Cooking ham properly results in a safe and tasty meat that everyone enjoys. But we need to be sure the ham is cooked or reheated properly to achieve safe and delicious results. According to Jananne Finck, University of Illinois Extension nutrition and wellness educator, Springfield Center, the United States Department of Agriculture (USDA) has a few key recommendations to reach these safety and quality goals.

USDA states both vacuum-packaged fully cooked and canned hams can be eaten cold just as they come from their packaging. However, if you want to reheat these fully cooked hams, set the oven no lower than 325 F and heat to an internal temperature of 140 F as measured with a food thermometer.

Unpackaged, cooked ham can be potentially contaminated with pathogens. For cooked hams that have been repackaged in any other location outside the federally inspected plant or for leftover cooked ham, heat to 165 F.

Spiral-cut cooked hams are also safe to eat cold. These hams are best served cold because heating sliced, whole or half hams can dry out the meat and cause the glaze to melt and run off the meat. However, if reheating is preferred, hams that were packaged in plants under USDA inspection must be heated to 140 F as measured with a food thermometer (165 F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil, and heat at 325 F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.

Cook-before-eating hams or fresh hams must reach 160 F to be safely cooked before serving. Cook in an oven set no lower than 325 F. Ham can also be safely cooked in a microwave oven, in other countertop appliances and on the stove top. Check your cookbook for special methods and timing.

Country hams can be soaked 4 to 12 hours or longer in the refrigerator to reduce the salt content before cooking. Then they can be cooked by boiling or baking. Follow the manufacturer's cooking instructions.

For more information on cooking hams, contact the USDA Meat and Poultry Hotline at 1-888-674-6854. Hours are 10 a.m. to 4 p.m., Eastern Time, Monday through Friday. Information is also available on the USDA website at: www.fsis.usda.gov.

Source: Jananne Finck, Extension Educator, Nutrition & Wellness

Glazed Ham Meatballs (12 servings)

1 1/2 lb. ground cured lean ham

1 lb. fresh ground pork

2 eggs

1 cup bread crumbs

1 cup milk, nonfat

Dash of pepper

Glaze ingredients:

2 tablespoons dry mustard

1 cup brown sugar

1/4 cup water

1/4 cup vinegar

In a medium mixing bowl, combine all ingredients for meatballs. Shape into about 24 balls, 1/4 cup in size. Bake for 20 minutes in a 350 degree oven. Drain any excess fat that cooks out.

While meatballs are cooking, mix together the glaze ingredients. After the first 20 minutes of baking, spread the glaze on the meatballs. Return to the oven and bake for another 15-20 minutes or until meatballs are done.

Nutrition Facts (per 2 meatball serving) - Calories 250 ~ fat 14 g ~ calories from fat 120 ~ sodium 900 mg ~ total carbohydrate 8 g ~ fiber 0 g

Baked Ham and Noodles (6 servings)

1 tablespoon cooking oil

1/4 cup chopped onion

1/3 teaspoon paprika

1/4 cup flour

1 1/2 cups nonfat milk

2 cups cooked noodles

1/4 cup diced celery

2 cups diced, cooked ham

1/2 cup diced or shredded cheese

In a medium saucepan, sauté onion in oil. Stir in the flour and paprika. Add the milk, stirring constantly until creamy. Add noodles, celery and ham. Pour into buttered 9x11 baking dish. Top with cheese and bake at 350 degrees for 30 minutes.

Nutrition Facts (per serving) - Calories 270 ~ fat 11 g ~ calories from fat 100 ~ sodium 590 mg ~ total carbohydrate 24 g ~ fiber 1 g

Source: Jananne Finck, Extension Educator, Nutrition & Wellness