I cured a ham for Christmas this year, to take to the outlaws. Once cured I boiled it, but given the size (a miscalculation on the part of the farmer who provided the pork shoulder meant I had a piece of pig weighing over a stone!), I cut it in half, through the bone and only glazed and baked half of it and froze the remaining half. I want to glaze and bake the remaining half this weekend, as we've family visiting, so have hauled it out of the freezer, but am unsure on a few things. Do I need to bring the joint up in temperature before baking? When I've baked hams in the past, I've only allowed them to cool sufficiently to be able to handle them before baking, so they're still hot in the middle. I've been thinking about slowly bringing the temperature up by heating in a pan of water. My worries here though are that this might draw more of the cure out of it and reduce the flavour. Or could I just bake it straight from room temperature, once the skin's removed and the glaze spread on? I wouldn't be able to heat it through like this, as it would take too long (for a 7.5lb piece of meat!) which would mean that the glaze would burn and the meat would dry out. Does is matter if the meat is heated through? I'm not comfortabe with half-heating a piece of meat that's been frozen for 3 months, even though it's fully cooked (and indeed cured). Am I worrying unnecessarily? Any help appreciated. In particular, lapinrose, I'm sure you can help!