Uncured ham versus bone-in spiral cut ham
I am testing a recipe that is traditionally prepared with a bone-in spiral-cut ham, but am using uncured petite ham from Niman Ranch instead. What should the difference in my cooking time be? The gist of this recipe is to do a baked glazed ham, and the first step as it's currently written is to roast the ham, under a sheet of foil, at 400 degrees for 45-55 minutes, then to start basting with the glaze every five minutes for an additional cooking time of 40-45 minutes. What would the cooking different be for an uncured 4-5 pound petite ham?