Ham can be an entrée for any special occasion. A smoked ham is cured or flavoured with smoke or smouldering ingredients like plants or herbs. The ham comes from the leg, thigh or rump of a pig. Because these sections are large, lots of leftovers are common. A fully cooked ham can even be eaten cold, but you can also reheat the ham without drying it out.
Preheat the oven to 163 degrees Celsius.
Place about 1 inch of water in the bottom of a roasting pan.
Place the ham in the oven roasting pan.
Cover the entire roasting pan with heavy-duty aluminium foil. Seal the foil tightly around the edges of pan.
Place the pan on a rack in the oven.
Heat the ham 15 to 20 minutes for every pound of ham.
Use a meat thermometer, check the internal temperature of the ham. The ham is ready when it reaches 71.1 degrees Celsius.
Take the roasting pan out of the oven and remove the foil. Let it cool for about 10 minutes before serving.