It's all about the ham.......
* Many hams come frozen so allow plenty of defrost time. Defrost in the refrigerator; it's the safest and most reliable method. Leave the ham in its original wrapper and place it on a tray to catch any dripping that might occur. Complete thawing will take from 4 to 6 hours per pound.
* Once a ham is fully cooked, it can be served at a warm or cool temperature but never straight out of the refrigerator.
* Heat fully cooked ham to an internal temperature of 140 degrees.
* Heat partially cooked ham to an internal temperature of 155 to 160 degrees.
* Heat cook-before-eating ham to an internal temperature of 160 degrees.