Smoked hams are fully cooked hams that have been cooked through a variety of processes. Some smoked hams are naturally smoke-flavored due to the cooking method (such as using a slow smoker with wood), while others are milder and have smoke flavoring added to them. Either way, they come from the store ready to eat right out of the package. If you do not want to eat your smoked ham cold, you can heat it; heating a smoked ham is very easy.
Things You'll Need
Preheat your oven to 325 degrees.
Calculate your cooking time: multiply the weight of the ham (in pounds) by 10. That is how many minutes you need to safely heat the ham in the oven to a temperature of 140 degrees.
Remove all packaging from the smoked ham. Failing to do so could cause melting or even a fire once placed in a hot oven.
Place the smoked ham in an oven-safe pan or dish and place in the oven.
Check the temperature of the ham after the calculated heating time has passed. Once the thermometer reads 140 degrees, your smoked ham is warmed through and ready to eat.
If you need to heat the smoked ham in a hurry, you can raise the oven temperature higher than 325. Though it will cook faster, the potential for the ham to dry out is also greater. If you raise the cooking temperature, keep an eye on the ham so it does not go dry.
If your smoked ham was pre-sliced, wrap the entire ham in foil before you place in the oven. This helps to keep the moisture in the ham so that it won’t dry out.
References and ResourcesFood Safety and Inspection Service: Ham and Food Safey
USDA: Ham Fact Sheet