Bone-In Hams
Place the unwrapped ham in a 300-degree pre-heated oven. If it is a half bone-in ham, place the ham cut-surface down. This will protect the face from drying out. Reheat the ham for 16-18 minutes per pound for a whole-ham, and half the time for a half-ham. An internal temperature reading for a completely reheated ham should be 120-degrees.
Boneless Hams
Place the unwrapped ham in a pre-heated 300-degree oven and heat for approximately 20-25 minutes per pound, or until an internal temperature of 120-degrees is reached. Take the ham out of the oven and let the product rest for several minutes prior to carving.
Smoked Sausages & Kielbasi
Sausages will keep for 3 weeks in the refrigerator (or seven days if the packaging is opened) and up to 6 months frozen. To grill, turn occasionally for 7-14 minutes. To steam, place in a steamer basket for approximately 15 minutes. To broil, place under a heated broiler for 12 minutes, turning once. To fry, place in an oiled frying pan for 12 minutes, turning occasionally.
Fresh Sausage
Grill, Fry, or Bake to an internal temperature of at least 160ºF.
Fresh Chicken Sausage
Grill, Fry, or Bake to an internal temperature of at least 165ºF.
Bacon
Microwave on high for two minutes between paper towels on a microwave safe plate OR pan fry or cook using medium heat, turning over several times until desired crispness is achieved.
