Pederson's spiral-sliced ham arrives fully cooked, free of added sugar, nitrites, and nitrates. The work is just thawing and gently reheating to serving temperature.
Thaw in the Refrigerator
The ham arrives frozen and needs to thaw before heating. The safest method is to leave it sealed in its packaging in the refrigerator. Plan on 4-6 hours per pound — a 5-pound ham takes about 24 hours, an 8-pound ham about a day and a half.
Thaw in Cold Water
If you're short on time, submerge the sealed, intact package in cold tap water (never hot). Change the water every 30 minutes to keep it cold. Plan on 30 minutes per pound — about 3 hours for a 6-pound ham, 4 hours for an 8-pound ham.
Heat
Heat the oven to 275°F. Remove the ham from its packaging, discard the bone guard, and place it face-down in a large baking pan. Add 1 cup of water to the pan and cover securely with foil or a roasting-pan lid.
Bake for 15 minutes per pound, or until the ham is warm. Optimum serving temperature is 140°F.
Glaze (Optional)
Remove the ham from the oven, take off the foil, and raise the oven temperature to 425°F. Spread the glaze over the entire ham. Return uncovered to the oven for about 10 minutes, until the glaze is browned and the internal temperature reaches 140°F.
