You can eat precooked hams right out of the package. However, cooking them a certain way gives them way more flavor. I don’t like to add anything sweet (glaze, pineapple, etc.), I just like the taste of plain ham without being watery, so I cook it mostly open. Smithfield recommends that hams be cooked to an internal temperature of 160 degrees. I think this gives it a more “country ham” flavor that we love.
7-8 pound Smithfield ham (I always choose the butt)
Preheat oven to 325 degrees
Line a baking pan with foil, take a separate piece of foil and shape it into a ring and place inside the pan
Place the ham directly on the ring, and pour the juices into the pan
If there are no juices, add 1 c. water to the pan
Take a small piece of foil and lay it loosely over the top of the ham, leaving the bottom half open
Cook approximately 20 minutes per pound, until the ham reaches an internal temperature of 140 degrees
Let ham rest 15 minutes before carving
