How to Heat a Fischer Farms Ham
posted on
April 15, 2025
Making a whole ham can seem daunting, but it is a great cut to work with! Sweet or savory, heated in the oven, slow cooker, or in the grill, you might not find a more versatile meat to serve when you have guests.
Below are a few of our tips for preparing a whole boneless or bone-in ham, a simple glaze we use, and a video link for a slicing tip. It's easy to heat and serve a Fischer Farms ham!
Just remember: this is already smoked, you just have to heat it. A little glaze flavor goes a long way! And the leftovers will freeze well.
All of our pre-smoked pork items require a 'heating before serving' to bring to a proper food-safe temperature. Ham, smoked pork chops, etc.
Ham slices and smoked pork chops are easy to heat in a skillet, slow cooker, or on the grill- just warm as is or in your favorite recipe!
Preheat Oven: Preheat your oven to 325°F.
Prepare the Ham: Remove the ham from its packaging and place it in a shallow roasting pan.
Add Moisture: Add a small amount of water to the bottom of the pan to help retain moisture.
Cover: Cover the ham tightly with aluminum foil.
Bake: Bake the ham for 10-15 minutes per pound, or until the internal temperature reaches 140°F. Do not overcook.
Check for Doneness: Use a meat thermometer to ensure the ham has reached 140°F in the thickest part.
Rest: Once the ham is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
Glaze (Optional): If desired, remove the foil during the last 30 minutes of cooking and brush the ham with your favorite glaze.
Easy glaze recipe to brush on in last 30 min without foil:
⅓ C sriracha hot sauce (or hot sauce of your choice that is not high in sugar)
1 C peach preserves
2 cloves garlic, minced
Mix all 3 in a bowl and brush or spoon on surface.
When slicing your ham, we use this tip:
https://youtu.be/tps_dvabFOc?si=-d1CyHY1KFGYoRyj
Have a Fresh Boneless Fischer Farms Ham?
This is a great Fresh Ham with Maple Balsamic Glaze recipe from the New York Times we have used (with and without the nuts) and it's terrific!
