Is it OK to "cook" a precooked ham at 200 degrees for several hours?

Answer 1

200 will just warm it up!

Answer 2

a precooked ham only needs to be heated, not cooked.
no more than an hour at 200 degrees should do fine.

Answer 3

Ham 101


Ham Defined
Understand the differences among ham varieties.

Fresh Ham is essentially a large joint of fresh pork, neither cured nor smoked. (Our fresh ham with green herb paste makes a magnificent presentation.)

Fully Cooked Ham is cured—either with a dry salt rub or in a wet brine—and most often, smoked. While this type of ham is delicious as is, it benefits enormously from a few more hours in the oven with a sweetened glaze and sugar rub. For the best flavor, avoid hams whose labels read "ham, water added" or "ham and water product."

Country Ham is also called a Virginia, Tennessee, or Kentucky ham; the best-known version is the Smithfield ham from Virginia. It is dry-cured, smoked, and aged during a period that can range from a few months to more than a year. Because it is so heavily salted, it requires a long soaking and simmering process before baking. Even so, the meat retains much of its powerfully salty flavor, and is something of an acquired taste. Unless you live in the South, this type of ham is not available in supermarkets and must be mail-ordered.

Storing
Fully cooked ham can be kept in the refrigerator for up to 1 week in its original packaging. Freezing ham is not recommended; the quality and flavor deteriorate quickly. After it has been baked, it keeps in the refrigerator for an additional 7 to 10 days.

Baked Ham Do’s and Don’ts
Do line your roasting pan with aluminum foil to prevent a difficult scouring job.
Do leave the rind on during the first 2 hours of cooking: It allows the layer of fat underneath to slowly baste and flavor the meat during cooking.
Do use a sharp knife with a long, thin blade for carving.
Do invite a lot of people over when making a ham; a 16-pound ham can feed 18 to 20 people (estimate about 3/4 pound per person for a bone-in ham and 1/2 pound for boneless).

Don’t coat the ham with sugar until the last hour of cooking, or it will burn.
Don’t baste the ham with the drippings from the pan; use extra glaze instead.
Don’t throw out the ham bone. Use it instead of a ham hock to flavor split-pea soup or bean dishes.
Don’t forget that ham has only 140 calories in a 3-ounce serving.

How to Cook Glazed Ham


1. Rinse ham under cool running water. Pat dry, and place on a rack, rind side up, set in a roasting pan lined with aluminum foil. Pour 1/2 cup bourbon or cider over ham, and bake in a 350° oven for 2 hours. Prepare the glaze while ham is baking.

2. When ham is cool enough to handle, cut off the hard rind, using kitchen shears or a sharp knife.

3. With a sharp knife, slice off most of the fat, leaving a 1/4-inch–thick layer covering the meat; the trimming does not need to be even all over.

Answer 4

For sure -- all you want to do is heat it up without drying it out.

Try adding 3/4 c. water to the bottom of the pan and cover it tightly with aluminum foil so that the ham won't dry out. I'd actually heat it at 300 degrees for an hour.

Best of luck!

Answer 5

Aw, we're all broke now. Thank God the price of gasoline has come down. But, sure, that sounds like a good New Year's meal! Go for it!

Answer 6

yes..........have you ever tried to cook a ham in a crock pot. They turn out very tender and moist. I cooked one last weekend, and it turned out great. Just dump the fat out every so often. It is fall apart tender.

Answer 7

Yes it's fine

Answer 8

umm not really it may turn to ashes.