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Most hams sold in the grocery store are sold fully-cooked. This means they only require re-heating, and a glaze or sauce if desired. A “fresh ham” or leg of pork refers to raw, uncured pork that has not been smoked. It requires full cooking and is sometimes available at regular grocery stores.
Bone-in or Boneless – Most people feel that hams with the bone still in are more flavourful; however hams with the bone removed are easier to carve.
Spiral-sliced – These are usually bone-in hams that have been pre-sliced into a continuous shape for convenient serving; the difficulties of carving a bone-in ham are solved, however the slices may tend to dry out because they are pre-cut.
Dinner hams – Dinner hams are made of meat that is chopped and packed in a “football” shape; these usually have added water and so are less expensive than whole hams.
Flavoured – some hams will come with additional flavouring such as Maple or Black Forest.
Fully-cooked hams are best if heated through and served with a glaze.
Pre-heat the oven to 325°F (160 C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature). A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).
Fresh (uncooked) ham or pork leg needs to be cooked to an internal temperature of 160°F (71°C) just like a pork roast.
Never baste ham with its drippings during cooking or it will be too salty. Instead, prepare a glaze and apply it during the final 30 minutes of cooking.
Thank you to “Put Pork on Your Fork” for all the information.