- 1). Tightly wrap an uncooked smoked ham. Store it in the refrigerator for five to seven days. Avoid freezing the ham if possible, but the ham may be frozen for three to four months.
- 2). Remove the wrapping, and bake the smoked ham at 325 degrees F until a meat thermometer registers 165 degrees F for uncooked smoked hams or 140 degrees F for cooked smoked hams. Whole, bone-in hams will take 15 to 20 minutes per pound; half, bone-in hams require 18 to 25 minutes per pound; boneless arm picnic shoulder hams need to cook for 25 to 35 minutes per pound; bone-in or boneless butt needs 35 to 40 minutes per pound; and spiral-sliced, canned and vacuum-packed cooked hams need 10 to 18 minutes per pound.
- 3). Allow the cooked ham to cool completely before storage.
- 4). Wrap the leftover, cooked ham tightly in aluminum foil or plastic wrap. Keep the ham in the refrigerator for three to five days or frozen for one to two months. Avoid freezing the ham if possible because its texture changes, according to the National Pork Board.
previous post