The ham should be left standing for 10 to 15 minutes before carving. Since the ham is pre-cooked, you only need to take it up to 145 degrees. How to Heat a Fully Cooked Ham. Keep the ham cold while you bring it home from the store, ideally in a picnic cooler with ice or a frozen gel pack. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. Then, cover the ham with aluminum foil, wrapping the foil over the edges of the pan so no heat escapes. Fred Decker is a trained chef and prolific freelance writer. Test it by inserting an instant-read thermometer into the thickest part of the meat, taking care that it's in the actual meat and not touching the bone or a pocket of fat. Cook the ham at 325 degrees for 20 to 30 minutes per pound. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Whether you're heating your leftover ham in one piece for slicing, or whether you've incorporated it into a pasta dish or casserole, the same rules apply. Be especially careful if you're reheating your ham in the microwave, which heats unevenly. Most hams that you buy at the supermarket are known as city hams, or pre-cooked hams. Be especially careful if you're reheating your ham in the microwave, which heats unevenly. Turn it regularly, and let the ham rest for a few minutes so the temperature can equalize throughout the dish. Start preheating your smoker to around 225 degrees Fahrenheit. Cover with aluminum foil and cook for 15 to 20 minutes per pound. Of course, heating your ham to the correct temperature is just part of the picture. If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F. Leftover cooked ham—as with other leftovers—must be reheated to a temperature of at least 165 F. This temperature also applies to hams that come from places that are not USDA inspected. To ensure food safety, it's important to do a few other things right. The original processing plant packs its hams under tight supervision from the U.S. Department of Agriculture, but that's not the case with a local butcher shop and other retailers. Remember, all you want to do is heat a pre-cooked ham. You just want to make sure the internal temperature has reached 145 degrees. Remove the ham just around half an hour or one hour before it completes cooking, if you desire to trim, score, and glaze the ham. Instructions: Preheat oven to 325 F. Wrap ham in foil and place, cut side down, in a pan with a roasting rack. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. Here's how to heat a ham labeled "fully cooked." Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here). Check the label for cooking instructions. It should be labeled either "fully cooked" or "cook before eating.". Test it in several places with your instant-read thermometer, if you're uncertain. Unpackaged, cooked ham is potentially contaminated with pathogens. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. Wrap the ham tightly with the foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer registers 140 F when inserted into the thickest part of the meat, not touching bone. The ham should never spend more than two hours outside of refrigeration before it's cooked. Let stand for 10 minutes before slicing to serve. Place pan in oven and cook (allow about 10 … For any frugal cook, that's one of its most ingratiating characteristics. They are wet-cured hams that are usually smoked after curing (which is why they’re referred to as smoked hams in the USDA chart below). Heat the leftovers to a temperature of 165 F to kill any bacteria it has accumulated since it was first cooked. This will ensure that the ham will not be overcooked. Heat the leftovers to a temperature of 165 F to kill any bacteria it has accumulated since it was first cooked. Next, place the baking dish in an oven heated to 325 degrees Fahrenheit. Bake the ham just until the glaze is golden brown. You can also trim and score the ham before placing it in the oven. It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. It'll cool more quickly if you slice the ham or cut it into smaller pieces. The Spruce Eats uses cookies to provide you with a great user experience. But you shouldn’t stop there. A glaze may be applied after the ham is cooked. Score the ham before baking. A small ham or ham slice can be glazed and then browned quickly under the broiler. The ideal internal temperature for a precooked ham is 148 degrees F because it ensures optimal tenderness. Dry-cured Italian prosciutto and Spanish jamon are usually thin-sliced and served without cooking, while country-style American hams must be soaked or simmered before they're baked. These instructions apply to hams that are packaged in USDA-inspected plants. They must only be reheated to a safe temperature, a simple thing to do if you have a thermometer. The ham needs to get warm in the middle without having the surface get too dry or cooked. Heating a pre-cooked ham is a simple task, not requiring extensive cooking expertise to accomplish. The sweet glaze can burn easily, so check it frequently. During the cutting process, it's quite possible for the ham to become contaminated by bacteria on the meat saw, knives or cutting surfaces at the retail outlet. Remove the ham from the oven and spoon the pan drippings over it. Once the ham has reached an internal temperature of about 150 F (65 C) then you are ready to start applying the sugar to create the crust. That means you only need to reheat it until it reaches a temperature above the food safety danger zone, or 140 degrees Fahrenheit. Copyright © 2020 Leaf Group Ltd., all rights reserved. How you choose to prepare a ham has as much to do with the type of ham as your personal preferences. The situation changes if the ham was taken out of its original packaging and cut down into smaller portions. But you should not fret about this detail. I cook mine at approx 250 degrees for about 20 min per pound until it hits 135 internal temp. How long do you cook a precooked 8.5 lb ham at 350? Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham. To glaze this type of ham, turn the oven to 400°F, brush the ham with the glaze, and bake for 10-15 minutes until the glaze is browned and bubbling. Let the glazed ham stand 10 minutes before slicing and serving. To heat a fully cooked ham, start by placing it in a shallow baking dish with 1/2 a cup of water. After it's cooked, cool it to room temperature as quickly as possible and get it into the refrigerator within two hours. Many people add a glaze to a precooked ham to render it even more delectable. Leftover cooked ham—as with other leftovers—must be reheated to a temperature of at least 165 F. This temperature also applies to hams that come from places that are not USDA inspected. Ham slices can be left to stand for a shorter period of time, approximately 5 minutes. Bake the ham at 325 degrees F for 20 minutes per pound. Spiral-cut cooked hams are also safe to eat cold. To compensate for the added risk, these hams should be reheated to 165 F. That's hot enough to kill most of the bacteria and parasites that cause foodborne illnesses. Plan on about 13 minutes per pound, just like you would in the oven. Most hams sold in the U.S. are pre-cooked, which simplifies matters. By using The Spruce Eats, you accept our, Baked Ham With Sweet Bourbon-Mustard Glaze. For cooked hams that have been repackaged in any other location outside the processing plant or for leftover cooked ham, heat to 165 °F. Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°, basting every 30 minutes with 1/2 cup of the glaze. For a bone-in ham, place the ham in a shallow baking pan but do not add any water to the pan. Into the refrigerator within two hours sites including GoneOutdoors, TheNest and eHow help retain. 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