You must cook a butt portion of ready-to-cook ham to be safe. Roasting the ham butt at 35-40 minutes per pound (bone-in) is best; check it reaches 145 F.

"Cook-before-eating" refers to a ham that's been cured but needs to be heated before serving. Pre-cooked hams are packaged (typically vacuum-sealed) hams that have been smoked, baked, and/or cured.

Ingredients: Precooked smoked spiral-sliced ham (8-10 pounds) Chicken stock (2 cups) Pork Perfect Pork Rub (Fire And Smoke) Olive oil Western Premium Mesquite BBQ Smoking Chips or Cowboy Brand ...

Pre-cooked hams are ones that have been baked, cured, or smoked. These hams are sometimes called " city hams." (Salt-cured hams are called "country hams.") These hams do not technically require ...

Q I would like to make an Easter dinner ham for my husband’s family. What is the best way to cook it? The only other time I cooked a ham, it seemed to be very dark and tough. I would like to ...

Every Easter, families share meals with either ham or lamb as the star attraction. And like turkey at Thanksgiving, it may be the only time of year that home cooks make them. But outdoor smoking ...

The water content in your ham can make a big difference in its flavor (and what you use it for). Here's how to determine how ...

Cooking ham in a convection oven usually takes about 25 percent less time than a conventional oven. You can also set the convection temperature a little lower.

No one wants an overcooked ham at your Easter dinner. A typical wet-cured city ham found at the supermarket. The beautiful thing about city hams is that they’re pre-cooked. It’s a very low ...

One of the biggest mistakes people make is overcooking ham, said John Reis, executive chef at the Harrisburg Hilton. Most hams are already fully-cooked so they only need to be reheated, he said.