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When is reheating a cooked, ready-to-eat ham recommended?

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When is reheating a cooked, ready-to-eat ham recommended?

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Cured and fully-cooked hams are inspected before leaving USDA approved processing plants and should be free of foodborne pathogens as they begin their trip to the marketplace. Reheating a cooked, ready-to-eat ham can deter foodborne illness, if an interruption in refrigeration or other misstep has occurred during transportation to the distribution center or market or other food safety mistake has occurred after purchase. Reheating is particularly important for individuals who may be at higher risk for foodborne illness, such as infants whose immune systems are not yet fully developed; the elderly, whose immune systems may be compromised by illness or medical treatments (chemotherapy is an example); pregnant women or persons with HIV or other chronic conditions. To reheat fully-cooked ham slices, cover ham (or ham slice) to prevent drying and reheat to steaming hot or 165 degrees F. If reheating a whole ham, cover the ham with heavy foil and set the oven to 325 degrees; allow about 10 m

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