Reheating a Precooked Ham

• A precooked ham is ideal for a small group or if you don't want the hassle of cooking fresh meat. These include spiral hams and bone-in and boneless cooked hams. You can serve these hams at room temperature, or warm them. To heat a precooked ham, remove the packaging and the plastic disc. Place the ham on a piece of aluminum foil set in a roasting pan or baking dish. Pour any reserved liquid or a bit of water over the ham and wrap the foil tightly around it. Heat the ham at 325 degrees Fahrenheit for 10 to 12 minutes per pound, or until a meat thermometer reads 140 F, according to the USDA. Spiral hams, in particular, can dry out quickly, so don't overcook the ham. Let unsliced hams rest 10 minutes before carving them.

Cooking a Country Ham

• Country hams are hard to find and you may have to special-order one from the butcher. They've been smoked, but they're fresh, not cooked. To cook a country ham, place the ham in a baking or roasting pan with some water and cover the pan with aluminum foil. Bake at 350 F. Heat shank hams 15 to 19 minutes per pound; heat butt hams 17 to 20 minutes per pound. A picnic shoulder takes the longest to cook. Allow 25 minutes per pound. These hams are done when a meat thermometer inserted in the thickest portion of the meat registers 145 F, according to the USDA. Let the ham rest 10 minutes before carving it.

Old-Fashioned Accessories

• Most commercial hams come with a powdered ham glaze mix. You can use this glaze or make your own for a fresher taste. Glazes aren't absolutely necessary, but they do add flavor, moisture and a glistening sheen to a finished ham. To make your own glaze, combine a sweet flavor, such as apricot preserves, maple syrup or pineapple juice with a sour or spicy flavor, such as mustard or a small amount of vinegar. Unwrap the ham and brush the glaze over it during the last 10 to 15 minutes of cooking. To serve a Christmas ham, place it on a large tray and garnish it with oranges, apples and bay leaves. Serve Christmas ham with traditional side dishes, such as scalloped potatoes, green bean casserole, roasted Brussels sprouts or caramelized carrots.

Leftover Heaven

• One of the best things about making a large ham for Christmas is the leftovers you'll probably have. Wrap any leftovers tightly in plastic wrap or place them in a covered container and refrigerate them within two hours of serving. Use the leftover ham within three to five days or freeze it for up to two months. Make cold ham sandwiches with rolls, mustard and ham or make hot ham sandwiches with ham and provolone cheese. Wrap the sandwiches in foil and heat them at 325 F until hot. Use the bone to make a delicious ham and bean soup or add leftover ham to omelets, casseroles or au gratin potatoes.