Bone-In Smoked Ham with Natural Juices
This bone-in smoked ham is slow-cooked and basted with all its natural juices for that tender, smoked taste.
Cured With: Water, Vinegar, Salt, Dextrose, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite.
How to Cook/Handle/Prepare
Heating Instructions: Remove packaging material. Use pan at least 1 inch deep. Wrap ham in foil.
For best results, heat in a 300°F oven to an internal temperature of 120°F (approximately 13-15 minutes per pound). Do not overcook, as this will dry the ham.