Double Smoked baked ham? Help!

[Jenn026]

OK so I bought a small piece of ham, it's about 2 lbs and reasonably thick. I've never cooked one before. I tried to look up how to cook it online. It said that some hams are precooked and it says so on the package.

It says on the package that it is double smoked. Does that mean it's precooked? If it's precooked has it probably already been glazed? If yes, than what time and temp should i use to reheat it? If that doesn't mean it's been cooked/glazed, what time temp (and glaze recipe) should i use to cook it?

Any help is greatly appreciated.

[Jenn026]

pleeeeeaaaase help me

I have to cook it tomorrow night

[leftover]

It's already cooked, you don't have to cook it.. You could eat it cold if you wanted to.. But it's not glazed. The benefit of cooking a smoked ham is that you can glaze it with whatever you want.

You can't overcook it, but like anything in the oven, you can burn it.

I've used brown sugar, and moistened it with a little corn syrup and molasses, then brushed it on with a brush. Don't use too much corn syrup and molasses, just enough to make the sugar into a sticky paste.

If you're feeling saucy, you can score the outside of the ham with a sharp knife in a grid pattern before you baste it. That makes the baste soak in, and leaves it looking pretty.

You can also press whole cloves into it before you bake it, but pineapples are awesome!! Just stick them on with toothpicks! But make sure that you don't leave the toothpicks sticking way out of the meat because they'll burn.. Break them in half.

You can count on 10-15 minutes per pound for a ham... Dude, you should get a meat thermometer, everyone should have one, they're cheap and make everything in the oven SOOOO much easier..

[Jenn026]

Originally Posted by leftover It's already cooked, you don't have to cook it.. You could eat it cold if you wanted to.. But it's not glazed. The benefit of cooking a smoked ham is that you can glaze it with whatever you want. You can't overcook it, but like anything in the oven, you can burn it. I've used brown sugar, and moistened it with a little corn syrup and molasses, then brushed it on with a brush. Don't use too much corn syrup and molasses, just enough to make the sugar into a sticky paste. If you're feeling saucy, you can score the outside of the ham with a sharp knife in a grid pattern before you baste it. That makes the baste soak in, and leaves it looking pretty. You can also press whole cloves into it before you bake it, but pineapples are awesome!! Just stick them on with toothpicks! But make sure that you don't leave the toothpicks sticking way out of the meat because they'll burn.. Break them in half. You can count on 10-15 minutes per pound for a ham... Dude, you should get a meat thermometer, everyone should have one, they're cheap and make everything in the oven SOOOO much easier..

Thank you. I do have a meat thermometer. Any idea what the Ham should be at?

The ham looks like it's already been scored. It still probably isn't basted already, is it?

Thanks so much for the advice!

[leftover]

Originally Posted by Jenn026 Thank you. I do have a meat thermometer. Any idea what the Ham should be at? The ham looks like it's already been scored. It still probably isn't basted already, is it? Thanks so much for the advice!

It's probably not basted, even if it is, it would only make it taste better if you did it again.. some hams even have a packet inside of the wrapping of a baste mix..

Anytime I don't know what temp to bake something at, 325-350 is the temp I use.. Ham should reach an internal temp of 140.

[Jenn026]

Originally Posted by leftover It's probably not basted, even if it is, it would only make it taste better if you did it again.. some hams even have a packet inside of the wrapping of a baste mix.. Anytime I don't know what temp to bake something at, 325-350 is the temp I use.. Ham should reach an internal temp of 140.

Thanks so much!
I was going to do a brown sugar, maple syrup. Honestly mostly because, pay day isn't quite here but our money has run out, and that's what we have

It said to do a 1/2 and 1/2 proportion so im gonna try that.