Ham Preparation

Methods for cooking and carving a ham.

Spiral Sliced Ham Heating Instructions:

Preheat oven to 325 degrees F. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.

Fully Cooked Boneless Smoked Ham Warming Instructions:

Place ham in a shallow pan with a small amount of water, cover pan tightly with aluminum foil or lid, and heat at 325 degrees F for 12 minutes per pound. Let ham stand 10 minutes before carving.
Note: Improper heating tends to dry out the ham.

Ready to Cook Bone-in Smoked Portion or Whole Ham Cooking Instructions:

Place ham in pan with 1 cup of water, cover pan tightly with aluminum foil or lid, and cook at 350 degrees F for 18 minutes per pound to an internal temperature of 148 degrees F. Let ham stand 10 minutes before carving.
Note: Overcooking tends to dry out the ham.

Ready to Cook Smoked Picnic Shoulder Cooking Instructions:

Place picnic in pan with 1 cup of water, cover pan tightly with aluminum foil or lid, and cook at 350 degrees F for 25 minutes per pound to an internal temperature of 148 degrees F. Let ham stand 10 minutes before carving.
Note: Overcooking tends to dry out the picnic ham.

Glazing Instructions: (for Smithfield Smoked Hams sold with glaze pack included)

Remove ham from oven and apply liquid glaze evenly over ham surface. Allow to sit while glaze melts into the ham, approximately 5 minutes. Serve and enjoy!

Half Ham Carving Instructions: (does not apply to Smithfield Boneless Hams)

Cut around center bone with knife to free as many slices from the bone as desired.	Cut along the natural seams of the ham slices to remove sections of those slices you've already freed from the center bone.

Whole Ham Carving Instructions: (does not apply to Smithfield Boneless Hams)

Place the whole ham (flat side down) on a cutting board with the shank (narrow end) to your right. Cut horizontally along center bone from right to left as shown. This will free slices from the bone.	To free remaining slices, cut along both sides of the center bone.