Department of Agriculture says the center of the ham needs to reach 140 degrees to fully reheat. This way, it won't take as long to reach the recommended internal temperature. Set it out at room temperature for about an hour before placing in the oven. Most package directions recommend heating ham in a 325-degree oven. Ham labeled fully cooked needs a gentle rewarming in the oven. I've had good luck reheating spiral sliced hams cut side down in the roasting pan. Allow 10 to 18 minutes per pound reheating time for a whole or half spiral-sliced ham.
But you need to watch them closely because they can dry out when reheated. Spiral-sliced hams are sliced in a spiral fashion around the bone, making serving easy. And you can use the leftover bone to make soup. Boneless will have a binder that holds it together in one solid piece.Īs for flavor, many cooks and meat experts would agree that choosing a ham with the bone in provides more flavor. Bone-in or boneless?Ī boneless ham costs more than shank and butt portions, but there's also less waste and you will get more servings. Personally, I prefer the flavor of the shank end, which isn't as fatty. It's easier to carve, has less fat and costs less. A ham labeled "shank end" is larger so you'll get more servings out of it. Carving can be an issue with the butt end because of its irregularly shaped aitch bone. It typically costs a bit more and is fattier and meatier. The answer is purely a matter of preference, though the taste and cost are factors to consider. A ham labeled "butt end" comes from the upper thigh, closer to the hip.
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