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Reheating Smoked Hams

Posted by Julia Smith on

Your smoked ham has also been brined which helps retain moisture during the smoking & reheating process. Remove the ham from the fridge and let stand for an hour at room temperature before placing in the oven. Preheat oven to 325°F.

Score the skin and fat with a criss-cross pattern being careful not to cut into the meat.

Place in a pan with a shallow layer of water or stock in the bottom of the pan. Cover with foil and seal foil around edges of roasting pan.

Place the covered ham in the oven and reheat your smoked ham to an internal temperature of 140°F. To measure temperature, place a meat thermometer next to the femur bone.

When the correct internal temperature is reached, remove the foil and broil until the skin begins to bubble and crisp up. When the skin is ready, remove from oven, turn off oven, apply glaze (optional) and return to oven for a few minutes.

Rest the smoked ham for 15-30 minutes after taking it out of the oven before carving to ensure a moist & juicy ham.

Thank you for choosing to purchase a pasture-raised ham for your holiday table. We hope you will enjoy your meal even more knowing that it was produced using practices that are good for the animal and the environment and also keeps your money in your local economy.

Enjoy your Ham!


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