For precooked hams, just heat to 145° internal temperature. That will brown the outside you can then cut and microwave.

For uncooked hams, they must cook to 165° internal temperature.

Butt rounded top part of the back leg of a hog. The bone make fabulous soup

Shank is the lower part what you would think thigh. Shank is much more fatty but bone is smaller and therefore easier to cut.

A boneless ham has less flavor but easy to cut. And is machine pressed

Country ham can be raw or cooked and is salt cured.


Spiral hams tend to dry out so be careful.

Make a glaze: I like simple mustard and brown sugar and put over the ham for the last 5 minutes of cook time.

Pineapples are a fantastic compliment.

My wine choices: a light red such as Pinot Noir, or a great white like Viognier.