How to Cook Pederson’s Smoked Bone-in Ham

Instructions

1. Our Pederson's Ham is already fully cooked!
2. To start you will need to thaw the Ham.
3. To thaw in the refrigerator: Your ham will arrive frozen and needs to be thawed before heating. The best way to thaw your ham is to place it in your refrigerator, still sealed in its packaging. You will need 4 to 6 hours per pound of frozen ham to thaw in your fridge. A 5 pound ham will take about 24 hours, an 8 pound ham will take about a day and a half to thaw.
4. To thaw in cold water: If you are short on time, the fastest way to thaw your frozen ham is by placing it in cold water, still sealed in it’s original packaging. It is key to make sure the packaging you ham is in is leak proof, with no punctured holes in the packaging. Find a suitable large bowl or pot and fully submerge your ham in cold tap water, never use hot water to thaw. Change water every 30 minutes to keep cold. This process will take about 30 minutes for each pound of ham you need to defrost. A 6 pound ham should take about 3 hours while an 8 pound ham will take approximately 4 hours.
5. Heat oven to 275°F.
6. Remove the ham from the packaging and discard the bone guard. Place face-down in a large baking pan.
7. Add 1 cup water to the pan.
8. Cover the baking pan securely with foil or cover with roasting pan lid.
9. Bake 15 minutes per pound or until the ham is warm. The optimum serving temperature is 140°F.
10. If using glaze, remove the ham from the oven and remove the foil.
11. Raise the oven temperature to 425°F.
12. Spread the glaze mixture over the entire ham.
13. Return the ham to the oven, uncovered, for 10 minutes or until glaze is browned and internal temperature reaches 140°F