Basic cooking instructions 

Bone-In Hams: Place the unwrapped ham in a 300-degree pre-heated oven. If it is a half bone-in ham, place the ham cut-surface down. This will protect the face from drying out. Reheat the ham for 16-18 minutes per pound for a whole-ham, and half the time for a half-ham. An internal temperature reading for a completely reheated ham should be 120-degrees. 

Boneless Hams: Place the unwrapped ham in a pre-heated 300-degree oven and heat for approximately 20-25 minutes per pound, or until an internal temperature of 120-degrees is reached. Take the ham out of the oven and let the product rest for several minutes prior to carving. 

Smoked Sausages and Kielbasi: Sausages will keep for 3 weeks in the refrigerator (or seven days if the packaging is opened) and up to 6 months frozen. To grill, turn occasionally for 7-14 minutes. To steam, place in a steamer basket for approximately 15 minutes. To broil, place under a heated broiler for 12 minutes, turning once. To fry, place in an oiled frying pan for 12 minutes, turning occasionally. 

Fresh Sausage: Grill, Fry, or Bake to an internal temperature of at least 160 degrees F. 

Fresh Chicken Sausage: Grill, Fry, or Bake to an internal temperature of at least 165 degrees F.

Bacon: Microwave on high for two minutes between paper towels on a microwave safe plate OR pan fry or cook using medium heat, turning over several times until desired crispness is achieved.