No instructions on package? Place it in a roasting pan and tent tightly with foil. Bake at 350 until the internal temp is about 135-140 on a meat thermometer. Should take about 10-12 minutes per pound for a fully cooked, smoked ham, but go by the thermometer. Cooking times and ovens can vary. Keep the foil on for another 10 minutes after you take it out of the oven.

If you like, you can make a glaze for it. Lots of good ones to pick.

Thanks! I should glaze it, shouldn't I? Sounds good. I've not made a smoked ham before. Sounded good until I got home, and I realized that I hadn't ever done it before. Or maybe I'm just overwhelmed because it's for graduation. Which is tonight (now). And I'm trying to figure out when I'm going to get made before lunch tomorrow?! Augh!! STRESS

;)

A glaze can be tasty! Also, if it helps, know you can cook the ham ahead, slice then heat the slices before serving. Cover slices with foil...low oven heat...250 - 275 till warm.

A nice easy glaze is 1/2 cup apricot preserves, 1/4 cup Dijon mustard and 2 T. apple cider vinegar (or white wine vinegar). Bring to a low simmer and thin/glaze consistency.

I've also used this one from Ina Garten that we like. With this one you put all ingredients in a food processor and zap. No cooking...just pour over ham before baking.

6 garlic cloves (I use less...3 or 4)
8 1/2 ounces orange marmalade
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

If you have time, you can score the ham into diamond shapes and stick some cloves in here and there. I'm sure you've seen that done. Not a big deal to omit that step,

Robin, it's graduation time? Really? (sigh) Where did that time go?

I agree with Chloe's time and temperature, I'm assuming that the ham is actually fully cooked and it just needs to be reheated. Is it boneless or bone-in? That will make a difference in time.

I often just put a smoked ham into my roasting pan, pour a can of cola or Dr. Pepper over it and cook it, without additional glaze. My family loves glaze, though, and Bud's favorite is a can of crushed pineapple mixed with about 1/4 cup of brown sugar and spooned over top the ham toward the end of the cooking time. I used to do the pineapple rings/maraschino cherry/whole clove thing, but the kids like the crushed pineapple better, and the juices in the bottom of the pan can be thickened a little and used for sauce. The Ina Garten glaze sounds delicious, though...

Congratulations to your boy on his graduation, and to you for making it this far. (grin)

Annie

You need to know if the ham is fully cooked or not. Can't assume it is fully cooked. I will say on the wrapper if it's cooked or raw. There should be a cooking direction tag on it.

I bought one of these once at my local grocery store, I believe it's fully cooked and actually intended to be sliced for deli lunch meat.

When cooked (again, because I thought I should), it became tough and mostly inedible.

rob333, I buy Kentucky Legend hams like this fairly often and those which I've purchased are always fully cooked, nicely cured - if pre-sliced, I often separate the slices and freeze in servings, sometimes using it just thawed in salads or on DH's lunch sandwiches. I think you can bake it with or without additional ingredients to taste. I usually get the half ham, pre-sliced, Black Forest.

I assumed it was fully cooked. Pretty sure it has to be labeled as such, or indicate "cook thoroughly" or something similar. Package directions should spell it out.

If it's fully cooked, you can plop it in a slow cooker with a can of pineapple chunks and a half cup of honey in there, and cook it for 4-6 hours.

This is one easy and really good recipe, that I found somewhere on the internet.

Thanks y'all! I did follow the package instructions (was so tired I feel asleep and didn't get to do the extra glaze). I'm going to try some though. Peaches sound good for some reason.

Annie, I was so proud. He was a "distinguished scholar", landed a paid internship at a highly ranked University... But hasn't decided on which university for undergraduate. He knows he'll pursue a PhD in biomedical informatics. His internship is biomedical informatics. I am tired and very very happy.

Robin, you have reason to be proud, and I'm sure he'll do well where ever he decides to land. Now, however, be prepared to be even more broke, LOL, even with scholarships and internships, college is EXPENSIVE.

Annie

Robin, you look wonderful, but that boy! He's as tall as you and so grown up. (sigh) How the heck did that happen so fast?

And a paid internship is amazing, I had to pay tuition for Ashley's radiology program, while she was working 40 hours a week for no pay, and driving 100 miles a day to do it!

Annie

Bravo!!!!! Robin!!!! What a huge milestone, exceptional distinction and great things on the horizon to boot! Enjoy the efforts of your support, encouragement and hard work too, Mom!

CathyinSWPA