Ham is a popular Easter dinner centerpiece, but knowing how to safely prepare it can be confusing with so many varieties available. Kansas State University food scientist Karen Blakeslee says hams fall into two categories: cooked (ready-to-eat) and uncooked. Package labels clearly state which type it is and include handling instructions.

Cooked ham varieties include canned, vacuum-sealed, and spiral-cut. These can be eaten cold straight from the package or reheated to an internal temperature of 145°F in an oven set to at least 325°F. However, if the ham was repackaged outside of the processing plant—like at a deli—it should be heated to 165°F. Leftover cooked ham should also be reheated to 165°F.

Uncooked hams, such as fresh, cured, or smoked, must be cooked thoroughly before eating. These may look ready-to-eat but aren’t. Always read the label carefully. Cooking directions are often included on the package, and the USDA provides additional online resources.

Blakeslee emphasizes using a food thermometer to ensure proper internal temperature. All uncooked hams must reach 145°F and rest for three minutes before serving. Because cooking time can vary based on type, weight, and size, following USDA guidelines will help ensure a safe and delicious meal.