How to heat a Holiday Ham?

IS IT ONE WITH THE BONE? EITHER WAY ABOUT

20 MINUTES PER LB ON 350 IN TIGHT SEALED FOIL OR SLOW COOKER. TILL THE INSIDE REACHES 150 TO 160 AND VERY IMPORTANT, YOU NEED TO LET IT SET A GOOD HOUR BEFORE YOU SLICE IT.

Another tip only slice what you need at the time. If you slice it all at once, the slices will dry out quickly.

Those tin/foil trays you get for roasting work, place ham in, a bit of water, then foil on top.

Or microwave on a plate, since it's pre-cooked it just needs heating. Make sure you remember the foil or similar wrapping though to prevent it drying out.

You can boost it up with some fresh pineapple and orange. Buy one of those golden pineapples and some kumquats. If kumquats aren't available, navel oranges will do. Have some chicken stock (or ham stock, if you can get it - even boullion will do) on hand. Since it's pre-cooked, bringing it to temperature is all that is necessary. Start it off in the oven at a low temp. baste it with the stock. halfway through, pull it out of the oven and toothpick segments of pineapple and orange to the ham. Heat it the rest of the way and you will have a precooked ham that has your own signature to it. Other fruit can work here, but you will want fruit that has some degree of acid to it. It imparts flavor while providing an extra degree of a tenderizing effect.

easiest is microwave...or put it in the oven....put water in the pan and bake 15 min per lb.

I would put it in the microwave or in the oven on a low temp for a short period of time but keep an eye on in.

Good luck.