How to Heat a Fully Cooked Ham

A ‘fully cooked’ ham can be cut and eaten cool in sandwiches and servings of mixed greens, however the flavor and surface are incredibly enhanced by heating. Here’s how to heat a fully cooked ham.

  1. To begin with, check the mark for guidelines. It ought to be marked either ‘fully cooked’ or ‘cook before eating.’
  2. Preheat the broiler to 350 F.
  3. Place the ham on a rack in an expansive heating skillet and include around 1/4-inch to 1/2-inch of water to the container.
  4. On the off chance that the ham is marked ‘fully cooked’ (does not require heating), heat for 8 to 10 minutes for every pound, or to an inside temperature of 140 F.
  5. To heat a winding cut ham, put it on a sheet of substantial obligation thwart, chop side down. Wrap the ham firmly with the thwart and prepare at 300 F for around 15 minutes for every pound, or until the point when a meat thermometer registers 140 F when embedded into the thickest piece of the meat, not touching bone.
  6. On the off chance that the ham is named ‘cook before eating,’ heat to an interior temperature of no less than 145 F.
  7. On the off chance that you have a sufficiently substantial moderate cooker, put the ham in it and include around some soda, cola, stock, or water. Heat on low for 8 to 10 hours, or until the point when the temperature achieves 140 F for a ‘fully cooked’ ham or 145 F for a ‘cook before eating’ ham.


  1. In the event that you are coating the ham, you might need to score it. This makes for an alluring introduction, and it will enable the coating to enter the meat. With a sharp blade, score the surface of the ham in a precious stone example. For additional flavor, if wanted, embed an entire clove into each cut crossing point or in the focuses of the precious stones.
  2. Score the ham before heating. Around 30 minutes before the ham is done, mastermind pineapple cuts over the ham and secure them with toothpicks or entire cloves. Place a maraschino cherry in the focal point of every pineapple cut, if wanted; secure them with toothpicks or cloves.
  3. A coating might be connected after the ham is cooked. Increment the stove temperature from 350 F to 400 F and brush the coating over the meat. Heat the ham just until the point that the coating is brilliant dark colored. A little ham or ham cut can be coated and afterward carmelized rapidly under the oven. The sweet coating can consume effortlessly, so check it regularly.
  4. The outing ham or smoked shoulder has an aftertaste like ham yet is not genuine ham (a genuine ham originates from the rear leg of the creature). It is fattier than a ham, requires longer cooking, and has more bones.