At 225, it will only take a few hours. from the descriptions, as they are "cured" then they ready to eat, but take them to an internal temp of 140 or so (you just want to bring them up to food safe temps).
When we reheat hams (fully cooked, 2nd smoke, etc) that's all we do, is basically warm them up to a safe temp.
The label HAS to be labeled a specific way to differentiate what it is, do you still have it, what all does it say?
A country ham, like Todd said would be salty and you'd actually need to soak it first to all some of the salt to be removed. It would be hard as a rock basically.
Here are the USDA guidelines on HAM labeling:
quote:
Definition
Hams may be fresh, cured, or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey. The term "turkey ham" is always followed by the statement "cured turkey thigh meat."
The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to a mahogany color.
Hams are either ready to eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only trichinae treated (which may include heating, freezing, or curing in the plant) must be cooked by the consumer before eating. Hams that must be cooked will bear cooking instructions and safe handling instructions.
Hams that are not ready to eat, but have the appearance of ready-to-eat products, will bear a prominent statement on the principal display panel indicating the product needs cooking, e.g., "cook thoroughly." In addition, the label must bear cooking directions.
