A glaze may be applied after the ham is cooked. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2-inch of water to the pan. 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. Cook the ham at 325 degrees for 20 to 30 minutes per pound. Bake the ham at 325 degrees F for 20 minutes per pound. They must only be reheated to a safe temperature, a simple thing to do if you have a thermometer. Bake the ham just until the glaze is golden brown. 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. Since the ham is pre-cooked, you only need to take it up to 145 degrees. These instructions apply to hams that are packaged in USDA-inspected plants. Place pan in oven and cook (allow about 10 … 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). About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. It'll cool more quickly if you slice the ham or cut it into smaller pieces. Place a maraschino cherry in the center of each pineapple slice, if desired; secure them with toothpicks or cloves. Let the glazed ham stand 10 minutes before slicing and serving. Be especially careful if you're reheating your ham in the microwave, which heats unevenly. I cook mine at approx 250 degrees for about 20 min per pound until it hits 135 internal temp. Heat the leftovers to a temperature of 165 F to kill any bacteria it has accumulated since it was first cooked. 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. 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. A small ham or ham slice can be glazed and then browned quickly under the broiler. Ham is just as good, and sometimes better, on the second day. Score the ham before baking. 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. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. For a bone-in ham, place the ham in a shallow baking pan but do not add any water to the pan. Remove the ham from the oven and spoon the pan drippings over it. Keep the ham cold while you bring it home from the store, ideally in a picnic cooler with ice or a frozen gel pack. The ham should never spend more than two hours outside of refrigeration before it's cooked. Many people add a glaze to a precooked ham to render it even more delectable. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. A "fully cooked" ham can be sliced and eaten cold in sandwiches and salads, but the flavor and texture are greatly improved by heating. The ham needs to get warm in the middle without having the surface get too dry or cooked. Unpackaged, cooked ham is potentially contaminated with pathogens. But you should not fret about this detail. 15 - 20 min per pound @ 325 degrees is suggested. After it's cooked, cool it to room temperature as quickly as possible and get it into the refrigerator within two hours. Cover with aluminum foil and cook for 15 to 20 minutes per pound. The situation changes if the ham was taken out of its original packaging and cut down into smaller portions. Get daily tips and expert advice to help you take your cooking skills to the next level. The ham reached a food safe temperature while it was cooked by the processor, and went immediately into sterile packaging. The ideal internal temperature for a precooked ham is 148 degrees F because it ensures optimal tenderness. // Leaf Group Lifestyle, How to Keep Ham Slices Warm for Sandwiches, U.S. Department of Agriculture Food Safety and Inspection Service: Ham and Food Safety, U.S. Department of Agriculture Food Safety and Inspection Service: How Temperatures Affect Food. How to Heat a Fully Cooked Ham. Plan on about 13 minutes per pound, just like you would in the oven. 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. 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. Hillshire Farm. 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. 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. Here's how to heat a ham labeled "fully cooked." Next, place the baking dish in an oven heated to 325 degrees Fahrenheit. How you choose to prepare a ham has as much to do with the type of ham as your personal preferences. Heat the leftovers to a temperature of 165 F to kill any bacteria it has accumulated since it was first cooked. 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. Fred Decker is a trained chef and prolific freelance writer. Check the label for cooking instructions. For any frugal cook, that's one of its most ingratiating characteristics. Heating a pre-cooked ham is a simple task, not requiring extensive cooking expertise to accomplish. A couple of weeks ago I reheated a boneless ham; I slathered the topside (you choose what side you want up :P ) with yellow mustard and sprinkled a rub of 3/4 cup sugar in the raw, 2 teaspoons dry mustard (for kick) and a 1/8 teaspoon of ground clove. You can also trim and score the ham before placing it in the oven. The sweet glaze can burn easily, so check it frequently. Before heating a pre-cooked ham, many choose to add special sauces to it, in order to add flavor to the meat. Let stand for 10 minutes before slicing to serve. To ensure food safety, it's important to do a few other things right. If you're buying a pre-cooked ham in the original packaging, just as it came from the processing plant, your task is simple and straightforward. To heat a fully cooked ham, start by placing it in a shallow baking dish with 1/2 a cup of water. If the ham is boneless, put it a shallow baking pan, add 1/2 cup of water to the pan and cover the ham with aluminum foil. Ham slices can be left to stand for a shorter period of time, approximately 5 minutes. Turn it regularly, and let the ham rest for a few minutes so the temperature can equalize throughout the dish. For cooked hams that have been repackaged in any other location outside the processing plant or for leftover cooked ham, heat to 165 °F. Then, cover the ham with aluminum foil, wrapping the foil over the edges of the pan so no heat escapes. How long do you cook a precooked 8.5 lb ham at 350? 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. 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). It is really hard to estimate the time that is needed to smoke a 10-pound pre-cooked ham. Be especially careful if you're reheating your ham in the microwave, which heats unevenly. 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. A typical wet-cured city ham found at the supermarket. Most hams that you buy at the supermarket are known as city hams, or pre-cooked hams. Start preheating your smoker to around 225 degrees Fahrenheit. Prepare the ham referring to the cooking time given in the table below. Spiral-cut cooked hams are also safe to eat cold. Just let the device smoke the meat until the internal temperature reaches 140 degrees Fahrenheit. But you shouldn’t stop there. Copyright © 2020 Leaf Group Ltd., all rights reserved. That means you only need to reheat it until it reaches a temperature above the food safety danger zone, or 140 degrees Fahrenheit. 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. Many precooked hams do not come complete with glazes. Turn it regularly, and let the ham rest for a few minutes so the temperature can equalize throughout the dish. You slice the ham on a rack in a large baking pan do! Middle without having the surface get too dry or cooked. above food... 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