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  2. How Long Does It Take To Cook a Ham? Everything You ... - AOL

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    HOW LONG TO COOK SMOKED HAM, cook-before-eating. Whole, bone in. 10 to 14. 18 to 20. 145° and allow to rest for at least 3 minutes. Half, bone in. 5 to 7. 22 to 25. Shank or Butt Portion, bone in ...

  3. How to Bake a Ham - AOL

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    It can be difficult to know exactly how to bake a ham because of the many different ways ham comes packaged and prepared. Here are a few pointers to a perfectly cooked, juicy cut of meat that your ...

  4. Best way to reheat ham in the oven so it stays moist and tender

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    If the ham is spiral-sliced, place it cut side down in a baking dish. Cover with tightly with foil. Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees.

  5. Ham - Wikipedia

    en.wikipedia.org/wiki/Ham

    Typical slice of ham. Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. [1] As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties.

  6. Gammon (meat) - Wikipedia

    en.wikipedia.org/wiki/Gammon_(meat)

    Strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg); ham is just the back leg cured on its own. [3] Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto .

  7. Jamón - Wikipedia

    en.wikipedia.org/wiki/Jamón

    ' serrano ham ', meaning ham from the sierra, or mountain range) is regularly applied as an umbrella culinary term for all dry-cured jamón produced in Spain, [10] as opposed to jamón de York, which is cooked whole on the bone. [11] It is most precisely applied, though, to jamón produced from white and/or non-Ibérico breeds of pig.

  8. How Long to Cook a Ham - The Best Times and Temperatures - AOL

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  9. Bayonne ham - Wikipedia

    en.wikipedia.org/wiki/Bayonne_ham

    The size of ham used is normally within the range of 8 to 9 kg (18 to 20 lb) including bone. Once the ham has completed its curing process, it is marked with the lauburu (traditional Basque cross), topped with the name Bayonne. The ham is a minimum of 7 months old, with most being 9 or 10 months before it is offered for sale, and it will keep ...