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HOW LONG TO COOK PRE-COOKED SMOKED HAM, cooked. Whole, bone in. 10 to 14. 15 to 18. Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F. Half, bone in. 5 to 7 ...
For a bone-in ham, cook at 325 degrees; for up to 14 to 16 pounds, about 12 minutes per pound. For canned ham, bake at 325 degrees; cook a 3-pound ham about 21 minutes per pound.
When reheating the entire ham — technically a half ham — it is best to reheat them gently in a 325-to-350-degree oven until the internal temperature reaches 135 degrees.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
Smoking temperatures vary and are typically less than 155 °F (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked. In some cases cold smoke is used. If so, then the sausage may have been previously cooked in a water bath held at the proper temperature. An example of this process is the preparation of Braunschweiger.
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The same meats should be thoroughly cooked to 160 °F (71 °C) when ground or tenderized by cutting, since these processes distribute bacteria throughout the meat. Usually, most bacteria do not enter the inside of uncooked meat and remain on the surface.