Total Calories: 1,159
Calories from Fat: 21

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