Using a meat thermometer, check for a 163 degree internal temperature in the thickest part of the ham.Once oven temperature reaches 300 degrees, bake approximately 3 hours or 20 minutes per pound. Carefully join the edges of the aluminum foil making sure the edges are closed. Add 4 to 5 cups of water within the foil and place in oven with a tray or pan underneath for support. Wrap in heavy duty aluminum foil, forming a vessel with the bottom layer.We recommend thawing your Hardwood Smoked Ham in the refrigerator for 2 to 3 days. These hams are shipped frozen and will arrive frozen or partially thawed. Our Hardwood Smoked Hams should also be completely thawed before cooking. A Half ham would take approximately two days to thaw in the refrigerator and a Whole ham would take approximately 4 days to thaw in the refrigerator. We recommend thawing your Spiral Sliced Ham in the refrigerator for approximately 5 hours per pound. If you choose to warm your spiral sliced ham, it should be completely thawed. Mold is very common on these uncooked hams and is no way injurious (like aged cheeses mold in the aging process). Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. After soaking, wash ham thoroughly in warm water.Changing the water every several hours during soaking will aid in drawing salt from the ham. Soak Genuine Smithfield Hams 36 hours or longer.The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham) and the type of ham (Genuine Smithfield hams are cured longer than country hams and are more salty and dry by nature). Uncooked Hams require soaking before cooking since these hams are dry cured.

Genuine Smithfield and Country Hams (Uncooked) If you prefer, reheat in aluminum foil on low heat (275 degrees) until slightly warm. If you have selected a fully cooked ham, further preparation is unnecessary. Genuine Smithfield and Country Hams (Cooked)

Cooking spiral sliced ham